1928 CUBAN BISTRO 7

Name: 1928 CUBAN BISTRO 7
Address: 3563 PHILIPS HWY STE 104, JACKSONVILLE, FL, 32207, US
Rating: 62.5

3563 PHILIPS HWY STE 104, JACKSONVILLE, FL 32207

License #2613825

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

62.5 Grade F / 100

Failing Health Score

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Quick take

1928 CUBAN BISTRO 7 in JACKSONVILLE currently holds an InspectFL Health Score of 62.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 34 total violations — 9 critical, 11 major, 14 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 12, 2026 shows 1 observation row: 1 critical, 0 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f rice in warmer, made this morning, explained to employee, she reheated it to 170f

Disposition: Administrative complaint recommended
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Display thermometer dial is at 150f and the maximum temp in display per my probe thermometer is 143f, explained to employee
[36-36-4] Ceiling tile missing. One mission above walk in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Got water into container from hand sink at front counter, explained to her
[25-06-4] Single-service articles not stored inverted or protected from contamination. Lids on storage shelf by door in prep room, employee inverted them
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above foil and to go lids, employee rearranged shelf by door in kitchen, prep area
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating 122-155f pork on warmer, pork was placed at 7:05 on stove, she took temperature and was 157f in some spots, its is 9:15 now, employee rapidly reheated it to 178f
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cellphone on shelf above foil and to go lids, shelf by door in prep room, employee rearranged
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 113f ham croquettes and empanadas on display warmer that is at 125f one side and 145f on the other side, set up at 150f, employee repeated them to 165f
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and then ouches cooked croquet, explained to her and she washed hands and flipped Crocker to get it to 155f
[31B-03-4] No soap provided at handwash sink. Hand sink by triple sink, employee placed one

Disposition: Administrative complaint recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sauce with cooked garlic made on 10/22, employee discarded it
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for cut raw onions on Oreo table, back prep area
[25-06-4] Single-service articles not stored inverted or protected from contamination. Kids and trays in storage area, employee inverted them
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon in hand sink and rinsing core scooper in hand sink at front counter
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling by hood at cook line, also in back prep area
[08B-38-4] Food stored on floor. Boxes in freezer that arrived yesterday and food in containers in walk in cooler,
[05-10-4] Probe thermometer not used to ensure proper food temperatures. For reheating soup
[16-46-4] Old labels stuck to food containers after cleaning. Old date left on lid for tuna salad, employee removed it
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25. Establishment observed preparing, serving, or selling food to customers with an expired license.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee thought reheating for leftover is 140f, explained to her
[14-55-4] Uncleanable knife block in use to store knives. In back prep area
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder on storage shelf, back prep, employee stated its salt
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Leftovers soup reheated on stove at 7:30 reached 140f on stove by employee, them she placed it on warmer but no water on warmer and temp is 118f chicken soup at 10:30am, discarded by employee
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then took dishes from sanitizer without washing hands, explained to him and he washed hand
[11-26-1] 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. Employee that started yesterday, server Jason
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken soup
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above cooked meats in upright cooler in back prep, employee rearranged
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad made on Monday, dated by employee
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Rebecca expired on 1-13-25, she is the owner and helps with food if needed
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dusty wall by sandwich prep, cook line
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta cheese opened on Monday, dated by employee
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above prep table in back prep area, employee moved them to bottom shelf
[53B-14-5] 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 expired in 3/2025

Community reaction

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Community pulse