HAVANA CABANA FLORIDITA
3420 N ROOSEVELT BLVD., Key West FL 33040 · 3052380250
Last inspected Aug 12, 2025 · 4 visits since December 2023
4 inspections, climbing. The current grade is the best on record.
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. Information was provided.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Food stored on floor. Observed oil plastic container stored on MFDV floor. Operator removed container from floor.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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. Information was provided.
Handwash sink used for purposes other than handwashing. Observed hand sink used to hold a container with sanitizer.
Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Observed cup cleaner stored in hand washing sink. Located in bar area. Chef removed.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator.
Accumulation of debris on exterior of warewashing machine.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter and in customer reach.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: cheese (48F - Cold Holding). Employee stated item placed in cooler 30 minutes prior to temperature being taken. Employee placed item in reach-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board on prep table next to three compartment sink.
Handwash sink used for purposes other than handwashing. Scoop stored in hand washing sink next to door. Employee removed scoop from hand washing sink.
Bowl or other container with no handle used to dispense food. Scoop used to scoop cheese stored in reach-in cooler across from cook line grill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with no lid on counter next to reach-in cooler. Manager removed drink from counter.
In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer handle. Employee placed tongs on top of grill.
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.