LAS VEGAS CUBAN CUISINE

Name: LAS VEGAS CUBAN CUISINE
Address: 11500 NW 41 ST, DORAL, FL, 33178, US
Rating: 27.3

11500 NW 41 ST, DORAL, FL 33178

License #2331171

🌴 Cuban/Caribbean ℹ️

27.3 Grade F / 100

Failing Health Score

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Latest inspection

March 10, 2026 · 8 findings · 0 critical

Routine - Food

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Quick take

LAS VEGAS CUBAN CUISINE in DORAL currently holds an InspectFL Health Score of 27.3 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 10, 2026. Across those visits, inspectors documented 129 total violations — 17 critical, 34 major, 78 minor.

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The latest inspection on March 10, 2026 shows 8 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

129

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LAS VEGAS 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: Met Inspection Standards
[16-03-4] Accumulation of debris on dish rack. Observed some dish and glass racks at warewashing area soiled with mildew like substance.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent and ceiling tiles near pizza oven at cook line heavily soiled with dust debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards at cook line with deep mark and in poor repair.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on shelf over three compartment sink at warewashing area wet nesting.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at cook line soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed car in produce walk in cooler soiled with mold like substance.
[22-16-4] Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled food debris.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed spray gun at warewashing area leaking.

Disposition: Warning Issued
[16-03-4] Accumulation of debris on dish rack. Observed some dish and glass racks at warewashing area soiled with mildew like substance.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent and ceiling tiles near pizza oven at cook line heavily soiled with dust debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards at cook line with deep mark and in poor repair.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee at cook line engaging in food preparation not wearing a hair restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on shelf over three compartment sink at warewashing area wet nesting.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at cook line soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed car in produce walk in cooler soiled with mold like substance.
[22-16-4] Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled food debris.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed a slow floor drain near rear kitchen exit.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed spray gun at warewashing area leaking.
[01B-07-4] Food with mold-like growth. See stop sale. Observed at cook line tomato sauce with mold.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed PORK LOIN (55F - Cold Holding) at walk in cooler. Observed RAW CHURRASCO (55F - Cooling); RAW CHICKEN (54F - Cooling) ;RAW WHOLE FISH (55F - Cooling); COOKED PORK (55F - Cooling) at walk in cooler, as per manager and employee prepped the day prior.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed PORK LOIN (55F - Cold Holding) at walk in cooler.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed RAW CHURRASCO (55F - Cooling); RAW CHICKEN (54F - Cooling) ;RAW WHOLE FISH (55F - Cooling); COOKED PORK (55F - Cooling) at walk in cooler, as per manager and employee prepped the day prior.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup in sugar bin used as scoop. Employee removed cup.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven handles at preparation area soiled with food debris.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent and ceiling tiles at kitchen area soiled with debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards grooved and not easily cleaned. Observe, cutting boards at kitchen area, grooved and not easily cleaned.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine with chlorine sanitizer at 0ppm.
[14-11-5] Equipment in poor repair. Observed torn gasket at reach in cooler at kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed rear exit with a gap.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives at ware washing area stored in between the wall and three compartment sink.
[22-16-4] Reach-in cooler / Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at vegetable walk in cooler soiled with mold like substance. Observed shelves at walk in cooler with prepared items soiled with food debris.
[08B-12-5] Stored food not covered. Observed at walk in freezer breaded fish, steak and chicken not covered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at ware washing area soiled with debris. Observed walls at walk in cooler with prepared items soiled with mold like substance.
[41-07-4] Container of medicine improperly stored. Observed cough syrup stored in walk in cooler. Employee removed item from walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (51F - Cooling); raw chicken (51F - Cooling); raw pork chops (53F - Cooling); raw pork loin (51F - Cooling); whole meat (50F - Cooling); churrasco steak (50F - Cooling); raw chicken as per manager more than four hours.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed raw beef (51F - Cooling); raw chicken (51F - Cooling); raw pork chops (53F - Cooling); raw pork loin (51F - Cooling); whole meat (50F - Cooling); churrasco steak (50F - Cooling); raw chicken as per manager more than four hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer at preparation area soiled with debris.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than four employees with no certified food manager present. Manager arrived during inspection.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop rice at cook line. Coached manager on correct procedure.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed stained ceiling tiles throughout kitchen area.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed brown cutting board grooved at preparation area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation at cook line while wearing watch.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at door across from cooked products walk-in unit.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk-in freezer door, door frame, and on floor next to door.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at bar reach-in cooler near entrance. Coached manager on correct procedure.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gasket soiled at vegetable and cooked products unit.
[08B-12-5] Stored food not covered. Bsrrved butter and peeled plantains not covered at walk-in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed behind three compartment sink and dish machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed across kitchen.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs over tomatoes at walk-in cooler. Product was correctly stored.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bib with no vacuum breaker next to three compartment sink.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee at cook line not knowing the minimum cooking temperature of chicken. Coached employee on correct procedure.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Miriam Vilarino certification expired on 02.27.2025.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener near walk-in cooler soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink near mop sink blocked by backs of onions. Coached manager on correct procedure.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed approximately 6+ food employees engaged in food preparation such as cutting raw beef, grilling steak, scooping ice and plating food with no certified food manager present.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed training certificates missing certification number and certified food manager signature and training expiration is incorrect, should be three years from training not two.

