CASACUBA RESTAURANT

Name: CASACUBA RESTAURANT
Address: 5859 SW 73RD ST, SOUTH MIAMI, FL, 33143, US
Rating: 74

5859 SW 73RD ST, SOUTH MIAMI, FL 33143

License #2328981

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

74 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CASACUBA RESTAURANT in SOUTH MIAMI currently holds an InspectFL Health Score of 74 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on December 4, 2025. Across those visits, inspectors documented 81 total violations — 11 critical, 13 major, 57 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 December 4, 2025 shows 10 observation rows: no critical rows, 1 major, and 9 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.

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.

Disposition: Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on cooler handle across cook line. Chef removed during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled in mens restroom and kitchen area.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler; soiled shelves.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior soiled multiple reach in coolers throughout establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers in kitchen area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in bar area.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed under hand sink in ware wash.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnet. Observed on dry food racks.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed in dry storage, broken ceiling tile.

Disposition: Administrative complaint recommended
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior soiled multiple reach in coolers throughout establishment.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed spoon in hand sink at kitchen entrance. Operator removed during inspection.
[35A-02-7] Live, small flying insects found. Observed in bar area; 6+ live flies. No food stored in bar area at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bags in ware wash area on dish racks. Observed phone stored above prep sink.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed tank not secure in dry storage closet.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked potato and asparagus in reach in under stove. Chef corrected order during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray chemicals on dry utensil and ketchup rack above pitchers for water. Operator moved during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on cooler handle across cook line. Chef removed during inspection.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnet. Observed on dry food racks.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed under hand sink in ware wash.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in bar area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on clean dish racks in ware wash area. Observed on dry food storage shelves.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw lamb above raw fish in walk in cooler. Chef corrected during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled, next to cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler; soiled shelves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers in kitchen area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in standing water; 105F.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled in mens restroom and kitchen area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed in dry storage, broken ceiling tile.

Disposition: Call Back - Admin. complaint recommended
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife between wall and prep table in kitchen. Operator removed. Observed spatula and scraper between triple sink and wall in warewash area. Operator removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in ice cream freezer.
[33-15-4] Garbage can located outside has no lid or lid open/broken. Observed bin with no lid.
[53A-05-6] 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/ Observed no CFM present; more than 4 employees on site.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed tops of equipment soiled. Observed soiled gaskets in multiple reach in coolers.
[35A-02-7] Observed 7 live flies in bar area; not touching food.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled throughout kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler. Observed soiled shelves where clean dishes are placed.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes are. Observed on dry storage shelves across walk in cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple shelves in establishment.

Disposition: Warning Issued
[25-06-4] Single-service articles not stored inverted or protected from contamination. Cups on floor in dry storage. Operator placed onto shelf.
[33-19-4] Garbage on the ground and/or pad around dumpster. Observed bagged trash on pad of dumpster; operator threw into garbage.
[35A-02-7] Observed 7 live flies in bar area; not touching food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed glasses of drink above prep tables throughout kitchen. Observed phone in warewash area and personal bag.
[51-18-6] No copy of latest inspection report available. Observed last inspection not available.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter on mop sink; no breaker.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cup in sink at kitchen entrance. Observed employee fill bucket with water from hand sink. Observed rubber mats stored inside hand sink at bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in cooler across cook line; raw salmon over diced tomato. Operator changed order.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed multiple buckets stored on floor. Operator had employees place on shelves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes are. Observed on dry storage shelves across walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife between wall and prep table in kitchen. Operator removed. Observed spatula and scraper between triple sink and wall in warewash area. Operator removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line: cooked onions (111F - Hot Holding); cooked peppers (99F - Hot Holding). As per operator, less than 2 hours. Inspector asked to be reheated. Observed at coffee counter: papa relleno (124F - Hot Holding); ham croquette (122F - Hot Holding); spinach empanada (107F - Hot Holding). As per operator, a total of 4 hours in pastry warmer. Inspector had operator turn up the heat.
[53A-05-6] 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/ Observed no CFM present; more than 4 employees on site.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas and tongs on cook line I standing water. Inspector explained water must be 135F plus.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef crack raw shell eggs and wiped gloves with rag before continuing process. Inspector explained chef must discard gloves and hand wash before continuing.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple shelves in establishment.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on cook line; not in use. Inspector explained to manager eggs must be held cold at 45F or below when not in use.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler. Observed soiled shelves where clean dishes are placed.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop stored inside ice at bar. Observed ice scoop stored inside ice at kitchen entrance. Operator removed.
[08B-38-4] Food stored on floor. Observed case of plantains on floor in walk in cooler. Operator placed on shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed tops of equipment soiled. Observed soiled gaskets in multiple reach in coolers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in ice cream freezer.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.
[33-15-4] Garbage can located outside has no lid or lid open/broken. Observed bin with no lid.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled throughout kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector emailed to operator and was printed on site.

Community reaction

What do locals think?

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Community pulse

Would you eat here?

CASACUBA RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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