HAVANA
6803 S DIXIE HWY, West Palm Beach FL 33405 · 561.547.9799
Last inspected Aug 3, 2026 · 10 visits since August 2023
SEP 24
MAR 25
JUL 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Two live roaches under counter at hand sink near service window Operated killed and removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025058664 | Jul 17, 2025 | Aug 20, 2025 | $600 |
| 2--2024069180 | Sep 30, 2024 | Jan 15, 2025 | $400 |
| 2--2023048138 | Aug 17, 2023 | Oct 2, 2023 | $200 |
Inspection history
10 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
What the inspector wrote — 10 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. Dishwasher (Chlorine 0ppm). Operator changed solution and primed machine, retesting at 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cuban ham/cheese prep (53F - Cold Holding) held overstacked in front prep line reach in cooler. Operator removed overstacked portion and placed into below reach in cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (122F - Hot Holding) on shelf underneath steam table. Per operator, item has been stored for less than 2 hours. Operator began reheating item to 165.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Show the remaining 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in warewashing area. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef stored in walk in cooler not date marked. Per operator, item was prepped 48 hours ago. Employee date marked.
Food stored on floor. Bins of empanadas stored on floor of walk in freezer. Employees reorganized.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 93F water above steam table. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with mold like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee Gatorade bottle stored on top of in used food storage container in kitchen prep reach in. Operator removed.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No soap provided at handwash sink. In kitchen, soap dispenser out of soap. Operator replaced soap
Food stored on floor. In walk in freezer, food stored on floor.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen cookline low boy, raw steak stored over ready to eat sauce. Advised operator of proper storage. Operator stored correctly.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Spray bottle contains chlorine sanitizer 200+ppm. Operator diluted solution to chlorine 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter low boy, turkey (45F - Cooling)@9:16 since 6:30, 45F @ 9:45. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator moved product to walk in freezer to fascilitate cooling.
Food stored on floor. At walk in cooler, bins of empanadas stored on floor. Advised operator of proper storage. Operator moved items to shelf.
In-use knife/knives stored in cracks between pieces of equipment. At front counter, knives stored in between equipment. Operator removed.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Open sleeve of raw ground beef in a container stored over bag of salad mix in walk in cooler. Explained and manager moved ground beef to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas 122 f, chicken empanadas 117 f, guava and cheese 122 f in display case. As per manager they bake them then put in display case for hot holding. As per manager less than 2 hours in display case.
Handwash sink not accessible for employee use at all times. Prep area hand sink in the kitchen blocked by bag of onions. Employee removed the bag.
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. Six certificates expired on 11/08/2024. As per manager they no longer work here. She removed all expired certificates.
Oct 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. One can of tomato paste One can of mushrooms In dry storage closet.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pork in walk in cooler. Removed
Roach activity present as evidenced by live roaches found. Two live roaches under counter at hand sink near service window Operated killed and removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut ham (51F - Cooling); cut pork (51F - Cooling); ham and cheese (65F - Cooling); cheese and pork (65F - Cooling); cheese (51F - Cooling) in sandwich cooler since 4 am. Cooling for over four hours. Food did not reach 41F within four hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding) in sand which cooler. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding) in sand which cooler. In unit over four hours. milk (77F - Cold Holding) under counter at service window. Out less than Four hours. Placed in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut ham (51F - Cooling); cut pork (51F - Cooling); ham and cheese (65F - Cooling); cheese and pork (65F - Cooling); cheese (51F - Cooling) in sandwich cooler since 4 am. Cooling for over four hours. Food did not reach 41F within four hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked plantain (122F - Hot Holding); chicken (119F - Hot Holding) in steam table. Out less than four hours. Reheated to 165F
Handwash sink used for purposes other than handwashing. Dish machine hand sink storing utensils
Spray bottle containing toxic substance not labeled. Under hand sink at front service window At busser station in dining room
Working containers of food removed from original container not identified by common name. Sugar in dry storage closet
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23 License renewed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored behind cheese in make table on cook line. Cook reversed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler at entrance to kitchen. Cook placed chicken on the bottom shelf.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ in prep area. Cook set up fresh solution at 100ppm.
Bowl with no handle used to dispense sugar at front counter and potatoes on cook line. Operator removed both bowls.
Aug 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Raw chicken over fruit juices in walk in cooler - operator moved juices to higher 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. hot line make table - cut cooked pork (45 - Cold Holding); chorizo (47F - Cold Holding); cooked mushrooms (45-47F - Cold Holding); sliced American cheese (48-49F - Cold Holding); Swiss cheese (48F - Cold Holding); not portioned or prepared today held overnight and more than 4 hours - see stop sale. Walk in cooler - sliced Swiss cheese (44F-45F - Cold Holding); sliced ham (45F - Cold Holding); beef stew (45F - Cold Holding); cooked chicken (45F - Cold Holding); cooked black beans (45F - Cold Holding); fresh garlic in oil (46F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. black beans and rice (80F - Reheating) Operator stated reheating over 2 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cut cooked pork (45 - Cold Holding); chorizo (47F - Cold Holding); cooked mushrooms (45-47F - Cold Holding); sliced American cheese (48-49F - Cold Holding); Swiss cheese (48F - Cold Holding); not portioned or prepared today held overnight and more than 4 hours - see stop sale. Walk in cooler - sliced Swiss cheese (44F-45F - Cold Holding); sliced ham (45F - Cold Holding); beef stew (45F - Cold Holding); cooked chicken (45F - Cold Holding); cooked black beans (45F - Cold Holding); fresh garlic in oil (46F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. black beans and rice (80F - Reheating) Operator stated reheating over 2 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - cooked yuca (121F - Hot Holding) operator states held under 2 hours - operator moved to stove to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Handwash sink not accessible for employee use at all times. Outside hand sink block by empty boxes - operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Dish area - Operator provided towels.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef stew dated 08/09 removed from freezer and not dated with pull date 08/16 - operator date marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed cell phones from on top of the hot line make table.
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.