Mi Isla Pizzeria Cubana Y Bakery
Last inspected: Mar 30, 2026
55
Score
Going back to 2022, Mi Isla Pizzeria Cubana Y Bakery has eight inspections in the public record. Mi Isla Pizzeria Cubana Y Bakery was last inspected on Mar 30, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly nine violations before.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited four times.
Mi Isla Pizzeria Cubana Y Bakery's latest score of 55 falls below the West Palm Beach average of 79. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
55
Dec 3, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Jan 27, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Front Counter Showcase; ham, chicken and cheese croqueta (125F - Hot Holding) Per operator held in oven for approximately an hour Kitchen in oven; cooked rice and beans (122F - Hot Holding) Per operator held in over for approximately an hour Advised operator to reheat both items to 165+F. Operator started reheating process for both items **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 01, 2024 Advise operator to renew
50-17-3
High Priority - Toxic substance/chemical improperly stored. Dry Storage; Cleaning chemical in spray pan stored above food items Advised operator who fixed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
64
Oct 21, 2024
Routine - Food
7 critical violations. 2 major violations. 2 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. At Counter; Medication in bottle stored above spaghetti Advised operator who removed **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At a walk-in Cooler; Meat (beef) stored in direct contact with non food grade take out bags Advised operator who removed **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw shell eggs store above soup. Raw chicken above spaghetti Advised operator who removed **Corrected On-Site**
08A-05-6
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. At Front Cooler; flan (45F - Cold Holding) Per operator not prepared or portioned today Held in cooler for three days See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front Cooler; flan (45F - Cold Holding) Per operator not prepared or portioned today Held in cooler for three days See stop sale
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cookline; cooked yucca (122F - Hot Holding); cooked spaghetti (106F - Hot Holding) Per operator held in pot on counter for half an hour Advised operator to reheat to 165+F Operator moved to stove top and reheated to 165+F **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In Kitchen; Cleaning chemical stored with cooking oil under prep table Advised operator who removed **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In Kitchen; Heavily soiled and mold like substances observed on cutting board **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At Kitchen; Handwash sink blocked by two large pots . Advised operator who removed **Corrected On-Site**
31A-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - Food stored under dripping water line. At Walk-in Freezer; Uncovered buckets with green vegetables stored under dripping water under fan. Operator discarded **Corrected On-Site**
08B-52-4
26
Dec 12, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature....raw chicken above raw pork in reach in cooler . Operator properly stored. **Corrected On-Site**
08A-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime... can opener blade , employee cleaned . **Corrected On-Site**
22-02-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Stored food not covered....tomato sauce, beef, pork, chicken , ham, ground chorizo etc.in reach in cooler , walk in cooler . employee covered **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses at front line , operator removed. **Corrected On-Site**
21-12-4
Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles...wiping towel drying on the stem table , counter . Employee removed. **Corrected On-Site**
21-27-4
Basic - Working containers of food removed from original container not identified by common name...dry milk . Employee labeled. **Corrected On-Site**
02D-01-5
61
Aug 4, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 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..... food not prep or cooked today ,rice pudding 50°, chocolate mousse 45°, flan 47° in serve safe display cooler at front line , food being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... food not prep or cooked today ,rice pudding 50° ,chocolate mousse 45°, flan 47° in serve safe display cooler at front line , food being held more than 4 hours . Stop sale issue . Operator discarded food. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.hot holding milk for espresso 80° at front line being held less than 4 hours . Employee discarded food. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing....stored red bucket in handwashing sink by the espresso machine . Employee moved. **Corrected On-Site**
31A-11-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Stored food not covered....all cooked such as soup, chicken, beef, pork, sauce etc. and raw food such as marinated pork, chicken, beef etc. food not covered at walk in cooler . Employee covered **Corrected On-Site**
08B-12-5
Basic - Silverware/utensils stored upright with the food-contact surface up....spoons at espresso station . Employee properly stored. **Corrected On-Site**
24-18-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at front line , employee moved. **Corrected On-Site**
21-12-4
47
Feb 17, 2023
Routine - Food
4 critical violations.
View 4 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 pork 62° in reach in cooler . Per operator food was cooked yesterday. Stop sale issue. Employee discarded food. **Corrective Action Taken**
03D-02-5
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....cooked pork 62° in reach in cooler . Per operator food was cooked yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...flan 44°, leche 45° in front line grab n go reach in cooler being held less than four hours. Employee moved to walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding black beans 111°, chicken noodles 105° in steam table at kitchen being held less than 4 hours , employee reheated food over 165° **Corrective Action Taken** **Repeat Violation**
03B-01-6
55
Sep 30, 2022
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Hands Clean and Properly Washed
FL-08
39
Frequently Asked Questions
When was Mi Isla Pizzeria Cubana Y Bakery last inspected?
The most recent health inspection at Mi Isla Pizzeria Cubana Y Bakery on file is from Mar 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Mi Isla Pizzeria Cubana Y Bakery?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Mi Isla Pizzeria Cubana Y Bakery.
How does Mi Isla Pizzeria Cubana Y Bakery compare to other restaurants in West Palm Beach?
Mi Isla Pizzeria Cubana Y Bakery most recently scored 55 out of 100, which is lower than the West Palm Beach average of 79.
Has Mi Isla Pizzeria Cubana Y Bakery's inspection record improved over time?
Yes. Recent inspections at Mi Isla Pizzeria Cubana Y Bakery have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mi Isla Pizzeria Cubana Y Bakery 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 Mi Isla Pizzeria Cubana Y Bakery inspected?
Based on the inspection history on file, Mi Isla Pizzeria Cubana Y Bakery is inspected around two times per year on average.
Nearby Restaurants