MIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC

Name: MIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC
Address: 1332 NW 2 AVE, BOCA RATON, FL, 33432, US
Rating: 84.3

1332 NW 2 AVE, BOCA RATON, FL 33432

License #6009327

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

84.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC in BOCA RATON currently holds an InspectFL Health Score of 84.3 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 January 12, 2026. Across those visits, inspectors documented 27 total violations — 13 critical, 7 major, 7 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

November 13, 2025

The latest inspection on January 12, 2026 shows 8 observation rows: 2 critical, 4 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

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: Administrative complaint recommended
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on cutting board at cook line. Employee removed.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in dump sink at bar area in front of restaurant. Advised employee to wash hands in handwashing sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed low top cooler milk 54F at bar area in front of restaurant. Per operator food not prepared or portioned today. Per operator milk held out of unit less than four hours. Operator placed milk back into cooler to quick chill.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink in kitchen water not reaching 85F at cook line.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. observed exposed insulation at walk in cooler door.
[31B-03-4] No soap provided at handwash sink. Observed no soap provided at handwashing sink in kitchen at cook line. Employee provided soap.
[12A-20-4] Employee washed hands with no soap. Observed employee washed hands with no soap in bar area at front of restaurant. Employee washed hands with soap.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in kitchen at cook line. Employee provided paper towels.

Disposition: Emergency order recommended
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked chicken (51F - Cooling). Operator stated chicken cooling overnight in stacked, tightly covered containers, did not reach 41F within 6 hours. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready to eat deli sandwiches. Operator moved raw bacon to lower shelf. Raw shell eggs stored over ready to eat sauces. Operator moved raw shell eggs to lower shelf.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then prepared ready to eat food without washing hands. Advised employee of proper hand washing.
[31B-03-4] No soap provided at cook line hand wash sink. Operator provided soap.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from customers table and carrying to dish area, then picked up plated food for new customers without washing hands. Advised server of proper hand washing.
[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/ Kevin Suarez 8/24/20, expired 8/24/25. Advised Operator to renew food manager certification.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in kitchen on floor under prep table/storage shelves. Approximately 6 rodent droppings in kitchen on prep table. Approximately 10 rodent droppings in kitchen on shelves/inside storage containers. Advised Operator to remove rodent droppings, clean and sanitize areas.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At rice warmer; cooked rice (89F - Reheating 9:25/91F 10:00). Operator stated cooked rice reheating since 8:00am, did not reach 165F within 2 hours. See stop sale.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers and then placed to dry without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink and properly sanitize dishes.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked chicken (51F - Cooling). Operator stated chicken cooling overnight in stacked, tightly covered containers, did not reach 41F within 6 hours. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At rice warmer; cooked rice (89F - Reheating 9:25/91F 10:00). Operator stated cooked rice reheating since 8:00am, did not reach 165F within 2 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At right side flip top cooler; sliced cheese (46F - Cold Holding). Operator stated not prepared or portioned today, held in pan above make top for less than 4 hours, moved to reach in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator provided paper towels.

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