LITTLE HAVANA RESTAURANT

Name: LITTLE HAVANA RESTAURANT
Address: 721 S FEDERAL HWY, DEERFIELD BEACH, FL, 33441, US
Rating: 66.3

721 S FEDERAL HWY, DEERFIELD BEACH, FL 33441

License #1621188

🌴 Cuban/Caribbean ℹ️

66.3 Grade F / 100

Failing Health Score

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Latest inspection

January 20, 2026 · 8 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

LITTLE HAVANA RESTAURANT in DEERFIELD BEACH currently holds an InspectFL Health Score of 66.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 63 total violations — 12 critical, 11 major, 40 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 26, 2024

The latest inspection on January 20, 2026 shows 8 observation rows: no critical rows, 1 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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Would you eat here?

LITTLE HAVANA RESTAURANT 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: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee personal water bottle stored on cutting board opposite cookline in kitchen. Operator removed.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking water at cookline in kitchen.
[14-11-5] Equipment in poor repair. 1. Observed torn door gaskets at Bison two door reach in cooler opposite cookline in kitchen.
[10-20-4] In-use tongs stored on soiled spigot on wall in kitchen between uses. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at grill at cookline in kitchen.
[16-46-4] Old labels stuck to several food containers after cleaning and stored at cleaned utensil rack above triple sink in kitchen.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee placing opened personal water bottle on top shelf in reach in cooler next to and above food for the public. Operator removed.
[31B-03-4] No soap provided at handwash sink at cookline in kitchen.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. 1. Torn door gaskets at both, Atosta two door reach in coolers opposite cookline in kitchen. 2. Torn gasket at Bison, two door reach in cooler opposite cookline in kitchen.
[21-10-4] Soiled dry wiping cloth in use.observed soiled dry wiping cloth stored on cutting board opposite cookline in kitchen.
[29-49-6] Standing water in bottom of Bison reach-in-cooler opposite fryers in kitchen.
[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. Observed food employee wiping gloved hands with a soiled dry wiping cloth then handling clean utensils at cookline in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored on shelf above ready to eat cocktail sauce.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed at Flip top opposite fryers at cookline in kitchen, cooked chicken wings (51F), raw chicken (50F), and cooked pork (50F). Not prepared or portioned today. Per operator all food items transferred to unit from another refrigerated unit less than three hours ago. 2. Observed at Flip top cooler opposite cookline in kitchen, Flip top/cookline, Scallops (53F), shrimp (51F), fish (51F), cooked vegetables (55F), mussels (55), and clams (52F). Not prepared or portioned today. Per operator all food items transferred to unit from another refrigerated unit less than three hours ago. 3. Observed at flip top cooler opposite cookline in kitchen Fries (56F), ham croquettes (55F), yucca fries (53F), yucca and cheese (51F), and tostones (55F). Not prepared or portioned today. Per operator all food items transferred to unit from another refrigerated unit less than three hours ago. Operator placed items on ice and moved to walk in cooler to rapid chill to 41F or below.

Disposition: Warning Issued
[21-10-4] Soiled dry wiping cloth in use at the fryer and steam table in the kitchen.
[36-34-5] Ceiling and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage stored on food prep cutting board at flip top cooler opposite cook line. Operator removed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets while preparing food at the cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at hand sink opposite cook line in the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above the cookline in the kitchen. 2. Door gaskets on reach in coolers opposite cook line in kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at steam table and cutting board opposite cook line in the kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, on cutting board opposite cookline.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit at the steam table opposite the cookline in the kitchen.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at the cook line wiped gloved hands with a soiled wet wiping cloth then handled clean food utensils.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pad (68F) placed on ice at the expo line, for less than three hours per operator. Not prepared or portioned today. Operator placed in the walk in freezer to quick chill below 41F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ccooked pork (87F - Hot Holding), cooked lamb (89F - Hot Holding, white rice (101F - Hot Holding), and Rice and peas (105F- Hot Holding) in the double oven and single door oven in the kitchen, under very low or no temperature control for less than three hours per operator. Operator turned up heat on oven to reheat foods to 165F.

Disposition: Warning Issued
[36-34-5] Ceiling soiled with accumulated grease and dust in the kitchen on ceiling above steam tables.
[12B-07-4] Employee beverage container on a food preparation table next to clean plates opposite the cookline in the kitchen. Operator removed.
[14-11-5] Equipment in poor repair. 1. Bison reach in cooler opposite cookline in kitchen torn door gasket. 2. Bison reach in cooler door missing interior panel, insulation exposed, opposite cookline in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease and food debris, two bison reach in cooler door gaskets opposite cookline in the kitchen.
[25-06-4] Single-service styrofoam to go boxes not stored inverted or protected from contamination at the bar. Operator inverted.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses, at the food prep counter opposite the cookline. Operator removed.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees. 1. Empanada (49F); croquettes (46F) , sliced deli ham (45F); sliced cheese (47F) in unit less than four hours per operator. Not prepared or portioned today. Reach in cooler doors not sealing shut properly. Operator moved items to freezer to quick chill.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pitcher in the handsink at the cookline in the kitchen. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice observed in the hand sink at the expo line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on rice pudding in desert cooler, prepared more than 24 hours ago per operator. Operator date marked.
[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. Agnaldo Rodriguez, 7/23/18