HAVANA BEACH

Name: HAVANA BEACH
Address: 740 OCEAN DRIVE, MIAMI BEACH, FL, 33139, US
Rating: 46.5

740 OCEAN DRIVE, MIAMI BEACH, FL 33139

License #2321975

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

46.5 Grade F / 100

Failing Health Score

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Quick take

HAVANA BEACH in MIAMI BEACH currently holds an InspectFL Health Score of 46.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 48 total violations — 4 critical, 10 major, 34 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 12, 2026 included 1 critical violation, 6 major, and 24 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[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.
[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.
[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.
[33-11-4] Missing drain plug at dumpster.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in warewashing, prep, kitchen area.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher located at staircase to kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed three unsecured in dry storage area.
[16-03-4] Accumulation of debris inside warewashing machine. Observed soiled with accumulation black grime along the frame.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled the interior and exterior of the microwave.
[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.
[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.
[51-18-6] No copy of latest inspection report available. Explained to operator require to be available upon customer request.
[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.
[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.
[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.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed for reach in coolers in the kitchen.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed male employee drinking coffee in the kitchen at prep table.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided via email to operator.
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed on shelves in warewashing area.
[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.
[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.
[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.
[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.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soled floors in warewashing and kitchen area.
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed none available when asked an employees in the kitchen.

Disposition: Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[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.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[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.
[31B-03-4] No soap provided at handwash sink. Observed at cook line, chef replaced.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[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.
[36-24-5] Hole in or other damage to wall. Observed several holes in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled.
[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.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator via email.
[08B-38-4] Food stored on floor. Observed oil container on floor by end of cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[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.

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