CASAVANA CUBAN CUISINE
16435 NW 67 AVE, Miami Lakes FL 33014 · 305.828.3895
Last inspected Mar 10, 2026 · 9 visits since November 2023
MAY 24
SEP 24
MAR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024022803 | Jan 9, 2024 | May 16, 2024 | $160 |
| 1--2019051051 | Aug 13, 2019 | Nov 12, 2019 | $200 |
Inspection history
9 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Cove molding at floor/wall juncture broken/missing. By the exit door.
Cutting board has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair. In front of walk in freezer floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked pork in reach in cooler, operator properly stored it.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
Oct 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor. Observed gallons of milk on walk in cooler floor, operator properly stored it.
Dec 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked mashed plantains conducting reduced oxygen packaging, without HACCP or Variance.
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shell eggs in preparation line.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked mashed plantains conducting reduced oxygen packaging, without HACCP or Variance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the entry of cook line.
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.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed gallons of milk on walk in cooler floor. Operator properly stored it.
Plumbing system in disrepair, observed hot water faucet in disrepair on hand sink located at the beginning of the cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor, operator properly stored it.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in standing water.
May 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 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 employee placed dirty dishes inside dishwasher than touched clean dishes.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Establishment does not have an approved variance for the method observed in use during the inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Plumbing system in disrepair. Observed hand wash sink faucet on disrepair located at the cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Repeat ViolationRepeat ViolationAdmin Complaint**
Wall soiled with accumulated grease, food debris, and/or dust. Above three compartment sink, preparation table.
Jan 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (124°F - Hot Holding)inside hot holding box for less than 4 hours as per operator, operator increased equipment temperature.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator. Observed salsa criolla stored in deep plastic containers.
No soap provided at handwash sink. At the cooked line. Bottle of Soap was replaced on hand sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance.
Probe thermometer not within the intended measuring range of use.
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.
Floor tiles missing and/or in disrepair. In front of three compartment sink.
Insect control device installed over food preparation area. Observed insect control device installed over coffee and blender machine.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken inside standing water.
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.