Casavana Cuban Cuisine
Last inspected: Mar 10, 2026
82
Score
Across the available record, Casavana Cuban Cuisine has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 10, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
Across the inspection history, “ceiling/ceiling tiles/vents soiled” is the issue that surfaces most often, recorded five times.
That puts the facility ahead of the local pack: the average Miami Lakes restaurant scores 73. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor tiles missing and/or in disrepair. In front of walk in freezer floor.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
23-03-4
Basic - Cove molding at floor/wall juncture broken/missing. By the exit door.
36-03-4
82
Oct 16, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked pork in reach in cooler, operator properly stored it. **Corrected On-Site**
08A-05-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
23-03-4
78
Mar 20, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit. **Warning**
16-37-1
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. **Warning**
03G-49-2
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Food stored on floor. Observed gallons of milk on walk in cooler floor, operator properly stored it. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
67
Dec 5, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. - From follow-up inspection 2024-12-05: Establishment submitted application to update HACCP. Still pending OPQ approval **Time Extended until next routine inspection**
03G-46-2
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked mashed plantains conducting reduced oxygen packaging, without HACCP or Variance. - From follow-up inspection 2024-12-05: Establishment submitted application to update HACCP. Still pending OPQ approval **Time Extended until next routine inspection**
03G-50-1
82
Sep 19, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shell eggs in preparation line.
01B-14-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.
03G-46-2
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked mashed plantains conducting reduced oxygen packaging, without HACCP or Variance.
03G-50-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed gallons of milk on walk in cooler floor. Operator properly stored it. **Corrected On-Site**
08B-38-4
Basic - Plumbing system in disrepair, observed hot water faucet in disrepair on hand sink located at the beginning of the cook line.
29-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor, operator properly stored it. **Corrected On-Site**
21-44-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in standing water.
06-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the entry of cook line.
36-34-5
50
May 7, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee placed dirty dishes inside dishwasher than touched clean dishes.
12A-13-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Establishment does not have an approved variance for the method observed in use during the inspection. **Repeat Violation** **Admin Complaint**
03G-46-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. **Repeat Violation** **Admin Complaint**
03G-50-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Plumbing system in disrepair. Observed hand wash sink faucet on disrepair located at the cook line.
29-08-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Repeat Violation** **Repeat Violation** **Admin Complaint**
03G-54-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above three compartment sink, preparation table.
36-27-5
58
Jan 9, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. **Warning** - From follow-up inspection 2024-01-09: At the time of callback establishment does not have an approved variance for the method observed in use during the inspection. **Admin Complaint**
03G-46-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. **Warning** - From follow-up inspection 2024-01-09: Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. **Admin Complaint**
03G-50-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. **Warning** - From follow-up inspection 2024-01-09: Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without a HACCP plan not removed from its package within 48 hours after packaging. **Admin Complaint**
03G-54-1
78
Nov 1, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (124°F - Hot Holding)inside hot holding box for less than 4 hours as per operator, operator increased equipment temperature. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. **Warning**
03G-50-1
Intermediate - Probe thermometer not within the intended measuring range of use. **Warning**
05-03-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. **Warning**
03G-46-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator. Observed salsa criolla stored in deep plastic containers. **Warning**
03D-15-4
Intermediate - No soap provided at handwash sink. At the cooked line. Bottle of Soap was replaced on hand sink. **Corrected On-Site** **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink. **Warning**
36-17-5
Basic - Insect control device installed over food preparation area. Observed insect control device installed over coffee and blender machine. **Warning**
35B-02-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. **Warning**
03G-54-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken inside standing water. **Warning**
06-01-5
29
Mar 14, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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.
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave.
23-03-4
86
Sep 2, 2022
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towel inside chlorine sanitation solutions at 200 ppm. Operator add water, recheck 100 ppm. **Corrected On-Site**
41-27-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink with chlorine sanitation solutions at 200 ppm. Operator add water, recheck 100 ppm.
22-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over melon juice inside walk in cooler, operator properly stored it. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand wash sink located at the cook line and waitress station. Operator replaced the paper towel during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. On hand wash sink located at the cook line, soap was refilled during inspection. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above three compartment sink.
36-34-5
Basic - Food stored on floor. Observed cases of plantain on walk in cooler floor also multiple plastic container of soup on walk in freezer floor. Operator properly stored it. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside hot water at 109°F, operator placed inside steam table. **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
41
Frequently Asked Questions
When was Casavana Cuban Cuisine last inspected?
The most recent health inspection at Casavana Cuban Cuisine on file is from Mar 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Casavana Cuban Cuisine?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited five times, more than any other issue at Casavana Cuban Cuisine.
How does Casavana Cuban Cuisine compare to other restaurants in Miami Lakes?
Casavana Cuban Cuisine most recently scored 82 out of 100, which is higher than the Miami Lakes average of 73.
Has Casavana Cuban Cuisine's inspection record improved over time?
Yes. Recent inspections at Casavana Cuban Cuisine have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Casavana Cuban Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Casavana Cuban Cuisine inspected?
Based on the inspection history on file, Casavana Cuban Cuisine is inspected around three times per year on average.
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