HAVANA DREAMERS
3104 TOWN AVE, New Port Richey FL 34655 · 727-807-7990
Last inspected Apr 29, 2026 · 12 visits since December 2023
MAR 24
AUG 24
MAR 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 20 points off where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Piccadillo (47F - Cold Holding); cooked shredded pork (47F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Piccadillo (47F - Cold Holding); cooked shredded pork (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door vertical cooler in storage area - Piccadillo (47F - Cold Holding); cooked shredded pork (47F - Cold Holding) see stop sale cooked eggs (44F - Cold Holding); sliced ham (45F - Cold Holding); sausage patties (45F - Cold Holding) all moved to freezer, temperatures not taken today, unknown if temperatures were taken yesterday.
Oct 3, 2025Inspection 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 ▾
Dented/rusted cans present. See stop sale. Tomato sauce- three 6lb cans, dented at seam
Food-contact surface soiled with food debris, grease Sandwich press
Damaged/spoiled/recalled food not properly segregated. Tomato sauce- three 6lb cans, dented at seam
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and face then scooped ice and prepared a beverage without washing hands, discussed proper hand washing procedure with manager
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quaternary sanitizer at 0ppm, manager switched sink to chlorine sanitizer. Now at 100ppm
Employee with no hair restraint while engaging in food preparation. Employees put hair nets on
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Handles on up right cooler in prep back prep area broken
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the entire establishment
Nov 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -black beans (45F - Cold Holding); cooked ground meat (47F - Cold Holding) on bottom shelf of upright cooler in prep area, ambient temperature is ready 41F, manager moved items to upper shelves
Equipment in poor repair. Handles on up right cooler in prep back prep area broken
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the entire establishment
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cooked black beans on reach in cooler, eggs moved to under ready to eat food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -black beans (45F - Cold Holding); cooked ground meat (47F - Cold Holding) on bottom shelf of upright cooler in prep area, ambient temperature is ready 41F, manager moved items to upper shelves
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Joey and Shana have been here over 60 days with no food handlers training
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. Provided manager with printed copy of form 5030-103, employees read and signed reporting agreement
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar, bowl removed
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank at front counter not secured, manager secured tank
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in food prep area in front area not smooth and easily cleanable, acoustic tiles
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to where they are portioning sauces, employee beverage removed
Employee with no hair restraint while engaging in food preparation. Employees put hair restraints on
Equipment in poor repair. Handles on up right cooler in prep back prep area broken
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the entire establishment
Mar 28, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back prep area
Jan 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried eggs (57F - Cold Holding); sliced ham (56F - Cold Holding); sliced turkey (55F - Cold Holding); sliced American cheese (56F - Cold Holding) in upright double door cooler on prep area, operator moved items from cooler and into freezer and iced eggs down, ambient temperature is 53F -sausage (38F - Cold Holding); fried eggs (54F - Cold Holding); sliced American cheese (48F - Cold Holding), in reach in cooler on cook area by front counter, operator iced all food items
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling Tiles in food prep area are not non absorbent and easily cleanable
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back prep area Cook area at front
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried eggs (57F - Cold Holding); sliced ham (56F - Cold Holding); sliced turkey (55F - Cold Holding); sliced American cheese (56F - Cold Holding) in upright double door cooler on prep area, operator moved items from cooler and into freezer and iced eggs down, ambient temperature is 53F -sausage (38F - Cold Holding); fried eggs (54F - Cold Holding); sliced American cheese (48F - Cold Holding), in reach in cooler on cook area by front counter, operator iced all food items
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling Tiles in food prep area are not non absorbent and easily cleanable
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back prep area Cook area at front
Dec 11, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer, quaternary test kit expired
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed employee health reporting form to operator (5030-103)
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door reach in cooler -sliced ham (49F - Cold Holding); sausage patties (47F - Cold Holding); cooked eggs (51F - Cold Holding); sliced turkey (49F - Cold Holding) operator states that all food was in vertical 2 door cooler overnight, has been in reach in cooler for 2 hours, put ice bags on top of all food. Reach in cooler ambient temperature was 41F at 7:30 am. Recheck- turkey 43F, eggs 48F,
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer, quaternary test kit expired
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed employee health reporting form to operator (5030-103)
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on lift top cooler, moved to bottom shelf
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.