EL CUBANITO BBQ

Name: EL CUBANITO BBQ
Address: 10651 NW 132 ST STE 8, HIALEAH GARDENS, FL, 33018, US
Rating: 43.6

10651 NW 132 ST STE 8, HIALEAH GARDENS, FL 33018

License #2318609

🔥 BBQ ℹ️

43.6 Grade F / 100

Failing Health Score

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Latest inspection

April 13, 2026 · 11 findings · 4 critical

Routine - Food

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Quick take

EL CUBANITO BBQ in HIALEAH GARDENS currently holds an InspectFL Health Score of 43.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 73 total violations — 19 critical, 9 major, 45 minor.

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The latest inspection on April 13, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.

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Inspector notes

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EL CUBANITO BBQ 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: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[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. Observed thawed salmon in ROP in walk in cooler.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink from open water bottle, instructed operator regarding the contamination. Operator used cup with straws.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator washing dishes with no sanitizer step. Operator properly set up the three compartment sink with chlorine sanitation solution at 100 ppm.
[14-38-4] Food storage container/container lid cracked or broken. Observed multiple broken plastic covering food items, operator discarded it.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator properly stored it.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked shell eggs than touched a cooked ham. Operator properly washed hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw beef stored over vegetables, in reach in cooler, operator properly stored it.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed thawed salmon in ROP in walk in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside the establishment.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Disposition: Met Inspection Standards
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in the kitchen stored in standing water.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed food from the steam table located right next to the three compartment sink exposed to splash.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at kitchen next to the 3 compartment sink.
[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 employee fixing his pants a couple of times to continue to prepared food without washing his hands prior.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the preparation cooler raw chicken stored over cheese. Operator rearranged food on site.
[03E-08-5] Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed cooked rice reheated in the microwave did not reached 165F. Instructed operator to reheat rice again and make sure it reaches 165F.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed we sanitizer over 200+. Operator discarded water and replaced sanitizer with 50ppm.
[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. Observed sanitizer solution with sanitizer over 200ppm stored on the preparation table over buckets with food. Operator immediately removed the we solution and placed it under the preparation table, operator also reduced we solution to 50ppm on site.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washed her hands in the three compartment sink. Instructed employee to properly wash her hands in the hand wash sink. Employee washed her hands.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers undercooked eggs with no Consumer Advisory. Provided Consumer advisory to operator. Manager hanged poster on site.
[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. Observed employees training expired for the following employees ( Dalia Marquez, Victor Ramirez, Francis Perez) all expired on 11/2025.

Disposition: Warning Issued
[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. Oberved employee training for Mariley Cala expired on 12-02-23.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter.
[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. In the walk in cooler observed fish fillets in ROP not removed from the packaging, as per PIC they just had transferred fish to walk in cooler. Manager removed all ROP fish from packaging onsite.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed a bag of onions stored in the walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in water at 80F. Employee discarded water on site.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sing at hws at front counter.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on food prep table at cook line.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. HWS at kitchen slow draining.
[08B-12-5] Stored food not covered. In the walk in cooler observed cooked pork in a large pot not covered.
[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 going from washing utensils in the three compartment sink to prepare food without washing hands in between.
[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 employee cleaning her hands on her pants and failed to wash her hands prior to start prepping food.
[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 employee touched fried pork chunks with barehand. Employee refried pork on site.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over smoked pork chops, stored in prep cooler at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the preparation cooler located at cook line observed roasted pork (49 F - Cold Holding); raw steak (46F - Cold Holding); raw steak (51F - Cold Holding); raw steak (52F - Cold Holding); pork chops (50 F - Cold Holding), owner and chef stated that all of these food items were transferred to this cooler less than 4 hours ago. Instructed manager to remove all Time control food to the walk in cooler to rapidly cool down.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line. Manager placed a new paper roll.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed container with no handle inside rice container at dry storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation table across from cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cigarettes, lighter, cell phone and keys stored at preparation table at kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside at kitchen area.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed bagged garbage on ground surrounding shared dumpster enclosure.
[33-10-4] Inside/outside of dumpster not clean. Observed trash debris surrounding shared dumpster enclosure.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan on the wall soiled by 3 compartment sink. Observed hood filter soiled at cook line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed foam plates not inverted stored above preparation table.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth stored at preparation area at kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked pasta at walk in cooler.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a raw shell eggs on preparation table across from cook line, ambient temperature of kitchen at 79F. Instructed chef to placed them inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (53F - Cold Holding); sausage (49F - Cold Holding); cheese (53F - Cold Holding); raw beef (51F - Cold Holding); shredded cheese (66F - Cold Holding) at reach in cooler across from cook line. As per chef for approximately 2 hours. Instructed chef to placed food items in the walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cooking pot inside handsink by 3 compartment sink.