Numero Uno Cuban Restaurant
Last inspected: Mar 18, 2026
27
Score
Going back to 2022, Numero Uno Cuban Restaurant has nine inspections in the public record. Numero Uno Cuban Restaurant was last inspected on Mar 18, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
“Ice buildup in reach-in freezer and/or walk-in freezer” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 79, which Numero Uno Cuban Restaurant's 27 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
4
Major latest
9
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting lettuce with one glove only, touching lettuce with hand without glove
09-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in bottom of container for washed cilantro in 3 door stand up cooler
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. To Go bags and trash bags used for bread in walk in cooler To Go bags used to store raw meats in walk in freezer
14-31-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu items have Red Snapper and facility is using Lane Snapper. Per owner the staff explains to customer that products is Lane Snapper Server stated serving Red Snapper **Admin Complaint**
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
22-02-4
Intermediate - Nonfood-grade basting brush used in food. Paint brush used in sauce at cook line
14-14-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink to entrance of kitchen
27-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in storage/server area Ice buildup up in walk in freezer on shelves **Repeat Violation**
14-69-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor tiles missing and/or in disrepair. Broken and missing floor tile through out kitchen and ware wash area **Repeat Violation**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70f
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 10 burner stove has heavy food debris build up
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in 3 door stand up cooler
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Yuca thawing on table in kitchen at room temperature, items still frozen
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at hand sink at entrance to kitchen **Repeat Violation**
29-11-4
27
Oct 1, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw prepped beef on trays over open bag of fries in stand up freezer at cook line **Repeat Violation**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink for prep area/ware wash area has buckets and trays and dirty dishes
31A-09-4
Basic - Floor tiles missing and/or in disrepair. Numerous tiles missing on floor in kitchen
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build. Up in walk in freezer **Repeat Violation**
14-69-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up cooler in back area for flan has rusted shelves
14-33-4
Basic - Reach-in interior/shelves have accumulation of soil residues. Stand up freezer at cook line has debris and ice build up
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand sink leaking for cook line and server area
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container **Corrected On-Site**
02D-01-5
58
May 19, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over green peppers in walk in cooler. Cook placed chicken below green peppers. **Corrected On-Site** - From follow-up inspection 2025-05-19: **Time Extended**
08A-04-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler in kitchen back of the house. - From follow-up inspection 2025-05-19: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Double door reach in cooler next to reach in freezer. - From follow-up inspection 2025-05-19: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. - From follow-up inspection 2025-05-19: **Time Extended**
14-69-4
74
May 16, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken ( in reach in cooler less than 4 hours) (49F - Cold Holding); beef ( in reach in cooler less than 4 hours) (53F); sliced tomatoes (53F - Cold Holding); Rice ( in reach in cooler less than 4 hours) (53F - Cold Holding) operator placed all items on ice for temperature recovery. **Warning**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over green peppers in walk in cooler. Cook placed chicken below green peppers. **Corrected On-Site**
08A-04-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler in kitchen back of the house.
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Double door reach in cooler next to reach in freezer.
14-74-7
Basic - Floor area(s) covered with standing water. Underneath hws at entrance to kitchen.
36-22-4
Basic - Floor soiled/has accumulation of debris. Underneath reach in cooler, and reach in freezer.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of cooking equipment on cooks line.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and prep area by reach in freezer.
36-27-5
52
Aug 20, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping cloth wrapped for cilantro **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw flatted bread chicken on tray over fries in stand up reach in freezer **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Manager rinsed wiping cloth in hand sink at ware wash area
31A-11-4
Intermediate - No soap provided at handwash sink. Hand sink at ware wash area
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at ware wash **Corrected On-Site**
31B-05-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen **Corrected On-Site**
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door cooler in kitchen
14-33-4
47
Apr 19, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Plastic To Go bags used to store beef in freezer
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over fries and plantains in stand up freezer at cook line
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Hose in basin if hand sink for cook line and wrapped around faucet and handles Strainer in basin of hand sink for ware wash **Corrected On-Site**
31A-09-4
Basic - Cloth used as a food-contact surface. Linen napkin on cut lemons **Corrected On-Site**
21-05-5
Basic - Floor tiles missing and/or in disrepair. Some floor tiles missing in kitchen and ware wash area **Repeat Violation**
36-17-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door to kitchen open, with no screen **Corrected On-Site**
35B-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of 2 door stand up cooler has debris build up in kitchen
22-16-4
52
Nov 7, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting green peppers with bare hands, corrective action taken
09-01-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bucket over 200ppm Chlorine **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at ware wash area **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink at ware wash area **Corrected On-Site**
31B-03-4
Basic - Floor tiles missing and/or in disrepair. Some floor tiles missing in kitchen area
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 80f degrees at cook line **Repeat Violation**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over clean plates at cookline by microwave
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up underneath/side of prep table next to steam table at cook line
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. In back by mop sink
51-11-4
47
Mar 21, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 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. Provided form
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ware wash area
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. Provided form
11-26-1
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Equipment in poor repair. Gaskets torn and broken on 3 door stand up cooler
14-11-5
Basic - Ice scoop handle in contact with ice. In ice bin at front counter **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 78f at cook line
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease build up on side of fryers and oven. Heavy grease build up on side of table by steam table in kitchen Grease and debris build up on bottom shelf of table with clean equipment
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door stand up reach in cooler in kitchen has heavy debris build up
22-16-4
50
Jul 22, 2022
Food-Licensing Inspection
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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. Chlorine 0ppm at dish machine **Corrected On-Site**
22-41-4
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. Chlorine wiping bucket at cook line over 200ppm
41-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at ware wash area
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle not labeled at ware wash area **Corrected On-Site**
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets and watches for servers **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Inside of lid/top for chest freezer has broken plastic missing.
14-11-5
Basic - Ice scoop handle in contact with ice. Ice bin at front counter **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezers with food debris and ice build up
23-03-4
47
Frequently Asked Questions
When was Numero Uno Cuban Restaurant last inspected?
The most recent health inspection at Numero Uno Cuban Restaurant on file is from Mar 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Numero Uno Cuban Restaurant?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited five times, more than any other issue at Numero Uno Cuban Restaurant.
How does Numero Uno Cuban Restaurant compare to other restaurants in Orlando?
Numero Uno Cuban Restaurant most recently scored 27 out of 100, which is lower than the Orlando average of 79.
Has Numero Uno Cuban Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Numero Uno Cuban Restaurant have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Numero Uno Cuban Restaurant 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 Numero Uno Cuban Restaurant inspected?
Based on the inspection history on file, Numero Uno Cuban Restaurant is inspected around two times per year on average.
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