Breakfast in Havana
Last inspected: Dec 30, 2025
50
Score
Breakfast in Havana appears in inspection records 13 times, starting in 2022. Inspectors last stopped by on Dec 30, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded seven times.
The city-wide average sits at 84, which Breakfast in Havana's 50 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
13
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored over pork in reach in cooler located in back. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner above mop sink in unlabeled bottle. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large make table bottom of cooler soiled with food debris.
22-02-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding under pastry hot holding unit has broken off wall.
36-03-4
Basic - Current Hotel and Restaurant license not displayed. Old license displayed on wall. **Repeat Violation**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above make table food prep. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Large make table has torn gasket on right door. Large reach in cooler with three doors has torn gaskets on each door. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has small gap on bottom when fully closed. **Repeat Violation**
35B-01-4
Basic - Light not functioning. Light under hood not operable. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large make table and large three doors reach in cooler have soiled gaskets. Chest freezer has soiled gasket.
23-03-4
50
Aug 1, 2025
Complaint Full
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat vegetables. Glass reach in cooler **Corrected On-Site**
08A-05-6
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Equipment in poor repair. Gasket small reach make table **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Light not functioning. Under hood fan **Repeat Violation**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table and glass reach in cooler **Repeat Violation**
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Salt **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
61
Jun 25, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site** **Corrected On-Site**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw pork **Corrected On-Site**
08A-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above make table **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Gasket make table
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Light not functioning. 2 under hood fan
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 door glass reach in cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
50
Dec 6, 2024
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
90
Jul 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
95
Jul 17, 2024
Routine - Food
8 critical violations. 5 major violations. 7 minor violations.
View 20 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching ham without gloves
09-20-5
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Yellow Cutting board for raw steak operator educated
22-11-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over whole muscle pork, and ground beef over raw muscle pork **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked shredded beef dated 7/10 found 7/17 **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked shredded beef dated 7/10 found 7/17
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Worker cracked raw eggs then wiped gloves with towel and went back to cook line without changing gloves **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 75 F - cold holding; shredded cheese 55 F - cold holding; sliced tomatoes 50 F - cold holding; **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner over clean dishes
41-10-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on water filtet
29-28-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near 3 compartment sink **Corrected On-Site**
31B-02-4
Intermediate - 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. 3 new employees less than 60 days
11-26-1
Intermediate - No soap provided at handwash sink. Near 3 compartment sink **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in frozen hash browns, operators removed **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates above steam table **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. License Current
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs placed on stove handle, operator removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in bucket not hung up
42-01-4
13
Jan 11, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish machine area - From follow-up inspection 2024-01-11: **Time Extended**
38-07-4
95
Jan 3, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - 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. Tested at Dishwasher (Chlorine 0ppm), bucket is empty and operator did not have a back up bucket. Setting up triple sink to use until bucket is replaced **Repeat Violation** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board main cookline stained
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Over triple sink and at front counter **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish machine area
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease **Corrective Action Taken**
23-03-4
Basic - Single-service articles improperly stored. To go plates stored on floor under counter **Corrected On-Site**
25-05-4
58
Aug 3, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket cookline unit - From follow-up inspection 2023-08-01: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2023-08-01: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
05-09-4
90
Aug 1, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (62F - Cold Holding); Swiss cheese (61F - Cold Holding); see stop sale kept in cooler over night - From follow-up inspection 2023-08-01: Had unit worked on last week provided work order and invoice. Suggested to contact repair man. States cooler was cold this morning. Ambient air at 64F Ham 62F Tomatoes 61F Swiss cheese 63F Shredded cheese 59F All items in cooler prepared today at 9, suggested rapid chill on items and operator has cooler top open for lunch rush. Suggested rapid chill on items.will be back tomorrow to check cooler in working conditions. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. At front counter - From follow-up inspection 2023-08-01: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket cookline unit - From follow-up inspection 2023-08-01: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven handle with tongs **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-08-01: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2023-08-01: **Time Extended**
05-09-4
67
Jul 21, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - 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 00ppm for chlorine operator set up triple sink **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1st **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ham (62F - Cold Holding); Swiss cheese (61F - Cold Holding); stayed in cooler overnight see stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (62F - Cold Holding); Swiss cheese (61F - Cold Holding); see stop sale kept in cooler over night
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At front counter
41-17-4
Basic - Equipment in poor repair. Torn gasket cookline unit
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Oven handle with tongs **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
43
Mar 7, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat onions 2 door glass cooler **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk front glass single door upright cooler **Corrected On-Site**
02C-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No soap provided at handwash sink. Sink by single glass door upright cooler
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground meat 3 door reach in cooler **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Several **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Equipment in poor repair. Gaskets both sandwich coolers
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Mop sink
29-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dishwasher
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets left sandwich cooler Hood filters
23-03-4
Basic - Single-service articles improperly stored. Disposable pans not inverted **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over bread and milk 3 door reach in cooler **Corrected On-Site** **Repeat Violation**
08B-17-4
33
Oct 28, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Unwashed produce stored over cooked pork and bread. **Corrected On-Site**
08A-04-5
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Tested dish machine, tested 0ppm, operator changed empty sanitizer jug, retested at 100ppm. Recommend testing sanitation level everyday. **Corrected On-Site**
16-59-1
Basic - Working containers of food removed from original container not identified by common name. Flour, rice and beans. **Corrected On-Site**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.email operator link to print out current license.
50-09-4
70
Frequently Asked Questions
When was Breakfast in Havana last inspected?
The most recent health inspection at Breakfast in Havana on file is from Dec 30, 2025. The public record contains 13 inspections in total.
What is the most common violation at Breakfast in Havana?
Across the inspection record, “equipment in poor repair” has been cited seven times, more than any other issue at Breakfast in Havana.
How does Breakfast in Havana compare to other restaurants in Melbourne?
Breakfast in Havana most recently scored 50 out of 100, which is lower than the Melbourne average of 84.
Has Breakfast in Havana's inspection record improved over time?
Results have been roughly steady. Inspections at Breakfast in Havana have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Breakfast in Havana means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Breakfast in Havana inspected?
Based on the inspection history on file, Breakfast in Havana is inspected around four times per year on average.
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