DirtyFLRestaurant Inspection Data

BAR HABANA

With 7 documented inspections, BAR HABANA in MIAMI BEACH has achieved a 2.4/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 7 reports on file

600 Washington Avenue
Miami Beach, Florida, 33139
South Beach
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13628915

Met Inspection Standards

2 int, 3 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2026-02-19: Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish machine. Repeat Violation Warning - From follow-up inspection 2026-02-19: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish machine **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Repeat Violation Warning - From follow-up inspection 2026-02-19: Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Repeat Violation Warning **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2026-02-19: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. Repeat Violation Warning - From follow-up inspection 2026-02-19: **Time Extended**

2/9/2026· 1mo ago

Visit ID: 7207133

Met Inspection Standards
  • N/A:No Violations Were Observed

2/9/2026· 1mo ago

Visit ID: 13512506

Follow-up Inspection Required

3 high, 4 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish machine. Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a preparation table. The chef removed it. Corrected On-Site Warning
  • 10-14-5:Basic - Ice bucket stored not inverted between uses. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Repeat Violation Warning
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink. Observed at the bar. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook come from outside and put on gloves with no hand washing. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over pickles in the walk-in cooler. The chef moved the beef. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Repeat Violation Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Repeat Violation Warning
  • 02A-03-5:Intermediate - Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service.The bartender found it and posted it. Corrected On-Site Warning

9/5/2025· 6mo ago

Visit ID: 13511946

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed by the dish machine. - From follow-up inspection 2025-09-05: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed by the dish machine. **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-09-05: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **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. cheese (70F); turkey (70F - Cold Holding); cut tomatoes (70F - Cold Holding); ham (71F - Cold Holding); as per the cook the items were put on line at approximately 6:30 am. - From follow-up inspection 2025-09-05: Observed cheese (48F); turkey (50F - Cold Holding); cut tomatoes (50F - Cold Holding); ham (50F - Cold Holding); as per the cook they just set up the line. Admin Complaint
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-09-05: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. - From follow-up inspection 2025-09-05: **Time Extended**

9/4/2025· 6mo ago

Visit ID: 10922159

Follow-up Inspection Required

5 high, 5 int, 8 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed by the dish machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at the bar. The server inverted it. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed 6 pairs of tongs on the oven door. The cook removed them. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in water with a temperature of 105° F. The cook poured out the water. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
  • 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. Observed the dish washer touch dirty dishes and then clean dishes without washing his hands.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp over oranges in the walk in cooler. The cook moved the shrimp to a lower shelf. Corrected On-Site
  • 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. Observed raw chicken over crab legs in the upright freezer in the storage area. The cook moved the chicken to the bottom shelf. Corrected On-Site
  • 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. cheese (70F); turkey (70F - Cold Holding); cut tomatoes (70F - Cold Holding); ham (71F - Cold Holding); as per the cook the items were put on line at approximately 6:30 am.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (70F); turkey (70F - Cold Holding); cut tomatoes (70F - Cold Holding); ham (71F - Cold Holding); as per the cook the items were put on line at approximately 6:30 am.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. The bar tender put the straws behind the bar. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served.
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. The operator put the advisory on the wall during the inspection.

7/22/2024· 1y 7mo ago

1 high, 1 int, 1 basic

  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. The manager moved the straws behind the bar. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then prepared a beverage without washing hands.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the bar. The manager brought soap. Corrected On-Site

11/28/2023· 2y 3mo ago

Visit ID: 8353524

Met Inspection Standards

1 high, 3 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-11-5:Basic - Equipment in poor repair. Observed the reach cooler gasket torn at the cook line.
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the upright freezer gasket soiled. Observed the walk-in cooler and reach in cooler gaskets soiled.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at the bar.

Additional Information

Contact Information

Google Rating

★★★★½ (4.9/5)
(227 reviews)

Opening Hours

Monday:7:30 AM – 10:30 PM
Tuesday:7:30 AM – 10:30 PM
Wednesday:7:30 AM – 10:30 PM
Thursday:7:30 AM – 10:30 PM
Friday:7:30 AM – 10:30 PM
Saturday:7:30 AM – 10:30 PM
Sunday:7:30 AM – 10:30 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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