LA CUBANITA PIZZERIA RESTAURANT

Name: LA CUBANITA PIZZERIA RESTAURANT
Address: 11300 NW 87 CT STE 135-136, HIALEAH GARDENS, FL, 33018, US
Rating: 58.9

11300 NW 87 CT STE 135-136, HIALEAH GARDENS, FL 33018

License #2326466

🍕 Pizza/Italian ℹ️

58.9 Grade F / 100

Failing Health Score

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Latest inspection

March 19, 2026 · 12 findings · 0 critical

Routine - Food

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Quick take

LA CUBANITA PIZZERIA RESTAURANT in HIALEAH GARDENS currently holds an InspectFL Health Score of 58.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 69 total violations — 4 critical, 32 major, 33 minor.

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Record snapshot

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The latest inspection on March 19, 2026 shows 12 observation rows: no critical rows, 7 major, and 5 minor.

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Inspection coverage

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Inspector notes

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LA CUBANITA PIZZERIA RESTAURANT 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
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on ceiling by the back door.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located at the front area.
[29-08-4] Plumbing system in disrepair. Observed mop pipe disrepair.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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. Provide foodborne illnesses poster to operator.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container with utensils stored inside hand sink located at the from area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area, paper towels was replaced during inspection.
[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. Employees name Boris and Flor.
[31B-03-4] No soap provided at handwash sink. Operator replaced soap during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle degreaser and fabuloso with no label.

Disposition: Met Inspection Standards
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed used to line under the preparation table at prep area across from the three component sink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler across from the three compartment sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of hand wash sink soiled, hws located in the kitchen. Observed table under the microwave soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed on wall along the preparation area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed pizza mixer bowl soiled with old food debris. Also observed slicer soiled, and can opener soiled.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Marcos Garcia no proof of training.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine chemical test strips available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yudalkis Alonzo Larissa Arias working for over 60 days with no proof of employee food safety training.
[31B-03-4] No soap provided at handwash sink. Observed at hand wash sink located in the kitchen.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a mopping towel and gloved stored in the hand wash sink located in the kitchen.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Marcos Garcia no proof of training.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed used to line under the preparation table at prep area across from the three component sink.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored above a hot holding unit not inverted.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from the three compartment sink at kitchen no maintain proper temperature control for safety. Instructed operator to removed all the food from the unit and to call a technician. Also reminded operator to avoid storing time control food until the unit is fixed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Large cutting board attached to preparation table cooler at cook line.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed interior scoop handle touching cheese.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler across from the three compartment sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of hand wash sink soiled, hws located in the kitchen. Observed table under the microwave soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler located across from the three compartment sink soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed on wall along the preparation area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the preparation area.
[46-04-4] Exit door locked. For reporting purposes only. Observed 2 plastic buckets and a mop stored in front of the exit door blocking the exit.
[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. Observed in a small freezer raw chicken stored over raw steak. Operator rearranged food on site.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed preparation is cheese pizza (77F - Cold Holding), as per operator left out of temperature less than 30 minutes. Operator placed pizza back in the walk in cooler to rapidly cool. Observed in the reach in cooler located across from the three compartment sink ham (60 F - Cold Holding); sausage (62F - Cold Holding); pepperoni (60 F - Cold Holding), owner stated that he put the food in the cooler less than 2 hours ago. Operator stated to transfer food to the walk in cooler.
[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. Provided big 6 poster to operator.
[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. Provided copy to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed pizza mixer bowl soiled with old food debris. Also observed slicer soiled, and can opener soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine chemical test strips available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yudalkis Alonzo Larissa Arias working for over 60 days with no proof of employee food safety training.
[31B-03-4] No soap provided at handwash sink. Observed at hand wash sink located in the kitchen.

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in under-counter prep cooler at cook line.
[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 front line observed raw ground beef stored over ice cream. Operator rearranged food based upon minimum required cooking temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the preparation table at cook line observed fresh garlic in oil (78F - Cold Holding), as per employee prepared less than 2 hours ago. Employee placed container in ice to rapidly cool.
[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. Sent operator handout.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed aprons and other items stored in the hws located in the at cook line.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Jorge Carrera working over 30 days with no proof of training.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. Sent hand out to operator.