CUBA LIBRE

Name: CUBA LIBRE
Address: 9101 INTERNATIONAL DR UNIT1004, ORLANDO, FL, 32819, US
Rating: 47.1

9101 INTERNATIONAL DR UNIT1004, ORLANDO, FL 32819

License #5812213

🌴 Cuban/Caribbean ℹ️

47.1 Grade F / 100

Failing Health Score

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Latest inspection

May 26, 2026 · 12 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CUBA LIBRE in ORLANDO currently holds an InspectFL Health Score of 47.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, inspectors documented 65 total violations — 12 critical, 20 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on May 26, 2026 shows 12 observation rows: 3 critical, 4 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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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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Community reaction

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Community pulse

Would you eat here?

CUBA LIBRE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees backpacks hanging next to cleaned plates/dish room/removed/
[16-46-4] Old labels stuck to food containers after cleaning./old blue labels on cleaned plastic containers/back kitchen top shelf.
[25-06-4] Single-service articles not stored inverted or protected from contamination./to go containers and lid not inverted/outside bar/
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar container not labeled/outside bar/
[50-17-3] Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2026./renewed immediately/license now current active, expired 4/1/2027.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Roasted garlic cold holding overnight at 46F. Seafood soup cold holding overnight at 46F. Pork juice cold holding overnight at 51F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted garlic cold holding overnight at 46F. Seafood soup cold holding overnight at 46F. Pork juice cold holding overnight at 51F/cook line reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./downstairs main bar soda nozzles soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing./cleaning pad inside hand sink/next to 3 compartment sink/removed/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./down stair wait station hand sink/
[53B-10-4] Records/documents for required employee training do not contain all of the required information./all employees training certificates missing employees date of birth.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food./flour container/back kitchen/removed immediately/
[51-11-4] Carbon dioxide/helium tanks not adequately secured./downstairs behind the bar.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ceiling vent above back kitchen hot holding unit.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed several employees wearing a watch while preparing food.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
[10-08-5] Ice scoop handle in contact with ice./downstair main bar.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit./reach in cooler #1.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Produce walk in cooler fans soiled with dust.
[08B-12-5] Stored food not covered./all cut fruit at main bar not covered/
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./cooked black beans cooling overnight at 52F, walk in cooler.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale./cooked black beans cooling overnight at 52F, walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked chicken wings cold holding at 44F, raw red snapper cold holding at 45F/cook line reach in cooler for less than 4 hours per chef/moved to blast chiller/temperature rechecked wings 39F, red snapper 38F/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./all soda nozzles/downstair main bar.
[31A-11-4] Handwash sink used for purposes other than handwashing./employees backpack stored inside bar hand sink/removed immediately/
[14-14-4] Nonfood-grade basting brush used in food./used for bbq sauce/cook line reach in cooler.
[53B-10-4] Records/documents for required employee training do not contain all of the required information./most employees training certificates missing date of birth.