Georgia › Houston County › Bonaire
Cuban Island Cafe' Base of Operation
402 GA HWY 247 STE 300 , BONAIRE, GA 31005 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 28, 2026): Inspectors recorded 1 violation, 1 of them critical, involving temperature control. This restaurant scored as low as 73 on October 3, 2023 — see the full history below.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A91July 28, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed Congri rice (52 F) and grilled onions (47 F) inside of the reach-in cooler above 41 F. The ambient air temperature was originally 46 F, but decreased to 39 F. Possibly the items were left out at room temperature when the employees were rearranging the items inside the unit. All cold old Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): food items discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A100February 5, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A100September 2, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A96April 21, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving cleaning & sanitizing.
Observed 0 parts per million (ppm) of chlorine dispensing from the in use dish washing machine. Also observed 25 ppm inside the sanitizer bucket near the bar area. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: Chlorine shall be 50-100 ppm. Employee remade sanitizer bucket solution. Use three compartment sink to wash, rinse and sanitize utensils until the dish washer has been repaired.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”A91January 6, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed raw marinated pork chops (44F) raw Hamburger patties (44F) being stored inside of the reach in cooler next to the handwashing sink above 41F. The ambient air temperature of the unit is 34F. The food items were made on 1/3/25. No food items were cooked/reheated today for service. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Food items discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A100July 17, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
A100February 26, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
A100October 6, 2023No violations recorded
No individual violations are recorded for this inspection in the published data.
C73October 3, 20234 violations
Inspectors recorded 4 violations, 3 of them critical, involving management & training, temperature control and cleaning & sanitizing.
Observed raw steak, raw chicken, and raw pork not stored correctly according to their final cook temperatures inside the reach-in cooler. Food shall be protected from cross-contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross-contamination of one type with another is prevented. Corrected on Site (COS): The Person In-Charge (PIC) stored the food correctly inside of the reach-in cooler.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed beef empanadas (44 F) inside of the prep cooler above 41 F. The ambient air temperature inside of the unit at 45 F. Observed chicken empanadas (45 F) inside of the reach-in cooler. The food items were made on September 30, 2023, and none was cooked/reheated today for service. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Food items discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed a black like-substance located on the ice baffle inside of the ice machine. Food contact surfaces such as the inside of the ice machine (including the ice baffle) must be cleaned and sanitized to prevent contamination. Remove/drain ice from the inside of the machine, clean and sanitize the inside of the machine, and allow the machine to make fresh ice.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed a container of sugar and coconut not labeled with its common name stored in the dry storage food room. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label the containers with its common food name.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-076-002213. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.