MI ISLA PIZZERIA CUBANA Y BAKERY

Name: MI ISLA PIZZERIA CUBANA Y BAKERY
Address: 1209 S MILITARY TRL STE A, WEST PALM BEACH, FL, 33415, US
Rating: 74.8

1209 S MILITARY TRL STE A, WEST PALM BEACH, FL 33415

License #6021619

🍕 Pizza/Italian ℹ️

74.8 Grade C / 100

Mixed Health Record

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Latest inspection

March 30, 2026 · 6 findings · 2 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

MI ISLA PIZZERIA CUBANA Y BAKERY in WEST PALM BEACH currently holds an InspectFL Health Score of 74.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 34 total violations — 15 critical, 7 major, 12 minor.

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Record snapshot

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The latest inspection on March 30, 2026 shows 6 observation rows: 2 critical, 2 major, and 2 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Would you eat here?

MI ISLA PIZZERIA CUBANA Y BAKERY has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of black mold like substance.
[08B-12-5] Stored food not covered. Beans not covered while in storage.
[41-07-4] Container of medicine improperly stored. First aid kit with various medicinal ointments over food storage containers in kitchen. Operator stored products properly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter attached at hose Bibb in kitchen.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. black beans (126F - Cooling) at 3:18; cooling since 3:03 - 115F at 3:51 Observed cooling at ambient temperature in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in freezer.
[05-08-4] No probe thermometer provided to measure temperature of food products. Not available at time of inspection.

Disposition: Met Inspection Standards
[08B-52-4] Food stored under dripping water line. At Walk-in Freezer; Uncovered buckets with green vegetables stored under dripping water under fan. Operator discarded
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[41-07-4] Container of medicine improperly stored. At Counter; Medication in bottle stored above spaghetti Advised operator who removed
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. At a walk-in Cooler; Meat (beef) stored in direct contact with non food grade take out bags Advised operator who removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw shell eggs store above soup. Raw chicken above spaghetti Advised operator who removed
[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. At Front Cooler; flan (45F - Cold Holding) Per operator not prepared or portioned today Held in cooler for three days See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front Cooler; flan (45F - Cold Holding) Per operator not prepared or portioned today Held in cooler for three days See stop sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cookline; cooked yucca (122F - Hot Holding); cooked spaghetti (106F - Hot Holding) Per operator held in pot on counter for half an hour Advised operator to reheat to 165+F Operator moved to stove top and reheated to 165+F
[41-10-4] Toxic substance/chemical improperly stored. In Kitchen; Cleaning chemical stored with cooking oil under prep table Advised operator who removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In Kitchen; Heavily soiled and mold like substances observed on cutting board
[31A-09-4] Handwash sink not accessible for employee use at all times. At Kitchen; Handwash sink blocked by two large pots . Advised operator who removed