Villa Pinar Cuban Cafeteria
Last inspected: Feb 11, 2026
86
Score
Going back to 2022, Villa Pinar Cuban Cafeteria has nine inspections in the public record. The most recent visit was on Feb 11, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Compared to the broader Summerfield restaurant scene, where the average is 73, this is a stronger showing. Taken together, the history is a positive one.
9
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 11, 2026
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Change of ownership, establishment open and operating at inspection time. New owners. **Corrected On-Site**
50-08-7
86
Feb 6, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, gallon of milk 51F, employee moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. In freezer, raw pork and raw chicken stored in direct contact with thank you bags.
14-31-5
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 chicken above raw pork employee moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
16-37-1
58
Aug 29, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 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. Freezer near walk-in cooler, raw chicken stored above raw beef, employee stored properly. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line Cubans 44F, manager moved to freezer (41F). **Corrected On-Site**
03A-02-5
Intermediate - Well water testing report/documentation is not available upon request. Not available at inspection time.
27-02-4
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. For one new female employee, Manager review form, employee sign. **Corrected On-Site**
11-26-1
Basic - Unclean building components, attachments or fixtures. Fan above triple sink (washing compartment) with grease.
36-50-4
58
Feb 26, 2025
Routine - Food
2 minor violations.
View 2 violations
Certified Food Manager Identification
FL-02
Personal Cleanliness
FL-40
90
Sep 5, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under triple sink not labeled, Manager labeled. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, Employee purse above salt bag, Manager moved. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. At the dry storage area, oil jugs on floor, Manager moved off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the triple sink, Manager removed the towel. **Corrected On-Site**
21-04-4
78
Mar 27, 2024
Routine - Food
2 minor violations.
View 2 violations
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
90
Sep 20, 2023
Complaint Full
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of alcohol on shelf over lentils in dry storage room. Hand sanitizer on shelf over canned beans in dry storage room.
41-10-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched glasses multiple times with gloved hands and continued to make plates without washing hands.
12A-29-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at entrance of establishment: pork 109-120F. Person in charge began reheating. Cream cheese danishes 115-125F in hot holding case at front counter. Added danishes to time, will discard pastries after four hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of pans not in refrigeration in reach in make table: Ham 53F. Cheese 52F. Both items placed in unit today, moved items to bottom of reach in unit. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. White bags used to store dough in walk in cooler. Employee removed dough from bags. **Corrected On-Site**
14-31-5
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/ Five employees working with no certified food manager.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time being used for eggs and milk, no documents available. Provided DBPR forms during this inspection. **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ham sliced yesterday in reach in cooler with old label and no current date. Date in pan of same ham in walk in cooler date marked 9-19.
02C-02-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Cardboard lining multiple shelves in walk in cooler. Removed. Broken containers being used to store food. **Corrective Action Taken**
14-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. No signs in men's or ladies room.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler soiled with debris.
23-03-4
Basic - Old food and/or labels stuck to clean dishware/utensils. Batter dried to clean plastic pan. Also, old date marks on in use pans of cheese and ham.
16-48-4
Basic - Silverware/utensils stored upright with the food-contact surface up. In ware wash area, spoons and spatulas not inverted.
24-18-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Three reach in freezers and walk in cooler in hallway near men's room, units not locked.
08B-63-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels at front counter.
21-12-4
Basic - Covered waste receptacle not provided in women's bathroom. No receptacle in ladies room.
32-12-5
23
Mar 22, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, black beans 130F, employee moved back to stove and reheated to 186F. **Corrected On-Site**
03B-01-6
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. Inspector provided a paper copy and digital copy. **Corrected On-Site**
11-27-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No documents available at inspection time, documents are locked and keys not available. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside rice and cheese, Employee removed. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. At the kitchen area, spray bottle with water not labeled, employee labeled. **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the kitchen area, employee personal items (lotion and cellphone) on shelf above prep table, employee moved. **Corrected On-Site**
40-06-5
61
Sep 14, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Toxic substance/chemical improperly stored. WD-40 stored on shelf above ice machine, manager moved and stored properly. **Corrected On-Site**
41-10-4
86
Frequently Asked Questions
When was Villa Pinar Cuban Cafeteria last inspected?
The most recent health inspection at Villa Pinar Cuban Cafeteria on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Villa Pinar Cuban Cafeteria?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Villa Pinar Cuban Cafeteria.
How does Villa Pinar Cuban Cafeteria compare to other restaurants in Summerfield?
Villa Pinar Cuban Cafeteria most recently scored 86 out of 100, which is higher than the Summerfield average of 73.
Has Villa Pinar Cuban Cafeteria's inspection record improved over time?
Results have been roughly steady. Inspections at Villa Pinar Cuban Cafeteria have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Villa Pinar Cuban Cafeteria 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 Villa Pinar Cuban Cafeteria inspected?
Based on the inspection history on file, Villa Pinar Cuban Cafeteria is inspected around three times per year on average.
Nearby Restaurants