HAVANA HARRY'S

Name: HAVANA HARRY'S
Address: 4610- 4612- 4618 S LE JEUNE RD, CORAL GABLES, FL, 33146, US
Rating: 36.2

4610- 4612- 4618 S LE JEUNE RD, CORAL GABLES, FL 33146

License #2328159

36.2 Grade F / 100

Failing Health Score

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Latest inspection

August 18, 2025 · 13 findings · 2 critical

Routine - Food

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Quick take

HAVANA HARRY'S in CORAL GABLES currently holds an InspectFL Health Score of 36.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on August 18, 2025. Across those visits, inspectors documented 124 total violations — 14 critical, 17 major, 93 minor.

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The latest inspection on August 18, 2025 shows 13 observation rows: 2 critical, 1 major, and 10 minor.

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Inspection coverage

100%

Inspector notes

124

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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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of Piccadillo, flour, rice, mashed potatoes throughout kitchen. Operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone and keys stored on sandwich prep cooler. Operator removed.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout cook line. Operator cleaned during inspection.
[36-17-5] Floor tiles missing and/or in disrepair. Observed throughout kitchen.
[36-24-5] Hole in or other damage to wall. Observed at Cookline wall large hole.
[10-08-5] Ice scoop handle in contact with ice. Observed at waiters station. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cook line and entrance of kitchen ovens.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go containers at sandwich prep line not inverted, operator inverted .
[08B-12-5] Stored food not covered. Observed for containers in reach in coolers throughout kitchen. Operator covered during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of mojo marinade and cut potatoes mislabeled with wrong preparation label. Operator removed and labeled correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in coolers raw beef and breaded chicken stored over raw shrimp and salmon.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in coolers breaded chicken (47F - Cold Holding); raw steak (51F - Cold Holding). As per operator less than 2 hours. Operator placed ice bags to rapidly cool.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at waiter station hand sink used as dump sink. Operator removed items.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at to go order prep area in a container of rice.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed at to go prep area, used to line shelf where aluminum pans are served.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed at waiters station, clean drinking glasses stored next to hand wash sink.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach at dry storage area on floor under storage shelf. Observed 1 dead roach on electric line behind ice machine. Observed 1 dead roach on floor next to gas stove at cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed cook lines of kitchen area.
[10-08-5] Ice scoop handle in contact with ice. Observed in ice bin at dessert area, operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, dirt, slime or dust. Observed cook lines hood filters soiled with grease build up. Observed storage shelf at prep cooler across from line soiled with old grease and food residue.
[10-14-5] Observed 2 Large Metal stirrers stored on floor between uses, at gas stove cook line area. Chef removed and placed to be washed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
[08B-12-5] Stored food not covered. Observed at sandwich prep area, a box of uncut lettuce stored on shelf uncovered. Operator covered during inspection.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 3 live roaches coming from wall where electric box outlet is connected at to go order prep area. Observed 1 live roach between cook line equipment/stove. Observed 7 live roaches coming from behind metal wall at cook line next to gas stove. Observed 15+ live roaches coming from inside broken wall post located at center of kitchen next to breakfast area/ sandwich making area prep tables/coolers. Observed 1 live roach on electric line behind ice machine. Observed 10+ live roaches on wall and at electrical area behind standing reach in coolers and freezers at meat prepping area of kitchen. Observed 1 live roach between reach in coolers at dessert station area.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 4 boxes or 3 dozen eggs stored on lower shelf of dessert area at ambient temperature of 58F. As per chef for about 45 minutes. Chef removed and stored in coolers.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at cook line in a container of fish and shrimp. Observed at dessert station in a container of dulce de leche.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed at waiters station, clean drinking glasses stored next to hand wash sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at secondary cook line prep table. Operator removed to replace.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on prep counter at secondary cook line. Employee removed.
[36-73-4] Floor soiled/has accumulation of debris. Observed at secondary cook line floor area.
[10-08-5] Ice scoop handle in contact with ice. Observed in ice bin at dessert area, cook removed.
[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. Observed at dry storage area in a container of flour and rice. Operator removed.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at sandwich station reach in cooler.
[08B-12-5] Stored food not covered. Observed at sandwich prep section, loaves of bread in container not covered.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at Bar Dishwasher (Chlorine 0ppm). Advised operator to replace bottle.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in cooler, raw chicken and beef stored over raw salmon. Chef removed and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler, salmon (52F - Cold Holding); steak (47F - Cold Holding). As per chef for about 2 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener blade. Observed at secondary cook line prep counter. Operator removed to clean.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at take out area hand wash sink, used as dump sink with coffee remnants inside.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of ground beef in walk in cooler.
[36-36-4] Ceiling tile missing. Observed at storage area next to office.
[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. Observed packages of fish in reduced oxygen packaging not cut open to thaw. Operator instructed employee to cut packages open.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cutting board at sandwich station and across from side cook line.
[12B-01-4] Employee eating while preparing food. Observed employee at cook line cutting onions and drink from an open container.
