Habana 1900

8770 Coral Way, Miami, FL 33165 · Permanent Food Service · License 2328523

Official report

out of 100

Grade F

Safety score 0 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 28 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
7 high priority, 6 intermediate, 16 basic; basic violations cost 12 at most; all violations together cost 70 at most
-70
Emergency closure on Oct 19, still closed
Counts in full until a follow-up lets the place reopen
-35
Safety score0

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct192026

Routine inspection

29 violations found · Inspector came back once

Follow-up visitOct 20, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
11 violations still not corrected:
- 1 High priority
- 3 Intermediate
- 7 Basic
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Administrative complaint
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  More time given
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitOct 19, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
29 violations found:
- 7 High priority
- 6 Intermediate
- 16 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed sweetened condensed creamer dented at the seam.
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Observed no parasite destruction letter present at time of inspection for swai that is used in ceviche.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked pork chunks (44°F - Cold Holding)and chicken soup (44°F - Cold Holding) inside walk in cooler.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw pork ribs stored over ready to eat desserts and tamales inside walk in cooler.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 10+ flying insects on top of clean cups near front service area.
  Rodent activity present as evidenced by rodent droppings found.
  Observed 5+ rodent droppings on shelf where kitchen equipment is stored. Observed approximately 7+ rodent droppings on floor in storage area where utensils, dishes, and kitchen equipment is stored. Observed approximately 5+ rodent droppings on dish machine leg support. Observed 3+ rodent droppings on floor next to mixer in the kitchen area. Observed approximately 10+ rodent droppings on floor behind reach in freezer in kitchen area.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed personal medicine stored in the bar area shelf.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed ceviche (swai) on menu with no identification that the product is served raw.
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted in establishment or on menu for ceviche.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels in the HWS by the kitchen and bar area.
  No soap provided at handwash sink.
  Observed no soap in the HWS by the kitchen.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed clear spray bottle of cleaning solution with no label near dish machine.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed no CFM certificate present.
Basic16
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed several aluminum containers of salt, pepper, and other seasonings with no label stored across the cook line.
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed ROP fish not frozen, kept in their original ROP container being thawed in the walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils in standing water, located by the cook line in the kitchen.
  In-use ice scoop stored on soiled surface between uses.
  Ice scoop stored on dirty surface, located outside the ice machine by the kitchen.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed the shelves of the WIC and the WIF rusted.
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Observed interior of walk in freezer in disrepair.
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
  Observed wet wiping cloths not properly stored located across the cook line on top of the prep RIC.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler interior soiled located by the cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed dirty gaskets in the RIC located across the cook line.
- Code 24, Clean equipment storage and air drying: Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
  Observed equipment being stored in a non-fully enclosed room that is exposed to the outside, located by the kitchen exit door.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no handwashing sign in the HWS by the bar area.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed self closing door not function on then women's bathroom.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed one dead roach on floor in the bar area. Observed one dead roach on floor near kitchen exit door.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water in front of the walk in freezer.
  Objectionable odors in bathroom or other areas of the establishment.
  Observed objectionable odor in the first men's bathroom.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed current license not posted in the facility.
Official report, on the Florida DBPR website

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.