🪰1,203,697 violations tracked across 67 Florida counties

CUBAN PIZZERIA

4347-2 UNIVERSITY BLVD S, JACKSONVILLE, FL 32216

License #2615058

🌴 Cuban/Caribbean ℹ️
66 Grade F / 100

Failing Health Score

How is this score calculated? →
Latest inspection
August 27, 2026 · 20 findings · 4 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 27, 2026 shows 20 observation rows: 4 critical, 6 major, and 10 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
20
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CUBAN PIZZERIA has a rough inspection history. Would you risk it?

F record

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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
  • [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan and pork made a couple of days ago
  • [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In pizza unit, employee could not find it
  • [08B-38-4] Food stored on floor. Oil jug and sugar container, employee placed them on shelf
  • [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above milk and ham in reach in cooler at front counter
  • [11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
  • [13-02-4] Employee with ineffective hair restraint while engaging in food preparation. 1/2 pony tail and she is cutting pizza, explained to her
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine, employee could not find them
  • [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. For cook here for 3 months
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep counter, front counter, one employee drink on shelf above customer food in pizza cooler, operator moved them
  • [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in hands by triple sink
  • [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink, emailed one
  • [41-17-4] Spray bottle containing toxic substance not labeled. Blue and purple, by hand sink at cook line, employee stated its degreaser and soap
  • [02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk containers, operator stated its sugar and flour, front counter shelf
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f cooked pork, sandwiches above fill line in prep cooler, front counter, employees placed them in reach in cooler
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above pasta warmer with old food build up
  • [51-18-6] No copy of latest inspection report available. Couldnt find it
  • [12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing cutter then whet to grab packs of dry pasta, explained to him and he washed hands
  • [09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cut lemon for shake, explained to her and she got gloves
  • [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men restroom not closing all the way
  • [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employees here making shakes and for 1 employee here for 3 months, emailed agreement
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