Havana George Cafe
100 South 2 Street Suite 102, Fort Pierce, FL 34950 · Permanent Food Service · License 6605149
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 24 routine inspection2 high priority (fixed on the spot), 1 intermediate, 2 basic-11
- Safety score89
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 24, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pre Sliced pastrami at 50 in prep table operator placed on ice.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer bucket not at proper minimum strength.
0PPM. Employee remake bucket tested 200PPM
Fixed on the spot
Intermediate1
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.
2 new employees less than 60 days
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets dirty on multiple reach in coolers
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Paper carry out containers.
Fixed on the spot
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.