COPACABANA CUBAN CAFE

Name: COPACABANA CUBAN CAFE
Address: 320 DORA DRAWDY WAY, MOUNT DORA, FL, 32757, US
Rating: 78.4

320 DORA DRAWDY WAY, MOUNT DORA, FL 32757

License #4502390

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

78.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

COPACABANA CUBAN CAFE in MOUNT DORA currently holds an InspectFL Health Score of 78.4 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 March 19, 2026. Across those visits, inspectors documented 40 total violations — 6 critical, 7 major, 27 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 March 19, 2026 shows 15 observation rows: 3 critical, 4 major, and 8 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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from the day prior. Cooked beef (51F - Cooling); Pulled Chicken (50F - Cooling); Cooked pork (50F - Cooling); Black beans (80F - Cooling)
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In both white chest freezer.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on dish drying rack. Operator inverted.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked with pans and nag of aprons. Operator removed.
[36-22-4] Floor area(s) covered with standing water. In walk in cooler.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In large container full with lid on. Cooked beef (51F - Cooling); Pulled Chicken (50F - Cooling); Cooked pork (50F - Cooling); Black beans (80F - Cooling)
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above steam station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White chest freezer gaskets. Reach in cooler gaskets at cook line
[25-11-5] Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Cups in back storage area. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. Soda nozzles at wait station.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from the day prior. Cooked beef (51F - Cooling); Pulled Chicken (50F - Cooling); Cooked pork (50F - Cooling); Black beans (80F - Cooling).
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. White chest freezer interior Reach in cooler at cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by both hand washing sinks
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Raw beef (60F - Cold Holding); Raw Chicken (61F - Cold Holding)

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans (69F - Cooling); Cooked beef (58F - Cooling); White Rice (63F - Cooling); Yellow rice (63F - Cooling) Moro rice (63F - Cooling); Red Beans (64F - Cooling)
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler. Operator date marked.
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle. Operator removed.
[14-11-5] Equipment in poor repair. Reach in cooler gaskets at cook line
[16-03-4] Accumulation of debris inside warewashing machine.
[08B-38-4] Food stored on floor. 2 bottles of cook oil on floor in the kitchen. Operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cups on prep table.
[29-11-4] Water leaking from pipe and/or faucet/handle. At mop sink
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink when entering the kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line soiled
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Too much in one pan and pans are covered
[41-10-4] Toxic substance/chemical improperly stored. Bottle of fabulosity on table with teas. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line Exterior ice machine
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-22-4] Floor area(s) covered with standing water. In back kitchen area and walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen area. Vents in kitchen area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at three compartment sink. Wallaby hand washing sink.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from two days prior Black beans (69F - Cooling); Cooked beef (58F - Cooling); White Rice (63F - Cooling); Yellow rice (63F - Cooling) Moro rice (63F - Cooling); Red Beans (64F - Cooling)
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked meat pork in walk in cooler. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in the kitchen.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse