DON RAMON CUBAN CUISINE

Name: DON RAMON CUBAN CUISINE
Address: 10220 FOREST HILL BLVD STE 110, WELLINGTON, FL, 33414, US
Rating: 60

10220 FOREST HILL BLVD STE 110, WELLINGTON, FL 33414

License #6021030

🌴 Cuban/Caribbean ℹ️

60 Grade F / 100

Failing Health Score

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Latest inspection

March 17, 2026 · 1 finding · 1 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

DON RAMON CUBAN CUISINE in WELLINGTON currently holds an InspectFL Health Score of 60 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 49 total violations — 32 critical, 5 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 10, 2025

The latest inspection on March 17, 2026 shows 1 observation row: 1 critical, 0 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DON RAMON CUBAN CUISINE has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[03A-02-5] At salad at dessert satiation: butter packets (47F - Cold Holding) As per operator, transferred from walk in cooler approximately 1 hour prior. Not prepped or portioned today. Operator placed to quick chill. At flip top reach in cooler: Cooked plantains (47F - Cold Holding) As per chef, stored 10 mins. Not prepped or portioned today. Chef fried plantains.

Disposition: Warning Issued
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touched face and hair then handled clean plate with salad. Employee washed hands and salad stop saled.
[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. Observed server use bare hand to remove onions from a salad. See stop Sale.
[35A-02-7] Live, small flying insects found. 5 flies flying around at food prep and ware washing area of kitchen; 1 landing on handle of pot.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At mini reach in freezer: raw breaded chicken stored above empanadas with cooked chicken. At walk in freezer: raw fish stored over pan with black beans. Operator corrected.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at cook line: raw steak stored above commercially processed plantains and French fries. At walk in cooler: raw beef stored above washed and prepped onions. Operator corrected.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed server use bare hand to remove onions from a salad. See stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad at dessert satiation: tres leche (45F - Cold Holding) ; flan (44F - Cold Holding) As per operator, reach in cooler door opened for an extended periods of time in the last 10 mins. Not prepped or portioned today. Advised operator to quick chill both items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At oven: cooked rice and beans (128F - Hot Holding) As per chef, stored since 45mins. Advised chef to reheat to 165+F.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler Salmon, operator removed from package
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Sealed containers with Cooked pork at 2:15pm (99F cooling) since 12pm and cooked chicken at 2:15pm (110F cooling) since 12pm Products did not cool to 70F within 2 hours. Operator moved products to oven to be reheated to 165F + and to restart cooling once product reaches 135F.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled soiled towel than hand,clean cup and made a drink without washing hands first. Employee washed hands
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken over cut limes. Operator stored properly.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw fish over sauces, raw beef over sauces. Operator stored properly
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad cooler, sliced tomatoes at 1:37pm( 50F cooling );since 10am at 2:07 pm ( 48F cooling), chopped lettuce at 1:37pm (50F cooling)at 2:07pm (45F cooling). Products did not cool to 41F within 4 hours. See Stop Sale
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad cooler, sliced tomatoes at 1:37pm( 50F cooling );since 10am at 2:07 pm ( 48F cooling), chopped lettuce at 1:37pm (50F cooling)at 2:07pm (45F cooling). Products did not cool to 41F within 4 hours. See Stop Sale
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in freezer Sealed bags with Cooked pork at 2:24pm (62F cooling) since 10am at 2:45pm same. At this current cooling rate products will not cool to 41F within 6 hours. Operator iced Down product

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine heavily soiled.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch clothes then handled clean pans of food; no hand wash. Chef washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At single door stainless steel reach in cooler across from cook line: raw steak and raw shrimp stored above red sauce and white sauce. Operator stored properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top beside steam table: cooked yuca (49F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top beside steam table: cooked yuca (49F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At cook line; sitting on prep table beside lay top grill: cooked plantains (57F - Cold Holding); French fries (51F - Cold Holding) As per operator, stored since 12 mins. Not prepped or portioned today. Operator moved to quick chill.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: cooked rice (103F at 9:50am; 108F at 10:17am- Reheating) As per chef, item was taken from cooler and placed in the steam table since 15 mins awaiting to go into the oven. Chef placed rice in oven and retrieved; as per operator, reheating was complete. Rice did not reheat to 165F within 2 hours. Operator returned rice to oven to reheat to 165F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked ground beef (120F - Hot Holding); pot roast (112F - Hot Holding) As per chef, items were reheated approximately 30 mins prior then stored in steam table. Operator placed items on flat top grill to reheat to 165F.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Chef washed hands at triple sink, rinse compartment. Chef washed hands at hand wash sink.
[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. Shredded beef cooked frozen 2 days prior not date marked. Cooked oxtails cooked frozen 3 days prior not date marked. Operator date marked items.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw snapper fillet bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed snapper fillets from packaging.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch garbage can with soiled bag then touched portion of wrapped ham; no glove change; no hand wash. Employee washed hands and put clean gloves on.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw mussels and beef over cooked beans in open pot Raw steak in pan stored over bucket of beef broth. Operator stored properly.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: raw chicken portioned in pan stored over raw beef. Operator stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: mozzarella cheese (48F - Cold Holding); fresh garlic and butter (47F - Cold Holding); flan (46F - Cold Holding); sliced ham and cooked pork (47F - Cold Holding) As per operator, items have been out of temperature for approximately 3 hours as delivery was received and door was left open for about 30 mins. Not prepped or portioned today. Operator moved items to walk in freezer to quick chill. Flip top cooler near cook line : cooked pork (47F - Cold Holding); raw chicken (45F - Cold Holding); cooked potato balls (47F - Cold Holding); sliced ham (45F - Cold Holding) As per operator, all items were taken from walk in cooler 1.75 hours prior. Not prepped or portioned today. Operator moved items to walk in freezer to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: chicken soup (120F at 3:40pm - Hot holding) As per chef, cooked and stored 1 hour. Chef reheated to 176F.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.