OLD' CUBAN RESTAURANT & BAR

Name: OLD' CUBAN RESTAURANT & BAR
Address: 1242 SW PINE ISLAND RD STE 35, 36, CAPE CORAL, FL, 33991, US
Rating: 32.6

1242 SW PINE ISLAND RD STE 35, 36, CAPE CORAL, FL 33991

License #4607352

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

32.6 Grade F / 100

Failing Health Score

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Latest inspection

July 28, 2026 · 19 findings · 1 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OLD' CUBAN RESTAURANT & BAR in CAPE CORAL currently holds an InspectFL Health Score of 32.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 28, 2026. Across those visits, DBPR recorded 48 total findings; InspectFL has detailed violation rows for 33 of them so far.

How to read this page

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 28, 2026 shows 13 observation rows: 1 critical, 2 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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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

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Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F - Cold Holding) in stand up reach-in cooler on cook line. The manager placed raw chicken on ice. Observed beef (46F - Cold Holding); rice (48F - Cold Holding); pork (48F - Cold Holding); white rice (47F - Cold Holding); noodles (48F - Cold Holding); shredded pork (47F - Cold Holding) mash potatoes (48F - Cold Holding); sauce (48F - Cold Holding); grits (49F - Cold Holding); garlic and oil (49F - Cold Holding) in stand up reach-in on cook line.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sink by front and kitchen area.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom doors not tight fitting.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[51-18-6] No copy of latest inspection report available.
[55-01-4] Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Emailed To Management Gratuities, Tips and Operations Charges Industry Bulletin. Include Fees on Credit Card for purchases.
[36-17-5] Floor tiles missing and/or in disrepair in kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[27-05-5] Observed handwashing sink beside 3 compartment sink still not operational.
[08B-38-4] Observed plantains, cook beef and onions on floor in walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled in coffee station in bar.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (46F - Cold Holding); rice (48F - Cold Holding); pork (48F - Cold Holding); white rice (47F - Cold Holding); noodles (48F - Cold Holding); shredded pork (47F - Cold Holding) mash potatoes (48F - Cold Holding); sauce (48F - Cold Holding); grits (49F - Cold Holding); garlic and oil (49F - Cold Holding) in stand up reach-in on cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door.
[27-05-5] Handwash sink does not provide water through a mixing valve or combination faucet. Observed handwashing sink beside 3 compartment sink no hot water.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sink by front and kitchen area.
[31B-03-4] No soap provided at handwash sink in bar.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom doors not tight fitting.
[51-11-4] Carbon dioxide/helium tanks not adequately secured in bar.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F - Cold Holding) in stand up reach-in cooler on cook line. The manager placed raw chicken on ice. Observed beef (46F - Cold Holding); rice (48F - Cold Holding); pork (48F - Cold Holding); white rice (47F - Cold Holding); noodles (48F - Cold Holding); shredded pork (47F - Cold Holding) mash potatoes (48F - Cold Holding); sauce (48F - Cold Holding); grits (49F - Cold Holding); garlic and oil (49F - Cold Holding) in stand up reach-in on cook line.
[55-01-4] Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Emailed To Management Gratuities, Tips and Operations Charges Industry Bulletin. Include Fees on Credit Card for purchases.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed noodles and pork in walk-in cooler not date marked.
[51-18-6] No copy of latest inspection report available.
[14-31-5] Nonfood-grade bags used in direct contact with food in walk-in freezer.
[14-01-5] Bowl or other container with no handle used to dispense food. Inside container with sugar and flour.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat pork in stand up reach-in cooler on cook line. The manager moved the raw chicken on bottom shelf under the pork.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook change gloves without washing hands while initiating different tasks.
[36-17-5] Floor tiles missing and/or in disrepair in kitchen.

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