Havana
6803 S Dixie Hwy, West Palm Beach, FL 33405 · Permanent Food Service · License 6010029
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection3 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 4 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 3, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cuban ham/cheese prep (53°F - Cold Holding) held overstacked in front prep line reach in cooler. Operator removed overstacked portion and placed into below reach in cooler to chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. white rice (122°F - Hot Holding) on shelf underneath steam table.
Per operator, item has been stored for less than 2 hours. Operator began reheating item to 165.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator changed solution and primed machine, retesting at 100ppm.
Fixed on the spot
Intermediate3
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.
Cooked ground beef stored in walk in cooler not date marked. Per operator, item was prepped 48 hours ago. Employee date marked.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in warewashing area.
Operator provided.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Bins of empanadas stored on floor of walk in freezer. Employees reorganized.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
In use utensils stored in 93°F water above steam table. Operator removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Opened employee Gatorade bottle stored on top of in used food storage container in kitchen prep reach in. Operator removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves soiled with mold like substance.
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.