Havanna's #2 Restaurant
1325 W Washington St STE-A1, Orlando, FL 32805 · Permanent Food Service · License 5807114
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (1 fixed on the spot), 6 basic (2 repeats)-17
- Safety score83
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 visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Floor soiled/has accumulation of debris.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
meatball stew ( in cooler overnight per operator ) (45-48°F); chicken ( overnight per operator) (44-48°F - Cold Holding) beef stew 46-48 overnight per operator.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
meatball stew ( in cooler overnight per operator ) (45-48°F); chicken ( overnight per operator) (44-48°F - Cold Holding) beef stew 46-48 overnight per operator. Operator opened walk in freezer door for temperature recovery. Operator called maintenance tech during inspection
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Back of the house hot box handle broken plastic wrap used to hold close.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler shelves
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature 46-48. Operator opened freezer door for temperature recovery until repaired
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Throughout back of the house kitchen.
Repeat violation
Floor soiled/has accumulation of debris.
Underneath equipment on cooks line.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
2 Front service counter by soda machine
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.