Las Palmas Cuban Restaurant Sebastian
Last inspected: Jan 28, 2026
67
Score
Inspectors have visited Las Palmas Cuban Restaurant Sebastian 11 times, with records going back to 2022. The newest entry in the record is dated Jan 28, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 10 violations.
“Ceiling/ceiling tiles/vents soiled” comes up most often, recorded six times in the inspection record.
Compared to other Sebastian restaurants (averaging 76), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop seasoning **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table **Corrected On-Site**
40-06-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Make table on cook line **Repeat Violation**
29-49-6
67
Sep 18, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken wings stored over French fries in the walk in freezer. **Corrected On-Site**
08A-02-6
High Priority - 2 Dented cans present. See stop sale. Kidney beans.
01B-01-4
Intermediate - Can opener soiled with old food debris. Deflector panel inside ice machine soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On the cook line **Corrected On-Site**
31B-02-4
Basic - Ceiling vents soiled with grease, and dust. Kitchen and prep area.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling in kitchen.
36-32-5
Basic - Cold handle missing at hand sink in prep area.
29-09-4
Basic - Heavy ice buildup in the walk-in freezer. **Repeat Violation**
14-69-4
Basic - Hood filters heavily soiled.
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Standing water in bottom of reach-in-cooler. Cook line **Corrected On-Site**
29-49-6
Basic - Stored food not covered in reach in freezer. Open bags of sugar and flour in the dry storage area. **Corrected On-Site**
08B-12-5
Basic - Accumulation of debris inside warewashing machine doors.
16-03-4
35
Apr 3, 2025
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection **Corrected On-Site**
50-17-3
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Gasket 2 door reach in glass cooler
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Make table **Repeat Violation**
29-49-6
Basic - Stored food not covered. Bread, Fritos and sausage. Walk in freezer **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Plantains thawing at room temperature still frozen. Educated chef **Corrected On-Site**
06-01-5
55
Oct 2, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site** **Repeat Violation**
11-27-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cookline **Repeat Violation**
22-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Cookline make table
29-49-6
Basic - Stored food not covered. Onions and tamales walk in cooler
08B-12-5
61
Feb 8, 2024
Complaint Full
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at bar. Corrected to 200 ppm **Corrected On-Site** **Repeat Violation**
22-43-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk glass reach in cooler **Corrected On-Site**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent info to operator **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up during inspection **Corrected On-Site**
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.sent copy to operator **Corrective Action Taken** **Repeat Violation**
11-26-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
55
Feb 2, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Will call eco lab. Will sanitize in triple sink until dishwasher is repaired
22-41-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef walk in cooler **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. In office
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Prep cook **Corrected On-Site**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
47
Oct 16, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep lady handled raw chicken, then went to clean dishes without removing gloves - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-10-16: **Time Extended**
12A-09-4
Intermediate - - From initial inspection : Intermediate - Can opener blade soiled. **Repeat Violation** - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-10-16: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Gaskets torn on cooler. - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-10-16: **Time Extended**
14-11-5
74
Oct 13, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep lady handled raw chicken, then went to clean dishes without removing gloves - From follow-up inspection 2023-10-13: **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2023-10-13: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler ; masitas cooked pork (65F - Cold Holding); cuban sandwiches (50F - Cold Holding); cheese sauce (50F - Cold Holding); sliced cheese (50F - Cold Holding); shredded cheese (50F); sliced tomatoes (50F - Cold Holding) Cooler at front counter ; flan (45F - Cold Holding); - Cold Holding); tres leche (45F - Cold Holding); cheese cake (45F - Cold Holding) **Warning** - From follow-up inspection 2023-10-13: Cuban sandwiches 44° Shredded cheese -51° Sliced Tomato -51° **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Can opener blade soiled. **Repeat Violation** - From follow-up inspection 2023-10-13: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.bar hand sink used as dump station evidence of ice in hand sink. In kitchen rinsed off spoon in hand sink. - From follow-up inspection 2023-10-13: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler coils heavily soiled with dust and grease. Ambient temperature 60 F - From follow-up inspection 2023-10-13: 3 door cooler on cook line reading ambient 46-50° **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. - From follow-up inspection 2023-10-13: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Gaskets torn on cooler. - From follow-up inspection 2023-10-13: **Time Extended**
