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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
ODY'S CUBAN CAFE in DAVIE currently holds an InspectFL Health Score of 86.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 21 total violations — 9 critical, 6 major, 6 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on February 11, 2026 shows 6 observation rows: 1 critical, 4 major, and 1 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
ODY'S CUBAN CAFE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at cook line flip top
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (76F - Cold Holding). Operator states potatoes have been out for 1 hour. Operator discarded
- [11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator. Operator posted at time of inspection
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection. Operator ordered at time of inspection
- [05-08-4] No probe thermometer provided to measure temperature of food products. Discussed with operator
- [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. Operator unable to provide for 1 new employee, 1 dishwasher. Provided to operator. Employees reviewed and acknowledged at time of inspection
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