Old Havana Cafe
2225 SE Ocean Blvd, Stuart, FL 34996 · Permanent Food Service · License 5301541
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 Jul 9 routine inspection3 high priority (fixed on the spot)-9
- Safety score91
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 visitJul 10, 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 - First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter cooler - Raw chicken 45-47°F- cold holding, Ham 45°F- cold holding , shredded cheese 45-47°F- cold holding, pico 45-47°F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes - operator placed in reach in freezer to quick chill At front counter area- Butter 46°F-cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed under time as a public health control for remaining time.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At front counter hot box - ham croquettes 116°F- hot holding , empanadas 98-111°F- hot holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed under time as a Ugliest health control for remaining time.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At tall reach in cooler raw chicken stored over sauces- operator stored properly.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.