VILLA PINAR CUBAN CAFETERIA

Name: VILLA PINAR CUBAN CAFETERIA
Address: 13685 S US HWY 441 STE 2, SUMMERFIELD, FL, 34491, US
Rating: 79.5

13685 S US HWY 441 STE 2, SUMMERFIELD, FL 34491

License #5203034

🌴 Cuban/Caribbean ℹ️

79.5 Grade C / 100

Mixed Health Record

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Latest inspection

February 6, 2026 · 4 findings · 3 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

VILLA PINAR CUBAN CAFETERIA in SUMMERFIELD currently holds an InspectFL Health Score of 79.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 33 total violations — 10 critical, 7 major, 16 minor.

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Clean inspections

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Latest clean pass

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The latest inspection on February 6, 2026 shows 4 observation rows: 3 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Inspector notes

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VILLA PINAR CUBAN CAFETERIA has some meaningful issues on record. Would you still eat here?

C 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: Warning Issued
[14-31-5] Nonfood-grade bags used in direct contact with food. In freezer, raw pork and raw chicken stored in direct contact with thank you bags.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken above raw pork employee moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, gallon of milk 51F, employee moved to freezer.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine

Disposition: Warning Issued
[32-12-5] Covered waste receptacle not provided in womens bathroom. No receptacle in ladies room.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Cardboard lining multiple shelves in walk in cooler. Removed. Broken containers being used to store food.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No signs in mens or ladies room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler soiled with debris.
[16-48-4] Old food and/or labels stuck to clean dishware/utensils. Batter dried to clean plastic pan. Also, old date marks on in use pans of cheese and ham.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. In ware wash area, spoons and spatulas not inverted.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Three reach in freezers and walk in cooler in hallway near mens room, units not locked.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Two towels at front counter.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched glasses multiple times with gloved hands and continued to make plates without washing hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. White bags used to store dough in walk in cooler. Employee removed dough from bags.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of pans not in refrigeration in reach in make table: Ham 53F. Cheese 52F. Both items placed in unit today, moved items to bottom of reach in unit.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at entrance of establishment: pork 109-120F. Person in charge began reheating. Cream cheese danishes 115-125F in hot holding case at front counter. Added danishes to time, will discard pastries after four hours.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of alcohol on shelf over lentils in dry storage room. Hand sanitizer on shelf over canned beans in dry storage room.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Five employees working with no certified food manager.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time being used for eggs and milk, no documents available. Provided DBPR forms during this inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ham sliced yesterday in reach in cooler with old label and no current date. Date in pan of same ham in walk in cooler date marked 9-19.