Old's Havana
Last inspected: Feb 19, 2026
90
Score
Old's Havana has been inspected 11 times since 2022. The most recent report on file is from Feb 19, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about eight violations before that.
The most common issue across all inspections has been “floor area(s) covered with standing water”, showing up eight times.
Old's Havana's latest score of 90 sits above the Miami average of 74. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 19, 2026
Complaint Full
2 minor violations.
View 2 violations
Basic - Floor area(s) covered with standing water. Main kitchen. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the outside walk in cooler doors . **Corrective Action Taken**
23-03-4
90
Jan 14, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (103-107F - Hot Holding)resting in a space between the steam table and the flip-top reach in cooler. Operator placed the pan on the cookline to reheat. cooked potatoes (174F - Reheating) **Corrected On-Site**
03B-01-6
High Priority - Sewage/wastewater backing up through floor drains. Ware wash area. As per operator, happened after running the dishwasher today. Inspector checked all other areas, flushed toilet and running water and all sinks. Observed dishwasher unplugged. Operator awaiting technician. Observed plumbing running the snake and plunging the drain. The drain nips clear and working properly. **Corrected On-Site**
28-26-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen: raw beef stored above cooked beef. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in the sandwich station area and in front of of the main cookline. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan with raw fish stored inside the handwashing sink. **Corrected On-Site**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. FRLA Ariel I. Expired 10/4/25; Endry C. Expired 11/24/25; Gipsia C. Expired 10/7/25; Home of training: Gabriela B. Saint, expired 10/27/25.
53B-14-5
Basic - Floor area(s) covered with standing water. Ware wash and main kitchen area. **Repeat Violation**
36-22-4
Basic - Ice bucket stored on floor between uses by the outside walk in freezer. **Corrected On-Site**
10-14-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Standing water in floor drain/floor drain draining very slowly. In the ware wash area. **Corrected On-Site**
29-19-4
39
Sep 16, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen: raw shell eggs and raw chicken stored above cooked beef. Discussed with the operator and provided the handout for the proper storage of food. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in the sandwich station and in front of the cookline.
22-02-4
Basic - Floor area(s) covered with standing water. Main kitchen **Corrected On-Site** **Repeat Violation**
36-22-4
74
Feb 12, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Nov 15, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
64
Jun 24, 2024
Complaint Full
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above whole lemons. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar: soda gun nozzles soiled, north end. Walk in cooler: shelves soiled,
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Next to plates blocked by counter in kitchen Small back bar area for chips
31A-09-4
Intermediate - No soap provided at handwash sink. By the cracker/chips area **Corrected On-Site**
31B-03-4
Basic - Floor area(s) covered with standing water. Warewashing area
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup of water above food on handwashing sink next to rack
40-06-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Bar area Walk in cooler
36-27-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Near hand wash sink ware wash area Kitchen and bar entrance not inverted plates
24-05-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Kitchen tabletop
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan in sandwich area
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. In bar area and storage area of personal items
51-11-4
Basic - Food stored on floor. Walk in cooler plantains on floor under the shelf right side upon entry.
08B-38-4
41
Mar 6, 2024
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at dish area is blocked by buckets and other prep tables. - From follow-up inspection 2024-03-06: Observed hand wash sink at dish area is blocked by buckets and other prep tables. **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. Observed the hand washing sink in the main bar area was removed and replaced with a double sink, no splash guard, with one faucet. - From follow-up inspection 2024-03-06: Observed the hand washing sink in the main bar area was removed and replaced with a double sink, no splash guard, with one faucet. **Time Extended**
31A-12-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the current layout in the bar area do not match. As per approved plans, 3 compartment sink and hand wash sink at bar area was removed and replaced with 2 compartment sink with one faucet and handle for both sinks. - From follow-up inspection 2024-03-06: Observed the current layout in the bar area do not match. As per approved plans, 3 compartment sink and hand wash sink at bar area was removed and replaced with 2 compartment sink with one faucet and handle for both sinks. Observed employee scooping ice from an outside ice machine located out at the east side of building not on the current layout where the terrace on the approved plans is located. It had a roof and 2 walls, with no hand wash sink nearby. Area not fully enclosed. Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink inside of men's restroom and at hand wash sink at sandwich station. - From follow-up inspection 2024-03-06: Observed hot water available in restroom at 91 F. Observed hot water at hand wash sink at sandwich station not available. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water all around kitchen floor. **Repeat Violation** - From follow-up inspection 2024-03-06: Observed standing water all around kitchen floor. **Time Extended**
36-22-4
64
Mar 5, 2024
Routine - Food
2 critical violations. 7 major violations. 9 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed raw marinated chicken (50 F - Cooling); tomato sauce (62 F - Cooling); raw marinated beef (50 F - Cooling); cooked ribs (48 F - Cooling); fish mix (48 F - Cooling); cooked shredded beef (52 F - Cooling); cooked shredded chicken (48 F - Cooling); Moro (47 F - Cooling). As per operator, all items were prepared previous day and 2 days ago.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed raw marinated chicken (50 F - Cooling); tomato sauce (62 F - Cooling); raw marinated beef (50 F - Cooling); cooked ribs (48 F - Cooling); fish mix (48 F - Cooling); cooked shredded beef (52 F - Cooling); cooked shredded chicken (48 F - Cooling); Moro (47 F - Cooling). As per operator, all items were prepared previous day and 2 days ago.
