Havanna Harry S
Last inspected: Aug 18, 2025
41
Score
Inspectors have visited Havanna Harry S 11 times, with records going back to 2022. On Aug 18, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around 14 violations to closer to nine violations per visit over the last few inspections.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited five times.
That's lower than the typical Coral Gables restaurant, which scores around 68. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
1
Major latest
10
Minor latest
Inspection History
Aug 18, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in coolers raw beef and breaded chicken stored over raw shrimp and salmon.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in coolers breaded chicken (47F - Cold Holding); raw steak (51F - Cold Holding). As per operator less than 2 hours. Operator placed ice bags to rapidly cool. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at waiter station hand sink used as dump sink. Operator removed items. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed in containers of Piccadillo, flour, rice, mashed potatoes throughout kitchen. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone and keys stored on sandwich prep cooler. Operator removed. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed throughout cook line. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed throughout kitchen.
36-17-5
Basic - Hole in or other damage to wall. Observed at Cookline wall large hole.
36-24-5
Basic - Ice scoop handle in contact with ice. Observed at waiters station. Operator removed. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cook line and entrance of kitchen ovens.
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers at sandwich prep line not inverted, operator inverted . **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Observed for containers in reach in coolers throughout kitchen. Operator covered during inspection. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers of mojo marinade and cut potatoes mislabeled with wrong preparation label. Operator removed and labeled correctly. **Corrected On-Site**
02D-01-5
41
Jun 17, 2025
Complaint Full
2 minor violations.
View 2 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
86
Jun 16, 2025
Complaint Full
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches coming from wall where electric box outlet is connected at to go order prep area. Observed 1 live roach between cook line equipment/stove. Observed 7 live roaches coming from behind metal wall at cook line next to gas stove. Observed 15+ live roaches coming from inside broken wall post located at center of kitchen next to breakfast area/ sandwich making area prep tables/coolers. Observed 1 live roach on electric line behind ice machine. Observed 10+ live roaches on wall and at electrical area behind standing reach in coolers and freezers at meat prepping area of kitchen. Observed 1 live roach between reach in coolers at dessert station area.
35A-05-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 4 boxes or 3 dozen eggs stored on lower shelf of dessert area at ambient temperature of 58F. As per chef for about 45 minutes. Chef removed and stored in coolers. **Corrective Action Taken**
03A-03-5
Basic - Bowl or other container with no handle used to dispense food. Observed at to go order prep area in a container of rice. **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Observed at to go prep area, used to line shelf where aluminum pans are served.
14-45-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed at waiters station, clean drinking glasses stored next to hand wash sink. **Repeat Violation**
24-27-4
Basic - Dead roaches on premises. Observed 1 dead roach at dry storage area on floor under storage shelf. Observed 1 dead roach on electric line behind ice machine. Observed 1 dead roach on floor next to gas stove at cook line.
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at cook line.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed cook lines of kitchen area. **Repeat Violation**
36-73-4
Basic - Ice scoop handle in contact with ice. Observed in ice bin at dessert area, operator removed. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Nonfood-contact surface soiled with grease, dirt, slime or dust. Observed cook lines hood filters soiled with grease build up. Observed storage shelf at prep cooler across from line soiled with old grease and food residue.
23-03-4
Basic - Observed 2 Large Metal stirrer's stored on floor between uses, at gas stove cook line area. Chef removed and placed to be washed. **Corrected On-Site**
10-14-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
22-16-4
Basic - Stored food not covered. Observed at sandwich prep area, a box of uncut lettuce stored on shelf uncovered. Operator covered during inspection. **Corrected On-Site**
08B-12-5
43
May 5, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler, salmon (52F - Cold Holding); steak (47F - Cold Holding). As per chef for about 2 hours.
03A-02-5
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. Observed at Bar Dishwasher (Chlorine 0ppm). Advised operator to replace bottle.
