HAVANA-JAX CAFE
2578 ATLANTIC BLVD, JACKSONVILLE 322073666
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 9 health inspection reports
All Inspection Reports
Inspection on 3/14/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 01D-01-5:High Priority Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw shrimp ceviche and scallop ceviche
Food safety inspection conducted on 3/14/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/10/2025
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. One by walk in cooler, cleaned up Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on cutting board, back prep area, employee moved it Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container for sandwiches is cracked
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef, 32f, employee turned cold water on Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. In faucet at triple sink
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, added more chl, 100 ppm
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw shrimp ceviche and scallop ceviche Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bread in thank you bag, employee placed bread in container Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked sausage on shelf above tomatoes, explained to employee and placed it on bottom shelf, walk in cooler Corrected On-Site
- 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. One in March 10
Food safety inspection conducted on 3/10/2025 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 11/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/21/2024
High Priority
1
Intermediate
7
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler, employee placed one Corrected On-Site Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays in storage area, inverted them, Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes on shelf above pickles in walk in cooler, rearranged by employee Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer bucket Corrected On-Site Repeat Violation
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw hamburgers on shelf above raw breaded beef from a loin cut here, both in containers in reach in freezer by stove,
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in upright cooler opened on Saturday, employee wrote date on Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner took class a week ago and other mgr could not find hers Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one employee that has an unapproved program
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Beef and ground beef taken out on Saturday from freezer, employee wrote date on Corrected On-Site
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One with food trainer that is not approved by Florida
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Both faucets in hand sink by dual sink
Food safety inspection conducted on 10/21/2024 revealed 12 total violations (1 high priority, 7 intermediate, 4 basic).
Inspection on 4/8/2024
High Priority
6
Intermediate
1
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-06-5:Basic- Observed: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On rice, employee moved it Corrected On-Site
- 14-11-5:Basic-Observed: Equipment in poor repair. Gasket torn in prep unit
- 29-09-4:Basic-Observed: Faucet/handle missing at plumbing fixture. Handle in hand sink and triple sink at front counter bar turns all the way and water doesn’t come out, manager turned it on Corrected On-Site
- 05-09-4:Basic-Observed: No conspicuously located ambient air temperature thermometer in holding unit. In upright glass cooler
- 21-12-4:Basic-Observed: Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it Corrected On-Site Repeat Violation
- 21-07-4:Basic-Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, cook line, employee made new solution, 100 ppm chl Corrected On-Site Repeat Violation
- 02D-01-5:Basic-Observed: Working containers of food removed from original container not identified by common name. Bulk container at cook line, employee wrote name on, breading Corrected On-Site
- 22-45-4:High Priority-Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food containers only and placed them as clean, explained to her Repeat Violation Admin Complaint
- 08A-02-6:High Priority-Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger in open container on shelf above fries in open bag, manager rearranged Corrected On-Site
- 01B-24-5:High Priority-Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Empanada from 3/28, employee discarded it Corrected On-Site
- 12A-09-4:High Priority-Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed dishes then washed hand with gloves and grabbed deli paper, explained to her and she washed hands again **Corrected OnSite**
- 03A-02-5:High Priority-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cheese and guava pastry on display container, front counter, explained to her and manager wrote time on **Corrective Action Taken**
- 03B-01-6:High Priority-Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 70f onions, 105f, they discarded old time as public health control and didn’t fill up new one, emailed new one, manager wrote times on Corrected On-Site
- 31A-11-4:Intermediate-Observed: Handwash sink used for purposes other than handwashing. Rinsing pitchers in hand sink by dish machine
Food safety inspection conducted on 4/8/2024 revealed 14 total violations (6 high priority, 1 intermediate, 7 basic).
Inspection on 2/28/2024
High Priority
5
Intermediate
2
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On sugar, mgr removed it Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above can goods, bar, employee moved it Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drink cooler shelves and vent, bar by dj area
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum tray in storage area, mgr inverted it, straws at bar by seating area, mgr moved it Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base on prep sink faucet
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table by cook line, removed by mgr Corrected On-Site Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, mgr made new solution, 100 ppm Corrected On-Site Repeat Violation
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed bowls then rinsed gloves and went to get clean plate for food, explained to her and she washed hands Corrected On-Site Repeat Violation Admin Complaint
- 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. Cutting lemons ceviche, employees put on gloves Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowls only and placed them as clean, explained to her
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in plastic wrap on shelf above fries, freezer by stove, mgr rearranged 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. Raw chicken on shelf above raw calamari, mgr rearranged reach in cooler, Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar by dj area, mgr placed one Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hans sink at bar by dj area, mgr placed one Corrected On-Site
Food safety inspection conducted on 2/28/2024 revealed 16 total violations (5 high priority, 2 intermediate, 9 basic).
Inspection on 9/26/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/26/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/19/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink closer to cook line was removed, hand sink is in plan review from 2009, hand sink mug be placed back in that area Warning - From follow-up inspection 2023-09-19: Same **Time Extended**
Food safety inspection conducted on 9/19/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/18/2023
High Priority
5
Intermediate
5
Basic
15
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. By prep sink
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. O card with spices, entrance to kitchen
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses on shelf above straws at bar, mgr rearranged Corrected On-Site
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Handle is broken on hand sink by triple sink at bar/server area
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin at bar across other long bar, employee removed it Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On salt, mgr moved it Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright cooler by stove, mgr placed one Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by ice bin by server/bar area and other hand sink at long bar and at 2 bar across long bar
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. By back prep area in kitchen
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink by dish machine
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. By grill, employee placed them in bucket Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, mgr made new solution 50ppm chl Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, employee wrote name on Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Aloe Vera for burning on shelf above prep area, mgr moved it Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scrubbed pan with soap then grabbed clean cutting board, explained to him and he washed hands Corrected On-Site Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw shrimp ceviche 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. 122f plantains hot held, explained to him and he reheated them to 165f Corrected On-Site Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink by dish machine Repeat Violation Admin Complaint
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Corrected On-Site
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink closer to cook line was removed, hand sink is in plan review from 2009, hand sink mug be placed back in that area Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 0f in ice water, mgr calibrated it Corrected On-Site
- 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. Empanadas made on Saturday, mgr placed date on Corrected On-Site
Food safety inspection conducted on 9/18/2023 revealed 25 total violations (5 high priority, 5 intermediate, 15 basic).