HAVANA JACK'S
401 E OCEAN DR, Key Colony Beach FL 33051 · 305.743.8118
Last inspected Apr 29, 2026 · 9 visits since October 2023
MAY 24
NOV 24
MAY 25
OCT 25
APR 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Raw lobster over bag of onions in walk-in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken wings in stand up cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk-in cooler Raw beef over raw fish in walk-in cooler
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Show the remaining 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting limes at the bar without wearing gloves. employee was instructed by the GM on proper handling of RTE foods and gloves wearing.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw conch stored over cooked chicken wings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over fish in walk-in cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Potato cutter is soiled either food debris
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Tuna poke and yellowtail Crudo are not identified as raw or undercooked on the menu.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Advisor was printed and posted during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, cooked beef in walk-in cooler not date marked
Bowl or other container with no handle used to dispense food.
Ice buckets,Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in the walk-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese (53*F - Cold Holding); slaw (48*F - Cold Holding); pico (51*F - Cold Holding); cut tomatoes (50*F - Cold Holding); pasta (55*F - Cold Holding); shrimp (50*F - Cold Holding)overnight in lift lid unit on cook line. Stand up unit shrimp (50*F - Cold Holding); cooked chicken wings (52*F - Cold Holding); Fish (49*F - Cold Holding); shrimp (49*F - Cold Holding) Observed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (53*F - Cold Holding); slaw (48*F - Cold Holding); pico (51*F - Cold Holding); cut tomatoes (50*F - Cold Holding); pasta (55*F - Cold Holding); shrimp (50*F - Cold Holding) Stand up unit shrimp (50*F - Cold Holding); cooked chicken wings (52*F - Cold Holding); Fish (49*F - Cold Holding); shrimp (49*F - Cold Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No dishwashing facilities of any kind provided. The dish machine in coffee shop has been replaced with a residential dish machine that does not have a sanitizing function. The approved plans on file show a dish machine in the coffee shop. There is an approved dish machine in the main kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid, stand up unit are not cold holding at 41F or below
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.observed 6 packages of raw tuna thawed in unopened vacuum package.
Floor area(s) covered with standing water in dish area
Food stored on floor in walk-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on walk-in cooler and freezer
Single-service articles improperly stored on the floor in storage room
Jan 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 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 ▾
Raw seafood stored over/not properly separated from ready-to-eat food, cooked poultry in stand up cooler.
Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw Conch ceviche is on the menu.
Ceiling/ceiling tile shows damage or is in disrepair.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water
Aug 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed cooked rice and mash potatoes in the walk-in cooler at 47F stored overnight with lid on
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees.
Time/temperature control for safety food thawed in an improper manner. Soup thawing in standing hot water.
May 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 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 cooked rice and mash potatoes in the walk-in cooler at 47F stored overnight with lid on
Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. House made Caesar dressing using raw shell eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in the walk-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed cooked rice and mash potatoes in the walk-in cooler at 47F stored overnight with lid on.
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. Emailed the procedure to the chef to print and keep on file
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
In-use tongs stored on shelving post between uses.
No Heimlich maneuver/choking sign posted. email to chef to print and post
No handwashing sign provided at a hand sink used by food employees.
Time/temperature control for safety food thawed in an improper manner. Soup thawing in standing hot water.
Dec 22, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.in walk-in cooler raw poultry stored over raw fish
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Cooked chicken wings, Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
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.
Manager or person in charge lacking proof of food manager certification.
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.
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.
No handwashing sign provided at a hand sink used by food employees at kitch cookline
Oil containers and soda syrup stored on floor. Walk-in freezer food storage on the vloor
Oct 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority7 Intermediate9 Basic
Show 19 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.in walk-in cooler raw poultry stored over raw fish
Raw seafood stored over/not properly separated from cooked chicken wings in standup cooler. In walk-in cooler raw beef stored over dressing,
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Cooked chicken wings, Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
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.
Manager or person in charge lacking proof of food manager certification.
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.
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.
No soap provided at handwash sink in employee bathroom
The can opener blade is soiled with food debris, mold-like substance or slime.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin ice machine near lockers
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.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Equipment in poor repair. Glass door refrigerator is not working, no food in unit
In-use ice scoop stored on soiled surface between uses.
In-use knife/knives stored in cracks between pieces of equipment.
No handwashing sign provided at a hand sink used by food employees at kitch cookline
Oil containers and soda syrup stored on floor. Walk-in freezer food storage on the vloor
Pizza boxes. Single-service gloves, cups, improperly stored on the floor.
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.