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in cooler, raw chicken and beef stored over raw salmon. Chef removed and stored correctly. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener blade. Observed at secondary cook line prep counter. Operator removed to clean. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at take out area hand wash sink, used as dump sink with coffee remnants inside. **Repeat Violation**
31A-11-4
Basic - Ice scoop handle in contact with ice. Observed in ice bin at dessert area, cook removed. **Corrected On-Site**
10-08-5
Basic - Bowl or other container with no handle used to dispense food. Observed at cook line in a container of fish and shrimp. Observed at dessert station in a container of dulce de leche. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed at waiters station, clean drinking glasses stored next to hand wash sink. **Repeat Violation**
24-27-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at secondary cook line prep table. Operator removed to replace. **Corrective Action Taken** **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on prep counter at secondary cook line. Employee removed. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed at secondary cook line floor area.
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at dry storage area in a container of flour and rice. Operator removed. **Corrected On-Site**
10-01-5
Basic - Standing water in bottom of reach-in-cooler. Observed at sandwich station reach in cooler. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Observed at sandwich prep section, loaves of bread in container not covered.
08B-12-5
32
Nov 6, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink in bakery area used to stored sanitizer bucket. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink located at entrance of kitchen. **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed at walk in cooler in a container of Piccadillo. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Observed at storage area next to office. **Repeat Violation**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board at sandwich station and across from side cook line. **Repeat Violation**
14-09-4
Basic - Faucet/handle missing at plumbing fixture. Observed faucet missing/ broken at hand wash sink at entrance of kitchen.
29-09-4
Basic - Floor tiles missing and/or in disrepair. Observed in kitchen area. **Repeat Violation**
36-17-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in freezer located in storage area next to office. **Repeat Violation**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at cook line soiled with grease buildup. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed at rear kitchen area where omelettes are made. **Repeat Violation**
29-49-6
55
May 17, 2024
Complaint Full
3 major violations. 15 minor violations.
View 18 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink next to cook line used as dump sink for ice. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink located at beverage prep area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand wash sink next to cook line. Operator provided soap.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of ground beef in walk in cooler. **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Observed at storage area next to office.
36-36-4
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 packages of fish in reduced oxygen packaging not cut open to thaw. Operator instructed employee to cut packages open.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board at sandwich station and across from side cook line. **Repeat Violation**
14-09-4
Basic - Employee eating while preparing food. Observed employee at cook line cutting onions and drink from an open container.
12B-01-4
Basic - Floor area(s) covered with standing water. Observed at cook line of kitchen.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen area. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed in kitchen area.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer located next to office area.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at hand wash sink next to cook line a knife store between sink and wall. Operator removed. **Corrected On-Site**
10-17-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in freezer located in storage area next to office. **Repeat Violation**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled with grease buildup. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in coolers located in bakery area. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler located at side area cook line of kitchen. **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container of fish thawing in standing water. Operator placed container under running water to properly thaw. **Corrected On-Site**
06-01-5
35
Apr 11, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at rear kitchen prep area, can opener blade soiled. **Warning** - From follow-up inspection 2024-04-11: At time of callback inspection observed can opener blade still soiled. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at sandwich prep area. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-11: At time of callback inspection observed cutting board with cut marks and no longer cleanable. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen area, an accumulation of food debris on floors. **Warning** - From follow-up inspection 2024-04-11: At time of callback inspection observed floors still soiled. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in freezer located next to office. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-11: At time of callback inspection observed still observed interior of freezer in disrepair. **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout kitchen area, all reach in cooler interiors soiled. **Warning** - From follow-up inspection 2024-04-11: At time of callback inspection still observed reach in coolers still soiled. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in- freezer. Observed in standing reach in freezer located in rear kitchen prep area near dry storage. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-11: At time of callback inspection observed standing water in reach in freezer. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at all reach in coolers soiled with food debris and kitchen hood filters soiled with grease buildup. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-11: At time of callback inspection observed gaskets and hood filters still soiled. **Time Extended**
23-03-4
67
Apr 9, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
21
Nov 15, 2023
Complaint Full
3 critical violations. 4 major violations. 17 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (122F - Hot Holding); mash plantains (133F - Hot Holding) located at steam table units at corner kitchen area, less than 4 hours. Chef removed food items to be reheated to 165F and above. Observed guava cheese pastry (70F - Hot Holding) located at holding box at dessert station. As per Manager, food items were prepared at 10:30am, temperature taken at 3:45pm, more than 4 hours. Manager discarded food items into trash. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed guava cheese pastry (70F - Hot Holding) located at holding box at dessert station. As per Manager, food items were prepared at 10:30am, temperature taken at 3:45pm, more than 4 hours. Manager discarded food items into trash.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (65F - Cold Holding) located at reach in cooler drawers under flat top grill at kitchen cookline, less than 4 hours. Chef placed food items on ice for rapid cooling. Observed packages of raw snapper fish (57F - Cold Holding) located inside reach in cooler across from cookline, less than 4 hours. Chef removed food items from cooler unit and placed into walk in cooler for rapid cooling.
