BAR HABANA
600 WASHINGTON AVE, Miami Beach FL 33139 · 415-868-4888
Last inspected Feb 19, 2026 · 7 visits since November 2023
NOV 23
JUL 24
SEP 25
FEB 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (70F); turkey (70F - Cold Holding); cut tomatoes (70F - Cold Holding); ham (71F - Cold Holding); as per the cook the items were put on line at approximately 6:30 am.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish machine.
Show the remaining 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook come from outside and put on gloves with no hand washing.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over pickles in the walk-in cooler. The chef moved the beef.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oyster tags not marked with last date served.
Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service.The bartender found it and posted it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a preparation table. The chef removed it.
Ice bucket stored not inverted between uses.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Standing water or very slow draining water in handwash sink. Observed at the bar.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (70F); turkey (70F - Cold Holding); cut tomatoes (70F - Cold Holding); ham (71F - Cold Holding); as per the cook the items were put on line at approximately 6:30 am.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oyster tags not marked with last date served.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed by the dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Sep 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
Show 18 findings ▾
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. Observed the dish washer touch dirty dishes and then clean dishes without washing his hands.
Raw animal food stored over or with unwashed produce. Observed raw shrimp over oranges in the walk in cooler. The cook moved the shrimp to a lower shelf.
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 raw chicken over crab legs in the upright freezer in the storage area. The cook moved the chicken to the bottom shelf.
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. cheese (70F); turkey (70F - Cold Holding); cut tomatoes (70F - Cold Holding); ham (71F - Cold Holding); as per the cook the items were put on line at approximately 6:30 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (70F); turkey (70F - Cold Holding); cut tomatoes (70F - Cold Holding); ham (71F - Cold Holding); as per the cook the items were put on line at approximately 6:30 am.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink used for purposes other than handwashing. The bar tender put the straws behind the bar.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oyster tags not marked with last date served.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. The operator put the advisory on the wall during the inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed by the dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment and utensils not properly air-dried - wet nesting.
Ice scoop handle in contact with ice. Observed at the bar. The server inverted it.
In-use tongs stored on equipment door handle between uses. Observed 6 pairs of tongs on the oven door. The cook removed them.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in water with a temperature of 105° F. The cook poured out the water.
No handwashing sign provided at a hand sink used by food employees.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Server handled soiled dishes or utensils and then prepared a beverage without washing hands.
No soap provided at handwash sink. Observed at the bar. The manager brought soap.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. The manager moved the straws behind the bar.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. Observed at the bar.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed the reach cooler gasket torn at the cook line.
Ice bucket/shovel stored on floor between uses. Observed at the bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the upright freezer gasket soiled. Observed the walk-in cooler and reach in cooler gaskets soiled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.