Las Vegas Cuban Cuisine
Last inspected: Nov 5, 2025
100
Score
Going back to 2022, Las Vegas Cuban Cuisine has nine inspections in the public record. The latest inspection on file is from Nov 5, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
When inspectors have written things up, “stop sale issued on time/temperature control” has been the most frequent reason, cited two times.
Compared to the broader Hollywood restaurant scene, where the average is 75, this is a stronger showing. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
No violations found.
100
Nov 4, 2025
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door stainless on cook line: cooked beef empanada (52F); prepared sandwiches (47F-50F); raw breaded beef (50F); raw chicken (47F-54F); raw chicken fingers (45F); cheese (52F); cooked potatoes (50F). Monitored unit for 30 minutes with no changes in temperature. Operator states items have been in unit overnight. Items not prepared or portioned today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door stainless on cook line: cooked beef empanada (52F); prepared sandwiches (47F-50F); raw breaded beef (50F); raw chicken (47F-54F); raw chicken fingers (45F); cheese (52F); cooked potatoes (50F). Monitored unit for 30 minutes with no changes in temperature. Operator states items have been in unit overnight. Items not prepared or portioned today. See Stop Sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (115F - Hot Holding). Employee states onions were cooked 2 hours ago. Onions being held on top of stove without heat. Employee turned on stove and reheated to 165F+ **Corrected On-Site** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200ppm chlorine. Operator remade and retested at 100ppm chlorine **Corrected On-Site** **Warning**
41-27-4
High Priority - Metal stem-type thermometer soiled. Probe thermometer provided soiled, operator cleaned and sanitized **Corrected On-Site** **Warning**
22-12-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw steak with gloved hands then proceed to handle utensils to ready to eat foods without removing gloves and washing hands. Instructed employee and operator to remove gloves and wash hands, move utensils to ware washing area. Observed employee handle raw fish with gloved hands then proceed to handle spice shakers without removing gloves and washing hands. Instructed employee to remove gloves and wash hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork prepared yesterday morning stored in walk in cooler not date marked. Operator date marked **Corrected On-Site** **Warning**
02C-02-5
37
Jul 1, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed server handle soiled dishes at ware washing area then proceed to handle packaged food without changing gloves and washing hands. Discussed with operator and operator discussed with employees to remove gloves and wash hands after handling soiled dishes **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (54F - Cold Holding) being held on cook line in melted ice. Operator states tomatoes have been out less than 1 hour, operator remade ice bath and burried pan of tomatoes in ice **Corrective Action Taken**
03A-02-5
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash.Pan of frill picks stored under paper towel dispenser and wait station hand wash exposed to splash. Discussed with operator and operator relocated **Corrected On-Site**
25-22-4
Basic - Cardboard used to line food-contact shelves. Observed in walk in cooler. Operator removed **Corrected On-Site**
14-05-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on ice machine in between uses, operator cleaned and sanitized and placed scoop in pan **Corrected On-Site**
10-12-5
64
Jan 15, 2025
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed onions in 2 door stainless reach in cooler, operator reorganized **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw mahi in commercially processed reduced oxygen packaging not removed from packaging and fully thawed. Raw mahi is labeled to be removed before thawing.
01B-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at outside mop sink with hose attached. Operator moved to other hose Bibb with vacuum breaker installed **Corrected On-Site**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at dining room wait station not labeled. Operator labeled windex **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observes at 2 door stainless reach in cooler
22-16-4
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. Raw mahi in commercially processed reduced oxygen packaging not removed from packaging and fully thawed. Raw mahi is labeled to be removed before thawing. See Stop Sale
06-09-1
52
Dec 6, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
61
May 20, 2024
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- Chicken Soup (46F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed soup stored in deep bucket. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Case of raw pork stored above opened case of cooked pork tomales and bag of raw beef stored above container of cooked white beans in True triple doors freezer. Employee inverted. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw pork in True double doors reach in cooler. Cook inverted. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- Chicken Soup (46F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed soup stored in deep bucket. See stop sale.
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In mop sink by exit door.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Small speaker and employee personnel phone stored in kitchen handwashing sink. Manager removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection. **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on oven door handle between uses. Employee removed. **Corrected On-Site**
10-20-4
39
Mar 26, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
35
Jun 26, 2023
Routine - Food
3 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
86
Sep 12, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Main kitchen dry storage shelf- observed spray bottle of raid roach and insect killer being stored on dry storage shelf. Operator removed roach and insect killer. **Corrective Action Taken**
41-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table at dishwasher- observed employee cellphone on cases of Swai fish. Operator removed cellphone. **Corrected On-Site**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen prep table at cook line- observed wiping cloth underneath cutting board. Operator removed wiping cloth. **Corrected On-Site**
21-04-4
Basic - Reuse of single-service or single-use articles. Main kitchen steam table- observed single service 16 ounce container being reused to scoop cooked rice. Operator removed single service container. **Corrected On-Site**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen prep table at dishwasher- observed cases of Swai fish being thawed at room temperature.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Main kitchen prep table at coffee station- observed container of sugar and raisins with no labeling. Mail kitchen cook line prep table- observed containers of oil and water with no labeling.
02D-01-5
67
Frequently Asked Questions
When was Las Vegas Cuban Cuisine last inspected?
The most recent health inspection at Las Vegas Cuban Cuisine on file is from Nov 5, 2025. The public record contains nine inspections in total.
What is the most common violation at Las Vegas Cuban Cuisine?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Las Vegas Cuban Cuisine.
How does Las Vegas Cuban Cuisine compare to other restaurants in Hollywood?
Las Vegas Cuban Cuisine most recently scored 100 out of 100, which is higher than the Hollywood average of 75.
Has Las Vegas Cuban Cuisine's inspection record improved over time?
Yes. Recent inspections at Las Vegas Cuban Cuisine have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Las Vegas Cuban Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Las Vegas Cuban Cuisine inspected?
Based on the inspection history on file, Las Vegas Cuban Cuisine is inspected around three times per year on average.
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