Havana's Cuban Cuisine
Last inspected: Mar 16, 2026
41
Score
Across the available record, Havana's Cuban Cuisine has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 16, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around 16 violations to closer to 12 violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Havana's Cuban Cuisine's latest score of 41 falls below the Cooper City average of 73. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen flip top cooler sour cream (51F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed food in freezer to quick chill
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw open chicken. Over unwashed corn in walk in freezer. Operator properly stored food
08A-04-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled raw steak then proceeded to handle clean plates without first washing hands and changing gloves.
12A-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Walk in cooler at 2:00pm créme brûlée 52F ambient cooling for 1 hour to 52F at2:230pm. At this rate proper cooling to 41F in four hours will not occur. Operator put food in ice bath to quick chill. 2. Front kitchen flip top at 2:10pm portioned pico de gallo 52F ambient cooling for 2 hours to 50F at 2:30pm. At this rate proper cooling to 41F in 4 hours will not occur. Operator placed food in freezer to quick chill **Corrective Action Taken**
03D-15-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen heavily soiled with debris
36-34-5
Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen heavily soiled with debris. Employees began cleaning floors
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between flip top coolers. Operator moved knives
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flip top,coolers soiled with debris. Operator began cleaning
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline heavily soiled with debris
36-27-5
41
Oct 14, 2025
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. 1) Kitchen employee washed hands for approximately 5 seconds before putting on lives to begin new good order. Reviewed proper washing time with employee and he rewashed hands properly. 2) Server dropped off dirty dishware and washed hands for approximately 3 seconds before handling clean dishware. Reviewed proper procedures with servers. **Corrected On-Site** **Corrective Action Taken**
12A-17-4
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 in kitchen loaded dirty dishware into machine and immediately went back to preparing food items without washing hands and changing gloves. Reviewed proper procedures for handwashing and employee washed hands. **Corrected On-Site**
12A-29-4
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 handled clean dishware from machine immediately after rinsing and loading dirty dishware without first washing hands. Reviewed proper procedures with procedures and employee began washing hands. **Corrected On-Site**
12A-13-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer inside walk in cooler showing 77F. All foods at proper temperature. **Repeat Violation**
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has dried milk buildup.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Knives in hand sink at back of kitchen. Employee removed knives. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. **Repeat Violation**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager Santiago Gonzalez Person in Charge Claudia Aguilera
53A-05-6
Basic - Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. **Repeat Violation**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top beverage container on cutting board at front fliptop in kitchen. Employee dumped beverage. **Corrected On-Site**
12B-07-4
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. Employee open top beverage container on cutting board at front fliptop in kitchen. Employee dumped beverage. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet on top of clean plate at front fliptop unit in kitchen.
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Bags of onions in back of kitchen not held 6 inches off floor.
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Left microwave at make line has food debris buildup.
22-08-4
27
Apr 7, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop at cookline, cooked onions (122F - Hot Holding). Per employee prepared approximately at 11:00am. Employee moved onions to hot flattop to reheat for proper hot holding. **Corrective Action Taken**
03B-01-6
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer of walk in cooler reading 60F. All food items at proper temperature.
05-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. **Repeat Violation**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House tamales in walk in cooler not date marked from when made 4 days ago. **Repeat Violation**
02C-02-5
Basic - Equipment in poor repair. Expo glassfront cooler right door has damaged gasket. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Cases of beef on floor at walk in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between make line fliptop units. Employee removed knife. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving knives in container of standing water by small fliptop unit. Employee removed knives from water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Odor present in back area of kitchen near to dish machine.
36-64-5
Basic - Stored food not covered. Multiple food items in walk in cooler not covered. All items at proper temperature. **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. **Repeat Violation**
02D-01-5
45
Dec 13, 2024
Routine - Food
3 critical violations. 5 major violations. 11 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cookline left fliptop unit bottom cooler, container of raw prepped chicken on shelf above containers of raw calamari and shrimp. Employee inverted for proper separation. **Corrected On-Site**
08A-20-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after loading dish machine with dirty dish rack and returned to assist at cook line without washing hands first. Reviewed with employees proper procedures and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline right fliptop lower cooler, container of raw pork chops above containers of bread and prepared cuban sandwiches. Employee inverted for proper separation. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso machine has dried on milk residue.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, trays of flan and container of tamales missing date marks. Employee added date marks for 12-9. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf under dishmachine drain board. Employee labeled bottle as detergent. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of spices on dry goods shelf by walk in cooler. Employee removed all cups. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container of water on shelf with clean dishware above cookline fliptop unit. Employee discarded container. **Corrected On-Site**
12B-07-4
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. Employee open container of water on shelf with clean dishware above cookline fliptop unit. Employee discarded container. **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Gasket on right end door of lowboy glassfront cooler at front counter falling off.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Bags of onions on shelf by walk in cooler not 6 inches off of floor. **Repeat Violation**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in container of standing water to side of steam well in kitchen. **Repeat Violation**
10-07-4
Basic - Single-service articles improperly stored. Case of drink cup lids on floor behind front counter.
