Havana Country Club
Last inspected: Aug 29, 2025
100
Score
Across the available record, Havana Country Club has 10 inspections on file, the first dated 2022. The most recent report on file is from Aug 29, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly seven violations before.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged three times.
Havana Country Club's latest score of 100 sits above the The Villages average of 80. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 29, 2025
Complaint Full
No violations found.
100
Aug 28, 2025
Complaint Full
2 critical violations.
View 2 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. 0ppm. Operator changed bucket, recheck 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler including front of stove in cook line area. Operator took temperatures at 11am and all items were below 41F. Operator moved items to walk in freezer to rapidly chill. meatloaf (48F - Cold Holding); short ribs (49F - Cold Holding); cooked pasta (48F - Cold Holding); raw shrimp (48F - Cold Holding); raw salmon (49F - Cold Holding); raw haddock (49F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
74
Jul 23, 2025
Complaint Full
No violations found.
100
Jul 15, 2025
Complaint Full
3 critical violations. 1 major violation. 3 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. 0ppm at dish machine in bar area. Operator called for service during inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by the pizza oven, operator states butter was on counter before being moved to reach in cooler. Moved to freezer. butter (52F - Cold Holding) In ice by fryer, operator states fish was on ice for approximately 1 hour. Moved to freezer. raw fish filets (50F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet at the entrance of the cook line brisket (128F - Hot Holding); cooked pork (128F - Hot Holding) operator moved to oven to reheat. Recheck 165F **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Menu contains an item made with an undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna tostada Ahi tuna bowl **Warning**
02B-04-5
Basic - Accumulation of black mold-like substance in the interior of the ice bin lid. **Warning**
22-20-5
Basic - In-use knife stored in cracks between pieces of equipment. In cook line area. Operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with food debris. Walk in cooler shelves **Repeat Violation** **Warning**
23-03-4
50
Jun 5, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 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 0ppm, operator used inspectors test strips and retested machine at 100ppm after priming lines. **Corrected On-Site**
22-41-4
High Priority - Employee touched face/hair/body and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line scratched arm with gloved hand then continued touching clean utensil handles, manager spoke to employee about changing gloves and washing hands.
12A-25-4
High Priority - Live, small flying insects found. 1 fly flying around the front server alley.
35A-02-7
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On the middle of the cooks line around air vents.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack by back door.
24-08-4
Basic - Equipment in poor repair. Cutting board on server alley with deep cut marks. Microwave handle cracked/disrepair on cooks line.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawers gasket soiled, employee cleaned during inspection. Food racks in walk in cooler. **Corrective Action Taken**
23-03-4
Basic - Old food stuck to clean dishware/utensils. One metal container with old food debris still attached, manager moved item to dish area. **Corrective Action Taken**
16-48-4
Basic - Single-service articles improperly stored. Wax paper basket liners under soap dispenser at beginning of cooks line, manager moved paper. Togo boxes stored on table outside back door, manager moved inside closet. **Corrected On-Site**
25-05-4
47
Dec 13, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw bacon on shelf over sauce in reach in cooler. Also, raw chicken over raw shrimp in reach in drawer cooler. Moved during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Eye cleaning solution on shelf over seasonings. Two chemical spray bottles hanging on rack next to bottles of liquor at bar. All were moved. **Corrected On-Site**
41-10-4
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. One expired certificate. Expired 11/6.
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf at bar over gloves. Manager moved. **Corrected On-Site**
40-06-5
64
Apr 11, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Ladles in hand wash sink at cook line. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front of cook line
31B-02-4
82
Dec 27, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
82
Mar 28, 2023
Complaint Full
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Trash bags around rolls in dry storage
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders and beef steaks over French fries in reach in freezer. Operator corrected shelves **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy cream 50F in bar cooler since 3/27
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (55F - Cold Holding); beef steaks (57F - Cold Holding) Recheck- crab cakes 43F; beef steaks 40F **corrected on-site** items were placed in reach in cooler at approximately 9:30am, operator states they came out of the walk in cooler at 40F. Operator moved to freezer to rapidly chill. heavy cream (50F - Cold Holding); heavy cream (47F - Cold Holding) 50F heavy cream labeled 3/27 see stop sale. 47F heavy cream placed in cooler this morning from walk in cooler. Operator moved to freezer to rapidly chill.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand wash sink in cook line area **Corrected On-Site**
31A-11-4
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
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Safe staff certificates are photo copies
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle in server area. Operator labeled **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator removed to be washed. **Corrective Action Taken**
22-02-4
Basic - Standing water in floor drain/floor drain draining very slowly. Operator unclogged drain during inspection. **Corrected On-Site**
29-19-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar cooler storing heavy cream. Operator installed thermometers. **Corrected On-Site**
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths in bar area. Operator made sanitizer bucket. **Corrected On-Site**
21-12-4
27
Dec 13, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line soiled. Manager cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory and manager displayed by host stand. **Corrected On-Site**
02B-02-5
Basic - Working containers of food removed from original container not identified by common name. Bulk bins of flour not labeled. Manager labeled all items. **Corrected On-Site**
02D-01-5
78
Frequently Asked Questions
When was Havana Country Club last inspected?
The most recent health inspection at Havana Country Club on file is from Aug 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at Havana Country Club?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Havana Country Club.
How does Havana Country Club compare to other restaurants in The Villages?
Havana Country Club most recently scored 100 out of 100, which is higher than the The Villages average of 80.
Has Havana Country Club's inspection record improved over time?
Yes. Recent inspections at Havana Country Club have averaged around one violation per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Havana Country Club 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 Havana Country Club inspected?
Based on the inspection history on file, Havana Country Club is inspected around four times per year on average.
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