Havana-Jax Cafe
2578 Atlantic Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2611412
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection4 high priority (1 fixed by the Oct 13 follow-up, 3 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 6 basic (3 repeats)-30
- Administrative complaint on Oct 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
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 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitOct 12, 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 cold held at greater than 41°F.
At callback no change. Raw chicken, cooked pork, sliced Swiss cheese 45°F-46°F in reach-in cooler across from double sink. Operator stated the items were taken from walk-in-cooler about an hour ago. Employee placed items back in walk-in-cooler to chill.
Fixed on the spot
- First visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed lobster, raw shrimp, raw beef, cooked pork (45°F-46°F - Cold Holding) in flip top reach-in cooler across from oven. Operator stated items went in cooler when they opened about 1.5 hrs ago. Operator removed TCS foods and placed in walk-in-cooler to chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked black beans (113°F-115°F - Hot Holding) on stove without burner on. Operator stated they were too hot earlier. Operator placed back on stove without burner burner on and reheated to a minimum of 165°F
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade paper towels in direct contact with house made rellano balls with cooked beef.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed containers of bleach stored next to bag in box soda on food storage shelf. Also, containers of soap stored next to squirt bottles on shelf in front of expo window. Discussed with operator to remove chemicals to properly stored next.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed 1 soda gun and multiple holsters for the soda guns in larger bar area. Also, nozzle of hose for bag in box in storage room touching ground. Discussed with operator.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed table in bar blocking hand wash sink in smaller bar area. Operator removed table from in front of hand wash sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink in bar area. Operator replenished paper towels.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gasket on flip top reach-in cooler across from oven torn.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine 10ppm) on cook line.
Repeat violation
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on shelf next to plates at expo line.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed handles on two sandwich presses on cook line soiled with residue.
Code 25, Single-service items: Single-service articles improperly stored.
Observed multiple sealed sleeves of single service cups in storage room near end of small bar stored on floor in storage room. Operator removed sleeves of cups to properly store.
Fixed on the spot
Code 32, Restrooms: Bathroom facility in disrepair.
Observed an out of order sign on women's restroom. Employee stated they are getting it repaired.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.