25-05-4
Basic - Soiled dry wiping cloth in use. Kitchen employees with soiled dry cloths tucked into aprons.
21-10-4
Basic - Stored food not covered. Multiple containers of food items in walk-in cooler at proper temperature not covered.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. 1) Squeeze bottles of oil and water at cookline not labeled. Employee added labels. 2) Conrainer of sugar by espresso machine not labeled. Employee labeled. **Corrected On-Site**
02D-01-5
22
Jun 7, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top across from grill- pulled pork @215pm since 12pm (56F - Cold Holding); shredded beef (60F); pork cubes (62F - Cold Holding); tomato purée (47F - Cold Holding); raw fish (53F - Cold Holding); raw shrimp (57F - Cold Holding) as per operator items not prepared or portioned today. Advice operator to place ice in unit to help cool. Employee placed bags of ice on top of items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-06-07: Observed no food in unit. Brand new unit. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. - From follow-up inspection 2024-06-07: Same **Time Extended**
11-07-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and phone stored above food preparation table at rear of kitchen. - From follow-up inspection 2024-06-07: Same **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation** - From follow-up inspection 2024-06-07: Same **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment. - From follow-up inspection 2024-06-07: Same **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed white microwave soiled. Directly across grill. - From follow-up inspection 2024-06-07: Same **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Beer cooler at front - From follow-up inspection 2024-06-07: Same **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment. - From follow-up inspection 2024-06-07: Same **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed by dish washing. - From follow-up inspection 2024-06-07: Same **Time Extended**
29-11-4
55
Jun 6, 2024
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
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. Employee place lime on plate as garnish with bare hands. Lime was not cooked prior to serving.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top across from grill- pulled pork @215pm since 12pm (56F - Cold Holding); shredded beef (60F); pork cubes (62F - Cold Holding); tomato purée (47F - Cold Holding); raw fish (53F - Cold Holding); raw shrimp (57F - Cold Holding) as per operator items not prepared or portioned today. Advice operator to place ice in unit to help cool. Employee placed bags of ice on top of items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Detergent stored next to cooking wine at bottom shelf of table left of grill.
41-10-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing station at rear of kitchen.
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Throughout establishment.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Packages of sausages stored on wooden board 1/4 thick at walk in freezer.
08B-47-4
Basic - Food stored on floor. Box of raw chicken stored on floor at walk in freezer. Pan of cooked pork stored on floor under table left of grill.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by steam table in kitchen.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed white microwave soiled. Directly across grill.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids of breading seasoning soiled with food debris. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Beer cooler at front
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken breast thawing at shelf above grill.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed by dish washing.
29-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Giant pots at rear of kitchen.
24-05-4
Basic - Clean utensils stored between equipment and wall. Knives stored in between pipes and other equipment on wall on right side right side of grill.
24-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and phone stored above food preparation table at rear of kitchen.
