Los Cabos Cuban and Mexican Grill
Last inspected: Aug 8, 2025
35
Score
Los Cabos Cuban and Mexican Grill has been inspected 11 times since 2022. The most recent visit was on Aug 8, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have been trending down, averaging around 10 violations across recent inspections versus roughly 13 violations before.
The pattern that stands out is “no paper towels”, which has been cited six times.
By comparison, the average Kissimmee facility scores 78, putting Los Cabos Cuban and Mexican Grill on the weaker side. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Aug 8, 2025
Complaint Full
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
35
Jul 30, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
22
Jun 23, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen - From follow-up inspection 2025-06-23: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and lint roller on dry storage at wait staff area - From follow-up inspection 2025-06-23: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer left side door at cooks line,does not seal shut - From follow-up inspection 2025-06-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen has a huge gap - From follow-up inspection 2025-06-23: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. On cooks line - From follow-up inspection 2025-06-23: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At employee bathroom. Emailed operator hand washing sign **Corrective Action Taken** - From follow-up inspection 2025-06-23: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pull out refrigerated drawers on cooks line - From follow-up inspection 2025-06-23: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Stored food not covered. Black beans and chicken soup have no lids at wait staff area - From follow-up inspection 2025-06-23: **Time Extended**
08B-12-5
64
Apr 14, 2025
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over case of tomatillos in walk in cooler
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink sink by triple sink blocked by large prep table that soiled dishes are stored on Hand wash sink at cooks line has a water hose attached and unable to wash hands **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand washing sinks at facility except for employee bathroom **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility is adding a bar,work is still in progress.Operator is to submit application,plans and menu to dhr.planreview@myfloridalicense.com **Warning**
51-14-7
Basic - Bowl or other container with no handle used to dispense food. Sugar and flour have bowls for scoops
14-01-5
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. Salmon in walk in cooler
06-09-1
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and lint roller on dry storage at wait staff area
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator wash knives and store them on knife block without sanitizing. Educated operator and he placed at dish machine **Corrected On-Site**
16-13-5
Basic - Equipment in poor repair. Reach in freezer left side door at cooks line,does not seal shut
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen has a huge gap
35B-01-4
Basic - Floors not maintained smooth and durable. On cooks line
36-11-4
Basic - Food stored on floor. Containers with beef and broth stored on floor of walk in cooler
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top of interior of microwave at wait staff area
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pull out refrigerated drawers on cooks line
22-16-4
Basic - Stored food not covered. Black beans and chicken soup have no lids at wait staff area
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. At employee bathroom. Emailed operator hand washing sign **Corrective Action Taken**
31B-04-4
26
Sep 23, 2024
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef patties in containers stored over stuffed jalapeños in chest freezer **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk and sour cream temping at 50F and 48F per operator milk was being used for employee coffee and was on counter and sour cream was because of a large order they were filling and had make table lid open
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Can of Raid spray stored under flat top grill at cooks line Operator moved can **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked pork in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to walk in cooler at prep area
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans and cooked pork no date mark at walk in cooler
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling of walk in cooler
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Chips scooper at wait staff are stored under soap dispenser **Corrected On-Site**
24-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at wait staff area **Corrected On-Site**
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Floor at cooks line Stairs leading to dining area
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Case of chicken and containers with raw chicken stored on floor at walk in cooler
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. At employee bathroom by exit door at back of kitchen
31B-04-4
Basic - Stored food not covered. Platonos,french fries,wings at reach in freezer have no lids
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at cooks line has hot water off due to faucet leaking
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Salt and flour stored in white containers on bottom shelf of prep table at prep area
02D-01-5
25
Feb 13, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing, in wall located at kitchen entrance from bar, behind dish machine, behind three compartment sink, on mop area. **Warning** - From follow-up inspection 2024-02-06: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-02-06: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.Broken tiles in multiple areas of kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-06: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall.Hole in wall under hand sink located by three compartment sink. **Warning** - From follow-up inspection 2024-02-06: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**
36-24-5
82
Feb 6, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : 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.Dm chlorine 0 ppm **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.Cups, spoons, hose stored over and inside multiple hand sinks . **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels in any of the hand sinks in kitchen including employee bathroom. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.Hand sink blocked by chest freezer. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop salsa in bar area, rice and oregano in kitchen. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing, in wall located at kitchen entrance from bar, behind dish machine, behind three compartment sink, on mop area. **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.Broken tiles in multiple areas of kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall.Hole in wall under hand sink located by three compartment sink. **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Shelve under steam well by fryer have grease build up. Hood filters have grease build up **Repeat Violation** **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
23-03-4
47
Feb 5, 2024
Routine - Food
7 critical violations. 3 major violations. 13 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef cooling overnight in walk in cooler with temperature of 50F. **Warning**
03D-02-5
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.Dm chlorine 0 ppm **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over empanada dough in walk in freezer. Raw burger meat stored over mozzarella sticks in chest freezer. **Warning**
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor under hand sink located by three compartment sink. 1 live roach on pipe under three compartment sink. 1 egg sack **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ground beef kept on walk in cooling since last night with temperature of 50F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce and cheese kept on reach in cooler in cook line for less than 4 hrs with temperature of 60F. Ask manager to place in walk in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chicken soup kept on steam well with temperature of 120F for less than 4 hrs . Reheat up to 165F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing.Cups, spoons, hose stored over and inside multiple hand sinks . **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels in any of the hand sinks in kitchen including employee bathroom. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times.Hand sink blocked by chest freezer. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop salsa in bar area, rice and oregano in kitchen. **Corrected On-Site** **Warning**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing, in wall located at kitchen entrance from bar, behind dish machine, behind three compartment sink, on mop area. **Warning**
36-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Dead roaches on premises. 1 dead roach on wall behind dish machine. 1 dead roach on floor at mop sinkarea **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee eating while preparing food.Employee boiled eggs kept on prep table in we're they had food cooling . **Warning**
12B-01-4
Basic - Employee with no hair restraint while engaging in food preparation.Employee preparing food no hair net. **Repeat Violation** **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris.Debris all over the floors in kitchen. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair.Broken tiles in multiple areas of kitchen. **Repeat Violation** **Warning**
36-17-5
Basic - Hole in or other damage to wall.Hole in wall under hand sink located by three compartment sink. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Shelve under steam well by fryer have grease build up. Hood filters have grease build up **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in coolers and cooling drawers under flat top. **Warning**
22-16-4
Basic - Standing water in floor drain/floor drain draining very slowly.Drain under dish machine overflowing. Employee unclogged. And dirty drain behind three compartment sink. Standing water on shelve under three compartment sink. Corrected On-Site** **Corrected On-Site** **Warning**
29-19-4
14
Aug 7, 2023
Routine - Food
6 major violations. 13 minor violations.
