Havana 40

4421 SW 75 Ave #12, Miami, FL 33155 · Permanent Food Service · License 2319089

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority, repeat · no follow-up needed · 26 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
3 high priority (no follow-up needed, 1 repeat), 10 intermediate (1 repeat), 14 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-41
Safety score59

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

Inspection history

1 inspection · 1 visit

Oct82026

Routine inspection

27 violations found

First visitOct 8, 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.
27 violations found:
- 3 High priority
- 10 Intermediate
- 14 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
  See stop sale. Observed beers stored inside the ice machine.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed food stored inside supermarket bags inside the reach in freezer.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee is. It sanitizing utensils. Employee was coached how to sanitize utensils.
Intermediate10
- 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 multiple foods inside the reach in cooler not date marked. As per employee food was cooked on Monday.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- 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.
  Observed Nancy L. started working on Monday but she has not signed the food employee reporting agreement. Form was provided.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting board soiled at the kitchen area.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed a metal rack blocking the hand was sink in the kitchen.
  Handwash sink used for purposes other than handwashing.
  Observed rice cooker stored on top of the and wash sink in the kitchen. Employee removed it.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at the kitchen area and at the bathroom.
  No soap provided at handwash sink.
  Observed at the kitchen area and at the bathroom.
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
  Employee did not know how to sanitize utensils.
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed a sugar container not labeled at the front counter.
  Repeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed beans inside the reach cooler not covered.
  Food stored on floor.
  Observed plastic vinegar container stored on the floor of the kitchen.
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed a plastic cup inside the lettuce.
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed knives and utensils stored between the 3 compartment sink and the wall in the kitchen.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a plastic cup used as scoop inside the lettuce.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at the preparation table.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at the reach in cooler at the kitchen area.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler door gaskets soiled.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water and very slow draining water in handwash sink in the kitchen.
  Standing water in bottom of reach-in-cooler.
  Observed at the reach in cooler at the kitchen area.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walls soiled with grease in the kitchen area.
  Floor soiled/has accumulation of debris.
  Observed at the kitchen area.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed cell phone on top of reach in cooler/ preparation table.
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.
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.
Stop sale: An order that the food can’t be sold or served.