Las Vegas Cuban Cuisine
Last inspected: Mar 30, 2026
67
Score
Across the available record, Las Vegas Cuban Cuisine has 15 inspections on file, the first dated 2022. The most recent report on file is from Mar 30, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about six violations before that.
The pattern that stands out is “floor tiles missing and/or in disrepair”, which has been cited five times.
Compared to other Pembroke Pines restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
15
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
67
Dec 4, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
41
May 29, 2025
Complaint Full
No violations found.
100
May 28, 2025
Complaint Full
6 critical violations. 6 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects on top of dirty dishes in dishwasher area. -2 flying insects around hand wash sink in bar area. Located outside of kitchen area. Employee killed, clean and Sanitized both areas. **Corrected On-Site** **Admin Complaint**
35A-02-6
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. Food not prepared or portioned today. Walk in Cooler-cooked black beans (44-56F - Cold Holding); raw pork chops (44F - Cold Holding); raw red snapper (46F - Cold Holding). Food stored more than 24 hours. Employee discarded. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler-cooked black beans (44-56F - Cold Holding); raw pork chops (44F - Cold Holding); raw red snapper (46F - Cold Holding). Food stored more than 24 hours. See stop sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ATOSA-Two doors glass cooler-; feta cheese (57F - Cooling from ambient); sliced tomatoes (47F - Cooling from ambient); chimichurri (49F - Cooling from ambient ) per employee food mix @10:30 am. Current time 3:00 pm. Employee discarded. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ATOSA-Two doors glass cooler-; feta cheese (57F - Cooling from ambient); sliced tomatoes (47F - Cooling from ambient); chimichurri (49F - Cooling from ambient ) per employee food mix @10:30 am. Current time 3:00 pm. See stop sale. **Warning**
03D-06-5
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. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer 100 ppm. **Corrected On-Site** **Warning**
41-15-5
Basic - Equipment in poor repair. ATOSA- two glass doors cooler-expo station Walk in cooler Other units not keeping time temperature control foods to 41F and below. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. -Bar area, under hand wash sink -Preparation area in rear kitchen **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. -broken tiles entrance of storage area in rear kitchen . -end of walk in cooler - broken tile. **Warning**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer- ice on curtains and floor. **Warning**
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Plastic cup inside container of feta cheese, employee removed. **Corrected On-Site** **Warning**
10-06-5
Basic - Water leaking from pipe and/or faucet/handle. -Under hand was sink in expo station leaking pipe -under hand wash sink in bar area. **Warning**
29-11-4
30
Nov 14, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Aug 19, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Observed AC in kitchen area, not cooling properly. Flip top on cook line unable to keep time control temperature food to required parameters of 41F or below **Warning** - From follow-up inspection 2024-08-19: Observed AC in kitchen area, still not working **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC filters and tiles above cook line and prepping area. **Warning** - From follow-up inspection 2024-08-19: Observed clean AC filters and tiles in cook line, still pending preparation area, rear of cook line **Time Extended**
36-34-5
90
Aug 14, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Flat station-; raw palomilla (50F - Cold Holding); raw swai (52F - Cold Holding); raw chicken breast (51F - Cold Holding); per employee food held less than 4 hours, ice added for a quick chill. **Warning**
03A-02-5
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher , after 3rd. Attempt Chlorine 00ppm) **Warning**
22-52-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects around prep sink in rear kitchen in front of triple sink. Employee cleaned and sanitized area. Outside of kitchen **Warning**
35A-02-6
Basic - Accumulation of debris in three-compartment sink. **Warning**
16-07-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cups inside feta cheese and chicken cutlets, employee removed **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC filters and tiles above cook line and prepping area. **Warning**
36-34-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed AC in kitchen area, not cooling properly. Flip top on cook line unable to keep time control temperature food to required parameters of 41F or below **Warning**
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inner door of ice machine, black like substance **Warning**
23-03-4
50
Feb 2, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 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. Poster emailed in English and Spanish. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar area- cutting board and gallon cover inside, employee removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris on drainboards or equivalent. Soiled drainboard inside dishwasher machine, Employee removed to be wash. **Corrective Action Taken**
16-15-4
Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink in bar area.
