CUSCATLAN

Name: CUSCATLAN
Address: 3710 N ANDREWS AVE, OAKLAND PARK, FL, 33309, US
Rating: 93

3710 N ANDREWS AVE, OAKLAND PARK, FL 33309

License #1618753

93 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CUSCATLAN in OAKLAND PARK currently holds an InspectFL Health Score of 93 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 30, 2025. Across those visits, inspectors documented 14 total violations — 4 critical, 3 major, 7 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 October 30, 2025 shows 8 observation rows: 3 critical, 2 major, and 3 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

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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: Inspection Completed - No Further Action
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 Ppm operator added chlorine rechecked 100 Ppm
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed chicken taquitos (41F - Cold Holding) per operator removed from freezer 10/26/2025
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in reach in freezer raw chicken stored over raw tripe. Operator stored correctly.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beans (55-58F - Cooling) I plastic 5 gallon bucket per operator prepared last night and held in cooler over .see stop sale
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beans (55-58F - Cooling) in deep plastic 5 gallon bucket
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beans (55-58F - Cooling) stored in deep plastic 5 gallon bucket per operator prepared last night and held in cooler
[08B-38-4] Food stored on floor. Observed box of cabbage stored on the floor in kitchen.
[08B-12-5] Stored food not covered. Observed chicken taquitos not covered in reach in cooler. Operator covered.

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