HAVANA'S CUBAN CUISINE

Name: HAVANA'S CUBAN CUISINE
Address: 8600 GRIFFIN RD, COOPER CITY, FL, 33328, US
Rating: 0

8600 GRIFFIN RD, COOPER CITY, FL 33328

License #1612852

🌴 Cuban/Caribbean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 15 findings · 6 critical

Routine - Food

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Quick take

HAVANA'S CUBAN CUISINE in COOPER CITY currently holds an InspectFL Health Score of 0 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 September 28, 2026. Across those visits, inspectors documented 116 total violations — 24 critical, 27 major, 65 minor.

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The latest inspection on September 28, 2026 shows 15 observation rows: 6 critical, 5 major, and 4 minor.

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Inspection coverage

100%

Inspector notes

116

Coverage note

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HAVANA'S CUBAN CUISINE has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Flip top cooler handles
[36-11-4] Floors not maintained smooth and durable. In kitchen.
[10-08-5] Ice scoop handle in contact with ice. Front counter employee removed.
[08B-12-5] Stored food not covered. Multiple containers of food not covered in reach in freezer. Employee 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. 0 Ppm chlorine employee stated service technician arrives at 5:00
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then place on gloves and engaged in food preparation cut peppers.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk in freezer in hallway raw chicken not commercially packaged stored over fish. Employee stored correctly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over plantain cakes in reach in freezer. Employee stored correctly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (117-135F - Hot Holding) on shelf under heat lamp above steam table per employee held out of temperature less approximately twenty minutes employee voluntarily discarded. Observed in oven white rice (90F - Hot Holding) per employee held out of temperature less than three hours. Operator placed in walk in cooler. Observed at front counter hot holding unit chicken empanadas (116F - Hot Holding); beef empanadas (120F - Hot Holding); ham croquettes (113-117F - Hot Holding) per employee held out or temperature less than 2 hours. Employee had cook reheat in oven
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket 200+ Ppm. Employee diluted solution rechecked 50 Ppm chlorine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed boxes of potatoes stored in front of hand washing sink next to the three compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed spoon stored in front counter hand washing sink. Employee removed
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels dispenser not dispensing. Observed at front counter

Disposition: Met Inspection Standards
[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
[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
[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.
[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
[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
[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/

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has dried milk buildup.
[31A-09-4] Handwash sink not accessible for employee use at all times. Knives in hand sink at back of kitchen. Employee removed knives.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[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

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of spices on dry goods shelf by walk in cooler. Employee removed all cups.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container of water on shelf with clean dishware above cookline fliptop unit. Employee discarded container.
[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 container of water on shelf with clean dishware above cookline fliptop unit. Employee discarded container.
[14-11-5] Equipment in poor repair. Gasket on right end door of lowboy glassfront cooler at front counter falling off.
[08B-47-4] Food not stored at least 6 inches off of the floor. Bags of onions on shelf by walk in cooler not 6 inches off of floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in container of standing water to side of steam well in kitchen.
[25-05-4] Single-service articles improperly stored. Case of drink cup lids on floor behind front counter.
[21-10-4] Soiled dry wiping cloth in use. Kitchen employees with soiled dry cloths tucked into aprons.
[08B-12-5] Stored food not covered. Multiple containers of food items in walk-in cooler at proper temperature not covered.
[02D-01-5] Working containers of food removed from original container not identified by common name. 1) Squeeze bottles of oil and water at cookline not labeled. Employee added labels. 2) Conrainer of sugar by espresso machine not labeled. Employee labeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after loading dish machine with dirty dish rack and returned to assist at cook line without washing hands first. Reviewed with employees proper procedures and employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In cookline right fliptop lower cooler, container of raw pork chops above containers of bread and prepared cuban sandwiches. Employee inverted for proper separation.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cookline left fliptop unit bottom cooler, container of raw prepped chicken on shelf above containers of raw calamari and shrimp. Employee inverted for proper separation.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso machine has dried on milk residue.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, trays of flan and container of tamales missing date marks. Employee added date marks for 12-9.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf under dishmachine drain board. Employee labeled bottle as detergent.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Giant pots at rear of kitchen.
[24-14-4] Clean utensils stored between equipment and wall. Knives stored in between pipes and other equipment on wall on right side right side of grill.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and phone stored above food preparation table at rear of kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment.
[08B-47-4] Food not stored at least 6 inches off of the floor. Packages of sausages stored on wooden board 1/4 thick at walk in freezer.
[08B-38-4] Food stored on floor. Box of raw chicken stored on floor at walk in freezer. Pan of cooked pork stored on floor under table left of grill.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by steam table in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed white microwave soiled. Directly across grill.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids of breading seasoning soiled with food debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Beer cooler at front
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken breast thawing at shelf above grill.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed by dish washing.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee place lime on plate as garnish with bare hands. Lime was not cooked prior to serving.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top across from grill- pulled pork @215pm since 12pm (56F - Cold Holding); shredded beef (60F); pork cubes (62F - Cold Holding); tomato purée (47F - Cold Holding); raw fish (53F - Cold Holding); raw shrimp (57F - Cold Holding) as per operator items not prepared or portioned today. Advice operator to place ice in unit to help cool. Employee placed bags of ice on top of items.
[41-10-4] Toxic substance/chemical improperly stored. Detergent stored next to cooking wine at bottom shelf of table left of grill.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing station at rear of kitchen.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-22-4] Floor area(s) covered with standing water inside walk in cooler.
[08B-47-4] Food not stored at least 6 inches off of the floor. 1.Cases of can sodas on floor in bar. 2. Buckets with soup on floor in walk in freezer. Operator elevated
[23-03-4] Lids covering breading soiled with food debris in dry storage area.
[25-05-4] Single-service articles improperly stored. Case of cup lids on floor in bar.
[08B-12-5] Stored food not covered. Buckets with rice and beans in dry storage area.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside walk in cooler. Operator moved foods to bottom shelf and stored correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler ; Cooked beans (46F - Cold holding ), ; cooked pork chops (47F - Cold Holding); cooked beef (48F - Cold Holding). Foods held inside walk in cooler overnight per cook. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Salad Lower reach in cooler ,under flip top in kitchen;tres leches (50F - Cold Holding); flan (48F - Cold Holding); butter packets (49F - Cold Holding). Foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on ice to quick chill. Foods not prepared or portioned today. 2. Walk in cooler ; Cooked beans (46F - Cold holding ), ; cooked pork chops (47F - Cold Holding); cooked beef (48F - Cold Holding). Foods held inside walk in cooler overnight per cook. See stop sale Foods not prepared or portioned today
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains 113F hot holding less than 4 hours ago in kitchen above steam table. Observed container not fully under heat lamp. Operator moved to fryer to reheat above 165F.
[22-02-4] Food-contact surface soiled with food debris. 1.French fries slicer in kitchen. 2.Slicer in storage area. Operator started cleaning during inspection
[31A-09-4] Handwash sink not accessible for employee use at all times. Cup inside hand wash sink in bar. Operator removed
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.