CASAVANA CUBAN CUISINE
16435 NW 67 AVE
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 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).