HAVANA BEACH

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

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

C 82/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

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