OLD'S HAVANA
1442 Southwest 8th Street
Miami, Florida, 33135
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/12/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. In the warehouse wash area, **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heated box: chicken soup (110-121F - Hot Holding) As per operator, prepared 1 hour before the inspection. Operator reheated to 188F. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in the sandwich station.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed two faucets ( one for hand wash and the other one to fill the pitchers with water) at the hand washing sink in the chips and servers station. Operator have maintenance removing the additional faucet. **Corrective Action Taken**
Food safety inspection conducted on 2/12/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 11/15/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Inspection Details:
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. In bar area and storage area of personal items Corrected On-Site Repeat Violation
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Sandwich station area: spatula stored between the wall and hand washing sink Observed operator placed into the hand washing sink to be cleaned. **Corrective Action Taken**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Prep area in the main kitchen. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers soiled.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Outside walk in cooler: raw chicken stored red peppers. Discussed with the operator and provided the handout for the proper storage of food. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar area: soda gun nozzles soiled. Corrected On-Site
Food safety inspection conducted on 11/15/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 6/24/2024
High Priority
1
Intermediate
3
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In bar area and storage area of personal items
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Near hand wash sink ware wash area Kitchen and bar entrance not inverted plates
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup of water above food on handwashing sink next to rack
- 36-22-4:Basic - Floor area(s) covered with standing water. Warewashing area
- 08B-38-4:Basic - Food stored on floor. Walk in cooler plantains on floor under the shelf right side upon entry.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan in sandwich area
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Kitchen tabletop
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Bar area Walk in cooler
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above whole lemons. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar: soda gun nozzles soiled, north end. Walk in cooler: shelves soiled,
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Next to plates blocked by counter in kitchen Small back bar area for chips
- 31B-03-4:Intermediate - No soap provided at handwash sink. By the cracker/chips area Corrected On-Site
Food safety inspection conducted on 6/24/2024 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).
Inspection on 3/6/2024
High Priority
0
Intermediate
4
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water all around kitchen floor. Repeat Violation - From follow-up inspection 2024-03-06: Observed standing water all around kitchen floor. **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at dish area is blocked by buckets and other prep tables. - From follow-up inspection 2024-03-06: Observed hand wash sink at dish area is blocked by buckets and other prep tables. **Time Extended**
- 31A-12-4:Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. Observed the hand washing sink in the main bar area was removed and replaced with a double sink, no splash guard, with one faucet. - From follow-up inspection 2024-03-06: Observed the hand washing sink in the main bar area was removed and replaced with a double sink, no splash guard, with one faucet. **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the current layout in the bar area do not match. As per approved plans, 3 compartment sink and hand wash sink at bar area was removed and replaced with 2 compartment sink with one faucet and handle for both sinks. - From follow-up inspection 2024-03-06: Observed the current layout in the bar area do not match. As per approved plans, 3 compartment sink and hand wash sink at bar area was removed and replaced with 2 compartment sink with one faucet and handle for both sinks. Observed employee scooping ice from an outside ice machine located out at the east side of building not on the current layout where the terrace on the approved plans is located. It had a roof and 2 walls, with no hand wash sink nearby. Area not fully enclosed. Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink inside of men's restroom and at hand wash sink at sandwich station. - From follow-up inspection 2024-03-06: Observed hot water available in restroom at 91 F. Observed hot water at hand wash sink at sandwich station not available. **Time Extended**
Food safety inspection conducted on 3/6/2024 revealed 5 total violations (0 high priority, 4 intermediate, 1 basic).
Inspection on 3/5/2024
High Priority
2
Intermediate
7
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler inside of kitchen at 52 F. Observed walk in cooler at 47 F.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine at 0ppm. Manager called technician and was able to correct that sanitizer solution to 100ppm. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water all around kitchen floor. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed 3 plastic jugs of oil, case of foam containers, containers of flour, and container of fish on floor inside of storage/office area. Manager stored items 6 inches above ground. Corrected On-Site
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at bar area. Manager removed buckets from floor. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside of reach in cooler at cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand washing sink at bar area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed processed reduced oxygen packaged fish submerged in water for thawing inside bucket stored in storage/office area. Observed case of pork tamales thawing inside of storage/office area. Manager removed items and placed it to thaw properly. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm). Employee replaced sanitizer bucket. Corrected On-Site
- 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 raw marinated chicken (50 F - Cooling); tomato sauce (62 F - Cooling); raw marinated beef (50 F - Cooling); cooked ribs (48 F - Cooling); fish mix (48 F - Cooling); cooked shredded beef (52 F - Cooling); cooked shredded chicken (48 F - Cooling); Moro (47 F - Cooling). As per operator, all items were prepared previous day and 2 days ago.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed raw marinated chicken (50 F - Cooling); tomato sauce (62 F - Cooling); raw marinated beef (50 F - Cooling); cooked ribs (48 F - Cooling); fish mix (48 F - Cooling); cooked shredded beef (52 F - Cooling); cooked shredded chicken (48 F - Cooling); Moro (47 F - Cooling). As per operator, all items were prepared previous day and 2 days ago.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at dish area is blocked by buckets and other prep tables.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink by ROP machine used to wash cutting board. Employee removed cutting board from hand wash sink. Corrected On-Site
- 31A-12-4:Intermediate - No handwash sink for employees. Observed the hand washing sink in the main bar area was removed and replaced with a double sink, no splash guard, with one faucet.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks at bar area and dish washing area. Observed paper towels were provided at hand wash sink. Corrected On-Site
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the current layout in the bar area do not match. As per approved plans, 3 compartment sink and hand wash sink at bar area was removed and replaced with 2 compartment sink with one faucet and handle for both sinks.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at bar area. Observed soap was provided and hand wash sink. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink inside of men's restroom and at hand wash sink at sandwich station.
Food safety inspection conducted on 3/5/2024 revealed 18 total violations (2 high priority, 7 intermediate, 9 basic).
Inspection on 10/17/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Ware wash area. Corrected On-Site Repeat Violation Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in freezer: cases of frozen juice and raw fish stored on the floor underneath the shelves. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above peppers. Discussed with operator and provided the handout for the proper storage of food. Corrected On-Site Warning
Food safety inspection conducted on 10/17/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).