HABANA VIEJA RESTAURANT
2475 SW 37 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
1
Intermediate
5
Basic
7
Total
13
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler.
- 08B-38-4:Basic - Food stored on floor inside the walk in cooler. Observed a container with peeled onions stored on the floor. Corrected On-Site
- 22-16-4:Basic - Most reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple reach in coolers in the kitchen with employee drinks and personal cups on shelves with and above food for the customers. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to-go containers stored on a shelf above the steam table not inverted. Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and prep areas.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored on a shelf above cooked pork. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Back prep area, by the large oven: package of raw chicken stored inside the hand washing sink. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the back prep area. Corrected On-Site
- 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. Walk in cooler: cooked pork not date marked. As per operator, prepared 3 days ago. Stand up reach in cooler, dessert area: rice pudding and flan not date marked. As per operator, prepared 2 days ago. Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. FRLA, missing DOB, Mayra Brito and Armando Fernandez. Corrected On-Site
Food safety inspection conducted on 1/24/2025 revealed 13 total violations (1 high priority, 5 intermediate, 7 basic).
Inspection on 10/28/2024
High Priority
0
Intermediate
3
Basic
15
Total
18
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 16-15-4:Basic - Accumulation of debris on drainboards or equivalent.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen top shelves throughout.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, areas.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled.
- 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.
Food safety inspection conducted on 10/28/2024 revealed 18 total violations (0 high priority, 3 intermediate, 15 basic).
Inspection on 3/20/2024
High Priority
0
Intermediate
5
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout cooking area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All kitchen top shelves throughout. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed most cooked food not covered inside walk in cooler.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 3/20/2024 revealed 15 total violations (0 high priority, 5 intermediate, 10 basic).
Inspection on 11/14/2023
High Priority
1
Intermediate
3
Basic
15
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Most kitchen coolers.
- 14-11-5:Basic - Equipment in poor repair. Kitchen coolers next to stem table.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Kitchen cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Buildup of heavy grease all kitchen shelves.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 10-1-23 Confirmation 236038874 Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 11/14/2023 revealed 19 total violations (1 high priority, 3 intermediate, 15 basic).