BAR HABANA

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2026-02-19: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Time Extended

Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. Repeat Violation Warning - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2026-02-19: Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish machine. Repeat Violation Warning - From follow-up inspection 2026-02-19: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish machine Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Repeat Violation Warning - From follow-up inspection 2026-02-19: Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Repeat Violation Warning Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (70F); turkey (70F - Cold Holding); cut tomatoes (70F - Cold Holding); ham (71F - Cold Holding); as per the cook the items were put on line at approximately 6:30 am. - From follow-up inspection 2025-09-05: Observed cheese (48F); turkey (50F - Cold Holding); cut tomatoes (50F - Cold Holding); ham (50F - Cold Holding); as per the cook they just set up the line. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-09-05: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Time Extended

Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. - From follow-up inspection 2025-09-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed by the dish machine. - From follow-up inspection 2025-09-05: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed by the dish machine. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-09-05: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Time Extended

High Priority - Server handled soiled dishes or utensils and then prepared a beverage without washing hands.

Intermediate - No soap provided at handwash sink. Observed at the bar. The manager brought soap. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. The manager moved the straws behind the bar. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled. Observed at the bar.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed the reach cooler gasket torn at the cook line.

Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the upright freezer gasket soiled. Observed the walk-in cooler and reach in cooler gaskets soiled.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event to Manager.

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. Emailed food employee reporting agreement forms to Manager. Corrective Action Taken

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed oyster consumer advisory to Manager.

Basic - Current Hotel and Restaurant license not displayed at correct located. Observed license for LIC# 2335887 displayed at SEAWELL FISH N OYSTER, main kitchen area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled next to ice machine.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed no temperature applied by glass machine at bar.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no trash can with lid in the ladies bathroom.

Basic - Ice scoop handle in contact with ice. Observed ice scoop in contact with the ice, person in charge placed it with handle facing . Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Glass machine at bar.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm. Observed no sanitizer installed at dish machine, operator went and got container of sanitizer from storage room at time of inspection. Corrected to 100ppm. Dish machine at bar chlorine 0ppm.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by garbage can. Operator removed garbage can. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator brought test strips from next door. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels at hand sink at time of inspection. Corrected On-Site

Basic - Ceiling tile missing.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris.

Basic - Ice buckets stored on floor between uses, at bar. Operator removed buckets from off floor. Corrected On-Site

Basic - Label on a food item prepared and packaged does not include address of the establishment that prepared and packaged the juices that is prepared and bottled off site.