View 19 violations
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. 2 door reach in cooler
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Hose wrapped around sink. Hot water turned off. Operator turned water back on Sink by dishwasher blocked by table
31A-09-4
Intermediate - Identity of food or food product misrepresented. Menu has red snapper on it. Invoice from US foods is lane snapper Operator corrected menus removed red from snapper
52-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Old chart faded
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, pork and ground beef. Walk in cooler
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline. Operator turned back on **Corrected On-Site**
27-16-4
Basic - Stored food not covered. Cooked beef, pork, and ground beef and salsa. Walk in cooler
08B-12-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen **Repeat Violation**
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation**
13-03-4
Basic - Floor area(s) covered with standing water. By walk in cooler
36-22-4
Basic - Floor tiles missing and/or in disrepair. Cookline and in front of walk in **Repeat Violation**
36-17-5
Basic - Food stored on floor. Salsa walk in cooler **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Behind hand wash sink **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom in back
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets under counter reach in cooler Gaskets reach in freezer **Repeat Violation**
23-03-4
29
Apr 11, 2023
Routine - Food
3 critical violations. 4 major violations. 19 minor violations.
View 26 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
12A-07-5
High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
12A-19-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At employee restroom **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hand wash sink ice machine **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - hot water closed in prep area hand washed sink **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Using soufflé to dispense condiments **Repeat Violation** **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the middle of kitchen prep area **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 4/22 **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with orange soda on table with at kitchen. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Food prep employees **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several areas of prep area **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Waiters station counter. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
14-13-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Under/ behind hand wash sink Cook line. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets heavily soiled drawers reach in cooler - inside reach in freezer - walk-in cooler curtains - walk-in cooler shelves - walk-in cooler fan cover - beer draft cooler **Repeat Violation** **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand wash sink at cook line not closed water totally. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in expo area **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - Storage area and mop sink area not maintained clean and organized. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
33-34-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - accumulation of black mold substance in dishwasher area **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At kitchen **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Waiters cloth to clean tables with spray sanitizer bottles. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
21-09-4
17
Jul 18, 2022
Routine - Food
4 major violations. 17 minor violations.
View 21 violations
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
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alberto, Daniel and others.
53B-13-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Kitchen restroom.
32-04-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled. Cookline drawers and handles heavily soiled. Paper towel holders throughout heavily soiled.
23-24-4
Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves
14-05-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed. License is current but not posted with other licenses.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Advised to have servers drop dirty dishes inside door and send them through dish washer from right to left and place clean on shelving over and near 203 bin sink.
16-13-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Counter tops and banding around counters in poor repair.
14-10-4
Basic - Faucet/handle missing at plumbing fixture. Restroom- ens.
29-09-4
Basic - Floor area(s) covered with standing water. Bar area.
36-22-4
Basic - Food-contact surface not smooth and easily cleanable. Countertops in Wait station ripped and torn.
14-13-4
Basic - Hole in or other damage to wall. Holes in wall of both mens and womens restrooms.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Heavily soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel holder heavily soiled.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several locations in kitchen.
21-12-4
29
Frequently Asked Questions
When was Los Cabos Cuban and Mexican Grill last inspected?
The most recent health inspection at Los Cabos Cuban and Mexican Grill on file is from Aug 8, 2025. The public record contains 11 inspections in total.
What is the most common violation at Los Cabos Cuban and Mexican Grill?
Across the inspection record, “no paper towels” has been cited six times, more than any other issue at Los Cabos Cuban and Mexican Grill.
How does Los Cabos Cuban and Mexican Grill compare to other restaurants in Kissimmee?
Los Cabos Cuban and Mexican Grill most recently scored 35 out of 100, which is lower than the Kissimmee average of 78.
Has Los Cabos Cuban and Mexican Grill's inspection record improved over time?
Yes. Recent inspections at Los Cabos Cuban and Mexican Grill have averaged around 10 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Los Cabos Cuban and Mexican Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Los Cabos Cuban and Mexican Grill inspected?
Based on the inspection history on file, Los Cabos Cuban and Mexican Grill is inspected around four times per year on average.
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