LAS VEGAS CUBAN CUISINE

Name: LAS VEGAS CUBAN CUISINE
Address: 15941 PINES BLVD, PEMBROKE PINES, FL, 33027, US
Rating: 60.5

15941 PINES BLVD, PEMBROKE PINES, FL 33027

License #1619055

🌴 Cuban/Caribbean ℹ️

60.5 Grade F / 100

Failing Health Score

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Latest inspection

March 30, 2026 · 5 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LAS VEGAS CUBAN CUISINE in PEMBROKE PINES currently holds an InspectFL Health Score of 60.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 65 total violations — 17 critical, 12 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 29, 2025

The latest inspection on March 30, 2026 shows 5 observation rows: 1 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

LAS VEGAS CUBAN CUISINE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on both Flip tops opposite cook line.
[08B-38-4] Food stored on floor. In walk in cooler , bucket on condensed milk stored on floor. Operator elevated during the inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower cooler at flip top soiled with food debris. Operator cleaned during the inspection.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer at wait station reading over 200 ppm chlorine. Operator remade to 50 ppm chlorine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer.

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside walk in cooler.
[10-08-5] Ice scoop handle in contact with ice. Bar area, employee removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.Cooking equipment in water temperatures (80F).
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in Freezer- all storage shelves with build up,of rust
[29-11-4] Water leaking from pipe and/or faucet/handle. Under hand wash sink in bar area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- black beans (45-47F - Cooling) overnight. See stop sale.
[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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- black beans (45-47F - Cooling) overnight. See stop sale.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Gloves employee grabbed raw chicken breast to place on grill, then grabbed a clean plate to serve ready to eat food , using same gloves. After manager instructed, employ discarded gloves, washed hands and put in new pair of gloves.
[31A-09-4] Handwash sink not accessible for employee use at all times. Expo station- cart with drinking glasses, employee removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lower coolerPudding and 3 leches dessert, made on Tuesday. Employee labeled.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. ATOSA- two glass doors cooler-expo station Walk in cooler Other units not keeping time temperature control foods to 41F and below.
[36-22-4] Floor area(s) covered with standing water. -Bar area, under hand wash sink -Preparation area in rear kitchen
[36-17-5] Floor tiles missing and/or in disrepair. -broken tiles entrance of storage area in rear kitchen . -end of walk in cooler - broken tile.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer- ice on curtains and floor.
[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. Plastic cup inside container of feta cheese, employee removed.
[29-11-4] Water leaking from pipe and/or faucet/handle. -Under hand was sink in expo station leaking pipe -under hand wash sink in bar area.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects on top of dirty dishes in dishwasher area. -2 flying insects around hand wash sink in bar area. Located outside of kitchen area. Employee killed, clean and Sanitized both areas.
[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. Food not prepared or portioned today. Walk in Cooler-cooked black beans (44-56F - Cold Holding); raw pork chops (44F - Cold Holding); raw red snapper (46F - Cold Holding). Food stored more than 24 hours. Employee discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler-cooked black beans (44-56F - Cold Holding); raw pork chops (44F - Cold Holding); raw red snapper (46F - Cold Holding). Food stored more than 24 hours. See stop sale
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ATOSA-Two doors glass cooler-; feta cheese (57F - Cooling from ambient); sliced tomatoes (47F - Cooling from ambient); chimichurri (49F - Cooling from ambient ) per employee food mix @10:30 am. Current time 3:00 pm. Employee discarded.
[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. ATOSA-Two doors glass cooler-; feta cheese (57F - Cooling from ambient); sliced tomatoes (47F - Cooling from ambient); chimichurri (49F - Cooling from ambient ) per employee food mix @10:30 am. Current time 3:00 pm. See stop sale.
[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 200ppm), employee made new solution, chlorine sanitizer 100 ppm.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup inside container of feta cheese, Employee removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several piles of metallic containers stacked wet, rear kitchen -clean equipment storage rack in rear kitchen
[36-17-5] Floor tiles missing and/or in disrepair. -7 broken tiles along cook line in kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle. Bar area- under hand wash sink, when use it leaks water.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked black beans (48-51F - Cooling); cooked pork (52F - Cooking), per employee food cooling overnight, Observed metallics containers covered. see stop sale
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken breast filet to placed on grill tap, then grabbed a clean plate and served a cup of rice for a different customer order, using same gloves. After instructed, employee discarded gloves, washed hands, put in new pair of gloves and served new cup of rice.
[03B-04-5] Whole meat roast hot held at less than 130 degrees Fahrenheit. -beans (118F - Hot Holding); white beans soup (120F - Hot Holding), per employee food hot held less than two hours, employee reheated on the stove to 172F
[31A-11-4] Handwash sink used for purposes other than handwashing. Bar area- plastic bags and fabric bag inside sink, employee removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bar area-cooler, pudding made yesterday morning , not dated.