CASAVANA CUBAN CUISINE
16435 NW 67 AVE
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/20/2025
High Priority
0
Intermediate
3
Basic
2
Total
5
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
- 08B-38-4:Basic - Food stored on floor. Observed gallons of milk on walk in cooler floor, operator properly stored it. Corrected On-Site Repeat Violation Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit. Warning
- 03G-49-2:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Warning
- 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. Warning
Food safety inspection conducted on 3/20/2025 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 12/5/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Inspection Details:
- 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. - From follow-up inspection 2024-12-05: Establishment submitted application to update HACCP. Still pending OPQ approval **Time Extended until next routine inspection**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked mashed plantains conducting reduced oxygen packaging, without HACCP or Variance. - From follow-up inspection 2024-12-05: Establishment submitted application to update HACCP. Still pending OPQ approval **Time Extended until next routine inspection**
Food safety inspection conducted on 12/5/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 9/19/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the entry of cook line.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08B-38-4:Basic - Food stored on floor. Observed gallons of milk on walk in cooler floor. Operator properly stored it. Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair, observed hot water faucet in disrepair on hand sink located at the beginning of the cook line.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor, operator properly stored it. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in standing water.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shell eggs in preparation line.
- 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked mashed plantains conducting reduced oxygen packaging, without HACCP or Variance.
Food safety inspection conducted on 9/19/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 5/7/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 29-08-4:Basic - Plumbing system in disrepair. Observed hand wash sink faucet on disrepair located at the cook line.
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Repeat Violation** Repeat Violation Admin Complaint
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above three compartment sink, preparation table.
- 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 employee placed dirty dishes inside dishwasher than touched clean dishes.
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Establishment does not have an approved variance for the method observed in use during the inspection. Repeat Violation Admin Complaint
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Repeat Violation Admin Complaint
Food safety inspection conducted on 5/7/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 1/9/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-54-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Warning - From follow-up inspection 2024-01-09: Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without a HACCP plan not removed from its package within 48 hours after packaging. Admin Complaint
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Warning - From follow-up inspection 2024-01-09: At the time of callback establishment does not have an approved variance for the method observed in use during the inspection. Admin Complaint
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Warning - From follow-up inspection 2024-01-09: Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Admin Complaint
Food safety inspection conducted on 1/9/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 11/1/2023
High Priority
3
Intermediate
5
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink. Warning
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed insect control device installed over coffee and blender machine. Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken inside standing water. Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator. 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. Observed white rice (124°F - Hot Holding)inside hot holding box for less than 4 hours as per operator, operator increased equipment temperature. **Corrective Action Taken** Warning
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator. Observed salsa criolla stored in deep plastic containers. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. At the cooked line. Bottle of Soap was replaced on hand sink. Corrected On-Site Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Warning
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Warning
Food safety inspection conducted on 11/1/2023 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).
Additional Information
Contact Information
Phone: (305) 828-3895
Website: http://www.casavana.com/
Google Rating
★★★★☆ (4.2/5)
(3,481 reviews)Price Level
$$
Opening Hours
Monday:7:00 AM – 9:00 PM
Tuesday:7:00 AM – 9:00 PM
Wednesday:7:00 AM – 9:00 PM
Thursday:7:00 AM – 9:00 PM
Friday:7:00 AM – 10:00 PM
Saturday:7:00 AM – 10:00 PM
Sunday:7:00 AM – 9:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025