181 OXFORD RD SUITE 121, FERN PARK, FL 32730
LO MEJOR DEL MUNDO CUBAN CAFE has a mixed inspection record — 8 violations in the past year, including 3 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 8 violations, including 3 high-priority and 0 Emergency Orders of Closure.
Scores higher than 25% of the 16 inspected restaurants in FERN PARK on the trailing-year record.
3 high-priority violations on the trailing-year record — above the Seminole County average of 2.2.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
This visit closed with no further action required.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Garbage overflowing or uncovered, or the premises not maintained.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 2 of the 4 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6904759 — you can read the original documents yourself and compare.