HAVANA'S CUBAN CUISINE
8600 Griffin Road
Florida, 33328
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/7/2025
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Expo glassfront cooler right door has damaged gasket. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cases of beef on floor at walk in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between make line fliptop units. Employee removed knife. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving knives in container of standing water by small fliptop unit. Employee removed knives from water. Corrected On-Site Repeat Violation
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Odor present in back area of kitchen near to dish machine.
- 08B-12-5:Basic - Stored food not covered. Multiple food items in walk in cooler not covered. All items at proper temperature. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop at cookline, cooked onions (122F - Hot Holding). Per employee prepared approximately at 11:00am. Employee moved onions to hot flattop to reheat for proper hot holding. **Corrective Action Taken**
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer of walk in cooler reading 60F. All food items at proper temperature.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House tamales in walk in cooler not date marked from when made 4 days ago. Repeat Violation
Food safety inspection conducted on 4/7/2025 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 12/13/2024
High Priority
3
Intermediate
5
Basic
11
Total
19
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of spices on dry goods shelf by walk in cooler. Employee removed all cups. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container of water on shelf with clean dishware above cookline fliptop unit. Employee discarded container. Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open container of water on shelf with clean dishware above cookline fliptop unit. Employee discarded container. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket on right end door of lowboy glassfront cooler at front counter falling off.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bags of onions on shelf by walk in cooler not 6 inches off of floor. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in container of standing water to side of steam well in kitchen. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Case of drink cup lids on floor behind front counter.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Kitchen employees with soiled dry cloths tucked into aprons.
- 08B-12-5:Basic - Stored food not covered. Multiple containers of food items in walk-in cooler at proper temperature not covered.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 1) Squeeze bottles of oil and water at cookline not labeled. Employee added labels. 2) Conrainer of sugar by espresso machine not labeled. Employee labeled. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after loading dish machine with dirty dish rack and returned to assist at cook line without washing hands first. Reviewed with employees proper procedures and employee washed hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline right fliptop lower cooler, container of raw pork chops above containers of bread and prepared cuban sandwiches. Employee inverted for proper separation. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cookline left fliptop unit bottom cooler, container of raw prepped chicken on shelf above containers of raw calamari and shrimp. Employee inverted for proper separation. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso machine has dried on milk residue.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, trays of flan and container of tamales missing date marks. Employee added date marks for 12-9. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf under dishmachine drain board. Employee labeled bottle as detergent. Corrected On-Site
Food safety inspection conducted on 12/13/2024 revealed 19 total violations (3 high priority, 5 intermediate, 11 basic).
Inspection on 6/7/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and phone stored above food preparation table at rear of kitchen. - From follow-up inspection 2024-06-07: Same **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation - From follow-up inspection 2024-06-07: Same **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment. - From follow-up inspection 2024-06-07: Same **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed white microwave soiled. Directly across grill. - From follow-up inspection 2024-06-07: Same **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Beer cooler at front - From follow-up inspection 2024-06-07: Same **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment. - From follow-up inspection 2024-06-07: Same **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed by dish washing. - From follow-up inspection 2024-06-07: Same **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top across from grill- pulled pork @215pm since 12pm (56F - Cold Holding); shredded beef (60F); pork cubes (62F - Cold Holding); tomato purée (47F - Cold Holding); raw fish (53F - Cold Holding); raw shrimp (57F - Cold Holding) as per operator items not prepared or portioned today. Advice operator to place ice in unit to help cool. Employee placed bags of ice on top of items. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-06-07: Observed no food in unit. Brand new unit. **Time Extended**
- 11-07-5:Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. - From follow-up inspection 2024-06-07: Same **Time Extended**
Food safety inspection conducted on 6/7/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 6/6/2024
High Priority
3
Intermediate
2
Basic
14
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Giant pots at rear of kitchen.
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knives stored in between pipes and other equipment on wall on right side right side of grill.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and phone stored above food preparation table at rear of kitchen.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout establishment.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Packages of sausages stored on wooden board 1/4 thick at walk in freezer.
- 08B-38-4:Basic - Food stored on floor. Box of raw chicken stored on floor at walk in freezer. Pan of cooked pork stored on floor under table left of grill.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by steam table in kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed white microwave soiled. Directly across grill.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids of breading seasoning soiled with food debris. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer cooler at front
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken breast thawing at shelf above grill.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed by dish washing.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee place lime on plate as garnish with bare hands. Lime was not cooked prior to serving.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top across from grill- pulled pork @215pm since 12pm (56F - Cold Holding); shredded beef (60F); pork cubes (62F - Cold Holding); tomato purée (47F - Cold Holding); raw fish (53F - Cold Holding); raw shrimp (57F - Cold Holding) as per operator items not prepared or portioned today. Advice operator to place ice in unit to help cool. Employee placed bags of ice on top of items. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Detergent stored next to cooking wine at bottom shelf of table left of grill.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing station at rear of kitchen.
Food safety inspection conducted on 6/6/2024 revealed 19 total violations (3 high priority, 2 intermediate, 14 basic).
Inspection on 3/15/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-03-15: Observed same **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of cup lids on floor in bar. Repeat Violation Warning - From follow-up inspection 2024-03-15: Observed same **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2024-03-15: Observed same **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-03-15: Operator provided quaternary test strips **Time Extended**
Food safety inspection conducted on 3/15/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 3/14/2024
High Priority
4
Intermediate
3
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 36-22-4:Basic - Floor area(s) covered with standing water inside walk in cooler. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. 1.Cases of can sodas on floor in bar. 2. Buckets with soup on floor in walk in freezer. Operator elevated Corrected On-Site Warning
- 23-03-4:Basic - Lids covering breading soiled with food debris in dry storage area. Warning
- 25-05-4:Basic - Single-service articles improperly stored. Case of cup lids on floor in bar. Repeat Violation Warning
- 08B-12-5:Basic - Stored food not covered. Buckets with rice and beans in dry storage area. Warning
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside walk in cooler. Operator moved foods to bottom shelf and stored correctly. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler ; Cooked beans (46F - Cold holding ), ; cooked pork chops (47F - Cold Holding); cooked beef (48F - Cold Holding). Foods held inside walk in cooler overnight per cook. See stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Salad Lower reach in cooler ,under flip top in kitchen;tres leches (50F - Cold Holding); flan (48F - Cold Holding); butter packets (49F - Cold Holding). Foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on ice to quick chill. Foods not prepared or portioned today. 2. Walk in cooler ; Cooked beans (46F - Cold holding ), ; cooked pork chops (47F - Cold Holding); cooked beef (48F - Cold Holding). Foods held inside walk in cooler overnight per cook. See stop sale Foods not prepared or portioned today Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains 113F hot holding less than 4 hours ago in kitchen above steam table. Observed container not fully under heat lamp. Operator moved to fryer to reheat above 165F. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. 1.French fries slicer in kitchen. 2.Slicer in storage area. Operator started cleaning during inspection **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cup inside hand wash sink in bar. Operator removed Corrected On-Site Warning
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
Food safety inspection conducted on 3/14/2024 revealed 14 total violations (4 high priority, 3 intermediate, 7 basic).