Parrilla Havanera Restaurant #3
Last inspected: Jan 26, 2026
39
Score
Across the available record, Parrilla Havanera Restaurant #3 has eight inspections on file, the first dated 2022. The newest entry in the record is dated Jan 26, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly seven violations earlier in the record.
The most common issue across all inspections has been “ready-to-eat”, showing up three times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice and beans (52 F - Cooling)inside the walk in cooler. As per manager food was stored yesterday night. Stop sale was issued **Repeat Violation**
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored on top of raw beef inside the walk in cooler.
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and beans (52 F - Cooling)inside the walk in cooler. As per manager food was stored yesterday night. Stop sale was issued **Repeat Violation**
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Observed multiple foods inside the walk in cooler not date marked.
02C-02-5
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. Observed food handler training for Gilma Torres expired 11/02/25.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled and also observed hood filter soiled. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed multiple foods inside the walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloth on preparation tables. **Repeat Violation**
21-12-4
Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout in some areas of the kitchen.
36-12-4
39
Aug 27, 2025
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the time of the inspection. Operator has the vacuum breaker but he does not use it. **Repeat Violation**
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice and beans (49 F - Cold Holding) inside the walk in cooler. As per operator food was cooked yesterday night. Stop sale was issued.
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above raw beef inside the walk in cooler. Operator removed the beef. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and beans (49 F - Cold Holding) inside the walk in cooler. As per operator food was cooked yesterday night. Stop sale was issued.
01B-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table. Employee removed utensils from dishwasher. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a foam cup used as scoop inside the cereal. Operator removed it. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers store above 3 compartment sink not properly air dried.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Stored food not covered. Observed multiple food stored inside the walk in cooler not covered.
08B-12-5
41
Apr 21, 2025
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed home fries (115F - Hot Holding ) inside steam table, as per chef for approximately 30 minutes prior.
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by 3 compartment sink.
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice, cooked chicken inside walk in cooler no date marked, as per chef for more than 24 hours prior.
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed chef washed hands inside 3 compartment sink. Coached and washed hands correctly. **Corrected On-Site**
12A-03-4
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. Provided to operator via email.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored inside HWS at kitchen entrance. **Repeat Violation**
31A-11-4
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/ Observed 4 employees working at the time of the inspection no food manager present.
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside cooked pasta container inside walk in cooler.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
14-09-4
Basic - Food stored on floor. Observed container with food on floor inside walk in cooler.
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
32
Dec 30, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. the reach in cooler across from fryers observed raw shrimp stored over sauce. Operator moved raw shrimp to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed a utensil stored in hand washing sink at preparation area located it the kitchen. Manager removed utensil and placed in three compartment sink to wash. **Corrected On-Site**
31A-11-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Equipment in poor repair. Observed torn gasket at reach in freezer located at kitchen area next to cook line.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up reach in freezer located at kitchen area next to cook line.
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves in reach in cooler soiled with food debris located at cook line across flattop griddle. Manager had employee clean shelf during inspection **Corrected On-Site**
22-16-4
61
Mar 28, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
64
Jul 10, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Reach in cooler located in the prep line observed cheese (49 F - Cold Holding); Turkey (56F - Cold Holding), as per manager for less than 3 hours. Manager closed the reach in cooler lid to rapidly cool down unit. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. observed Cooked Pork, cooked Tamales, Cooked ground beef stored in the In the walk in cooler for more than 24 hours not date marked. Manager date marked food on site. **Corrected On-Site**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed Raw fish stored on the walk in cooler floor.
08B-47-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. RIF by the steam table.
22-16-4
Basic - Stored food not covered. Cooked tamales, cooked ground beef, cooked pork belly stored in the walk in cooler not covered.
08B-12-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
52
Jan 20, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
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
Non-Food Contact Surfaces Clean
FL-23
64
Sep 23, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Gloria Alvarado, working for 60 days as per the manager. All the other employees are new stated the manager. - From follow-up inspection 2022-09-23: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. - From follow-up inspection 2022-09-23: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-09-23: **Time Extended**
14-17-4
82
Frequently Asked Questions
When was Parrilla Havanera Restaurant #3 last inspected?
The most recent health inspection at Parrilla Havanera Restaurant #3 on file is from Jan 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Parrilla Havanera Restaurant #3?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Parrilla Havanera Restaurant #3.
How does Parrilla Havanera Restaurant #3 compare to other restaurants in Miami?
Parrilla Havanera Restaurant #3 most recently scored 39 out of 100, which is lower than the Miami average of 74.
Has Parrilla Havanera Restaurant #3's inspection record improved over time?
No. Recent inspections at Parrilla Havanera Restaurant #3 have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Parrilla Havanera Restaurant #3 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 Parrilla Havanera Restaurant #3 inspected?
Based on the inspection history on file, Parrilla Havanera Restaurant #3 is inspected around two times per year on average.
Nearby Restaurants