BREAKFAST IN HAVANA
2251 W NEW HAVEN AVE
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 12/6/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in potatos in reach in freezer- removed by owner Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle removed by owner Corrected On-Site
Food safety inspection conducted on 12/6/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/18/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License Current - From follow-up inspection 2024-07-18: **Time Extended**
Food safety inspection conducted on 7/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/17/2024
High Priority
8
Intermediate
5
Basic
7
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in frozen hash browns, operators removed Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates above steam table Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License Current
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs placed on stove handle, operator removed Corrected On-Site Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in bucket not hung up
- 09-20-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching ham without gloves
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Yellow Cutting board for raw steak operator educated
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over whole muscle pork, and ground beef over raw muscle pork Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked shredded beef dated 7/10 found 7/17 Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked shredded beef dated 7/10 found 7/17
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Worker cracked raw eggs then wiped gloves with towel and went back to cook line without changing gloves Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 75 F - cold holding; shredded cheese 55 F - cold holding; sliced tomatoes 50 F - cold holding; Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner over clean dishes
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near 3 compartment sink Corrected On-Site
- 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. 3 new employees less than 60 days
- 31B-03-4:Intermediate - No soap provided at handwash sink. Near 3 compartment sink Corrected On-Site
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on water filtet
Food safety inspection conducted on 7/17/2024 revealed 20 total violations (8 high priority, 5 intermediate, 7 basic).
Inspection on 1/11/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish machine area - From follow-up inspection 2024-01-11: **Time Extended**
Food safety inspection conducted on 1/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/3/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish machine area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease **Corrective Action Taken**
- 25-05-4:Basic - Single-service articles improperly stored. To go plates stored on floor under counter Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at Dishwasher (Chlorine 0ppm), bucket is empty and operator did not have a back up bucket. Setting up triple sink to use until bucket is replaced Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board main cookline stained
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Over triple sink and at front counter Corrected On-Site
Food safety inspection conducted on 1/3/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 8/3/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket cookline unit - From follow-up inspection 2023-08-01: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2023-08-01: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
Food safety inspection conducted on 8/3/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/1/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket cookline unit - From follow-up inspection 2023-08-01: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven handle with tongs Corrected On-Site Repeat Violation - From follow-up inspection 2023-08-01: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2023-08-01: **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. ham (62F - Cold Holding); Swiss cheese (61F - Cold Holding); see stop sale kept in cooler over night - From follow-up inspection 2023-08-01: Had unit worked on last week provided work order and invoice. Suggested to contact repair man. States cooler was cold this morning. Ambient air at 64F Ham 62F Tomatoes 61F Swiss cheese 63F Shredded cheese 59F All items in cooler prepared today at 9, suggested rapid chill on items and operator has cooler top open for lunch rush. Suggested rapid chill on items.will be back tomorrow to check cooler in working conditions. **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. At front counter - From follow-up inspection 2023-08-01: **Time Extended**
Food safety inspection conducted on 8/1/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 7/21/2023
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Torn gasket cookline unit
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven handle with tongs Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher 00ppm for chlorine operator set up triple sink Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1st Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ham (62F - Cold Holding); Swiss cheese (61F - Cold Holding); stayed in cooler overnight see stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (62F - Cold Holding); Swiss cheese (61F - Cold Holding); see stop sale kept in cooler over night
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At front counter
Food safety inspection conducted on 7/21/2023 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).