Disposition: Met Inspection Standards
[10-08-5] Ice scoop handle in contact with ice. Observed at ice bin at bar area. Scoops were correctly stored.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef doing food preparation at cook line while wearing watch.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed at metal containers on shelf next to three compartment sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on door to walk-in freezer and next to fan units inside of walk-in freezer.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic bowl used for portioning cooked white rice inside rice container at cook line. Coached chef on correct procedure. Bowl was removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed stained ceiling tiles throughout kitchen area.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license posted from October 1, 2024.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket of walk-in cooler 3 soiled.
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Observed single service use paper cups and aluminum containers stored on floor at dry storage area. Coached manager on correct procedure.
[08B-12-5] Stored food not covered. Observed flan not covered at walk-in cooler. Coached chef on correct procedure.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed behind three compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled with common name near preparation area. Manager labeled container during inspection.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not knowing proper concentration of chlorine at dish machine. Coached employee on correct amount.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed tag attached to bag of fresh clams stored inside walk in freezer, but no tags provided regarding pervious clams received or last served. Coached manager on correct procedure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed bar dispenser gun soiled with accumulated debris at bar area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by pressure washing machine and mop bucket near mop sink. Coached manager on correct procedure.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observe metal pitcher inside hand washing sink at bar area. Coached manager on correct procedure. Pitcher was removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for chlorine during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink at warewashing area.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lamb and ox tail not date marked. As per chef, less than two days. Coached chef on correct procedure.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic deli cups inside containers of flour and sugar stored near produce cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed stained ceiling tiles throughout kitchen area.
[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 mahi mahi and salmon not removed from reduced oxygen packaging before thawing, located inside walk in cooler.
[14-11-5] Equipment in poor repair. Observed torn gaskets at reach in cooler under coffee station.
[14-13-4] Food-contact surface not smooth and easily cleanable. Observed nonfood-grade brush used to clean coffee debris at coffee station, with metal wrapping, not smooth and easily cleanable.
[06-06-5] Observed a box of fries, no longer frozen and held at 70F located on top of kitchen counter.
[14-69-4] Ice buildup around door frame of walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler located under coffee station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of salt, water, oil and garlic powder not labeled, stored next to kitchen cookline.
[03D-02-5] Observed cooked pork 54F Cooling; shredded pork 48F Cooling; shredded beef 47F Cooling, all prepared and date marked 12/6/23 from the pervious day, cooling over night inside walk in cooler temperatures taken at 9:41am, still above 41F. Ambient temperature displayed at 50F inside walk in cooler.
[01B-36-5] Observed cooked pork 54F Cooling; shredded pork 48F Cooling; shredded beef 47F Cooling, all prepared and date marked 12/6/23 from the pervious day, cooling over night inside walk in cooler temperatures taken at 9:41am, still above 41F. Ambient temperature displayed at 50F inside walk in cooler. See stop sale.
[03A-02-5] Observed raw chicken (46F - Cold Holding); raw beef palomilla (46F - Cold Holding); sliced ham (44F - Cold Holding) located inside walk in cooler, ambient temperature displayed at 50F on front of cooler door. All other food items in reach in cooler next to fryer station observed at +or- 41F and below.
[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 written procedures to operator.
