La Cubanita Cafe Too, 3240 Lithia Pinecrest Rd Ste 101, Valrico, FL - Restaurant inspection findings and violations

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Business Info

Name: LA CUBANITA CAFE TOO
Type: Permanent Food Service
Address: 3240 Lithia Pinecrest Rd Ste 101, Valrico, FL 33594
License #: 3915842
Total inspections: 18
Last inspection: 07/10/2014

Restaurant representatives - add corrected or new information about La Cubanita Cafe Too, 3240 Lithia Pinecrest Rd Ste 101, Valrico, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Dusty ceiling tiles and/or air conditioning vent covers.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
  • Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
  • Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over prep table with cook prepping pork and yellow rice
  • Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 102°. Corrective action taken
  • Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
  • Basic - Wiping cloth sanitizing solution stored on the floor.
  • Basic - Working containers of food removed from original container not identified by common name.
  • Intermediate - Accumulation of black/green mold-like substance racks used for dish machine
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - No soap provided at handwash sink.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
07/10/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. Salt **Corrected On-Site**
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bulk pickles
  • Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. O ppm chlorine
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cooked potatoes **Corrected On-Site**
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
  • Basic - Light not functioning. Over cook top area
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • Basic - Working containers of food removed from original container not identified by common name. Spray oil in bottle with wrong label
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 10 roast pork
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Garlic puree
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over devil crabs
  • High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. 0 ppm chlorine bucket cis
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
5/28/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - Employee eating in a food preparation or other restricted area. Pizza cut talble.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler.
  • Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler/pizza make table.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
  • High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
  • Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
1/6/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
  • Basic - Build-up of mold-like substance on nonfood-contact surface on wall, above sink
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - Ceiling tile in disrepair.
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name.
  • Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
9/26/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Frontline
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 50 lb. bag of Mexican onions in walk in cooler. Plantains in walk in freezer
  • Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Nestle bottled water cup of coffee on shelf above prep table while making Cuban sandwiches.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Light not functioning. Walk in freezer.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Unwrapped single-service utensils not presented so that only the handles are touched. White plastic spoons on reach in cooler next to expresso machine.
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. And surrounding surface including the outside of the coke machine.
  • Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Beverage station.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
  • Intermediate - Spray bottle containing toxic substance not labeled. On bus cart with blue colored liquid
4/8/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed dented/rusted cans.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistent
  • Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. fly strips hung over prep area Repeat Violation.
  • Critical - Observed unlabeled spray bottle.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. not consistent
  • Unwrapped single-service utensils not presented so that only the handles are touched.
  • Wet wiping cloth not stored in sanitizing solution between uses.
10/18/2012Routine - FoodInspection Completed - No Further Action
  • Ceiling tile missing above 3-compartment sink. Repeat Violation.
  • Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
  • Critical - Hand wash sink lacking proper hand drying provisions - kitchen.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface - fan covers in the walk-in cooler.
  • Observed employee with no hair restraint - cook. Repeat Violation.
  • Observed insect control device installed over food preparation area - kitchen.
  • Critical - Observed live flies in kitchen.
  • Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly trap over preparation tables. Repeat Violation.
  • Critical - Observed unlabeled spray bottle - cleaners in spray bottle not labeled.
5/25/2012Routine - FoodInspection Completed - No Further Action
  • Ceiling tile missing above 3-compartment sink.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 10PPM. Corrected On Site.
  • Equipment and utensils not properly air-dried. Observed wet nesting on clean containers.
  • Food-contact surface not smooth and easily cleanable. Observed broken plastic container holding cooked rice.
  • Critical - Hot water not provided/shut off at employee hand wash sink - kitchen.
  • Critical - Lack of toilet tissue at each toilet - mens restroom.
  • Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Observed using SafeStaff, but no documentation of training available.
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Observed employee with no hair restraint - cook.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed food stored on floor - black beans stored on the floor.
  • Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
  • Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly trap above food preparation table.
  • Critical - Observed toxic item improperly stored. Observed fly trap stored above food preparation table.
  • Critical - Observed unlabeled spray bottle - glass cleaner in spray bottle not labeled.
  • Water treatment device has not been inspected or serviced according to manufacturer's instructions. No service records available for water filters under handwash sink in front service area.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 0PPM.
