Havana Bistro & Cafe

Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to adulteration of food product.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
  • Basic: Equipment in poor repair.
  • Basic: No container installed for catching grease from hood drip tray.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate: No soap provided at handwash sink.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Hole in or other damage to wall.
  • Basic: Floor soiled/has accumulation of debris.
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
• Chemicals and toxic substances
  • Intermediate: Original container of toxic substance or chemical does not bear the manufacturer's label.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to adulteration of food product.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
  • Basic: Equipment in poor repair.
  • Basic: No container installed for catching grease from hood drip tray.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb.
• Handwash sinks and supplies
  • Intermediate: Handwash sink removed from food preparation/dishwashing area. Time extended 7 days from initial inspection.
  • Intermediate: Handwash sink not accessible for employee use at all times.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate: No soap provided at handwash sink.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Hole in or other damage to wall.
  • Basic: Floor soiled/has accumulation of debris.
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
• Chemicals and toxic substances
  • Intermediate: Original container of toxic substance or chemical does not bear the manufacturer's label.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. Time extended 60 days from initial inspection.

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.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to adulteration of food product. Cracked eggs
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. milk (62°F - Cold Holding). Less than 4 hours.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over Alfredo sauce in the reach in cooler. Raw patties over empanadas in walk in freezer. Raw shelled eggs over plantains operator corrected and placed raw below rte.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Bowl in bread flour. Management removed.
  • Basic: Equipment in poor repair. Gasket on reach in cooler.
  • Basic: No container installed for catching grease from hood drip tray.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of the equipment located on the cook line.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Pans in storage
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb.
• Handwash sinks and supplies
  • Intermediate: Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink located on the front counter next to buffet line.
  • Intermediate: Handwash sink not accessible for employee use at all times. Containers in sink located near the cook line. Management removed.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Sink located in the dish area
  • Intermediate: No soap provided at handwash sink. Sink located in the dish area and in women's restroom.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises. Stove in the kitchen Ice maker located on the front counter next
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 15 under triple sink and dishwasher. 2 on the counter next to dish washer. 1 on the handle of the ingredients bin. 3 under prep table 3 on top of dish washer 1 on the table next to the slicer. 50 on the shelf under stove and the floor under the mixer. 25 under the carte located next to the mop sink. 100 total
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Above walk in freezer.
  • Basic: Hole in or other damage to wall. Near entrance to dish area.
  • Basic: Floor soiled/has accumulation of debris. Under the equipment on the cook line.
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood
• Chemicals and toxic substances
  • Intermediate: Original container of toxic substance or chemical does not bear the manufacturer's label. Blue substance.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.