LA HABANERA CAFETERIA
4700 NW 7 ST
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/20/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. During the inspection employee cleaned it.
Food safety inspection conducted on 2/20/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/7/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 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. 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.
Food safety inspection conducted on 10/7/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 4/3/2024
High Priority
3
Intermediate
4
Basic
15
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom.
- 36-36-4:Basic - Ceiling tile missing. Kitchen area. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door kitchen area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind kitchen fryers.
- 08B-38-4:Basic - Food stored on floor. Milk Crates of plantings on floor, next to Dry storage area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All kitchen shelves.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Torn screen back kitchen area.
- 29-08-4:Basic - Plumbing system in disrepair. Observed hand washing sink faucet located next to 3 compartment sink leaking.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of RIF and RIC soiled located by front counter.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef store in standing water, mop sink. Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Hot, holding food on the steamtable not covered.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked grabbing cooked pork belly with Bear head.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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. Most unused pots and pans with heavy grease buildup.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Pablo Almso exp 10-30-2025 Corrected On-Site
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Food safety inspection conducted on 4/3/2024 revealed 22 total violations (3 high priority, 4 intermediate, 15 basic).
Inspection on 11/13/2023
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed Pans of food on floor inside walk in cooler floor.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen refrigerator.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Heavy grease buildup kitchen stove.
- 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
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
Food safety inspection conducted on 11/13/2023 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).