CASAVANA CUBAN CUISINE

Name: CASAVANA CUBAN CUISINE
Address: 13600 SW 152 ST, MIAMI, FL, 33177, US
Rating: 0

13600 SW 152 ST, MIAMI, FL 33177

License #2327967

🌴 Cuban/Caribbean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 20, 2026 · 12 findings · 3 critical

Routine - Food

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Quick take

CASAVANA CUBAN CUISINE in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 141 total violations — 24 critical, 16 major, 101 minor.

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The latest inspection on April 20, 2026 shows 12 observation rows: 3 critical, 4 major, and 5 minor.

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Inspection coverage

100%

Inspector notes

141

Coverage note

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CASAVANA CUBAN CUISINE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves soiled across cook line with old food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at front counter handwash sink.
[14-34-4] Observed can opener rusted. Observed knife magnet rusted.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler under coffee machine at waitress stations.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line , warewashing area, and back kitchen.
[12A-16-4] During callback inspection observed employee failed to wash hands before touching clean plates after cracking raw shell eggs.
[03G-48-2] At time of callback inspection observed establishment not labeling products cook beef, raw beef, raw marinaded chicken at cook line all in ROP. after being removed from labeled boxes. Observed establishment cold holding temperature log not completed for January, 2026. Observed cooking temperature log not completed. Observed HACCP plan maintenance log not completed. Observed establishment not cutting the bags while putting the products to thaw at reach in cooler at cook line and walk in cooler. Discussed proper procedures with assistant manager.
[03B-01-6] During callback inspection observed cook chicken (99F - Hot Holding) at cook line. As per cook for less than 2 hours. cook took products to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter handwash sink.
[22-31-4] Non-pitting surface rust on food-contact equipment.
[03G-06-5] During callback inspection observed cook beef, raw beef, raw marinaded chicken at cook line all in ROP. No label.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice bin when open the top soiled with mold like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle at flour bin near the walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles at cook line.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line, and meat walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup of water stored at prep table across cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at shelves near mop sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water next to hanswash sink at cook line 67F. Advised employee to discard water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves soiled across cook line with old food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at front counter handwash sink.
[14-34-4] Observed can opener rusted. Observed knife magnet rusted.
[21-10-4] Soiled dry wiping cloth in use. Observed at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler under coffee machine at waitress stations.
[08B-12-5] Stored food not covered. Observed ice cream not covered at reach in freezer near waitress station. Observed cut tomatoes not cover at vegetables walk in cooler.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line , warewashing area, and back kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line, prep tables and throughout the back kitchen.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed container of cheese label with date mark 4/02/2026 at meat walk in cooler.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employee began preparing coffee. No handwash.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed food employee put on gloves to prepare fries no handwash. Observed food employee put on gloves and then began preparing tortillas eggs. No handwash. Coach employee.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employees at cook line.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touched soiled reach in cooler door handle. And then began preparing eggs. No handwash.
[08B-27-4] Food placed in soiled container/equipment. Observed flour stored in soiled container with food residue next to vegetables walk in cooler.
[03G-48-2] Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment not labeling products cook beef, raw beef, raw marinaded chicken at cook line all in ROP. after being removed from labeled boxes. Observed establishment temperature log not completed for January, 2026. Observed establishment not cutting the bags while putting the products to thaw at reach in cooler in the cook line.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of cheese label with date mark 4/02/2026 at meat walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (112F - Hot Holding) at cook line. As per cook for less than 2 hours. Advised cook to reheat product.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed handwash sink at front counter not in used. As per manager employee washed hands in the triple sink. Coach manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink at front counter used to dump coffee.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter handwash sink.
[31B-03-4] No soap provided at handwash sink. Observed at front counter handwash sink.
[22-31-4] Non-pitting surface rust on food-contact equipment.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cook beef, raw beef, raw marinaded chicken at cook line all in ROP. No label.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave door handles.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored on shelf above food containers. Employee removed it.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket torn at front line.
[36-12-4] Floors not constructed to be easily cleanable. Observed deep grout throughout the kitchen area.
[14-38-4] Food storage container/container lid cracked or broken. Observed broken lid in salt container. Employee discarded it.
[14-69-4] Ice buildup in reach-in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle inside the salt. Employee removed it.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Employee removed it.
[22-08-4] Interior microwave has accumulation of grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at the front line.
[08B-12-5] Stored food not covered. Observed empanadas and tequeños not covered inside the reach in freezer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour container not identified. Employee labeled the flour.
