LAS VEGAS CUBAN CUISINE

Name: LAS VEGAS CUBAN CUISINE
Address: 11500 NW 41 ST, DORAL, FL, 33178, US
Rating: 82.5

11500 NW 41 ST, DORAL, FL 33178

License #2331171

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LAS VEGAS CUBAN CUISINE in DORAL currently holds an InspectFL Health Score of 82.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 41 total violations — 7 critical, 2 major, 32 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 March 10, 2026 shows 8 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Call Back - Complied
[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.
[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.
[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.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed spray gun at warewashing area leaking.
[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.
[16-03-4] Accumulation of debris on dish rack. Observed some dish and glass racks at warewashing area soiled with mildew like substance.
[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.
[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.

Disposition: Warning Issued
[01B-07-4] Food with mold-like growth. See stop sale. Observed at cook line tomato sauce with mold.
[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.
[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.
[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.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed spray gun at warewashing area leaking.
[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.
[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.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed a slow floor drain near rear kitchen exit.
[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.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[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.
[14-11-5] Equipment in poor repair. Observed torn gasket at reach in cooler at kitchen area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer at preparation area soiled with debris.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven handles at preparation area soiled with food debris.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed rear exit with a gap.
[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.
[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.
[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.
[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.
[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.
[41-07-4] Container of medicine improperly stored. Observed cough syrup stored in walk in cooler. Employee removed item from walk in cooler
[08B-12-5] Stored food not covered. Observed at walk in freezer breaded fish, steak and chicken not covered.
[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.
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup in sugar bin used as scoop. Employee removed cup.

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