Havana Restaurant and Bakery
Last inspected: Mar 16, 2026
55
Score
The health department has logged nine inspections at Havana Restaurant and Bakery, the earliest from 2022. The most recent visit was on Mar 16, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited two times.
Havana Restaurant and Bakery's latest score of 55 falls below the Sebring average of 74. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
55
Oct 13, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
52
Apr 15, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing the hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken**
12A-29-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef the clean utensils without washing their hands and changing gloves. Employee removed the utensils to be sanitized, washed their hands and changed gloves. **Corrective Action Taken**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blades on both meat slicers soiled.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Owner labeled the bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a preparation table in the preparation area. Employee removed the phone. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in the cracks between the preparation table and the wall. Employee removed the knives to be sanitized. **Corrective Action Taken**
10-17-4
Basic - Unclean building components, attachments or fixtures. Ansel system on the exhaust hood on the cook line soiled.
36-50-4
Basic - Uncleanable knife block in use to store knives in the kitchen. Owner removed knives to be sanitized and discarded the knife block. **Corrected On-Site**
14-55-4
47
Sep 30, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in kitchen. Operator is in process of replacing. **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-30: **Time Extended**
14-09-4
95
Sep 23, 2024
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over tortilla shells Raw shell eggs over cheese and garlic. Operator removed and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: in reach in cooler, ham stacked above cooling level sliced ham (47F - Cold Holding). Operator removed and placed under rapid cooling, item was tested at sliced ham (43F - Cold Holding). Item was out of temperature less than 30 minutes. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in corner with water turned off. **Warning**
27-16-4
Intermediate - Food-contact surface soiled substance or slime: seasoning containers at line **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle with quaternary mix not labeled on busser cart. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of dead small flying insects on fly ribbons in hallway: 10 in hallway. 5 at empanada station. 20 in kitchen area All not above food. Operator removed. No live small flying insects seen at time of inspection **Corrective Action Taken** **Warning**
35A-06-4
Basic - Cardboard used to line nonfood-contact shelves with pots at cook line. Operator removed. **Corrected On-Site** **Warning**
14-45-4
Basic - Clean utensils stored between equipment and wall. Knives in cook area stored between sink and wall. Bread paddle in between wall at sink. Operator removed items. **Corrected On-Site** **Warning**
24-14-4
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 mahi at 40 F cold holding . Operator removed from packaging **Corrected On-Site** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable in kitchen. Operator is in process of replacing. **Corrected On-Site** **Warning**
14-09-4
Basic - Equipment in poor repair: gasket torn on reach in cooler. **Warning**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Hard wood mortar separation. Operator removed. **Corrected On-Site** **Warning**
14-10-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit at wait station with juices . Operator placed at location. **Corrected On-Site** **Warning**
05-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork left in sink at 27 F. Operator began to prepare raw pork. **Corrective Action Taken** **Warning**
06-01-5
Basic - Water leaking from pipe at triple sink into container used to catch water. **Warning**
29-11-4
Basic - Stored food not covered: bread in reach in cooler not covered. Operator covered bread. **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
32
Feb 26, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 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. Observed chicken in plastic bags stored on top of beef in plastic containers in freezer.
08A-17-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator states garlic and oil was on counter for 1.5 hours with no time mark. Operator voluntarily discarded and created new container with time. **Corrective Action Taken** **Repeat Violation**
03F-02-5
Intermediate - No soap provided at handwash sink at kitchen. Soap added to sink. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket and knives stored in handsink at front counter. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing coffees and serving food with bracelets and watches on wrists.
13-07-4
Basic - Stored food not covered. Observed premade Cuban sandwiches stored directly on rack on reach in cooler at prep area. Operator said grated shelf was sanitized each night but added deli papers to shelving.**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Uncleanable knife block in use to store knives. Observed wooden knife block on kitchen.
14-55-4
52
Oct 23, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Manager states foods were added/changed over 30 minutes ago and time mark was left off. Manager added new times. **Corrected On-Site**
03F-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing pitcher in handsink at front counter. Manager corrected employee. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed stir spoons stored in standing water at front counter.Manager sent utensil through dishwash and added rinse cup and dry storage cup.. **Corrected On-Site**
10-07-4
74
Jan 25, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
39
Oct 27, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
78
Frequently Asked Questions
When was Havana Restaurant and Bakery last inspected?
The most recent health inspection at Havana Restaurant and Bakery on file is from Mar 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Havana Restaurant and Bakery?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Havana Restaurant and Bakery.
How does Havana Restaurant and Bakery compare to other restaurants in Sebring?
Havana Restaurant and Bakery most recently scored 55 out of 100, which is lower than the Sebring average of 74.
Has Havana Restaurant and Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Havana Restaurant and Bakery have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Havana Restaurant and Bakery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Havana Restaurant and Bakery inspected?
Based on the inspection history on file, Havana Restaurant and Bakery is inspected around three times per year on average.
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