[03G-27-5] Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed ROP Vaca de puerco, Vaca de pollo date marked on feb 10 and held cold at 39°F for more than 7 days. Stop sale was issued.
[01B-31-5] Time/temperature control for safety food that is reduced oxygen packaged is beyond 7 calendar days of its packaging. See stop sale. Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed ROP Vaca de puerco, Vaca de pollo date marked on feb 10 and held cold at 39°F for more than 7 days. Stop sale was issued.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (115 F - Hot Holding); empanadas (124 F - Hot Holding) as per employee less than 1 hour.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mash potatoes, beef, ground beef not date marked inside the walk in cooler.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed at the front line. Employee fixed it.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic cup used as scoop inside the potatoes inside the reach in freezer at the front.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed all foods above 49°F cold holding, inside the reach in cooler located at the front line.
[12B-02-4] Employee drinking in a food preparation or other restricted area. Observed a thermo next to the grill. Employee was coach not to drink in a food preparation area.
[12B-01-4] Employee eating while preparing food. Observed 2 employees eating while preparing food at the front line.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn. Observed at the front line.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 64 seats inside and 16 outside of the establishment. The establishment license is for 56 seats.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 83° F next to microwave at the front line. Employee removed the water.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at both reach in coolers located at the front line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
[08B-12-5] Stored food not covered. Observed sandwiches stored inside the reach in cooler not covered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation tables,
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (48 F - Cold Holding); cheese (49 F - Cold Holding); ham (50 F - Cold Holding); yuca (50 F - Cold Holding) inside the reach in cooler located at the front line. As per employee foods were stored yesterdays night. Stop sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (48 F - Cold Holding); cheese (49 F - Cold Holding); ham (50 F - Cold Holding); yuca (50 F - Cold Holding) inside the reach in cooler located at the front line. As per employee foods were stored yesterdays night. Stop sale issued.. Also observed cheese at 49°F cold holding , ham at 50°F cold holding inside the reach in cooler at the front. As per operator foods were stored around 9:00 AM. . Employee placed ice on top of the food.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic cup used as scoop inside the potatoes.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while serving food. Employee was coached not to chew gum.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 72 seats inside and 20 outside of the establishment. The establishment license is for 56 seats.
[36-11-4] Floors not maintained smooth and durable. Observed deep grout throughout the kitchen area.
[14-38-4] Food storage container/container lid cracked or broken. Observed a broken pitcher used as scoop inside the rice and beans. Employee removed them.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 5 knives stored between the wall and the 3 compartment sink. Employee removed them.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle above food at the steam table. Employee removed it.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 122° F at the steam table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
[08B-12-5] Stored food not covered. Observed all sandwiches not covered inside the reach in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at the plantains station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (49 F - Cold Holding)inside the reach in cooler at the front line. As per employee for about 2 hours. Employee placed food inside the walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (119 F - Cold Holding) at the front line. Croquettes were discarded.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips expired 2022.
[53B-14-5] Required employee training expired for most of the employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yovanni Pastrana, Reinaldo Dicirro, Robert Arana, Herbert Vargas, Danny Fernandez, Guiselle Corvo, Giovani Luna, Carolina, Ligsuan Casas, Yenny Firte, Joaquin Bouza.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at the front line. Also observed hood filters soiled by the dishwasher machine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic cup used as scoop inside the flour.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon inside the walk in cooler not removed from reduced oxygen packages.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed a cutting board no longer cleanable at the preparation table at the front line.
[14-11-5] Equipment in poor repair. Observed reach in freezer gasket torn located at the front line. And also at the reach in cooler at the front line.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 72 seats inside and 20 outside of the establishment. The establishment license is for 56 seats.
[14-72-4] Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Employee installed the filters.
[36-11-4] Floors not maintained smooth and durable.observed deep grout throughout the kitchen area.
[14-38-4] Food storage container/container lid cracked or broken. Observed a food storage container lid broken by the walk in cooler.
[08B-38-4] Food stored on floor. Observed a bag of onions stored on the floor. Employee removed it.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between the preparation tables at the front line. Employee removed it.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a plastic cup used as scoop inside the flour.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop in standing water at 79° F next to the hand wash sink. Employee removed the water.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed not hand wash sign located next to dishwasher machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler drawers soiled at the front line.
[08B-12-5] Stored food not covered. Observed breaded chicken not covered inside the reach in cooler at the front line.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Observed at the coffee station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a plastic container with flour not labeled by the walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (104 F - Hot Holding); empanadas (120 F - Hot Holding). As per operator food was placed less than 2 hrs ago. Operator reheated the food.