HABANOS ON THE CREEK
90800 OVERSEAS HWY, Tavernier FL 33070 · 305.394.5411
Last inspected May 27, 2026 · 9 visits since October 2023
MAR 24
NOV 24
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 9 rodent droppings on top or dish machine. Observed approximately 15 rodent droppings on the food storage shelves in prep / storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025074037 | Oct 8, 2025 | Apr 16, 2026 | $400 |
Inspection history
9 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cuban sandwich (47F - Cold Holding); cut tomatoes (49*F - Cold Holding); ham (47*F - Cold Holding) the thermostat was turn down to lower temperature
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans, cooked shrimp, Cuban sandwiches
Show the remaining 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 95 F water
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw bacon stored over/not properly separated from commercially processed ham. Raw beef over onions in stand up cooler
Rodent activity present as evidenced by rodent droppings found. Observed approximately 9 rodent droppings on top or dish machine. Observed approximately 15 rodent droppings on the food storage shelves in prep / storage area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Poultry (124*F - Hot Holding); Pork (114*F - Hot Holding in oven
Toxic substance/chemical improperly stored. RAID and WD 40 stored on food storage shelves.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.sliced ham not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled with food debris
Floor area(s) covered with standing water.
Food stored on floor. Oil containers are stored on the floor
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board in prep area is soiled
No paper towels or mechanical hand drying device provided at handwash sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Time/temperature control for safety food thawed in an improper manner. Pork thawing on prep table
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Container of medicine improperly stored on food storage shelves
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. 0 ppm chlorine 3 compartmart sink is going to be set up until dishwasher machine is repaired
Raw animal food stored in same container as ready-to-eat food. Raw beef over cheese
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs are stored over Flan in refrigerator
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled with food debris. Cutting board is soiled
Handwash sink not accessible for employee use at all times. The handwashing sink is blocked by a table and rice cooker and has dish rack stored in it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans, rice, pico not date marked
Accumulation of debris inside warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine stopped running
Floor area(s) covered with standing water.
Food stored on floor.
Ice scoop handle in contact with ice.
Ripped/worn tin foil used as shelf cover.
Storage area not maintained clean and organized.
Unnecessary items/unused equipment on the premises.
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled with food debris. Prep table tops are soiled with stains and debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced ham, cheese,and prepared sandwiches not date marked in glass door refrigerator. Black beans, pico not date marked.
Food stored outside. Observed 6 cold holding units stored outside in an unenclosed area next to the building. These units are holding ham, fish, beef and prepared food items such as cooked black beans.
pots and pans not stored inverted or in a protected manner.
Mar 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority7 Intermediate6 Basic
Show 19 findings ▾
Employee touched soiled surface, touched wet wiping cloth and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.I had the employee wash his hands.
Employee washed hands with cold water.
Raw poultry stored over/not properly separated from ready-to-eat food in refrigerator.
Raw shell eggs, food stored over or with unwashed produce, plantains and tomatoes in stand up unit
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans hot holding @127F black beans were stirred up to distribute heat
Toxic substance/chemical, WD40 improperly stored on shelving with food
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled with food debris. Prep table tops are soiled with stains and debris.
Handwash sink not accessible for employee use at all times. Handwash sink has silverware rack sitting on it.
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced ham, cheese,and prepared sandwiches not date marked in glass door refrigerator. Black beans, pico not date marked.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Accumulation of debris on exterior of warewashing machine.
Food stored outside. Observed 6 cold holding units stored outside in an unenclosed area next to the building. These units are holding ham, fish, beef and prepared food items such as cooked black beans.
Hot water heater in poor repair. The hot water heater is not working at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Ripped/worn tin foil used as shelf cover.
pots and pans not stored inverted or in a protected manner.
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER ON COOK LINE Fish (45F* - Cold Holding); Beef (50*F - Cold Holding); conch (52*F - Cold Holding); (47*F - Cold Holding) Ice was added to the food items and thermostat was turned to coldest temperature setting.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions 120F 145F
Cold holding equipment, REACH IN COOLER ON COOK LINE not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The thermostat was turned down to coldest temperature. ice was added to unit and lid was closed on the unit to help cool down food.
Food stored outside. Observed chest freezer and stand up cold holding u it's outside the restaurant in the back area, under cover and fenced off.
Ice scoop handle in contact with ice.
No conspicuously located ambient air temperature thermometer in holding unit.
Side order cup, Bowl or other container with no handle used to dispense food. Rice and salt
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.