Cafe in Havana
5489 NW St James Dr, Port St Lucie, FL 34983 · Permanent Food Service · License 6602682
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection5 high priority (2 fixed by the Oct 8 follow-up, 2 fixed on the spot)-18
- Safety score82
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 visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Dishmachine no being used at this time waiting on ecolab to come and fix part needed three compartment sink being used at this time. Do not use machine until it is properly working
More time given
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
3 prepackages of chorizo employee through away
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Chorizo marked 9-10 employee disposed of product
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Clear cooler back chicken 50f cold holding , breaded chicken 50f cold holding employee states food was at temperature 2 hours ago placed in freezer 2nd temperature chicken shredded 39f cold holding , breaded chicken 42f cold holding ,
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
plantains 115f hold holding advised to reheat
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. O ppm do not use until it reaches proper ppm make sure to wash rinse and sanitize in 3 bay sink
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.
- Stop sale
- An order that the food can’t be sold or served.