Georgia › Houston County › Bonaire
Cuban Island Cafe' Mobile
402 GA HWY 247 STE 300 , BONAIRE, GA 31005 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 30, 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 30, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
In Main Kitchen: Observed Congri rice (52 F) and grilled onions (47 F) inside 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 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)”A100February 5, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A91September 2, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed queso (50°F), sour cream (47°F), grilled onions (50°F), butter (45°F), and raw shell egg (45°F) above 41°F inside the reach-in cooler. The ambient air temperature is 52°F. Possibly the unit was opened too long when food was placed inside this morning, when receiving a delivery, or the unit was turned off and turned on this morning before food was stored inside. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Hard frozen Foods were moved to another unit, and the foods above 41°F were discarded. Please have the unit serviced/repaired.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”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)”A100January 6, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A91July 17, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed ceviche (52 F), sliced cheese (46 F), sliced ham (50 F), and half and half (45 F) above 41 F inside of the reach-in cooler. The ambient air temperature inside the reach-in cooler is 50 F. The food was not prepped to place inside of the reach-in cooler this morning. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Food items discarded. Please have the reach-in cooler serviced/repaired as soon as possible.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”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 in the main kitchen and observed raw shell eggs stored on the shelf above the recently prepped Cuban sandwiches inside of the reach-in cooler in the mobile unit. 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 and also foods shall be protected from cross-contamination by storing raw foods below Ready-To-Eat (RTE) foods. Corrected on Site (COS): The Person In-Charge (PIC) stored the food correctly inside of the reach-in cooler in the main kitchen and inside of the reach-in cooler on the mobile unit.
−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 inside the main kitchen. 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.
−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 inside the establishment. 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 in the main kitchen. 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-076-002212. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.