CABANA 28

Name: CABANA 28
Address: 6351 N ANDREWS AVE, FORT LAUDERDALE, FL, 33309, US
Rating: 81.9

6351 N ANDREWS AVE, FORT LAUDERDALE, FL 33309

License #1618307

81.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CABANA 28 in FORT LAUDERDALE currently holds an InspectFL Health Score of 81.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 27, 2025. Across those visits, inspectors documented 37 total violations — 9 critical, 8 major, 20 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 27, 2025 shows 27 observation rows: 7 critical, 6 major, and 14 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: Inspection Completed - No Further Action
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container the handle in contact with the flour. Operator removed
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 Ppm chlorine sanitizer solution.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall by three compartment sink.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. All units
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic spoon stored in handwashing sink on cook line.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked potatoes (56-58F - Cooling) stored in covered over stacked containers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance/grease/food debris on cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (56-58F - Cooling) in walk-in cooler per operator prepared last night and held in cooler overnight.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken marinade per operator prepared 10/23/2025 not date marked. Operator date marked
[09-01-4] 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. Observed employee dicing raw onions without gloves. Employee placed on gloves.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored next to raw chicken in same pan lower portion of flip top cooler.
[16-46-4] Old labels stuck to food containers after cleaning.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener sleeve/holder surface soiled with grease, food debris, dirt, slime or dust.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. On cook line
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for three component sink.
[08B-38-4] Food stored on floor. Observed container of packaged peas and carrots stored on walk-in freezer floor. Observed plastic water bottles stored on the floor in back kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter and kitchen operator provided.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed tomatoes in walk-in cooler.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in contact on top of ice machine
[02D-01-5] Working containers of food(flour) removed from original container not identified by common name. Operator labeled.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Front counter. Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (50F - Cold Holding) per operator held out of temperature less than 3 hours. Operator placed in lower cooler to quickly chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (91-107F - Hot Holding); black beans (105F - Hot Holding) per operator held out of temperature approximately 1 hour. Operator reheated items on stove.
[31B-03-4] No soap provided at handwash sink. Front counter
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Front counter. Operator elevated
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes (56-58F - Cooling) in walk-in cooler per operator prepared last night and held in cooler overnight. See stop sale.

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