HAVANA BISTRO & CAFE

Name: HAVANA BISTRO & CAFE
Address: 7975 S ORANGE BLOSSOM TR, ORLANDO, FL, 32809, US
Rating: 64.1

7975 S ORANGE BLOSSOM TR, ORLANDO, FL 32809

License #5812390

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

64.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

HAVANA BISTRO & CAFE in ORLANDO currently holds an InspectFL Health Score of 64.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 72 total violations — 12 critical, 18 major, 42 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 March 23, 2026 shows 20 observation rows: 2 critical, 3 major, and 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Call Back - Complied
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 86F on cook line and at coffee station. Manger dumped water.
[25-05-4] Single-service articles improperly stored. Togo plastic bowls next to all purpose cleaner near back entrance to kitchen.
[29-34-4] Vacuum breaker missing at splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda nozzle at the bar. Manager added items to wash.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on make table located at front counter. Manager removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers and ceiling in the walk in cooler. Shelf on the cook line.
[08B-38-4] Food stored on floor. Cases of oil and single use items located in outside storage area. Freezer had meat that wasnt 6inches off the floor.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler located on the cook line. Ice machine on front service counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Fron service counter. Manager removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Commercially processed items and items prepared onsite not date marked pastries on the front counter and in walk in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Used to scoop numerous items: flour , rice, sugar and other items.
[29-11-4] Water leaking from pipe. Under hand sink across rom food line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum pans on the shelf. Manager turned over items.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven Ice machine
[08B-12-5] Stored food not covered. Plantains in walk in cooler.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Mufungo wooden mixer AKA MORTAR PESTILE
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Digital menu board , 2 eggs cooked the way you want them. Provided sign and manager hung.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Tendered cash and re-used gloves to prep sandwiches without hand washing. . Educated staff and she asked her hands.

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of cooking equipment on cooks line.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Togo containers store on the floor by server station area. Operator removed from the floor.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By walk in cooler and cook line. Operator fixed diaper during inspection.
[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. Snapper in walk in cooler thawing overnight completely thawed soft to touch.
[24-14-4] Clean utensils stored between equipment and wall. Tongs between wall and fryer. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, tongs and knife stored in standing water 111F. Operator placed on griddle for temperature recovery.
[08B-38-4] Food stored on floor. Boxes of fish and chicken stored on the floor in walk in freezer operator removed from the floor.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Sunday per operator in reach in bistro Havana cooler at front service counter.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Snapper in walk in cooler thawing overnight completely thawed soft to touch.
[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.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef and pork in walk in cooler. Operator fixed raw proteins by temperature and placed chicken at the bottom.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt in container by prep table. Operator labeled salt.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front service counter operator provided paper towels.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee server cleaning milk container in hand sink. Educated operator hand sink is for hand wash only.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over plantains in walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in coolers throughout.

Disposition: Warning Issued
[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. In dry rice, flour, sugar. Immediately
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell egg then handled shredded cheese without changing gloves and washing hands. Advised immediately to wash hands and change gloves
[14-12-4] Utensils in poor condition. Mortar and pestle cracked and chipped
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasketsin prep cooler
[25-05-4] Single-service articles improperly stored. Case of cups on floor. Operator immediately moved
[29-19-4] Standing water in floor drain/floor drain draining very slowly. -Cracked tiles in ware washing area with standing water
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Attempted to calibrate operators digital thermometer. And analog thermometers all reading 37F-43F
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink in kitchen had container inside Blender in Hand sink at front counter
[36-17-5] Floor tiles missing and/or in disrepair. Cracked tiles in ware washing area with standing water
[08B-47-4] Food not stored at least 6 inches off of the floor. -Cases of drinks. (Corrected on site) - cases of food on walk in freezer floor
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Warewshing area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -White Rice, rice and beans and pork chicken potatoes (49F-53F - Cold Holding); in walk in cooler overnight per operator. Operator immediately discarded
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over garlic in prep cooler. Raw bacon over sauces and other ready to eat items in prep cooler. Raw beef over banas in walk in cooler. Operator immediately corrected all
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cool well: cooked onions; (53F - Cold Holding) less than 4hrs per operator. Operator put on ice bath for temperature recovery. ( corrective action taken) -White Rice, rice and beans and pork chicken potatoes (49F-53F - Cold Holding); in walk in cooler overnight per operator. Operator immediately discarded ( corrected on site)
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -coconut balls, flan, tres leches all made 9/15 per operator.
[31B-03-4] No soap provided at handwash sink. In womens bathroom And warewashing area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment on cook line
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw burgers out of original container over fish in freezer.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On prep area in kitchen
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -Ambient thermometer on walk in Freezer reading 170F. All food frozen
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked shell eggs in prep cooler. Operator immediately discarded
[02D-01-5] Working containers of food removed from original container not identified by common name. Oil, commercially processed sweet sauce . Operator immediately labeled
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - front counter steamwell : shredded beef, beef and potatoe, white rice , rice and beans, pork, yellow, ; red beans, black beans, chicken soup, pork soup (119-130F - Hot Holding) all less than 4hrs per operator. Advised to reheat to 165F for temperature recovery

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse