Havana-Jax Cafe
Last inspected: Mar 18, 2026
35
Score
Havana-Jax Cafe has been inspected 14 times since 2022. The latest inspection on file is from Mar 18, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly three violations earlier in the record.
“Wet wiping cloth not stored” comes up most often, recorded three times in the inspection record.
Havana-Jax Cafe's latest score of 35 falls below the Jacksonville average of 74. There are enough flags in the record to merit a second thought.
14
Inspections
1
Critical latest
3
Major latest
7
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
35
Sep 25, 2025
Routine - Food
No violations found.
100
Sep 23, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
22
Mar 14, 2025
Routine - Food
No violations found.
100
Mar 10, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
Nov 25, 2024
Routine - Food
No violations found.
100
Oct 21, 2024
Routine - Food
1 critical violation. 7 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw hamburgers on shelf above raw breaded beef from a loin cut here, both in containers in reach in freezer by stove,
08A-17-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in upright cooler opened on Saturday, employee wrote date on **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner took class a week ago and other mgr could not find hers **Warning**
53A-07-6
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. For one employee that has an unapproved program
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Beef and ground beef taken out on Saturday from freezer, employee wrote date on **Corrected On-Site**
02C-08-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One with food trainer that is not approved by Florida
53B-03-5
Intermediate - Water pressure lacking at fixtures that require the use of water. Both faucets in hand sink by dual sink
27-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer bucket **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes on shelf above pickles in walk in cooler, rearranged by employee **Corrected On-Site**
08B-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays in storage area, inverted them, **Corrected On-Site**
25-06-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler, employee placed one **Corrected On-Site** **Repeat Violation**
05-09-4
35
Apr 8, 2024
Complaint Full
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
26
Feb 28, 2024
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 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. Employee washed bowls then rinsed gloves and went to get clean plate for food, explained to her and she washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
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. Cutting lemons ceviche, employees put on gloves **Corrected On-Site**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowls only and placed them as clean, explained to her
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in plastic wrap on shelf above fries, freezer by stove, mgr rearranged **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw calamari, mgr rearranged reach in cooler, **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar by dj area, mgr placed one **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Hans sink at bar by dj area, mgr placed one **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. On sugar, mgr removed it **Corrected On-Site**
14-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, mgr made new solution, 100 ppm **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table by cook line, removed by mgr **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Water leaking from pipe and/or faucet/handle. Base on prep sink faucet
29-11-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum tray in storage area, mgr inverted it, straws at bar by seating area, mgr moved it **Corrected On-Site**
25-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drink cooler shelves and vent, bar by dj area
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above can goods, bar, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
25
Sep 26, 2023
Routine - Food
No violations found.
100
Sep 19, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink closer to cook line was removed, hand sink is in plan review from 2009, hand sink mug be placed back in that area **Warning** - From follow-up inspection 2023-09-19: Same **Time Extended**
31A-04-4
90
Sep 18, 2023
Routine - Food
5 critical violations. 5 major violations. 15 minor violations.
View 25 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink by dish machine **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f plantains hot held, explained to him and he reheated them to 165f **Corrected On-Site** **Warning**
03B-01-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw shrimp ceviche **Warning**
01D-01-5
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. Employee scrubbed pan with soap then grabbed clean cutting board, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Container of medicine improperly stored. Aloe Vera for burning on shelf above prep area, mgr moved it **Corrected On-Site**
41-07-4
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 one **Corrected On-Site**
11-27-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink closer to cook line was removed, hand sink is in plan review from 2009, hand sink mug be placed back in that area **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 0f in ice water, mgr calibrated it **Corrected On-Site**
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Empanadas made on Saturday, mgr placed date on **Corrected On-Site**
02C-02-5
Basic - Water leaking from pipe and/or faucet/handle. Hand sink by dish machine
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. By grill, employee placed them in bucket **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, mgr made new solution 50ppm chl **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, employee wrote name on **Corrected On-Site**
02D-01-5
Basic - Drain cover(s) missing. By prep sink
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. O card with spices, entrance to kitchen
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses on shelf above straws at bar, mgr rearranged **Corrected On-Site**
40-06-5
Basic - Faucet/handle missing at plumbing fixture. Handle is broken on hand sink by triple sink at bar/server area
29-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
14-42-4
Basic - Ice scoop handle in contact with ice. In ice bin at bar across other long bar, employee removed it **Corrected On-Site**
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. On salt, mgr moved it **Corrected On-Site**
10-01-5
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrected On-Site**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright cooler by stove, mgr placed one **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by ice bin by server/bar area and other hand sink at long bar and at 2 bar across long bar
31B-04-4
Basic - Objectionable odors in bathroom or other areas of the establishment. By back prep area in kitchen
36-64-5
14
Mar 21, 2023
Routine - Food
4 critical violations. 6 major violations. 8 minor violations.
View 18 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen chicken stored over raw frozen pork in walk in freezer. Employee properly stored **Corrected On-Site**
08A-17-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on outside water spigot with attached water hose next to back door
29-34-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade salsa with date marked 3-7-23. Validated with manager and manager discarded. Stop sale issued
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade salsa with date marked 3-7-23. Validated with manager and manager discarded. Stop sale issued
02C-01-5
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - Lack of toilet tissue at each toilet. At rest room in club bar area
32-11-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At club bar hand wash sink At rest room in club bar area
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees hired over 60 days with no proof of employee training.
53B-02-5
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. At club bar hand wash sink At rest room in club bar area
31B-03-4
Basic - Covered waste receptacle not provided in women's bathroom. In womens restroom at club bar area
32-12-5
Basic - Carbon dioxide/helium tanks not adequately secured. Multiple C02 tanks stored outside not secured
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates in dry storage room not inverted
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch on wrist while preparing food. Employee removed **Corrected On-Site**
13-07-4
Basic - Food stored on floor. Plastic water bottles stored on floor in dry storage area. Moved by manager. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield in dry storage area with stored plates
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At rest room in club bar area. Provided hand wash sign hand out **Corrective Action Taken**
31B-04-4
20
Aug 23, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris Can opener blade
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle
10-20-4
Basic - Working containers of food removed from original container not identified by common name. White powdery substance stored in a Clear container with yellow lid, employee labeled container sugar **Corrected On-Site**
02D-01-5
82
Frequently Asked Questions
When was Havana-Jax Cafe last inspected?
The most recent health inspection at Havana-Jax Cafe on file is from Mar 18, 2026. The public record contains 14 inspections in total.
What is the most common violation at Havana-Jax Cafe?
Across the inspection record, “wet wiping cloth not stored” has been cited three times, more than any other issue at Havana-Jax Cafe.
How does Havana-Jax Cafe compare to other restaurants in Jacksonville?
Havana-Jax Cafe most recently scored 35 out of 100, which is lower than the Jacksonville average of 74.
Has Havana-Jax Cafe's inspection record improved over time?
No. Recent inspections at Havana-Jax Cafe have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Havana-Jax Cafe 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-Jax Cafe inspected?
Based on the inspection history on file, Havana-Jax Cafe is inspected around four times per year on average.
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