City centre restaurant Revolucion de Cuba slammed with zero star hygiene rating

Revolucion de Cuba, located on the Royal Albert Dock, was hit with a zero star hygiene score following a visit from inspectors on March 11, 2025.

Some details of the inspection have been released and show that, at the time of the visit, ‘urgent improvement’ was necessary in all three key areas, which are: hygienic food handling; cleanliness and condition of facilities; management of food safety.

According to the Food Standards Agency, these categories look at the following:

• Hygienic food handling: Including preparation, cooking, re-heating, cooling and storage.
• Cleanliness and condition of facilities: Cleanliness and condition of facilities and building (including having appropriate layout, ventilation, hand washing facilities and pest control) to enable good food hygiene.
• Management of food safety: System or checks in place to ensure that food sold or served is safe to eat, evidence that staff know about food safety, and the food safety officer has confidence that standards will be maintained in future

A spokesperson for Revolucion de Cuba told LiverpoolWorld: “Following a recent inspection at our Liverpool venue which identified standards to be below our expectations, we took the decision to close the premises for a week ensure our high standards were reestablished.

“After implementing these measures, Liverpool Environmental Health re-inspected the site and confirmed there was no longer a risk to public health. We were therefore approved to reopen our kitchen with immediate effect.

“To ensure ongoing accountability and to benchmark ourselves against industry-leading standards, we also engaged an external agency, used by brands such as Nando’s, Starbucks, The Ivy Collection, and Deliveroo – to independently audit our kitchen. We are pleased to share that this audit resulted in a 4-star (Good) rating out of a possible 5.

“We take food safety incredibly seriously and are fully committed to maintaining the highest standards at all times for our guests and our team.”