CHEPES MONTE BAR / CUBANELA

Name: CHEPES MONTE BAR / CUBANELA
Address: 827 C LANCASTER RD, ORLANDO, FL, 32809, US
Rating: 39.3

827 C LANCASTER RD, ORLANDO, FL 32809

License #5813681

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

39.3 Grade F / 100

Failing Health Score

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Quick take

CHEPES MONTE BAR / CUBANELA in ORLANDO currently holds an InspectFL Health Score of 39.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 90 total violations — 13 critical, 11 major, 66 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 6, 2026 shows 15 observation rows: 3 critical, 1 major, and 11 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

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•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: Call Back - Complied
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over potatoes and pastries in reach in freezer
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pastry tip 70F. Management discarded water.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. White Reach in cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink near dish. Management replaced.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table on cook line near dish area 50F. Top of cooler door in disrepair with exposed insulation.
[36-24-5] Hole in or other damage to wall. Dish area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. whole egg (107F - Hot Holding). Less than 4 hours.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In dish area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dish area.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment on the cook line.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded chicken, ground beef (47-48F - Cold Holding) from yesterday
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pastry tip 70F. Management discarded water.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink near dish. Management replaced.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[36-24-5] Hole in or other damage to wall. Dish area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over potatoes and pastries in reach in freezer
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. White Reach in cooler
[33-19-4] Garbage on the ground and/or pad around dumpster.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dish area.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment on the cook line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded chicken, ground beef (47-48F - Cold Holding). From yesterday. Prep table- steak (55F - Cold Holding) less than 4 hours. Placed in another unit to cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. whole egg (107F - Hot Holding). Less than 4 hours.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table on cook line near dish area 50F. Top of cooler door in disrepair with exposed insulation.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In dish area.

Disposition: Call Back - Complied
[08B-38-4] Food stored on floor. Eggs @ room temperature delivered 2.5 hours ago.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on the cook line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items throughout kitchen, under prep tables.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over cook line. Staff removed drink.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Small flying insects in restroom and bar area.
[35A-02-7] No insects
[10-08-5] Ice scoop handle in contact with ice. Ice chest on front counter.
[29-11-4] Water leaking from pipe. Under tripe sink.
[14-11-5] Equipment in poor repair. Reach in freezer
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cakes on from yesterday. Pork, pastrami, beef Management added the dates.
[36-73-4] Floor soiled/has accumulation of debris. Throughout cook line under equipment.
[31B-03-4] No soap provided at handwash sink. Sink next to triple sink. Management replaced items.
[36-62-4] Light not functioning. Hood
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Management replaced items.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout facility.
[35B-03-4] Outer openings not protected with self-closing doors. Two doors.

Disposition: Call Back - Admin. complaint recommended
[14-11-5] Equipment in poor repair. Reach in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on the cook line.
[29-11-4] Water leaking from pipe. Under tripe sink.
[31B-03-4] No soap provided at handwash sink. Sink next to triple sink. Management replaced items.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over cook line. Staff removed drink.
[08B-38-4] Food stored on floor. Eggs @ room temperature delivered 2.5 hours ago.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items throughout kitchen, under prep tables.
[10-08-5] Ice scoop handle in contact with ice. Ice chest on front counter.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cakes on from yesterday. Pork, pastrami, beef Management added the dates.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Small flying insects in restroom and bar area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout facility.
[35B-03-4] Outer openings not protected with self-closing doors. Two doors.
[36-62-4] Light not functioning. Hood
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Management replaced items.
[35A-02-7] 8 small flying insects found.
[36-73-4] Floor soiled/has accumulation of debris. Throughout cook line under equipment.

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cakes on from yesterday. Pork, pastrami, beef Management added the dates.
[10-08-5] Ice scoop handle in contact with ice. Ice chest on front counter.
[14-11-5] Equipment in poor repair. Reach in freezer
[31B-03-4] No soap provided at handwash sink. Sink next to triple sink. Management replaced items.
[36-73-4] Floor soiled/has accumulation of debris. Throughout cook line under equipment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items throughout kitchen, under prep tables.
[08B-38-4] Food stored on floor. Eggs @ room temperature delivered 2.5 hours ago.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over cook line. Staff removed drink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on the cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eggs (97-118F - Hot Holding) chicken and beef pastries (121F - Hot Holding) less than 4 hours. Management advised to use time control. Provided form.
[29-11-4] Water leaking from pipe. Under tripe sink.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Management replaced items.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Small flying insects in restroom and bar area.
[36-62-4] Light not functioning. Hood
[35A-02-7] Live, small flying insects found 3 at bar 5 in mens restroom
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken, pork, pastrami (51-53F - Cold Holding) Less than 4 hours in the cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout facility.
[35B-03-4] Outer openings not protected with self-closing doors. Two doors.

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