Havana 1957
Last inspected: Feb 25, 2026
67
Score
Havana 1957, located at 940 Ocean Dr, Miami Beach, FL, had a moderate-risk inspection on February 25, 2026, with a score of 67. This inspection noted one critical, one major, and three minor violations, including issues with utensil storage, soiled nonfood-contact surfaces, and improper wet wiping cloth storage. Across ten scored inspections, the facility has historically shown a pattern of high-risk ratings.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue inside HWS.
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
67
Oct 17, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Current Hotel and Restaurant license not displayed. Observed license displayed shows date of October 1, 2025.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at dry shelf at warewashing area wet nesting.
24-08-4
Basic - Food stored on floor. Observed a case of croutons stored on the at dry storage. The chef placed case on shelf. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler /Walk-in coolerinterior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance. Observed shelves at reach in cooler at cook line soiled with mold like substance.employee began cleaning shelves. **Corrective Action Taken**
22-16-4
82
Apr 17, 2025
Complaint Full
3 critical violations. 10 minor violations.
View 13 violations
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 a cook touch her face and continue to prep dishes.
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over olive oil in the reach in cooler at the back of the kitchen.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed 4 snapper fillets with an internal temperature of 41°F. still in the vacuum in the reach in cooler at the back of the kitchen.
01B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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. Observed 4 snapper fillets with an internal temperature of 41°F. still in the vacuum in the reach in cooler at the back of the kitchen.
06-09-1
Basic - Floor tiles missing and/or in disrepair. Observed the grout very low on the tiles by the dish machine.
36-17-5
Basic - Ice bucket stored on floor between uses. The bartender out out on a shelf inverted. **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. Observed in the ice machine.
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoops handle touching flour in the plastic container by the kitchen entrance. I cook removed it and had it washed. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed throughout the kitchen. The chef removed the towels.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a fan on a shelf above a prep table guard soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
39
Mar 6, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
86
Oct 24, 2024
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 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 the dish washer load dirty dishes and than removed clean dishes without washing his hands.
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over fish in the reach in cooler in the back room. The cook put the chicken on the bottom shelf. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed several suite cases blocking the hand sink next to the ice machine. Observed a pan of condiments blocking the sink at the cook line. The chef moved the pan. **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 - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed a large plastic container used to store raw chicken is too big for the triple sink and dish machine.
16-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a clear liquid not labeled at the bar.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour.
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed a plate of food and an open beverage on top of a reach in cooler behind the bar.
12B-02-4
Basic - Ice bucket not stored inverted between uses.
10-14-5
Basic - Ice scoop handle in contact with ice. Observed at the bar. The manager removed it. **Corrected On-Site**
10-08-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler#2 and #3.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed a mold like substance on the wall next to dish machine.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with different liquids not labeled at the bar.
02D-01-5
33
Jun 25, 2024
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker installed at mop sink splitter. **Repeat Violation**
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at bar.
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at CO tanks at bar area. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ceiling tiles at cookline.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board at cookline.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff preparing food while wearing watches. **Repeat Violation**
13-07-4
Basic - Equipment in poor repair. Observed two door reach-in cooler at back of store not keeping 41F or lower temperature.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at cookline.
22-08-4
Basic - Stored food not covered. Observed raw chicken wing not covered at reach-in cooler at back of store.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at bar area.
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen. **Repeat Violation**
21-12-4
47
Sep 26, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink splitter. **Warning** - From follow-up inspection 2023-09-26: Observed vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink splitter. **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris at bottom of hand washing sink at cook-line. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-26: Observed food debris at bottom of hand washing sink at cook-line. **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch prepping food at kitchen. **Warning** - From follow-up inspection 2023-09-26: Observed employees with watches working with food at kitchen. **Time Extended**
13-07-4
74
Jul 28, 2023
Complaint Full
4 critical violations. 5 major violations. 10 minor violations.
View 19 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 cooked pork at kitchen reach in at 48F Cooling. As per chef, it was cooked the day before. Product was discarded. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork at kitchen reach in at 48F Cooling. As per chef, it was cooked the day before. Product will be discarded. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Garbanzo (69F - Cold Holding). As per chef, less than 2 hours. Product removed for rapid cooling. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink splitter. **Warning**
29-34-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory to manager and was posted it at bar area. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on cooked pork and Cuban sandwiches at walk-in cooler. Coached chef on proper date marking procedure. **Corrective Action Taken** **Warning**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris at bottom of hand washing sink at cook-line. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured at bar kitchen area. **Repeat Violation** **Warning**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted while stored at ware washing area. Chef correctly stored them. **Corrected On-Site** **Warning**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees drinking water bottles inside reach in at cook-line. **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch prepping food at kitchen. **Warning**
13-07-4
Basic - Equipment in poor repair. Observed 2 doors reach in cooler near employee bathroom in disrepair. Chef will removed all food from unit and call for service. **Corrective Action Taken** **Warning**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container inside flour container at cook-line. Chef correctly stored scoop. **Corrected On-Site** **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers at cook line. **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen. **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chloride solution concentration at 0 ppm. Coached chef on proper quaternary solution ppm. **Corrective Action Taken** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour and beans containers with no common name at kitchen area. **Repeat Violation** **Warning**
02D-01-5
20
Jan 18, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
33
Jul 25, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Displayed food not properly protected from contamination. Observed employee carrying out food for customer without covering the food. Manager sent the food back to be discarded. **Corrected On-Site**
08B-02-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw pork inside walk-in cooler. Chef inverted the storage order. **Corrected On-Site**
08A-20-5
Intermediate - Equipment drain line draining into handwash sink. Observed coffee machine line draining into the service station hand sink.
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bartender used the hand sink to rinse the blender. Employee was coached about the issue. **Corrective Action Taken**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage next to clean utensils at the bar.
12B-07-4
Basic - Food stored on floor. Observed bar beverages stored on the floor. Manager was advice to buy shelves to placed the items 6 inches above the floor. **Repeat Violation**
08B-38-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed some rust shelves inside walk in cooler. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like on the wall at the warewashing area. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counters.
21-12-4
47
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