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu sunny side up not marked with an asterisk regarding the consumer advisory.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to cookline and at restroom used by employees.
31B-02-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection regarding quaternary sanitizer used at three compartment sink.
16-37-1
Intermediate - No soap provided at handwash sink located next to cookline.
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors located at unisex bathroom used by food employees. **Repeat Violation**
32-04-4
Basic - Ceiling tile missing located at back kitchen exit door.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown-like stains on ceiling above steam tables at kitchen area. **Repeat Violation**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed large pots, pans and plastic containers stored on kitchen floor near walk in cooler and three compartment sink.
24-07-4
Basic - Covered waste receptacle not provided in bathroom used by food employees. **Repeat Violation**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers.
14-09-4
Basic - Food stored on floor. Observed plastic containers of cooking oil and pickles stored on floor at dry storage area.
08B-38-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents located at dumpster are behind restaurant establishment.
33-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled lid of ice machine located at kitchen area. Manager removed. **Corrected On-Site**
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles of scooping utensils not stored above containers of rice and flour, near dry storage area. Manager placed scoops in an upright position. **Corrected On-Site**
10-01-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation of reach in freezer doors located near back dry storage area.
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees located at various hand wash sinks throughout kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine heavily soiled located at kitchen area. Observed soiled hood filters above kitchen cookline. Observed small blue fan on top of prep cooler soiled. **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover located on storage shelves next to three compartment sink at kitchen area.
14-20-4
Basic - Standing water in bottom of reach-in-cooler located at prep stations throughout kitchen and across from cookline. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Observed a container of uncooked rice not kept covered located at dry store area. Chef covered container of uncooked rice. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed food containers of flour and salt not labeled located at dry storage area. Chef labeled food containers. **Corrected On-Site**
02D-01-5
18
May 23, 2023
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
Required Records Available; Shellstock Tags/Labels
FL-14
35
Aug 23, 2022
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on the prep table. As per operator, holding less than 1 hour, they removed all eggs to the reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a5 the cooler by the cook line, raw fish (57F - Cold Holding); raw squid (59F - Cold Holding); tomato sauce (56F - Cold Holding); cheese (56F - Cold Holding). As per operator, holding less than 1 hour, they added ice pan to lower the temperature. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under the shelf by the cook line, chicken soup (119F - Hot Holding); mashed potatoes (123F - Hot Holding). As per operator, holding less than 30 minutes, the operator reheat all items. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored inside the hand sink by the cook line. The operator removed the bucket. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Breakfast cook line hand sink missing paper towels. The operator refilled paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Breakfast cook line hand sink missing soap. **Corrected On-Site**
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Floor tiles missing and/or in disrepair. Kitchen floor tiles in disrepair.
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Insect control device installed over food preparation area. Observed bug zapper over glasses. The operator removed the cleaned glasses. **Corrected On-Site**
35B-02-4
33
Frequently Asked Questions
When was Havanna Harry S last inspected?
The most recent health inspection at Havanna Harry S on file is from Aug 18, 2025. The public record contains 11 inspections in total.
What is the most common violation at Havanna Harry S?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Havanna Harry S.
How does Havanna Harry S compare to other restaurants in Coral Gables?
Havanna Harry S most recently scored 41 out of 100, which is lower than the Coral Gables average of 68.
Has Havanna Harry S' inspection record improved over time?
Yes. Recent inspections at Havanna Harry S have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Havanna Harry 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 Havanna Harry S inspected?
Based on the inspection history on file, Havanna Harry S is inspected around four times per year on average.
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