NUMERO UNO CUBAN RESTAURANT

Name: NUMERO UNO CUBAN RESTAURANT
Address: 2499 S ORANGE AVE, ORLANDO, FL, 32806, US
Rating: 75.4

2499 S ORANGE AVE, ORLANDO, FL 32806

License #5802942

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

75.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NUMERO UNO CUBAN RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 75.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, DBPR recorded 24 total findings; InspectFL has detailed violation rows for 23 of them so far.

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 18, 2026 shows 16 observation rows: 3 critical, 4 major, and 9 minor.

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

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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
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in 3 door stand up cooler
[36-17-5] Floor tiles missing and/or in disrepair. Broken and missing floor tile through out kitchen and ware wash area
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70f
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu items have Red Snapper and facility is using Lane Snapper. Per owner the staff explains to customer that products is Lane Snapper Server stated serving Red Snapper
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting lettuce with one glove only, touching lettuce with hand without glove
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels in bottom of container for washed cilantro in 3 door stand up cooler
[14-14-4] Nonfood-grade basting brush used in food. Paint brush used in sauce at cook line
[14-31-5] Nonfood-grade bags used in direct contact with food. To Go bags and trash bags used for bread in walk in cooler To Go bags used to store raw meats in walk in freezer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Yuca thawing on table in kitchen at room temperature, items still frozen
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in storage/server area Ice buildup up in walk in freezer on shelves
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 10 burner stove has heavy food debris build up
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink to entrance of kitchen
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking faucet at hand sink at entrance to kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.

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