Habana Traditions Cuban Bakery
195 Blanding Blvd Ste 6, Orange Park, FL 32073 · Permanent Food Service · License 2001407
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection5 high priority (2 fixed on the spot), 5 intermediate (3 fixed on the spot), 12 basic-48
- Complaint after follow-up on Oct 29Counts in full until a follow-up finds the problems fixed-20
- Safety score32
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cheese pastry in front warm display case at 120°F. Per employee, pastries made one hour prior. Operator has setting on case at 138°F and reprogrammed the temperature to 145°F. Pastries moved to bottom to heat.
Fixed on the spot
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed milk (55°F/55°F - Cold Holding); ham (57°F/58°F - Cold Holding); sliced swiss cheese (59°F/56°F - Cold Holding)in reach-in cooler behind the front counter. Per employee, all products have been in the same cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
See stop sale. Observed milk (55°F/55°F - Cold Holding); ham (57°F/58°F - Cold Holding); sliced swiss cheese (59°F/56°F - Cold Holding)in reach-in cooler behind the front counter. Per employee, all products have been in the same cooler overnight. Also, shell eggs being held at kitchen prep table at 80°F ambient. Per cook, eggs placed out two hours prior. Eggs returned to the walk-in cooler to chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cheese pastry (101°F - Hot Holding); potato ball (117°F - Hot Holding); ham croquette (109°F - Hot Holding)in front warm display case. Per employee, all products placed in the case three hours prior. All products moved to oven to heat and temperature approximately fifteen minutes later of cheese pastry 146°F and ham croquette 161°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Open pan of raw beef stored over cooked beef in the walk-in cooler. Also, in reach-in freezer by kitchen handwash sink, raw chicken thighs stored over open container of croquettes.
Code 12, Handwashing and hygienic practices: 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 cook on cell phone holding a prepared sandwich, placed sandwich on the cutting board, put cell phone away then removed gloves and put on new gloves without washing hands first.
Intermediate5
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Ambient thermometer is reach-in cooler behind the front counter reads 40°F, ambient temperature with inspector's thermometer reads at 62°F.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedures available. Provided DBPR HR 5030-104.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink at the front counter used to rinse coffee spoons and containers. Also, wiping cloth in front counter handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at kitchen handwash sink. Employee replenished paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with blue liquid at back exit door. Employee identified contents as cleaner and labeled the spray bottle.
Fixed on the spot
Basic12
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of shortening stored on the floor by the walk-in freezer.
Employee personal food not properly identified and segregated from food to be served to the public.
Multiple personal food items stored over/with customer food in reach-in cooler behind the front counter.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in standing water at the grill at 92°F. Employee removed the water.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open employee beverage on sandwich prep table and multiple employee beverages on back prep table with microwave. Also, open employee beverage in reach-in cooler behind front counter.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters have grease build up.
Buildup of food debris/soil residue on equipment door handles.
Handles to walk-in cooler and top oven in kitchen soil residue build up.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Clean spoons, sugar and ground coffee stored under front counter paper towel dispenser. Employee moved all items from under the dispenser.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Case of single-service cups stored on shelf with multiple chemical bottles. Employee moved cups to another shelf in store room.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Both dumpster lids are open. Employee closed lids.
Fixed on the spot
No waste receptacle installed at handwash sink provided with disposable towels.
No waste receptacle at handwash sink by the three compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Piece of flooring at interior entrance to walk-in cooler is missing.
Floor/wall/ceiling/vent soiled/has accumulation of debris.
Floors under the stove and fryers with grease and food debris.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.