HAVANA'S CUBAN CUISINE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled raw steak then proceeded to handle clean plates without first washing hands and changing gloves.

High Priority - Raw animal food stored over or with unwashed produce. Raw open chicken. Over unwashed corn in walk in freezer. Operator properly stored food

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen flip top cooler sour cream (51F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed food in freezer to quick chill

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Walk in cooler at 2:00pm créme brûlée 52F ambient cooling for 1 hour to 52F at2:230pm. At this rate proper cooling to 41F in four hours will not occur. Operator put food in ice bath to quick chill. 2. Front kitchen flip top at 2:10pm portioned pico de gallo 52F ambient cooling for 2 hours to 50F at 2:30pm. At this rate proper cooling to 41F in 4 hours will not occur. Operator placed food in freezer to quick chill Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen heavily soiled with debris

Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen heavily soiled with debris. Employees began cleaning floors

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between flip top coolers. Operator moved knives

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flip top,coolers soiled with debris. Operator began cleaning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline heavily soiled with debris

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled clean dishware from machine immediately after rinsing and loading dirty dishware without first washing hands. Reviewed proper procedures with procedures and employee began washing hands. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. 1) Kitchen employee washed hands for approximately 5 seconds before putting on lives to begin new good order. Reviewed proper washing time with employee and he rewashed hands properly. 2) Server dropped off dirty dishware and washed hands for approximately 3 seconds before handling clean dishware. Reviewed proper procedures with servers. Corrected On-Site Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen loaded dirty dishware into machine and immediately went back to preparing food items without washing hands and changing gloves. Reviewed proper procedures for handwashing and employee washed hands. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer inside walk in cooler showing 77F. All foods at proper temperature. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has dried milk buildup.

Intermediate - Handwash sink not accessible for employee use at all times. Knives in hand sink at back of kitchen. Employee removed knives. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager Santiago Gonzalez Person in Charge Claudia Aguilera

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top beverage container on cutting board at front fliptop in kitchen. Employee dumped beverage. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top beverage container on cutting board at front fliptop in kitchen. Employee dumped beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet on top of clean plate at front fliptop unit in kitchen.

Basic - Food not stored at least 6 inches off of the floor. Bags of onions in back of kitchen not held 6 inches off floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Left microwave at make line has food debris buildup.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop at cookline, cooked onions (122F - Hot Holding). Per employee prepared approximately at 11:00am. Employee moved onions to hot flattop to reheat for proper hot holding. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer of walk in cooler reading 60F. All food items at proper temperature.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House tamales in walk in cooler not date marked from when made 4 days ago. Repeat Violation

Basic - Equipment in poor repair. Expo glassfront cooler right door has damaged gasket. Repeat Violation

Basic - Food stored on floor. Cases of beef on floor at walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between make line fliptop units. Employee removed knife. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving knives in container of standing water by small fliptop unit. Employee removed knives from water. Corrected On-Site Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor present in back area of kitchen near to dish machine.

Basic - Stored food not covered. Multiple food items in walk in cooler not covered. All items at proper temperature. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after loading dish machine with dirty dish rack and returned to assist at cook line without washing hands first. Reviewed with employees proper procedures and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline right fliptop lower cooler, container of raw pork chops above containers of bread and prepared cuban sandwiches. Employee inverted for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cookline left fliptop unit bottom cooler, container of raw prepped chicken on shelf above containers of raw calamari and shrimp. Employee inverted for proper separation. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso machine has dried on milk residue.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, trays of flan and container of tamales missing date marks. Employee added date marks for 12-9. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf under dishmachine drain board. Employee labeled bottle as detergent. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of spices on dry goods shelf by walk in cooler. Employee removed all cups. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container of water on shelf with clean dishware above cookline fliptop unit. Employee discarded container. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open container of water on shelf with clean dishware above cookline fliptop unit. Employee discarded container. Corrected On-Site

Basic - Equipment in poor repair. Gasket on right end door of lowboy glassfront cooler at front counter falling off.

Basic - Food not stored at least 6 inches off of the floor. Bags of onions on shelf by walk in cooler not 6 inches off of floor. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in container of standing water to side of steam well in kitchen. Repeat Violation

Basic - Single-service articles improperly stored. Case of drink cup lids on floor behind front counter.

Basic - Soiled dry wiping cloth in use. Kitchen employees with soiled dry cloths tucked into aprons.

