HAVANA'S CUBAN CUISINE

Name: HAVANA'S CUBAN CUISINE
Address: 8600 GRIFFIN RD, COOPER CITY, FL, 33328, US
Rating: 82.7

8600 GRIFFIN RD, COOPER CITY, FL 33328

License #1612852

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

82.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HAVANA'S CUBAN CUISINE in COOPER CITY currently holds an InspectFL Health Score of 82.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 25 total violations — 6 critical, 7 major, 12 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 16, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 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.

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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: Inspection Completed - No Further Action
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw open chicken. Over unwashed corn in walk in freezer. Operator properly stored food
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled raw steak then proceeded to handle clean plates without first washing hands and changing gloves.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between flip top coolers. Operator moved knives
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flip top,coolers soiled with debris. Operator began cleaning
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline heavily soiled with debris
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Walk in cooler at 2:00pm créme brÃ»lée 52F ambient cooling for 1 hour to 52F at2:230pm. At this rate proper cooling to 41F in four hours will not occur. Operator put food in ice bath to quick chill. 2. Front kitchen flip top at 2:10pm portioned pico de gallo 52F ambient cooling for 2 hours to 50F at 2:30pm. At this rate proper cooling to 41F in 4 hours will not occur. Operator placed food in freezer to quick chill
[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/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen flip top cooler sour cream (51F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed food in freezer to quick chill
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen heavily soiled with debris
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen heavily soiled with debris. Employees began cleaning floors

Disposition: Inspection Completed - No Further Action
[31A-09-4] Handwash sink not accessible for employee use at all times. Knives in hand sink at back of kitchen. Employee removed knives.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet on top of clean plate at front fliptop unit in kitchen.
[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/ Certified Food Manager Santiago Gonzalez Person in Charge Claudia Aguilera
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Left microwave at make line has food debris buildup.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled.
[08B-47-4] Food not stored at least 6 inches off of the floor. Bags of onions in back of kitchen not held 6 inches off floor.
[50-09-4] Current Hotel and Restaurant license not displayed.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer inside walk in cooler showing 77F. All foods at proper temperature.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen loaded dirty dishware into machine and immediately went back to preparing food items without washing hands and changing gloves. Reviewed proper procedures for handwashing and employee washed hands.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top beverage container on cutting board at front fliptop in kitchen. Employee dumped beverage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has dried milk buildup.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. 1) Kitchen employee washed hands for approximately 5 seconds before putting on lives to begin new good order. Reviewed proper washing time with employee and he rewashed hands properly. 2) Server dropped off dirty dishware and washed hands for approximately 3 seconds before handling clean dishware. Reviewed proper procedures with servers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top beverage container on cutting board at front fliptop in kitchen. Employee dumped beverage.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled clean dishware from machine immediately after rinsing and loading dirty dishware without first washing hands. Reviewed proper procedures with procedures and employee began washing hands.

Community reaction

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Community pulse