HAVANA GEORGE CAFE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 98F recommended to add to time plan.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary over 500 turned blue instantly. Corrected On-Site

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

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing page 1

Basic - Gaskets torn on 3 door cooler.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towel wet hanging from door handles of cooler.

Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Z.Q 10/19/25.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. J.Q 2/25.

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Went over form with Operator. Operator is currently a No Seat license holder but has increased to 4 seats. Emailed form to Operator. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Across from 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 50F cold holding. Advised to rapid chill.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Manager and Inspector discussed and updated time plan form with time marking time frame. Corrected On-Site

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. For A.Q.

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. A.Q.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. J.Q 2-24-25.

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Inspector observed 8 stools inside of establishment. Informed Manager. Emailed seating eval form.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Garlic mayo and Havana Spice in bottles for self service.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Counter top fryer in preparation room. Employee they have good system in a box, waiting for approval from landlord to install. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine at 200PPM. Informed Manager. Changed solution. New test. 100PPM second test.

Basic - Food stored on floor. Plastic container of Mayonnaise on floor.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Counter top fryer in preparation room. Repeat Violation

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. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator/Owner does not have plan. Informed operator. Provided Time Plan. Corrected On-Site

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. Repeat Violation

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Counter top fryer in preparation room producing grease laden vapors. Repeat Violation

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. Operators son and daughter each work for the business and have not acquired food handlers certificates

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+ppm

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Countertop fryer in storage room producing grease laden vapors

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 51°, butter 50°. Operator states been in and out of cooler all morning. Advised to readjust thermostat Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in sink. 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. Rice

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Removed Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Hole in ceiling above service line. Vent cover missing.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Utensils stored upright with the food-contact surface up.