Havana Restaurant and Bakery Corp
2912 US 27 N, Sebring, FL 33870 · Permanent Food Service · License 3801150
What drove the grade
No probe thermometer provided to measure temperature of food products.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection5 intermediate (2 fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most-25
- Safety score75
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 visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
More time given
- First visitAug 31, 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
Intermediate5
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed no written plan for raw hard shell eggs out on counter in bakery and fresh garlic with oil at 84°F on cook line, emailed owner a copy by email.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food debris in the hand washing sink in the kitchen.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no towels at hand washing sink in bar area, operator changed.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all staff expired on 3/20/2026.
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed meat on the floor in the walk in freezer and produce on the floor in the walk in cooler.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed 3 tongs on the door handle on cook line, operator removed.
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.
Observed employees drink on preparation table in kitchen, operator moved.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed soufflé cup with no handle in spices, operator removed.
Fixed on the spotRepeat violation
Food storage container/container lid cracked or broken.
Observed a cracked lid on container of powdered sugar in bakery.
Cardboard used to line nonfood-contact shelves.
Observed cardboard lining shelves in bakery with spices on it.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed chlorine reading was 10ppm, employee changed new reading at 50ppm.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Operator closed.
Fixed on the spot
Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
Observed employees scooter in bakery area next to preparation table, operator moved.
Fixed on the spot
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employees cell phone on prep table in kitchen, operator moved.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.