29-11-4
74
Dec 13, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Several piles of metallic containers stacked wet, rear kitchen -clean equipment storage rack in rear kitchen **Warning** - From follow-up inspection 2023-10-31: Observed same **Time Extended** - From follow-up inspection 2023-12-13: Observed same **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -7 broken tiles along cook line in kitchen **Warning** - From follow-up inspection 2023-10-31: Observed same **Time Extended** - From follow-up inspection 2023-12-13: Observed same **Time Extended**
36-17-5
90
Oct 31, 2023
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-10-31: Observed same **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bar area-cooler, pudding made yesterday morning , not dated. **Warning** - From follow-up inspection 2023-10-31: Observed same **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -7 broken tiles along cook line in kitchen **Warning** - From follow-up inspection 2023-10-31: Observed same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Bar area- under hand wash sink, when use it leaks water. **Warning** - From follow-up inspection 2023-10-31: Observed same **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Several piles of metallic containers stacked wet, rear kitchen -clean equipment storage rack in rear kitchen **Warning** - From follow-up inspection 2023-10-31: Observed same **Time Extended**
24-08-4
70
Oct 30, 2023
Complaint Full
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked black beans (48-51F - Cooling); cooked pork (52F - Cooking), per employee food cooling overnight, Observed metallics containers covered. see stop sale **Warning**
03D-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken breast filet to placed on grill tap, then grabbed a clean plate and served a cup of rice for a different customer order, using same gloves. After instructed, employee discarded gloves, washed hands, put in new pair of gloves and served new cup of rice. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. -beans (118F - Hot Holding); white beans soup (120F - Hot Holding), per employee food hot held less than two hours, employee reheated on the stove to 172F **Corrected On-Site** **Warning**
03B-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bar area-cooler, pudding made yesterday morning , not dated. **Warning**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bar area- plastic bags and fabric bag inside sink, employee removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside container of feta cheese, Employee removed **Corrected On-Site** **Warning**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Several piles of metallic containers stacked wet, rear kitchen -clean equipment storage rack in rear kitchen **Warning**
24-08-4
Basic - Floor tiles missing and/or in disrepair. -7 broken tiles along cook line in kitchen **Warning**
36-17-5
Basic - Water leaking from pipe and/or faucet/handle. Bar area- under hand wash sink, when use it leaks water. **Warning**
29-11-4
35
Jul 24, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri (69F - Cold Holding), per operator sauce can not be served cold, sauce doesn't last two hours. Advised operator to place the steak sauce in time. Form provided and explained **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried plantains (112F - Hot Holding), per employee food hot holding less than one hour, employee reheated on fryer to 175F **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), manager made new solution, chlorine sanitizer at 100 ppm **Corrected On-Site**
41-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Caramel flan, made yesterday morning not dated.
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 3/tiles with water damage above dishwasher and cooking equipment storage.
36-32-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers stacked wet. Employee removed to be dry. **Corrected On-Site**
24-08-4
Basic - Floor tiles missing and/or in disrepair. -Cook line 3 broken tiles. -entrance of WIC- two broken tiles
36-17-5
Basic - In-use ice scoop stored on soiled surface between uses. Employee removed to be clean and sanitized . **Corrected On-Site**
10-12-5
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
41
Mar 9, 2023
Routine - Food
No violations found.
100
Mar 2, 2023
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided and explained **Corrective Action Taken** **Warning**
11-07-5
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. Poster provided. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle, in front of coffee station, build up mold like substance. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bar area, HWS not accessible, when hot water faucet opens, pipe starts leaking water . **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar area, HWS used for storage of blender jar and empty bottles, , hangers. Employee removed all items. **Corrected On-Site** **Warning**
31A-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
21-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers stacked wet, Employee removed to be clean **Corrected On-Site** **Warning**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. WIF door. **Warning**
14-69-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee rinse a whole romaine in a HWS, then proceed to cut it, after manager instructed employee removed lettuce, placed on container and washed properly in a prep sink **Corrected On-Site** **Warning**
08B-39-4
Basic - Water leaking from pipe and/or faucet/handle. HWS bar- unable to use it - leaking water pipe. **Repeat Violation** **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar area , next to blender. Employee removed **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. 4 bottles next to fryer station in cook line, Employee labeled. **Corrected On-Site** **Warning**
02D-01-5
43
Sep 9, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cook line-Two long cutting boards, by flip tops Soda nozzle , bar area. **Warning** - From follow-up inspection 2022-07-13: Cutting boards are getting clean . **Time Extended** - From follow-up inspection 2022-09-09: Observed same, advised operator to replace both cutting boards. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. June/2022 **Warning** - From follow-up inspection 2022-07-13: Observed same **Time Extended** - From follow-up inspection 2022-09-09: Observed same **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2022-07-13: Observed same **Time Extended** - From follow-up inspection 2022-09-09: Observed same **Time Extended**
50-09-4
78
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 Mar 30, 2026. The public record contains 15 inspections in total.
What is the most common violation at Las Vegas Cuban Cuisine?
Across the inspection record, “floor tiles missing and/or in disrepair” has been cited five times, more than any other issue at Las Vegas Cuban Cuisine.
How does Las Vegas Cuban Cuisine compare to other restaurants in Pembroke Pines?
Las Vegas Cuban Cuisine most recently scored 67 out of 100, which is lower than the Pembroke Pines average of 79.
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 medium risk rating mean?
A medium risk rating at Las Vegas Cuban Cuisine 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 Vegas Cuban Cuisine inspected?
Based on the inspection history on file, Las Vegas Cuban Cuisine is inspected around four times per year on average.
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