Habana Vieja Restaurant

2475 SW 37 Ave, Miami, FL 33145 · Permanent Food Service · License 2324124

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Oct 27, 2026 (12 days ago)

What drove the grade

Operating with an expired Division of Hotels and Restaurants license.High priority · 21 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
3 high priority (2 fixed on the spot, 1 repeat), 6 intermediate (1 repeat), 13 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-44
Safety score56

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

22 violations found

First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 3 High priority
- 6 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Expired 10-1-2026
Intermediate6
- Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
  Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Repeat violation
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed kitchen can opener soiled.
- 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/ Rotman Osorio 08-09-2021
Basic13
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer inside all kitchen coolers.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Reach-in cooler shelves with rust that has pitted the surface.
  Most kitchen reach in coolers.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Repeat violation
  Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Repeat violation
  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Soiled dry wiping cloth in use.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Walk in cooler.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Fixed on the spot
  Cleaned and sanitized equipment or utensils not properly stored.
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.