[01C-02-4] Discussed with Chef in regards to keeping tags of clams for 90 days from the last date served written on each tag.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled located above kitchen prep cooler. Observed interior of reach in cooler soiled located next to fryer station. Observed inside cooler doors of reach in cooler units, heavily soiled with food debris located in front of kitchen cookline.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Operator provided chlorine test kit, no color chart available to check sanitizer.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed approximately 6+ food employees engaged in food preparation such as cutting raw beef, grilling steak, scooping ice and plating food with no certified food manager present.
[05-08-4] No probe thermometer provided to measure temperature of food products. None provided at time of 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. None provided at the time of inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic deli cups inside containers of flour and sugar stored near produce cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed stained ceiling tiles throughout kitchen area.
[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 mahi mahi and salmon not removed from reduced oxygen packaging before thawing, located inside walk in cooler.
[14-11-5] Equipment in poor repair. Observed torn gaskets at reach in cooler under coffee station.
[14-13-4] Food-contact surface not smooth and easily cleanable. Observed nonfood-grade brush used to clean coffee debris at coffee station, with metal wrapping, not smooth and easily cleanable.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed a box of fries, no longer frozen and held at 41F located on top of kitchen counter.
[14-69-4] Ice buildup around door frame of walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bowls used to portion rice onto plates, stored in standing water at 81F, located in front of kitchen cookline.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board located near produce cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler located under coffee station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of salt, water, oil and garlic powder not labeled, stored next to kitchen cookline.
[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 black beans (57F - Cooling Overnight located inside walk in cooler. As per Chef, black beans were made from the previous night and stored in walk in cooler, temperatures taken at 12:05pm, food item above 41F.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed black beans (57F - Cooling Overnight located inside walk in cooler. As per Chef, black beans were made from the previous night and stored in walk in cooler, temperatures taken at 12:05pm, food item above 41F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri (66F - Cold Holding) located on top of prep cooler, across from kitchen cookline. As per Operator, chimichurri is prepared daily, less than 4 hours. Observed yuca (68F - Cold Holding); ham croquettes (68F - Cold Holding) stored in reach in cooler next to fryer station, less than 4 hours. Employee removed and placed food items into walk in cooler. Observed raw chicken (44F - Cold Holding); raw beef palomilla (44F - Cold Holding); beef picadillo (44F - Cold Holding) located inside walk in cooler, ambient temperature displayed at 50F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed onions (68F-118F Hot Holding) located at kitchen cookline at prep counter. Operator placed sautéed onions onto flat top grill to reheat.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer at 200ppm, located in front of kitchen cookline.
[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 written procedures to operator.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed tags attached to bags of fresh clams stored inside walk in freezer, but no tags provided regarding pervious clams received or last served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled located above kitchen prep cooler. Observed interior of reach in cooler soiled located next to fryer station. Observed inside cooler doors of reach in cooler units, heavily soiled with food debris located in front of kitchen cookline.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a box of avocados stored on top of corner handwash sink near dry storage racks.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils stored in handwash sink located next to three compartment sink. Utensils were removed by employee.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Operator provided chlorine test kit, no color chart available to check sanitizer.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed approximately 6+ food employees engaged in food preparation such as cutting raw beef, grilling steak, scooping ice and plating food with no certified food manager present.
[05-08-4] No probe thermometer provided to measure temperature of food products. None provided at time of 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. None provided at the time of inspection.