14-11-5
45
Oct 11, 2023
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
View 15 violations
High Priority - Container of medicine improperly stored on shelf next to food. Tylenol and pepto **Corrected On-Site**
41-07-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep lady handled raw chicken, then went to clean dishes without removing gloves
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler ; masitas cooked pork (65F - Cold Holding); cuban sandwiches (50F - Cold Holding); cheese sauce (50F - Cold Holding); sliced cheese (50F - Cold Holding); shredded cheese (50F); sliced tomatoes (50F - Cold Holding) Cooler at front counter ; flan (45F - Cold Holding); - Cold Holding); tres leche (45F - Cold Holding); cheese cake (45F - Cold Holding) **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200 ppm **Repeat Violation**
41-18-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm **Corrected On-Site**
41-15-5
Intermediate - Can opener blade soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.bar hand sink used as dump station evidence of ice in hand sink. In kitchen rinsed off spoon in hand sink.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line
02D-01-5
Basic - Employee preparing food in customer section of dining area. **Corrected On-Site**
08B-48-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler coils heavily soiled with dust and grease. Ambient temperature 60 F
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On microwave and on dry storage rack
40-06-5
Basic - Gaskets torn on cooler.
14-11-5
23
Feb 6, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Hand slicer. Employee cleaned and sanitized. **Corrected On-Site**
22-45-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris. Can opener blade. Cleaned and sanitized. **Corrected On-Site**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Top. Cleaned. **Corrected On-Site**
16-21-4
Basic - Ceiling vents soiled with accumulated grease or dust. **Repeat Violation**
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee cut labels bags of fish in reach in cooler. **Corrected On-Site**
06-09-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site**
21-12-4
58
Sep 6, 2022
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of flip top cooler, cut romaine 66/68f and cut tomatoes 57/58 cold holding above cold section. Pan observed on top of another pan. Manager put pans inside cooler using inserts. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Containers of rice at 149/157 in tightly covered containers stacked at prep table at room temperature. Cooked 30 minutes ago. Employee put rice on sheet pans and placed in walk in freezer to facilitate quick cooling to 41f within 6 hours. Provided manager with cooling information sheet and reviewed. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris or residue. Cutting board at cook line and can opener.
22-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Vessel/container for processing mofongo is cracked.
14-16-4
Basic - Ceiling tile missing. Above water heater.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen prep area.
36-34-5
Basic - Food storage container/container lid cracked or broken. Containers at walk in and shelve. **Repeat Violation**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.
23-03-4
Basic - Plumbing system in disrepair. Hand sink at cook line loose at wall.
29-08-4
Basic - Walk-in cooler shelves with peeling coating.
14-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary ammonia. Quaternary added to 200 ppm. **Corrected On-Site**
21-08-4
45
Frequently Asked Questions
When was Las Palmas Cuban Restaurant Sebastian last inspected?
The most recent health inspection at Las Palmas Cuban Restaurant Sebastian on file is from Jan 28, 2026. The public record contains 11 inspections in total.
What is the most common violation at Las Palmas Cuban Restaurant Sebastian?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at Las Palmas Cuban Restaurant Sebastian.
How does Las Palmas Cuban Restaurant Sebastian compare to other restaurants in Sebastian?
Las Palmas Cuban Restaurant Sebastian most recently scored 67 out of 100, which is lower than the Sebastian average of 76.
Has Las Palmas Cuban Restaurant Sebastian's inspection record improved over time?
No. Recent inspections at Las Palmas Cuban Restaurant Sebastian have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Las Palmas Cuban Restaurant Sebastian means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Las Palmas Cuban Restaurant Sebastian inspected?
Based on the inspection history on file, Las Palmas Cuban Restaurant Sebastian is inspected around three times per year on average.
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