[36-22-4] Floor area(s) covered with standing water. Observed at cook line of kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer located next to office area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at hand wash sink next to cook line a knife store between sink and wall. Operator removed.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in freezer located in storage area next to office.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled with grease buildup.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in coolers located in bakery area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in cooler located at side area cook line of kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed a container of fish thawing in standing water. Operator placed container under running water to properly thaw.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at hand sink next to cook line used as dump sink for ice.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink located at beverage prep area.
[31B-03-4] No soap provided at handwash sink. Observed at hand wash sink next to cook line. Operator provided soap.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed knives stored in hand sink at entrance of kitchen. Operator removed and cleaned sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in the steam bin of rice, a condiment cup used as a scoop. Operator removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed through kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at sandwich prep area.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen area, an accumulation of food debris on floors.
[08B-38-4] Food stored on floor. Observed in rear dry storage area, 2 buckets of pickles and 4 plastic gallons of cooking oil stored on floor. Operator began to remove items from fooor and store onto shelf.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line. Chef removed utensils from water.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in freezer located next to office.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at all reach in coolers soiled with food debris and kitchen hood filters soiled with grease buildup.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout kitchen area, all reach in cooler interiors soiled.
[29-49-6] Standing water in bottom of reach-in- freezer. Observed in standing reach in freezer located in rear kitchen prep area near dry storage.
[03A-05-5] Time/temperature control for safety food not maintained frozen solid in a freezer. Observed in standing reach in freezer at rear of kitchen, fries (49F - Cold Holding); yuca (49F - Cold Holding); corn (47F - Cold Holding). As per operator for more than 24 hours. Items are no longer frozen and as per labeling cannot be refrozen.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler at cookline, raw chicken stored over raw salmon. Chef removed items and placed in correct stored order. Observed in walk in cooler, container of raw chicken stored over raw beef. Operator instructed employee to store correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food not maintained frozen solid in a freezer. Observed in standing reach in freezer at rear of kitchen, fries (49F - Cold Holding); yuca (49F - Cold Holding); corn (47F - Cold Holding). As per operator for more than 24 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler under cook line, salmon (47F - Cold Holding); steak (49F - Cold Holding). As per cook for less than 2 hours. Observed at cook line garlic in oil (59F - Cold Holding), as per operator for less than 1 hour. Operator placed on ice to cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line mofungo (101F - Hot Holding), as per operator for less than 1 hour. Operator began to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed at rear kitchen prep area, can opener blade soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to cook line. Operator provided paper towels.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 4 tanks stored in storage area next to office.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors located at unisex bathroom used by food employees.
[36-36-4] Ceiling tile missing located at back kitchen exit door.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown-like stains on ceiling above steam tables at kitchen area.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed large pots, pans and plastic containers stored on kitchen floor near walk in cooler and three compartment sink.
[32-12-5] Covered waste receptacle not provided in bathroom used by food employees.
[14-09-4] Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers.
[08B-38-4] Food stored on floor. Observed plastic containers of cooking oil and pickles stored on floor at dry storage area.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents located at dumpster are behind restaurant establishment.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled lid of ice machine located at kitchen area. Manager removed.
[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. Observed handles of scooping utensils not stored above containers of rice and flour, near dry storage area. Manager placed scoops in an upright position.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation of reach in freezer doors located near back dry storage area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees located at various hand wash sinks throughout kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine heavily soiled located at kitchen area. Observed soiled hood filters above kitchen cookline. Observed small blue fan on top of prep cooler soiled.
[14-20-4] Ripped/worn tin foil used as shelf cover located on storage shelves next to three compartment sink at kitchen area.
[29-49-6] Standing water in bottom of reach-in-cooler located at prep stations throughout kitchen and across from cookline.
[08B-12-5] Stored food not covered. Observed a container of uncooked rice not kept covered located at dry store area. Chef covered container of uncooked rice.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed food containers of flour and salt not labeled located at dry storage area. Chef labeled food containers.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed guava cheese pastry (70F - Hot Holding) located at holding box at dessert station. As per Manager, food items were prepared at 10:30am, temperature taken at 3:45pm, more than 4 hours. Manager discarded food items into trash.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (65F - Cold Holding) located at reach in cooler drawers under flat top grill at kitchen cookline, less than 4 hours. Chef placed food items on ice for rapid cooling. Observed packages of raw snapper fish (57F - Cold Holding) located inside reach in cooler across from cookline, less than 4 hours. Chef removed food items from cooler unit and placed into walk in cooler for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (122F - Hot Holding); mash plantains (133F - Hot Holding) located at steam table units at corner kitchen area, less than 4 hours. Chef removed food items to be reheated to 165F and above. Observed guava cheese pastry (70F - Hot Holding) located at holding box at dessert station. As per Manager, food items were prepared at 10:30am, temperature taken at 3:45pm, more than 4 hours. Manager discarded food items into trash.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu sunny side up not marked with an asterisk regarding the consumer advisory.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located next to cookline and at restroom used by employees.
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection regarding quaternary sanitizer used at three compartment sink.
[31B-03-4] No soap provided at handwash sink located next to cookline.