DirtyFLRestaurant Inspection Data

HAVANA NIGHT RESTAURANT & BAKERY

HAVANA NIGHT RESTAURANT & BAKERY located in PANAMA CITY has undergone 6 health department inspections, achieving a 2.3/5 overall safety rating. Food safety practices have remained consistent.

1409 N US 231 STE B

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/10/2025

Inspection #: Visit ID: 13456944

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secured.
  • 36-34-5:Basic - Ceiling/ceiling tiles in bakery section soiled and lobby area. Observed ceiling tile soiled with water stain and bowing out.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cooking utensils inverted incorrectly. Operated corrected during inspection. Corrected On-Site Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door. Operator moved during inspection. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in bakery area with no shields on lights.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 29-11-4:Basic - Water leaking from faucet at triple sink.
  • 22-02-4:Intermediate - Food-contact surface cutting board on cook line soiled with food debris, mold-like substance or slime.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Soap dispenser at handwashing sink empty.
  • 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. Observed home made desserts onsite held more than 24 hours not date marked.

Inspection Date: 6/9/2025

Inspection #: Visit ID: 8988862

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles around vents in dining area.
  • 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.
  • 16-05-4:Basic - Sanitizing solution not maintained clean. Food debris in solution. Employee dumped solution and made new. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes stored on shelf above cut tomatoes, lettuce and cucumbers.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near fry station prep table dirty. Grease accumulation on walls near fire suppression tanks.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: pork chicharrones 96F/118F per employee item was made approximately 1 hour prior. Voluntarily discarded at time of inspection.

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8988734

  • N/A:No Violations Were Observed

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8734388

  • 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.

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8527367

  • 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

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8388656

  • 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