12/12/2011Routine - FoodInspection Completed - No Further Action
  • Ceiling tile missing over clean utensils storage shelf.
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked "Ravo De Res" (beef) cooked 09/13/11 measured 47F and "Pollo Fricaso" (chicken) measured 48F. Product was placed in a deep pan covered with plastic wrap. Repeat Violation.
  • Equipment and utensils not properly air-dried. Observed wet nesting on clean containers.
  • Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Observed using SafeStaff as employee training, but no record of training available.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed front counter employee handle cuban bread with bare hands. Repeat Violation. Corrected On Site.
  • Observed clean equipment stored on floor. Large cooking pans/pots stored on the floor next to the handwash sink.
  • Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed front counter employee handle money and without washing hands handle cuban bread.
  • Observed employee with no hair restraint - cook.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marked on cooked chicken, pulled pork, soup, etc. in reach-in cooler and walk-in cooler. Repeat Violation.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
9/14/2011Routine - FoodInspection Completed - No Further Action
  • Ceiling tile missing over clean utensils storage shelf.
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed large quantity of cooked pork stored in the walk-in-cooler covered at 48 F. See stop sale notice.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 10 PPM. Use 3-compartment sink until dishmachine is repaired and in good working condition.
  • Equipment and utensils not properly air-dried. Observed wet nesting on clean plastic containers.
  • Critical - Hand wash sink lacking proper hand drying provisions - kitchen.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - coffee on prep table uncovered.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface - fan covers in the walk-in-cooler.
  • Critical - Observed buildup of slime on soda dispensing nozzles.
  • Observed clean equipment stored on floor. Observed large pans stored on kitchen floor.
  • Observed employee with no hair restraint.
  • Observed grease accumulated under cooking equipment.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed using scoops without handle in make table refrigerator.
  • Critical - Observed raw animal food stored over ready-to-eat food. Observed raw eggs stored above potatoes in the walk-in-cooler.
  • Critical - Observed roach activity as evidenced by one live roach and one dead roach found on the floor by oven / stove.
  • Critical - Observed unlabeled spray bottle.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cooked pork and ribs in the walk-in-cooler not date marked.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no service date on water filter.
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses.
3/29/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. Corrected On Site.
  • Critical. Observed food stored on floor. Store bags of dry rice & beans off the kitchen floor.
  • Observed utensils in poor condition. Discard badly-chipped dishes. Corrected On Site.
  • Observed single-service articles improperly stored. Invert the plastic baskets on the foid-prep line. Corrected On Site.
  • Critical. Vacuum breaker inadequate at hose bibb. Move the vacuum breaker, at the mop sink, to be located between the black hose and the hose spkitter.
  • Critical. Observed unlabeled spray bottle. Label the spray bottle, of blue cleaner, with the common nane of its contents. Corrected On Site.
10/15/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed food stored on floor. bread in kitchen areas and milks on walkin coolers
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. diced ham,cheeses large sugar container
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. putting tomato in salad Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Equipment and utensils not properly air-dried. wet nesting
4/28/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. coldcuts in walkin coolers -some are some aren't -not consistent
  • Critical. No conspicuously located thermometer in holding unit. cookline reachin coolers -
  • Critical. Observed uncovered food in holding unit/dry storage area. sugar next to coffee maker-close to hand sink
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar and toppings in reachin coolers
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. making sandwiches without gloves
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee cup on shelf
  • Observed employee with no hair restraint.
  • Critical. Observed encrusted material on can opener.
  • Equipment and utensils not properly air-dried. black pans
  • Critical. Vacuum breaker mising at hose bibb. placed on wrong part of y-valve
  • Critical. Handwashing cleanser lacking at handwashing lavatory. men restroom
1/26/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
12/7/2009Routine - FoodCall Back - Complied
  • Critical. Working containers of food removed from original container not identified by common name. blue container with white looking substance
  • Critical. Observed food stored on floor. walkin coolers Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. sugar next to coffee maker
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. prep table over reachin coolers on cookline
  • Observed employee with no hair restraint.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed encrusted material on can opener.
  • Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. shelves on prep tables
  • Equipment and utensils not properly air-dried.
  • Critical. Carbonator backflow device not installed properly and no air gap is present. needs to be on bottom of the y-valve
  • Critical. Observed handwash sink used for purposes other than handwashing. filling pots and pans
  • Critical. Hand wash sink lacking proper hand drying provisions.kItchen areas
  • Critical. Handwashing cleanser lacking at handwashing lavatory. front counter
  • Ceiling tile missing. over shelf next to three comp sink
  • Light not functioning. hood areas
  • Critical. Pesticide use not in accordance with manufacturer's directions. hot shot brand -for household use only
  • Critical. Manager lacking proof of Food Manager Certification.
10/6/2009Routine - FoodWarning Issued
No report available. 6/2/2009Routine - FoodInspection Completed - No Further Action
No report available. 9/24/2008Routine - FoodCall Back - Complied
No report available. 7/21/2008Routine - FoodWarning Issued

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