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at dish area is blocked by buckets and other prep tables.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink by ROP machine used to wash cutting board. Employee removed cutting board from hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No handwash sink for employees. Observed the hand washing sink in the main bar area was removed and replaced with a double sink, no splash guard, with one faucet.
31A-12-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks at bar area and dish washing area. Observed paper towels were provided at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the current layout in the bar area do not match. As per approved plans, 3 compartment sink and hand wash sink at bar area was removed and replaced with 2 compartment sink with one faucet and handle for both sinks.
51-16-7
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at bar area. Observed soap was provided and hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink inside of men's restroom and at hand wash sink at sandwich station.
27-16-4
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. Observed reach in cooler inside of kitchen at 52 F. Observed walk in cooler at 47 F.
14-74-7
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine at 0ppm. Manager called technician and was able to correct that sanitizer solution to 100ppm. **Corrected On-Site**
16-55-4
Basic - Floor area(s) covered with standing water. Observed standing water all around kitchen floor. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Observed 3 plastic jugs of oil, case of foam containers, containers of flour, and container of fish on floor inside of storage/office area. Manager stored items 6 inches above ground. **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at bar area. Manager removed buckets from floor. **Corrected On-Site**
10-14-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside of reach in cooler at cook line.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand washing sink at bar area.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed processed reduced oxygen packaged fish submerged in water for thawing inside bucket stored in storage/office area. Observed case of pork tamales thawing inside of storage/office area. Manager removed items and placed it to thaw properly. **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm). Employee replaced sanitizer bucket. **Corrected On-Site**
21-07-4
23
Oct 17, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above peppers. Discussed with operator and provided the handout for the proper storage of food. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Basic - Floor area(s) covered with standing water. Ware wash area. **Corrected On-Site** **Repeat Violation** **Warning**
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer: cases of frozen juice and raw fish stored on the floor underneath the shelves. **Warning**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
64
Apr 12, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By the steam table: cooked potatoes (99F - Hot Holding. As per operator, cooked 1 hour ago and placed by the steam table. Operator reheated the yuca 179F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - No soap provided at handwash sink.bread station. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Warewash, hand washing sink blocked by a table.
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the the flip top reach in cooler in front of the cookline.
22-02-4
Basic - Floor area(s) covered with standing water. Ware wash area. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sandwich station. **Repeat Violation**
31B-04-4
Basic - Interior of freezer in disrepair/has exposed insulation. Stand up reach in freezer by the mop sink.
14-36-5
Basic - In-use tongs and ladle stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
52
Sep 19, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
35
Frequently Asked Questions
When was Old's Havana last inspected?
The most recent health inspection at Old's Havana on file is from Feb 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Old's Havana?
Across the inspection record, “floor area(s) covered with standing water” has been cited eight times, more than any other issue at Old's Havana.
How does Old's Havana compare to other restaurants in Miami?
Old's Havana most recently scored 90 out of 100, which is higher than the Miami average of 74.
Has Old's Havana's inspection record improved over time?
Yes. Recent inspections at Old's Havana have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Old's Havana means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Old's Havana inspected?
Based on the inspection history on file, Old's Havana is inspected around three times per year on average.
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