Mi Havana Latin Cafe and Catering INC
1144 Whitfield Ave, Sarasota, FL 34243 · Permanent Food Service · License 5105840
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection1 intermediate, 1 basic (1 repeat)-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitNov 2, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed a soiled and rusty can opener.
Basic1
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Observed a broken non functioning back door closer.
Repeat violation
Earlier inspections 1
D66Routine inspection5 violations · 1 follow-up visit Complaint after follow-up
- Follow-up visitSep 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
Administrative complaint
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed ready to eat food items in the reach in coolers needing dates when prepared.
Repeat violation
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired on 4/14/2026
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.
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed grease build up on hood make up air vents and hood filters. Operator stated they're scheduled for next week.
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Observed a broken non functioning back door closer.
Repeat violation
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Observed 2 propane tanks stored inside kitchen. Operator removed them.
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.
- 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.