Havana 1957

14571 SW 5 St, Pembroke Pines, FL 33027 · Permanent Food Service · License 1621899

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Aug 11, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 5 basic
-13
Safety score87

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

8 violations found

First visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 2 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in Cooler- cooked shredded beef (51°F - Cooling). Per employee cooling overnight. Employee discarded.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Walk in Cooler- cooked shredded beef (51°F - Cooling). Per employee cooling overnight.
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Bar area- employee provided.
  Fixed on the spot
Basic5
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Cooking utensils in water temperature (90°F). Employee removed from water.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Between drain board and wall , employee removed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Around Several wet cloths on prep tables . Employee removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Rear kitchen, below large stove.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Bar area, employee car keys and Bluetooth next to clean glasses. Manager removed.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.