DirtyFLRestaurant Inspection Data

HAVANA NIGHT RESTAURANT & BAKERY

HAVANA NIGHT RESTAURANT & BAKERY located in PANAMA CITY has undergone 7 health department inspections, achieving a 2.4/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

1409 N US 231 STE B

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

12/15/2025· 2mo ago

Visit ID: 10939966

Met Inspection Standards

1 high, 1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup without a handle in the rice. Manager removed it during inspection. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 08B-38-4:Basic - Food stored on floor. Multiple food items were stored on the floor of the Walk in Freezer.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bug spray stored on prep table. Manager removed it and properly stored it during inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Presence of a sanitizer bucket in the handwashing sink located at the front counter.

7/10/2025· 8mo ago

Visit ID: 13456944

Met Inspection Standards

3 int, 7 basic

  • 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.

6/9/2025· 9mo ago

Visit ID: 8988862

Met Inspection Standards

1 high, 6 basic

  • 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.

9/30/2024· 1y 5mo ago

Visit ID: 8988734

Met Inspection Standards
  • N/A:No Violations Were Observed

9/25/2024· 1y 5mo ago

Visit ID: 8734388

Follow-up Inspection Required

3 high, 3 int, 4 basic

  • 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.

2/13/2024· 2y ago

Visit ID: 8527367

Met Inspection Standards

1 high, 1 int, 2 basic

  • 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

10/16/2023· 2y 4mo ago

Visit ID: 8388656

Met Inspection Standards

2 high, 1 int, 2 basic

  • 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