Havana Jack's
Last inspected: Apr 29, 2026
50
Score
Havana Jack's has been inspected 10 times since 2022. Havana Jack's was last inspected on Apr 29, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly three violations before.
“Raw animal foods not properly separated” comes up most often, recorded five times in the inspection record.
Restaurants in Florida average 72, so Havana Jack's trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
4
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 29, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk-in cooler Raw beef over raw fish in walk-in cooler
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken wings in stand up cooler
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw lobster over bag of onions in walk-in cooler
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled
22-02-4
50
Oct 24, 2025
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over fish in walk-in cooler
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw conch stored over cooked chicken wings
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting limes at the bar without wearing gloves. employee was instructed by the GM on proper handling of RTE foods and gloves wearing.
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato cutter is soiled either food debris
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Tuna poke and yellowtail Crudo are not identified as raw or undercooked on the menu.
02B-01-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Advisor was printed and posted during inspection. **Corrected On-Site**
02A-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta , cooked beef in walk-in cooler not date marked
02C-02-5
Basic - Ice buckets ,Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
24-27-4
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
30
May 2, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in the walk-in cooler
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese (53*F - Cold Holding); slaw (48*F - Cold Holding); pico (51*F - Cold Holding); cut tomatoes (50*F - Cold Holding); pasta (55*F - Cold Holding); shrimp (50*F - Cold Holding)overnight in lift lid unit on cook line . Stand up unit shrimp (50*F - Cold Holding); cooked chicken wings (52*F - Cold Holding); Fish (49*F - Cold Holding); shrimp (49*F - Cold Holding) Observed
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (53*F - Cold Holding); slaw (48*F - Cold Holding); pico (51*F - Cold Holding); cut tomatoes (50*F - Cold Holding); pasta (55*F - Cold Holding); shrimp (50*F - Cold Holding) Stand up unit shrimp (50*F - Cold Holding); cooked chicken wings (52*F - Cold Holding); Fish (49*F - Cold Holding); shrimp (49*F - Cold Holding)
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No dishwashing facilities of any kind provided. The dish machine in coffee shop has been replaced with a residential dish machine that does not have a sanitizing function. The approved plans on file show a dish machine in the coffee shop. There is an approved dish machine in the main kitchen .
16-22-4
Basic - Single-service articles improperly stored on the floor in storage room
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on walk-in cooler and freezer
23-03-4
Basic - Food stored on floor in walk-in freezer
08B-38-4
Basic - Floor area(s) covered with standing water in dish area
36-22-4
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 6 packages of raw tuna thawed in unopened vacuum package .
06-09-1
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid , stand up unit are not cold holding at 41F or below
14-74-7
37
Jan 31, 2025
Routine - Food
No violations found.
100
Nov 21, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw Conch ceviche is on the menu . **Warning**
01D-05-5
High Priority - Raw seafood stored over/not properly separated from ready-to-eat food, cooked poultry in stand up cooler . **Warning**
08A-05-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Warning**
36-32-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water **Warning**
06-01-5
67
Aug 1, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
67
May 3, 2024
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed cooked rice and mash potatoes in the walk-in cooler at 47F stored overnight with lid on . **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in the walk-in cooler **Warning**
08A-20-5
High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. House made Caesar dressing using raw shell eggs. **Warning**
02B-03-5
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 rice and mash potatoes in the walk-in cooler at 47F stored overnight with lid on **Warning**
03D-02-5
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. Emailed the procedure to the chef to print and keep on file **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - No Heimlich maneuver/choking sign posted. email to chef to print and post **Corrective Action Taken** **Warning**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Soup thawing in standing hot water. **Warning**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-12-5
Basic - In-use tongs stored on shelving post between uses. **Corrected On-Site** **Warning**
10-20-4
27
Dec 22, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
41
Oct 5, 2023
Routine - Food
3 critical violations. 7 major violations. 9 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Raw seafood stored over/not properly separated from cooked chicken wings in standup cooler . In walk-in cooler raw beef stored over dressing, **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.in walk-in cooler raw poultry stored over raw fish **Warning**
08A-20-5
Intermediate - The can opener blade is soiled with food debris, mold-like substance or slime. **Warning**
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. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Cooked chicken wings, Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning**
02C-02-5
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. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink in employee bathroom **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin ice machine near lockers **Warning**
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. **Warning**
06-09-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-12-5
Basic - Equipment in poor repair. Glass door refrigerator is not working, no food in unit **Warning**
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees at kitch cookline **Warning**
31B-04-4
Basic - Oil containers and soda syrup stored on floor. Walk-in freezer food storage on the vloor **Warning**
08B-38-4
Basic - Pizza boxes. Single-service gloves , cups, improperly stored on the floor . **Warning**
25-05-4
20
Oct 13, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
64
Frequently Asked Questions
When was Havana Jack's last inspected?
The most recent health inspection at Havana Jack's on file is from Apr 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Havana Jack's?
Across the inspection record, “raw animal foods not properly separated” has been cited five times, more than any other issue at Havana Jack's.
Has Havana Jack's inspection record improved over time?
No. Recent inspections at Havana Jack's have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Havana Jack's 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 Havana Jack's inspected?
Based on the inspection history on file, Havana Jack's is inspected around three times per year on average.
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