HAVANA RESTAURANT OF N FL INC
1691 6 ST
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
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 2/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/27/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no valid food handler certificates, one expired from 10/12//2021. Warning - From follow-up inspection 2024-12-27: At time of follow up inspection operator had ordered incorrect employee training materials, needs additional time to order correct training material. **Time Extended**
Food safety inspection conducted on 12/27/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/23/2024
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in freezer in the exterior shed, employees personal food stored with food from customers.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cook line floor under equipment has build up of grease/debris.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filters over cook line fryers. Operator has replacement filters. **Corrective Action Taken** Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water in the steam table at 78F, operator just turned on steam table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in chest freezer door gaskets with mold like substance build up. Cook line drawer reach in cooler handles with food residue. Cook line hood filters with build up of grease. Repeat Violation
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Discarded equipment behind establishment in enclosed area. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep station. Repeat Violation
- 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 on prep line peeling and cutting onions with no gloves. Operator discussed with employee. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line drawers raw beef stored in container of cut peppers. Operator removed the raw beef from container. In sliding door reach in cooler, raw shell eggs over butter and unwashed peppers. Operator removed the eggs. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on sandwich make line with food residue staining. 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. In the waitstation reach in cooler cooked beef from the previous day with no date marking. Operator added date mark. Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no valid food handler certificates, one expired from 10/12//2021. Warning
Food safety inspection conducted on 10/23/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Inspection on 8/15/2024
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 8/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/14/2024
High Priority
3
Intermediate
4
Basic
10
Total
17
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. One dead roach observed in men's restroom. Operator swept and discarded. **Corrective Action Taken** Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floor in front of the bulk ice bin.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter over fryers on cook line. Repeat Violation
- 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. Scoop for bulk sugar handle in contact with the product.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with build up of food debris. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line with build up of grease. Multiple reach in freezer door gaskets with mold like substance build up.
- 36-60-5:Basic - Screen in door torn/in poor repair. Window screen by bulk ice bin torn.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at base of cook line drawer reach in cooler.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. In the fenced in area behind establishment, build up of discarded equipment. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table by entrance to prep area.
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine advil container on cutting board. Operator relocated the advil. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the waitstation dessert reach in cooler, raw shrimp over ready to eat dessert. Per operator placed stored shrimp in that cooler while deep cleaning normal cooler it would be stored in. Operator relocated the shrimp. Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 18 total rodent droppings all in the rear hallway, 2 rodent droppings on the water heater, 5 on the floor under the dry storage shelf, 6 on the bulk ice bin interior compartment, 5 on the exterior lip of the bulk ice bin closest to the open window with torn screening. Per operator has had pest control out recently because of observed rodent droppings, operator states has not seen any activity other than droppings in the storage hallway. Operator swept and discarded observed droppings. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area with food residue staining build up. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink behind the front counter.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cook line. Operator provided hand wash soap and refilled dispenser. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of degreaser by the hand wash sink with no label.
Food safety inspection conducted on 8/14/2024 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).
Inspection on 4/1/2024
High Priority
5
Intermediate
3
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups used as scoops in bulk rice and beans containers. Operator provided scoop with handles. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep station by the rice cooker. Operator relocated the beverages. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the standup reach in cooler, employee personal food not labeled and segregated from food to be served to the customers.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and speaker stored on prep tables.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter at the end of the cook line hood system.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water in the steam table at 89F, operator adjusted heat setting on the container of water.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line has old food debris build up.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawing log of ground beef at ambient room temperature on the prep table. Discussed with operator proper thawing procedures. **Corrective Action Taken**
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Discarded kitchen equipment in fenced in area behind establishment.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution at 0ppm. Operator added bleach to 100ppm. Wiping cloth stored under cutting board of the prep table. **Corrective Action Taken**
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In the cookline drawers of the reach in cooler, raw fish and shrimp over ready to eat cut vegetables. Operator switched the storage levels. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the sliding door display case at the front counter, croquette (87F - Hot Holding); empanada (91F - Hot Holding) per operator holding case not turned on. Operator discarded the product and turned the display case on.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sandwhich flip top reach in cooler, ham (51F - Cold Holding); cut lettuce (53F - Cold Holding); cut tomatoes (51F - Cold Holding); cheese (52F - Cold Holding) placed in cooler 15 minutes prior and per operator aware the cooler is having issues holding temperature. Operator placed ice over the time/temperature control food for safety to bring back to temperature range. Discussed time as public health control while cooler not functioning or not using until repaired. All time/temperature control food for safety in temperature range at conclusion of inspection. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the sliding door display case at the front counter, croquette (87F - Hot Holding); empanada (91F - Hot Holding) per operator holding case not turned on. Operator discarded the product and turned the display case on. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored on push cart at the end of the cook line facing clean plates and bowls. Operator relocated the chemical spray bottles. Corrected On-Site
- 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Operator utilizing barehands to handle raw fish, operator began to handle plate for cooked food, inspector intervened and operator washed hands. **Corrective Action Taken**
- 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the prep station and at the deli reach in cooler has build up of food residue staining. Interior of the deli flip top reach in cooler has build up of soiled food.
Food safety inspection conducted on 4/1/2024 revealed 18 total violations (5 high priority, 3 intermediate, 10 basic).