40-06-5
26
Mar 15, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
78
Mar 14, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside walk in cooler. Operator moved foods to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler ; Cooked beans (46F - Cold holding ), ; cooked pork chops (47F - Cold Holding); cooked beef (48F - Cold Holding). Foods held inside walk in cooler overnight per cook. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Salad Lower reach in cooler ,under flip top in kitchen;tres leches (50F - Cold Holding); flan (48F - Cold Holding); butter packets (49F - Cold Holding). Foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on ice to quick chill. Foods not prepared or portioned today. 2. Walk in cooler ; Cooked beans (46F - Cold holding ), ; cooked pork chops (47F - Cold Holding); cooked beef (48F - Cold Holding). Foods held inside walk in cooler overnight per cook. See stop sale Foods not prepared or portioned today **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. Cooked plantains 113F hot holding less than 4 hours ago in kitchen above steam table. Observed container not fully under heat lamp. Operator moved to fryer to reheat above 165F. **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris. 1.French fries slicer in kitchen. 2.Slicer in storage area. Operator started cleaning during inspection **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cup inside hand wash sink in bar. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Floor area(s) covered with standing water inside walk in cooler. **Warning**
36-22-4
Basic - Food not stored at least 6 inches off of the floor. 1.Cases of can sodas on floor in bar. 2. Buckets with soup on floor in walk in freezer. Operator elevated **Corrected On-Site** **Warning**
08B-47-4
Basic - Lids covering breading soiled with food debris in dry storage area. **Warning**
23-03-4
Basic - Single-service articles improperly stored. Case of cup lids on floor in bar. **Repeat Violation** **Warning**
25-05-4
Basic - Stored food not covered. Buckets with rice and beans in dry storage area. **Warning**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
29
May 2, 2023
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior wall, west side of establishment. **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. **Warning** - From follow-up inspection 2023-05-02: Observed same **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Ceiling tile missing above dish machine in kitchen. **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-05-02: Observed same **Time Extended**
14-17-4
61
May 1, 2023
Complaint Full
4 critical violations. 4 major violations. 14 minor violations.
View 22 violations
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 inside walk in cooler. Operator moved raw beef to another shelf and stored correctly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top / reach in cooler opposite fryer ; Cooked beef 55 cold holding ); raw shrimp (46F - Cold holding ); raw fish (48F - Cold holding) Per cook, foods removed from cooler less than 4 hours ago and placed on prep table in kitchen.Equipment was then cleaned and foods put back in cooler. Operator placed foods on ice to quick chill. Foods not pulled, prepped or portioned today. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior wall, west side of establishment. **Warning**
29-34-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Wiping cloth at 200 ppm chlorine. Operator remade to 100ppm chlorine. **Corrected On-Site** **Warning**
41-18-4
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. Printed procedures and provided to PIC. **Corrected On-Site** **Warning**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. **Warning**
53A-05-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken soup moved from walk in freezer to produce walk in cooler without date marking. Per operator, Foods moved today. Operator dated **Corrected On-Site** **Warning**
02C-04-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at Hand wash sink next to dish machine @87F. Hot water faucet handle in disrepair. **Warning**
27-16-4
Basic - Bagged bread not stored at least 6 inches off of the floor in walk in freezer. Operator elevated **Corrected On-Site** **Warning**
08B-47-4
Basic - Bread not covered in server station. Operator covered **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Cases of Single-service cups improperly stored on floor behind front counter. **Repeat Violation** **Warning**
25-05-4
Basic - Ceiling tile missing above dish machine in kitchen. **Warning**
36-36-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water next to steam table in kitchen. **Repeat Violation** **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair throughout kitchen. **Repeat Violation** **Warning**
36-17-5
Basic - In-use tongs stored on oven door handle between uses. Operator moved tongs to be washed ,rinsed and sanitized. **Corrective Action Taken** **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees in ladies restroom. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with dust. Storage rack for glasses soiled in ware washing area. **Repeat Violation** **Warning**
23-03-4
Basic - Walk -in cooler interior/shelves have accumulation of soil residues. Max cold freezer in kitchen bottom shelf soiled. **Warning**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle by front counter next to ice bin. **Warning**
29-11-4
Basic - Ceiling/ceiling tiles/vents soiled in kitchen. **Repeat Violation** **Warning**
36-34-5
18
Oct 25, 2022
Routine - Food
2 minor violations.
View 2 violations
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
78
Frequently Asked Questions
When was Havana's Cuban Cuisine last inspected?
The most recent health inspection at Havana's Cuban Cuisine on file is from Mar 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Havana's Cuban Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Havana's Cuban Cuisine.
How does Havana's Cuban Cuisine compare to other restaurants in Cooper City?
Havana's Cuban Cuisine most recently scored 41 out of 100, which is lower than the Cooper City average of 73.
Has Havana's Cuban Cuisine's inspection record improved over time?
Yes. Recent inspections at Havana's Cuban Cuisine have averaged around 12 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Havana's Cuban Cuisine 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's Cuban Cuisine inspected?
Based on the inspection history on file, Havana's Cuban Cuisine is inspected around three times per year on average.
Nearby Restaurants