PORTO HAVANA CUBAN CUISINE

Name: PORTO HAVANA CUBAN CUISINE
Address: 2979 W COMMERCIAL BLVD, FORT LAUDERDALE, FL, 33309, US
Rating: 82.9

2979 W COMMERCIAL BLVD, FORT LAUDERDALE, FL 33309

License #1622202

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

82.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PORTO HAVANA CUBAN CUISINE in FORT LAUDERDALE currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, DBPR recorded 31 total findings; InspectFL has detailed violation rows for 30 of them so far.

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

November 12, 2025

The latest inspection on January 20, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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.

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: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease. Hood filters soiled
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at cook line hand wash sink. Operator provided loose roll
[36-36-4] Ceiling tile missing. Observed above cook line, above restroom
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed next to back door above dry storage/reach in coolers
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed exit in office area/dry storage blocked
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment receiving juice bearing a warning label which was not prepared at location or a location of the same ownership. Use of unpasteurized milk products. Establishment receiving ice cream with a label stating product has not been pasteurized.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at 100ppm chlorine. Discussed with operator

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (90-100F - Cooling) in deep covered hotel pan per operator rice placed in cooler at 11:00am not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice (90-100F - Cooling) in deep covered hotel pan per operator rice placed in cooler at 11:00am not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale.
[02D-01-5] Working containers of food flour and salt removed from original container not identified by common name. Operator labeled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense cooked rice. Operator removed.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 Ppm. Operator added chlorine rechecked 100 Ppm
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator using three compartment sink to wash hands rinse and sanitize equipment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler shrimp (51F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); half chicken (51F - Cold Holding) items removed from freezer and place in unit held out of temperature less than 4 hours. Operator placed ice on items
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked rice (90-100F - Cooling) in deep covered hotel pan.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken wings stored over unwashed cabbage in reach in cooler. Operator stored correctly.

Disposition: Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products. Expired batteries.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on whirlpool reach in surface soiled with grease, food debris, dirt, slime or dust.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single serve hinge containers not properly inverted. Operator stored correctly
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom and public restroom
[14-11-5] Equipment in poor repair. Freezer chest not attached to hinges
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on shelf behind flat top grill cooked onions (125-129F - Hot Holding) per employee held out of temperature 1 hour. Employee placed on flat top to reheat. Rechecked 175F
[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.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. As per employee dish machine not functioning and have setup three compartment sink.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer 10 Ppm. Employee added more chlorine rechecked 100 Ppm
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle of oil removed from original container not identified by common name.

Community reaction

What do locals think?

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Community pulse