Las Vegas Cuban Cusine
Last inspected: Mar 17, 2026
86
Score
Las Vegas Cuban Cusine has been inspected 11 times since 2022. Las Vegas Cuban Cusine was last inspected on Mar 17, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly seven violations earlier in the record.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited three times.
The city-wide average for Pembroke Pines sits at 79, putting Las Vegas Cuban Cusine on the better side of that line. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags without last date served marked. Review proper shell stock tag maintenance with operator **Warning** - From follow-up inspection 2026-03-17: Observed at callback same **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in kitchen flip top cooler **Warning** - From follow-up inspection 2026-03-17: Observed at callback same **Time Extended**
29-49-6
86
Mar 16, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
47
Nov 5, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2025-11-05: Observed at callback inspection same. **Time Extended**
33-16-4
95
Nov 4, 2025
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
27
Jun 23, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, tray of trimmed raw beef above raw pork bellies. Employee rearranged meats for proper separation. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line steam table, both being held above steam line, fried plantains (118F - Hot Holding); boiled yuca (117F - Hot Holding). Per manager both prepared at approximately 12:30pm. Employee removed both to stove top to reheat and moved directly into steam well. **Corrective Action Taken**
03B-01-6
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cookline not labeled. **Repeat Violation**
02D-01-5
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. In cookline 2 door reach in cooler, individual salmon and mahi filets partially thawed still in vacuum packages. Manager had employee removed filets from packaging. **Corrected On-Site**
06-09-1
67
Feb 19, 2025
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
33
Dec 6, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Dec 5, 2024
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cookline FLIPTOP UPPER - sliced ham (67F - Cold Holding); shredded mozzarella (66F - Cold Holding); cut tomatoes (66F - Cold Holding); house tomato sauce (66F - Cold Holding) LOWER - commercial cooked plantains (65F - Cold Holding); raw breaded steak (64F - Cold Holding); raw breaded chicken (64F - Cold Holding); raw calamari (65F - Cold Holding). Per employee no items prepared or portioned today and all items in unit since 8:00am. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cookline 2 door reach in cooler, flat of raw shell eggs above containers of raw fish and shrimp. Employee rearranged items to properly separate. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line 2 door reach in, containers of raw fish and raw shrimp and flat of raw shell eggs above container of cooked vegetables. Employee rearranged items to properly separate. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline FLIPTOP UPPER - sliced ham (67F - Cold Holding); shredded mozzarella (66F - Cold Holding); cut tomatoes (66F - Cold Holding); house tomato sauce (66F - Cold Holding) LOWER - commercial cooked plantains (65F - Cold Holding); raw breaded steak (64F - Cold Holding); raw breaded chicken (64F - Cold Holding); raw calamari (65F - Cold Holding). Per employee no items prepared or portioned today and all items in unit since 8:00am. See stop sale. Do not use unit until temperature can be maintained at 41F or colder. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso machine has buildup of dried milk. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. **Warning**
16-37-1
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/ Certified food manager - Irina Ilena Batista Lopez 12-22-2022 Servsafe Person in charge - Wendy Barba **Admin Complaint**
53A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Automatic dispenser at end of cookline not working properly. **Warning**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Employee labeled as soap solution. **Corrected On-Site** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of seasoned bread crumbs in dry storage. Manager removed cup. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee canned beverage in cook line 2 door reach in cooler. Manager removed beverage. **Corrected On-Site** **Repeat Violation** **Warning**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar at front counter by espresso machine not labeled. **Warning**
02D-01-5
29
Apr 23, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked broccoli inside true cooler in kitchen. Operator moved raw shrimp to lower shelf and stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - Clams not marked with last date served.
01C-03-4
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. Emailed procedures to manager.
11-27-4
Basic - 1.Walk-in cooler freezer shelves with rust that has pitted the surface. 2. Under Prep table in expo line.
14-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women restroom , south end of restaurant. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense cooked rice in steam table in kitchen. Operator removed **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Operator put on hair net **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Gaskets torn or in disrepair in True refrigerator cooler in cook line. * Repeat Violation * 2. Ice machine lid falling off when opened.
14-11-5
Basic - Interior of microwave has accumulation of food debris in kitchen.
22-08-4
Basic - Opened employee beverage container ( bottle water )in a cold holding unit with food to be served to customers in cook line. Operator moved **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Cases of Single-service articles ( to go containers) improperly stored on floor in dry storage room. Operator elevated **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Some Time/temperature control for safety food not maintained frozen solid in walk in freezer ( French fries 39F)Per operator, door was left open for delivery.
03A-05-5
45
Nov 16, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw beef stored over French fries inside reach in cooler in cook line. 2. Raw shrimp stored over broccoli inside true cooler in kitchen. Operator moved raw beef and raw shrimp to lower shelves and stored correctly.
08A-05-6
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. Emailed vomit clean up procedures to manager.
11-27-4
Basic - Ceiling/ceiling tiles/vents soiled with dust above flip top cooler in cook line.
36-34-5
Basic - Cases of Single-service articles ( forks )improperly stored on floor in dry storage room. Operator elevated **Corrected On-Site**
25-05-4
Basic - Food not stored at least 6 inches off of the floor. Cases of plantains stored on floor inside walk in freezer. Operator elevated **Corrected On-Site**
08B-47-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom west side of dining room.
32-04-4
Basic - Equipment in poor repair. Gaskets torn or in disrepair in us refrigeration cooler in wait station.
14-11-5
Basic - Commercially processed reduced oxygen packaged fish ( Mahi Mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside walk in cooler. Operator removed fish from packaging. **Corrected On-Site**
06-09-1
58
Sep 22, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Cook line : -hood filters - Filter vents along Cook line **Warning** - From follow-up inspection 2022-09-22: Observed same, **Time Extended**
23-03-4
95
Frequently Asked Questions
When was Las Vegas Cuban Cusine last inspected?
The most recent health inspection at Las Vegas Cuban Cusine on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Las Vegas Cuban Cusine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Las Vegas Cuban Cusine.
How does Las Vegas Cuban Cusine compare to other restaurants in Pembroke Pines?
Las Vegas Cuban Cusine most recently scored 86 out of 100, which is higher than the Pembroke Pines average of 79.
Has Las Vegas Cuban Cusine's inspection record improved over time?
Yes. Recent inspections at Las Vegas Cuban Cusine have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Las Vegas Cuban Cusine 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 Cusine inspected?
Based on the inspection history on file, Las Vegas Cuban Cusine is inspected around three times per year on average.
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