PORTO HAVANA CUBAN CUISINE
2979 West Commercial Boulevard
Fort Lauderdale, Florida, 33309
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/4/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. As per employee dish machine is not functioning and are washing dishes in three compartment sink. **Repeat Violation**
- 22-08-4:Basic - Interior of /microwave has accumulation of black substance/grease/food debris. On cook line.
- 08B-12-5:Basic - Stored food not covered. Observed multiple containers not covered in whirlpool refrigerator/freezer. Employee covered **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed bread in direct contact with a thank you t shirt to go bag
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024. Operator renewed. **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pork 98F in over stack covered pan in reach in cooler@ 10:00 cooling since 9:00 rechecked 10:30 89F at this rate pork will not reach adequate cooling temperature. Operator placed in shallow pan and placed in freezer. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 12/4/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 9/4/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired December 1 2023
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. As per employee dishwasher is broken and dishes are washed in three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on whirlpool refrigerator/freezer soiled with grease, food debris, dirt, slime or dust.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine wiping cloth solution 0 Ppm. Employee added more chlorine rechecked 50 Ppm **Corrected On-Site**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 10 Ppm. Employee added chlorine rechecked 100 Ppm. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in direct contact with a t shirt thank you bag in whirlpool freezer. Observed raw carrots stored in direct contact with a t shirt thank you bag in whirlpool refrigerator
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken patties (121-129F - Hot Holding) ; beef patties (120F) in hot holding unit per operator held out of temperature less than two hours. Operator increased heat **Corrective Action Taken**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 9/4/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).