Basic - Stored food not covered. Multiple containers of food items in walk-in cooler at proper temperature not covered.

Basic - Working containers of food removed from original container not identified by common name. 1) Squeeze bottles of oil and water at cookline not labeled. Employee added labels. 2) Conrainer of sugar by espresso machine not labeled. Employee labeled. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top across from grill- pulled pork @215pm since 12pm (56F - Cold Holding); shredded beef (60F); pork cubes (62F - Cold Holding); tomato purée (47F - Cold Holding); raw fish (53F - Cold Holding); raw shrimp (57F - Cold Holding) as per operator items not prepared or portioned today. Advice operator to place ice in unit to help cool. Employee placed bags of ice on top of items. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-06-07: Observed no food in unit. Brand new unit. Time Extended

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. - From follow-up inspection 2024-06-07: Same Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and phone stored above food preparation table at rear of kitchen. - From follow-up inspection 2024-06-07: Same Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation - From follow-up inspection 2024-06-07: Same Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment. - From follow-up inspection 2024-06-07: Same Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed white microwave soiled. Directly across grill. - From follow-up inspection 2024-06-07: Same Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Beer cooler at front - From follow-up inspection 2024-06-07: Same Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment. - From follow-up inspection 2024-06-07: Same Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed by dish washing. - From follow-up inspection 2024-06-07: Same Time Extended

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-03-15: Operator provided quaternary test strips Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-03-15: Observed same Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of cup lids on floor in bar. Repeat Violation Warning - From follow-up inspection 2024-03-15: Observed same Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2024-03-15: Observed same Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior wall, west side of establishment. Warning - From follow-up inspection 2023-05-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Warning - From follow-up inspection 2023-05-02: Observed same Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing above dish machine in kitchen. Warning - From follow-up inspection 2023-05-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled in kitchen. Repeat Violation Warning - From follow-up inspection 2023-05-02: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-05-02: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair throughout kitchen. Repeat Violation Warning - From follow-up inspection 2023-05-02: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-05-02: Observed same Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen area, ceiling tiles and AC vents. Warning - From follow-up inspection 2022-10-25: Observed same Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Kitchen area. Warning - From follow-up inspection 2022-10-25: Same Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -multiple broken tiles with standing water: Entire kitchen: -cook line -storage area -dishwasher area - Entrance of kitchen Repeat Violation Warning - From follow-up inspection 2022-10-25: Observed same Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. -two foam cups box on bar area, and corridor heading to restrooms. Repeat Violation Warning - From follow-up inspection 2022-10-25: Observed same Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Front counter-Coffee station, under HWS Warning - From follow-up inspection 2022-10-25: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed all Employee Training expired on 12/2/2020. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -Observed floor tile cracked throughout kitchen. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed hood filters soiled and gaskets soiled throughout all reach in coolers in kitchen. -Observed fan heavily soiled with dust above walk in cooler in kitchen. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -Observed hand wash sink next to three compartment sink plumbing in disrepair. -Observed line leaking water above steam table at cook line in kitchen. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. -Observed multiple boxes of single use items stored on floor underneath wait station counter in dining room and corridor leading to guest restrooms. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Observed multiple containers holding sugar without proper labeling in all food preparation areas throughout kitchen. Warning - From follow-up inspection 2022-03-16: Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use utensils stored in unclean water at 82 degrees Fahrenheit. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw beef cold held at 45 degrees Fahrenheit in flip top cooler. Advice operator to removed the over potion from the container and place on ice pack for quick chill. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed potion cooked beans hot held at 128 degrees Fahrenheit in steam table. Per operator, beans has been hot holding 2.5 hours prior to the inspection. Advice operator to reheat beans to 165 degrees Fahrenheit. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -Observed utensils and food container stored inside hand wash in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked beef stored in walk in cooler. Per operator, beef was cooked on 11/17/2021.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed all Employees training with Florida Restaurant and Lodging Association dated 12/2/2017 Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. -Observed employee eating in wait station while engaging in food preparation. Educate employee Corrected On-Site

Basic - Food stored on floor. -Observed containers with various food items stored on walk-in cooler and freezer floor. -Observed container with cooking oil stored on kitchen floor. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Observed employee drink stored in Maxxcold freezer on cookline.

Basic - Stored food not covered. -Observed containers with various food items stored in walk-in cooler not covered.

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer.