HAVANA BEACH

Name: HAVANA BEACH
Address: 740 OCEAN DRIVE, MIAMI BEACH, FL, 33139, US
Rating: 0

740 OCEAN DRIVE, MIAMI BEACH, FL 33139

License #2321975

🌴 Cuban/Caribbean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

May 26, 2026 · 34 findings · 1 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

HAVANA BEACH in MIAMI BEACH 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 May 26, 2026. Across those visits, inspectors documented 166 total violations — 11 critical, 36 major, 119 minor.

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The latest inspection on May 26, 2026 shows 34 observation rows: 1 critical, 6 major, and 27 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

166

Coverage note

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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
[14-11-5] Observed broken door gaskets of reach in coolers in the kitchen area.
[36-17-5] Observed broken tiles in food prep, kitchen warewashing area.
[16-03-4] Observed warewashing machine soiled with accumulation black grime along the frame.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for customer and employee bathroom in the restaurant.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled door handle of walk in cooler, handle of panini machine.
[51-11-4] Observed three unsecured tanks in dry storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in warewashing, prep, kitchen area.
[24-14-4] Observed spatulas wedged bewteen 3CS and wall.
[06-09-1] Observe 3 bag of completely thawed mahi mahi in ROP, inside walk in cooler. A stop sale was issued.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed missing for prep sink, and 3CS.
[14-09-4] Cutting board has cut marks and is no longer cleanable in the kitchen prep counters.
[24-08-4] Observed wet nesting on shelves in warewashing area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed for ice chest in kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water 89F, at the stove.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled the interior and exterior of the microwave.
[33-11-4] Missing drain plug at dumpster.
[51-13-4] Did not see posted at the time of inspection.
[51-18-6] Did not see posted at the time of inspection.
[23-03-4] Observed soiled door gaskets of walk in cooler, all reach in coolers in the kitchen, fans and vent in the kitchen area including one above prep table.
[22-16-4] Observed soiled for reach in coolers in the kitchen.
[14-33-4] Observe for all under counter reach in coolers, and upright RIC used for fruit in the kitchen area.
[25-27-4] Observed straws not individually wrapped at stored on bar counter, which can be easily attainable by a customer.
[14-17-4] Observed rusted pitting on shelves inside walk in cooler and freezer.
[36-27-5] Observed soiled walls behind shelves housing clean food in equipment in warewashing area and around kitchen area near hws.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in the kitchen
[02D-01-5] Observed no labels on containers containing dry items, in the dry storage area. Also observed food pans in the stove with dry items not identified by a label.
[01B-13-4] Observe 3 bag of completely thawed mahi mahi in ROP, inside walk in cooler.
[11-27-4] Did not see posted at ye time of inspection.
[53A-03-7] 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/ Observed Javier Gomez 02/24/2026
[53A-05-6] 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/ observed no manager present with 6 employees currently working in the establishment. Manager was able to arrive prior to inspection closing.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no food handler certificates. Establishment unable to provide proof at the time of inspection.
[22-31-4] Observed accumulation of rust on the shelves holding food items in the back storage area.
[53B-14-5] Observed no manager present with 6 employees currently working in the establishment. Manager was able to arrive prior to inspection closing.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher located at staircase to kitchen.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Observed soiled with accumulation black grime along the frame.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for customer and employee bathroom in the restaurant.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled door handle of walk in cooler, handle of panini machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed three unsecured in dry storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in warewashing, prep, kitchen area.
[24-14-4] Clean utensils stored between equipment and wall. Observed spatulas wedged bewteen 3CS and wall.
[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. Observe one bag of completely thawed mahi mahi in ROP, inside walk in cooler. A stop sale was issued.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed missing for prep sink, and 3CS.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed male employee drinking coffee in the kitchen at prep table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed on shelves in warewashing area.
[14-11-5] Equipment in poor repair. Observed broken door gaskets of reach in coolers in the kitchen area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed broken tiles in food prep, kitchen warewashing area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed for ice chest in kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water 89°F, at the stove.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled the interior and exterior of the microwave.
[33-11-4] Missing drain plug at dumpster.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided via email to operator.
[51-18-6] No copy of latest inspection report available. Explained to operator require to be available upon customer request.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of walk in cooler, all reach in coolers in the kitchen, fans and vent in the kitchen area including one above prep table.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed for reach in coolers in the kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observe for all under counter reach in coolers, and upright RIC used for fruit in the kitchen area.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at stored on bar counter, which can be easily attainable by a customer.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside walk in cooler and freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls behind shelves housing clean food in equipment in warewashing area and around kitchen area near hws.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in the kitchen. Employee replaced.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed no labels on containers containing dry items, in the dry storage area. Also observed food pans in the stove with dry items not identified by a label.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soled floors in warewashing and kitchen area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observe one bag of completely thawed mahi mahi in ROP bag, inside walk in cooler.
[11-27-4] 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. Provided via email to operator.
[53A-03-7] 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/ Observed Javier Gomez 02/24/2026
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled with accumulation of grease the panini machine. Observed soiled meat slicer. Observed soiled shelves housing single use items ready for use above panini machine. Observed soiled crate containers housing clean equipment and shelve housing food equipment and oil under panini machine, and shelve housing bar items in the bar area.
[53A-05-6] 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/ observed no manager present with 6 employees currently working in the establishment. Manager was able to arrive prior to inspection closing.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed for HWS in kitchen. Employee was able to replenish.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed none available when asked an employees in the kitchen.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no food handler certificates. Establishment unable to provide proof at the time of inspection.
[31B-03-4] No soap provided at handwash sink. Observed for HWS in kitchen. Employee was able to replenish.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed accumulation of rust on the shelves holding food items in the back storage area.
[53B-14-5] 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. Observed three employees with certifications expired.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher located at staircase to kitchen.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Observed oil container on floor by end of cook line.
[36-24-5] Hole in or other damage to wall. Observed several holes in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator via email.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and serving food to the public at the time of the inspection.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (62F - Cold Holding); butter (57F - Cold Holding) at cook line, as per chef for approximately 2 hours prior.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (122F - Hot Holding)at steam table, as per chef for approximately 1 hour prior.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef unaware of minimum cold holding temperature, coached on temperatures.
[11-27-4] 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. Provided to operator via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled.
[53A-05-6] 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/
[31B-03-4] No soap provided at handwash sink. Observed at cook line, chef replaced.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed in the dry storage area.
[08B-38-4] Food stored on floor. Observed a case of fruit on the walk-in cooler floor. Observed a plastic container of cooking oil on the floor in the dry storage room.
[10-14-5] Ice bucket stored on floor between uses. Observed at the bar. The bar tender put it on a clean surface.
[10-20-4] In-use tongs stored on equipment door handle between uses. The cook removed the tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 82° F. The chef poured out the water filled it with clean water and turned in the cook top to heat the water.
[14-73-4] No container installed for catching grease from hood drip tray.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
[25-05-4] Single-service articles improperly stored. Observed cases of cup and to go containers on the floor in the dry storage room.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender put the straws behind the bar.
[12A-13-4] 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. Observed the dish washer touching dirty dishes and then touched clean dishes without washing his hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over pickles in the walk-in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed several utensils and other equipment in the sink across from the triple sink. The dish washer removed the items.
[53A-05-6] 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/

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Observed a case of fruit on the walk-in cooler floor. Observed a plastic container of cooking oil on the floor in the dry storage room.
[10-14-5] Ice bucket stored on floor between uses. Observed at the bar. The bar tender put it on a clean surface.
[10-20-4] In-use tongs stored on equipment door handle between uses. The cook removed the tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 82° F. The chef poured out the water filled it with clean water and turned in the cook top to heat the water.
[14-73-4] No container installed for catching grease from hood drip tray.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender put the straws behind the bar.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed several utensils and other equipment in the sink across from the triple sink. The dish washer removed the items.
[25-05-4] Single-service articles improperly stored. Observed cases of cup and to go containers on the floor in the dry storage room.
[12A-13-4] 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. Observed the dish washer touching dirty dishes and then touched clean dishes without washing his hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over pickles in the walk-in cooler.
[53A-05-6] 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/
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at dry storage area.