1928 CUBAN BISTRO 7

Name: 1928 CUBAN BISTRO 7
Address: 3563 PHILIPS HWY STE 104, JACKSONVILLE, FL, 32207, US
Rating: 77.7

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

77.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

1928 CUBAN BISTRO 7 in JACKSONVILLE currently holds an InspectFL Health Score of 77.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 22 total violations — 6 critical, 7 major, 9 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 included 1 critical violation, 0 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

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

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
[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
[05-10-4] Probe thermometer not used to ensure proper food temperatures. For reheating soup
[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
[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
[16-46-4] Old labels stuck to food containers after cleaning. Old date left on lid for tuna salad, employee removed it
[14-55-4] Uncleanable knife block in use to store knives. In back prep area
[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
[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
[08B-38-4] Food stored on floor. Boxes in freezer that arrived yesterday and food in containers in walk in cooler,
[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
[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.
[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

Community reaction

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Community pulse