Havana's Cuban Cuisine
8600 Griffin Rd, Cooper City, FL 33328 · Permanent Food Service · License 1612852
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection6 high priority (2 fixed by the Oct 6 follow-up, 4 fixed on the spot), 5 intermediate (1 fixed on the spot), 4 basic-36
- Extension granted on Sep 29, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
More time given
- 1st follow-up visitSep 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
At time of callback inspection technician was arriving today to fix
More time given
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
At time of callback inspection no chlorine strips provided
More time given
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At time of callback inspection boxes still stored in front of hand washing sink.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed plantain (117-135°F - 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 (90°F - 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 (116°F - Hot Holding); beef empanadas (120°F - Hot Holding); ham croquettes (113-117°F - Hot Holding) per employee held out or temperature less than 2 hours. Employee had cook reheat in oven
Fixed on the spot
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
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.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Code 22, Food-contact surfaces clean and sanitized: 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
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed sanitizer bucket 200+ Ppm. Employee diluted solution rechecked 50 Ppm chlorine.
Fixed on the spot
Intermediate5
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips.
Code 31, Handwash sinks and supplies: 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.
Handwash sink used for purposes other than handwashing.
Observed spoon stored in front counter hand washing sink. Employee removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Paper towels dispenser not dispensing. Observed at front counter
Code 53, Manager certification and employee training: 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/
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple containers of food not covered in reach in freezer. Employee covered.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Front counter employee removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Flip top cooler handles
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
In kitchen.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.