Habana Vieja Restaurant
Last inspected: Feb 5, 2026
37
Score
Habana Vieja Restaurant has been inspected eight times since 2022. The most recent report on file is from Feb 5, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around 11 violations across recent inspections versus roughly 14 violations before.
Across the inspection history, “reach-in cooler interior/shelves have accumulation” is the issue that surfaces most often, recorded five times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
1
Critical latest
3
Major latest
11
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walking cooler doors.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cloth used as a food-contact surface.
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches working with food.
13-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all top surfaces of kitchen shelves with heavy soil.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
37
Sep 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler and walk in freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-09-30: Walk-in cooler and walk in freezer shelves with rust that has pitted the surface. **Time Extended**
14-17-4
95
Sep 29, 2025
Routine - Food
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. Whole peeled tomatoes can.
01B-01-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face and touch serving spoon to put lettuce on a plate for the customer. Inspector coached the employee. Employee placed the serving spoon inside the three compartment and washed hands properly. **Corrected On-Site**
12A-10-4
High Priority - Live, small flying insects found. Observed approximately 10 live flies flying throughout back prep area nearby the three compartment sink and landing on the three compartment, approximately 8 live flies flying in the dry storage area land on shelves, and approximately 6 live flies flying by the ice machine nearby the walk in cooler.
35A-02-7
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above tomatoes.
08A-04-5
High Priority - Tracking powder pesticide used inside establishment. Observed white powdery substance on the floor in the kitchen, by both cookline, dry storage area, by the walk in cooler, and in the back prep area. As per operator, t(e powder is used for roaches. Operator instructed employee to clean during the inspection. **Corrective Action Taken**
41-25-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back prep area, multiple containers soiled with old food.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. By the main cookline: employee filled up a pitcher with water. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.
36-34-5
Basic - Dead roaches on premises. Observed 3 dead roaches on the floor between the ice machine and walk in cooler, 2 dead roaches on the floor in the back area nearby the three compartment sink, 1 dead roach underneath the three compartment sink by the dishwasher, 1 dead roach on the floor by the main cookline underneath a table with the slicer, 2 dead roaches on the floor in the dry storage area, and 1 dead roach on the floor near by the stand up reach in cooler by the main cookline.
35A-03-4
Basic - Floor area(s) covered with standing water. Back prep area, underneath the three containers sink. **Corrected On-Site**
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout the entire kitchen, dry storage area, back prep area, and behind the ice machine. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezers with ice cream ( main kitchen) and with seafood ( dry storage area) .
14-69-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Objectionable odors in the back prep area of the establishment. Also observed standing water in the area.
36-64-5
Basic - Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the establishment.
36-27-5
22
Jan 24, 2025
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored on a shelf above cooked pork. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Back prep area, by the large oven: package of raw chicken stored inside the hand washing sink. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the back prep area. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: cooked pork not date marked. As per operator, prepared 3 days ago. Stand up reach in cooler, dessert area: rice pudding and flan not date marked. As per operator, prepared 2 days ago. **Corrected On-Site**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. FRLA, missing DOB, Mayra Brito and Armando Fernandez. **Corrected On-Site**
53B-10-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler.
36-73-4
Basic - Food stored on floor inside the walk in cooler. Observed a container with peeled onions stored on the floor. **Corrected On-Site**
08B-38-4
Basic - Most reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple reach in coolers in the kitchen with employee drinks and personal cups on shelves with and above food for the customers. **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to-go containers stored on a shelf above the steam table not inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and prep areas.
36-27-5
37
Oct 28, 2024
Routine - Food
3 major violations. 15 minor violations.
View 18 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled.
22-02-4
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.
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris on drainboards or equivalent.
16-15-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen top shelves throughout.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, areas.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
35
Mar 20, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
37
Nov 14, 2023
Routine - Food
1 critical violation. 3 major violations. 15 minor violations.
View 19 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 10-1-23 Confirmation 236038874 **Corrected On-Site**
50-17-3
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Most kitchen coolers.
13-03-4
Basic - Equipment in poor repair. Kitchen coolers next to stem table.
14-11-5
Basic - Floor soiled/has accumulation of debris. Kitchen cook line.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Buildup of heavy grease all kitchen shelves.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
30
Nov 14, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler by the cook line: raw chicken stored above cooked beef. Discussed with the operator the proper method for storage of food and provided the handout to the operator. **Corrected On-Site**
08A-05-6
High Priority - Tracking powder pesticide used inside establishment. Observed white powder on the floor alongside the walls in the kitchen, dry storage area, and by the walk in coolers. Observed employee clean the white powder from the floor during the inspection. **Corrected On-Site**
41-25-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By the walk in freezer: observed hand washing sign, paper towel dispenser, bracket on the end the three compartment sink where the hand washing sink was installed, drain pipe and two hot and cold water valves in the wall.
31A-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen, observed employee purse stored on a bottom shelf of a prep table next to containers with bread.
40-06-5
Basic - Floor soiled/has accumulation of debris. Walk in freezer and the dry storage area.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door. **Corrected On-Site**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most reach in coolers inside kitchen.
22-16-4
Basic - Soiled dry wiping cloth in use. Cook line. Discussed with the operator, operator discarded the soiled dry wiping cloth and prepared a chlorine solution.
21-10-4
Basic - Unnecessary items/unused equipment on the premises. Observed by the walk in freezer, unused oven stored inside the establishment.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black wall by the dishwasher in the kitchen.
36-27-5
47
Frequently Asked Questions
When was Habana Vieja Restaurant last inspected?
The most recent health inspection at Habana Vieja Restaurant on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Habana Vieja Restaurant?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited five times, more than any other issue at Habana Vieja Restaurant.
How does Habana Vieja Restaurant compare to other restaurants in Miami?
Habana Vieja Restaurant most recently scored 37 out of 100, which is lower than the Miami average of 74.
Has Habana Vieja Restaurant's inspection record improved over time?
Yes. Recent inspections at Habana Vieja Restaurant have averaged around 11 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Habana Vieja Restaurant 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 Habana Vieja Restaurant inspected?
Based on the inspection history on file, Habana Vieja Restaurant is inspected around two times per year on average.
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