HAVANA NIGHT RESTAURANT & BAKERY
1409 N US 231 STE B
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 9/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/25/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
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.
- 10-08-5:Basic - Ice scoop handle in contact with ice. In front line ice chest.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler and freezer gaskets.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed pan of rice in walk-in labeled as ribs from 9a¿¿12. Manager states date/product is incorrect.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw meat in plastic grocery bag in freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On fry station counter: cooked pork 63F, ham 71F, on prep table shelf: raw shell eggs ambient temp 71F, per employee, all items less than 4 hours. Manager voluntarily discarded items at time of inspection. Repeat Violation 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. Front line hot holding: cooked tilapia 97F, per manager less than 4 hours. Manager voluntarily discarded fish at time of inspection.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to provide chlorine test strips.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by kitchen three compartment sink. Paper towels restocked at time of inspection. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Jessica.
Food safety inspection conducted on 9/25/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 2/13/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Space under side door near self serve drink area.
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Ground beef slacking at room temperature. Moved to walk-in cooler at time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked plantains on fry station counter 54F, per manager approximately 2 hours. Returned to cold holding at time of inspection. Discussed temperature control and Time as a Public Health Control with manager. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in bakery area. Underside of mixer head. Cleaned at time of inspection. Corrected On-Site
Food safety inspection conducted on 2/13/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 10/16/2023
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Side door near register.
- 08B-12-5:Basic - Stored food not covered. Rendered fat in freezer not covered. Manager voluntarily discarded. Repeat Violation
- 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. Shredded beef 51F, per manager, cooling over night. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 51F, per manager, cooling over night. See stop sale. Repeat Violation
- 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. 2 employees with no reporting agreement. Signed agreement at time of inspection. Corrected On-Site
Food safety inspection conducted on 10/16/2023 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).