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CUBA LIVES RESTAURANT

4590 W 12 AVE, HIALEAH, FL 33012 · Permanent Food Service

Inspection summary

CUBA LIVES RESTAURANT has been inspected 2 times by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants since July 14, 2026. The most recent inspection, on July 15, 2026, recorded 7 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 43 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food source, labelling and allergens.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 10 times across 2 separate inspections, most recently on July 15, 2026. For example: Food-contact surfaces clean and sanitized

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 2 separate inspections, most recently on July 15, 2026. For example: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 2 separate inspections, most recently on July 15, 2026. For example: Original container: properly labeled, date marking, consumer advisory

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times on July 14, 2026. For example: Food protection, cross-contamination

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times on July 14, 2026. For example: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)

About this data

These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Complaint Full

    7 infractions

    • 02: Original container: properly labeled, date marking, consumer advisory
      • Risk factor
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 23: Non-food contact surfaces clean
    • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
      • Primary concern
  2. Complaint Full

    36 infractions

    • 01: Approved source
      • Risk factor
    • 02: Original container: properly labeled, date marking, consumer advisory
      • Risk factor
    • 02: Original container: properly labeled, date marking, consumer advisory
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 05: Food and food equipment thermometers provided and accurate
      • Primary concern
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 10: In use food dispensing utensils properly stored
    • 10: In use food dispensing utensils properly stored
    • 10: In use food dispensing utensils properly stored
    • 10: In use food dispensing utensils properly stored
    • 10: In use food dispensing utensils properly stored
    • 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
      • Risk factor
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 21: Wiping cloths; clean and soiled linens; laundry facilities
    • 21: Wiping cloths; clean and soiled linens; laundry facilities
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 23: Non-food contact surfaces clean
    • 23: Non-food contact surfaces clean
    • 25: Single-service and single-use items
    • 31: Hand wash sinks, hand washing supplies and hand wash sign
      • Risk factor
    • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
      • Primary concern
    • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
      • Primary concern
    • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
      • Primary concern
    • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
      • Primary concern
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented

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