HAVANA BISTRO & CAFE

Name: HAVANA BISTRO & CAFE
Address: 7975 S ORANGE BLOSSOM TR, ORLANDO, FL, 32809, US
Rating: 58.9

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

58.9 Grade F / 100

Failing Health Score

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Quick take

HAVANA BISTRO & CAFE in ORLANDO currently holds an InspectFL Health Score of 58.9 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 47 total violations — 9 critical, 7 major, 31 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 March 23, 2026 included 2 critical violations, 1 major, and 11 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.

Location + actions

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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: 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.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler located on the cook line. Ice machine on front service counter.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Fron service 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.
[25-05-4] Single-service articles improperly stored. Togo plastic bowls next to all purpose cleaner near back entrance to kitchen.
[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.
[29-34-4] Vacuum breaker missing at splitter added to hose bibb.
[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.
[08B-12-5] Stored food not covered. Plantains in walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven Ice machine

Disposition: Inspection Completed - No Further Action
[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.
[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.
[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.
[24-14-4] Clean utensils stored between equipment and wall. Tongs between wall and fryer. Operator removed.
[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.
[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.
[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.
[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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over plantains in walk in cooler.
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in coolers throughout.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of cooking equipment on cooks line.

Disposition: Warning Issued
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasketsin prep cooler
[29-19-4] Standing water in floor drain/floor drain draining very slowly. -Cracked tiles in ware washing area with standing water
[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
[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
[14-12-4] Utensils in poor condition. Mortar and pestle cracked and chipped
[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
[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.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked tiles in ware washing area with standing water
[25-05-4] Single-service articles improperly stored. Case of cups on floor. Operator immediately moved
[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
[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.

Community reaction

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Community pulse