Miyis Cuban Cafe
Last inspected: Feb 4, 2026
64
Score
The health department has logged 13 inspections at Miyis Cuban Cafe, the earliest from 2022. The most recent visit was on Feb 4, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly eight violations earlier in the record.
“No proof provided that food employees are informed” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 83, which Miyis Cuban Cafe's 64 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter handwashing sink
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen
31B-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Didn't see ambient thermometer
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of soda in reach in cooler. Cook removed bottle of water **Corrected On-Site**
12B-13-4
Basic - Water leaking from pipe and/or faucet/handle. Drain on handwashing sink leaky on to floor
29-11-4
64
Sep 24, 2025
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink in back prep area handwashing sink.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in back prep room **Repeat Violation**
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Employee removed cell phone **Corrected On-Site**
40-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water next to food in reach in cooler on cook line. Cook discarded bottle **Corrected On-Site**
12B-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at front counter
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in reach in cook line ok line and back prep area reach in cooler
05-09-4
50
Jun 12, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2025-06-12: Time extension till next unannounced inspection **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on Pepsi cooler in back room missing and toned gaskets **Warning** - From follow-up inspection 2025-06-12: Gaskets ordered Next unannounced inspection **Time Extended**
14-11-5
86
Jun 11, 2025
Routine - Food
2 critical violations. 7 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door standing cooler on cook line at ham (48F - Cold Holding); cheese (48F - Cold Holding), cook says items there only two hours cook removed all items from cooler and put into working cooler. Steak in flip top , one door reach in cooler at Steak; (50F - Cold Holding), see stop sale Cook-emptied cooler. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw shelled eggs over raw beef. Cook moved raw chicken, eggs and beef. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in back prep room with tray on it is being used as a table **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front counter and back prep room **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection **Warning**
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink in back prep room **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in back room prep area. **Warning**
27-16-4
Basic - Equipment in poor repair. Gaskets on Pepsi cooler in back room missing and toned gaskets **Warning**
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler at cook line **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in back prep room **Warning**
31B-04-4
32
Nov 14, 2024
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
45
Jul 10, 2024
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
35
May 23, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Hot case by register; beef empanadas (127F - Hot Holding); ham croquetas (126F - Hot Holding); chicken empanada (128F - Hot Holding) as per operator all products out of temperature for 4.5 hours. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-23: Ham and cheese empanadas 128F hot holding. As per operator out of temperature approximately 2 hours. Operator decided to use time control. Time control procedures send to operator. Operator place time stamp for the remainder 2 hours. **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Tall standing reach in cooler in back - eggs (51F - Cold Holding) Fliptop next to grill ; sliced tomatoes (51F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (57F - Cold Holding); cooked pork (56F - Cold Holding); steak (53F - Cold Holding) Flip top to the left of grill ; potatoes salad (55F - Cold Holding); coked noodle (57F - Cold Holding); sliced ham (55F - Cold Holding); raw eggs (63F - Cold Holding) tall reach in cooler besides grill; chicken empanadas (46F - Cold Holding); salmon (46F - Cold Holding) as per operator not prepared or portioned today. As per operator all items held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-23: Flip top right of grill - cheese 48F cold holding Flip top left of grill - Sausage 63F ham 65F cold holding as per operator not prepared or portioned today. As per operator out temperature approximately for 3 hours. Advised operator to move product to another operable cooler. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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. One employee training expired. - From follow-up inspection 2024-05-23: Same **Time Extended**
53B-14-5
67
May 21, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Tall standing reach in cooler in back - eggs (51F - Cold Holding) Fliptop next to grill ; sliced tomatoes (51F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (57F - Cold Holding); cooked pork (56F - Cold Holding); steak (53F - Cold Holding) Flip top to the left of grill ; potatoes salad (55F - Cold Holding); coked noodle (57F - Cold Holding); sliced ham (55F - Cold Holding); raw eggs (63F - Cold Holding) tall reach in cooler besides grill; chicken empanadas (46F - Cold Holding); salmon (46F - Cold Holding) as per operator not prepared or portioned today. As per operator all items held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Hot case by register; beef empanadas (127F - Hot Holding); ham croquetas (126F - Hot Holding); chicken empanada (128F - Hot Holding) as per operator all products out of temperature for 4.5 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Tall standing reach in cooler in back - eggs (51F - Cold Holding) Fliptop next to grill ; sliced tomatoes (51F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (57F - Cold Holding); cooked pork (56F - Cold Holding); steak (53F - Cold Holding) Flip top to the left of grill ; potatoes salad (55F - Cold Holding); noodle (57F - Cold Holding); sliced ham (55F - Cold Holding); raw eggs (63F - Cold Holding) as per operator not prepared or portioned today. As per operator all items held in cooler overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Hot case by register; beef empanadas (127F - Hot Holding); ham croquetas (126F - Hot Holding); chicken empanada (128F - Hot Holding) as per operator all products out of temperature for 4.5 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket and cup in handwashing station by the customer attending area. Employee removed items **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing station in customer area. Advised operator to provide paper towels.
31B-02-4
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. One employee training expired.
53B-14-5
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed oranges stored over cooked noodles.
08B-17-4
45
Oct 16, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans; (123F - Hot Holding); soup (119F - Hot Holding) at cook-line, chef reheated to 165° **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door flip top cooler on cook line at Steak; (46F - Cold Holding); tomato (46F - Cold Holding), chef moved all items to working cooler and called for maintenance
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in prep room
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signs in business
31B-04-4
58
Aug 23, 2023
Routine - Food
No violations found.
100
Aug 16, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
45
Mar 21, 2023
Food-Licensing Inspection
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, stained soiled, cut marks
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Stored food not covered. Observed in 1 door glass reach in. Discussed with operator
08B-12-5
74
Jul 6, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Required Records Available; Shellstock Tags/Labels
FL-14
74
Frequently Asked Questions
When was Miyis Cuban Cafe last inspected?
The most recent health inspection at Miyis Cuban Cafe on file is from Feb 4, 2026. The public record contains 13 inspections in total.
What is the most common violation at Miyis Cuban Cafe?
Across the inspection record, “no proof provided that food employees are informed” has been cited four times, more than any other issue at Miyis Cuban Cafe.
How does Miyis Cuban Cafe compare to other restaurants in Deerfield Beach?
Miyis Cuban Cafe most recently scored 64 out of 100, which is lower than the Deerfield Beach average of 83.
Has Miyis Cuban Cafe's inspection record improved over time?
Yes. Recent inspections at Miyis Cuban Cafe have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Miyis Cuban Cafe 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 Miyis Cuban Cafe inspected?
Based on the inspection history on file, Miyis Cuban Cafe is inspected around four times per year on average.
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