CASACUBA RESTAURANT

Name: CASACUBA RESTAURANT
Address: 5859 SW 73RD ST, SOUTH MIAMI, FL, 33143, US
Rating: 82

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

82 Grade C / 100

Mixed Health Record

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Latest inspection

August 13, 2026 · 15 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CASACUBA RESTAURANT in SOUTH MIAMI currently holds an InspectFL Health Score of 82 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 13, 2026. Across those visits, DBPR recorded 15 total findings; InspectFL has detailed violation rows for 13 of them so far.

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 August 13, 2026 shows 13 observation rows: 2 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt with no label.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket on floor of dessert area. Employee put onto shelf during inspection.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on food and dish racks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. Observed exterior of coolers and equipment soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone in dessert area on counter. Employee put away during inspection.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed in dry storage room on floor. Chef hung it on wall.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on tiles in establishment.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 mahi filets thawed in ROP. Chef threw out during inspection. Inspector provided ROP handout to operator.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal cup on dry dish rack. Employee removed cup from rack and placed on bottom shelf away from clean dishes.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed 4 mahi filets thawed in ROP.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic in oil (99F - Hot Holding) at steam table. As per chef, less than 4 hours. Chef placed onto cook line to be reheated.

Community reaction

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