MIYIS CUBAN CAFE INC

Name: MIYIS CUBAN CAFE INC
Address: 1380 S POWERLINE RD, DEERFIELD BEACH, FL, 33442, US
Rating: 50.3

1380 S POWERLINE RD, DEERFIELD BEACH, FL 33442

License #1618420

🌴 Cuban/Caribbean ℹ️

50.3 Grade F / 100

Failing Health Score

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Latest inspection

February 4, 2026 · 7 findings · 0 critical

Routine - Food

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Quick take

MIYIS CUBAN CAFE INC in DEERFIELD BEACH currently holds an InspectFL Health Score of 50.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 4, 2026. Across those visits, inspectors documented 64 total violations — 13 critical, 32 major, 19 minor.

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The latest inspection on February 4, 2026 shows 7 observation rows: no critical rows, 3 major, and 4 minor.

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Inspector notes

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MIYIS CUBAN CAFE INC 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
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Didnt see ambient thermometer
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of soda in reach in cooler. Cook removed bottle of water
[29-11-4] Water leaking from pipe and/or faucet/handle. Drain on handwashing sink leaky on to floor
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter handwashing sink
[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.
[31B-03-4] No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Gaskets on Pepsi cooler in back room missing and toned gaskets
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler at cook line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in back prep room
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw shelled eggs over raw beef. Cook moved raw chicken, eggs and beef.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door standing cooler on cook line at ham (48F - Cold Holding); cheese (48F - Cold Holding), cook says items there only two hours cook removed all items from cooler and put into working cooler. Steak in flip top , one door reach in cooler at Steak; (50F - Cold Holding), see stop sale Cook-emptied cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink in back prep room with tray on it is being used as a table
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front counter and back prep room
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer 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.
[31B-03-4] No soap provided at handwash sink. No handwashing soap at handwashing sink in back prep room
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in back room prep area.

Disposition: Warning Issued
[08B-17-4] Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed oranges stored over cooked noodles.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Hot case by register; beef empanadas (127F - Hot Holding); ham croquetas (126F - Hot Holding); chicken empanada (128F - Hot Holding) as per operator all products out of temperature for 4.5 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Tall standing reach in cooler in back - eggs (51F - Cold Holding) Fliptop next to grill ; sliced tomatoes (51F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (57F - Cold Holding); cooked pork (56F - Cold Holding); steak (53F - Cold Holding) Flip top to the left of grill ; potatoes salad (55F - Cold Holding); noodle (57F - Cold Holding); sliced ham (55F - Cold Holding); raw eggs (63F - Cold Holding) as per operator not prepared or portioned today. As per operator all items held in cooler overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Tall standing reach in cooler in back - eggs (51F - Cold Holding) Fliptop next to grill ; sliced tomatoes (51F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (57F - Cold Holding); cooked pork (56F - Cold Holding); steak (53F - Cold Holding) Flip top to the left of grill ; potatoes salad (55F - Cold Holding); coked noodle (57F - Cold Holding); sliced ham (55F - Cold Holding); raw eggs (63F - Cold Holding) tall reach in cooler besides grill; chicken empanadas (46F - Cold Holding); salmon (46F - Cold Holding) as per operator not prepared or portioned today. As per operator all items held in cooler overnight. 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. Observed at Hot case by register; beef empanadas (127F - Hot Holding); ham croquetas (126F - Hot Holding); chicken empanada (128F - Hot Holding) as per operator all products out of temperature for 4.5 hours. See stop sale.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bucket and cup in handwashing station by the customer attending area. Employee removed items
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing station in customer area. Advised operator to provide paper towels.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training expired.