HAVANA-JAX CAFE
2578 ATLANTIC BLVD, Jacksonville FL 32207 · (904)399-0609
Last inspected Mar 18, 2026 · 12 visits since September 2023
APR 24
OCT 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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. Cutting lemons ceviche, employees put on gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pastry with guava and cheese on counter at 60f, employee placed them in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork taken out from freezer, in walk in cooler, employee wrote date
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan, tres leches cake and rice pudding made on Saturday, employee dated them
Show the remaining 11 findings ▾
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. One expired in 3/1/23
Accumulation of debris on exterior of warewashing machine. Whitish build up on top of dish machine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Private/guest bathroom by storage room close to bar
Employee with no hair restraint while engaging in food preparation. Scooping beans, no hair restraint
Equipment in poor repair. Gasket torn in prep cooler by prep sink
No handwashing sign provided at a hand sink used by food employees. Hand sink by dish washer, employee placed one
Reach-in cooler interior/shelves have accumulation of soil residues. Vent and shelf in milk cooler by dish washer, employee cleaned it
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Faucet in prep sink by cook line
Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, employee pushed it in
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm chlorine, employee added more, 100 ppm
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee dipped lid 4 seconds, explained to employee and she placed it back
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25 "Establishment observed preparing, serving, or selling food to customers with an expired license." Paid now
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f milk and butter in glass upright cooler, brought them from walk in cooler at 10:30 am, moved them back to walk in cooler, less than 4 hrs,
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside back door
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip almost black and then turned white, employee diluted it
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
No running water at mop sink. Employee turned both on,
No soap provided at handwash sink. Hand sink at bar by restaurant, employee placed one
Original container of toxic substance or chemical does not bear the manufacturer's label. Blue substance, label came off, employee stated it's soap,
Abrasives and detergents not removed during the rinse process. Employee washed lid and placed in sanitizer, explained to her proper procedure
Bowl or other container with no handle used to dispense food. On spices and bulk salt
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. Raw fish, employee puncured it
Food storage container/container lid cracked or broken. Lid for slat and pepper at cook line is cracked
Food stored on floor. Water bottles in storage by bar, employee placed them on shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above picked in bucket, walk in cooler
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
High Priority Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw shrimp ceviche and scallop ceviche
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw shrimp ceviche and scallop ceviche
Nonfood-grade bags used in direct contact with food. Bread in thank you bag, employee placed bread in container
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked sausage on shelf above tomatoes, explained to employee and placed it on bottom shelf, walk in cooler
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. One in March 10
Dead roaches on premises. One by walk in cooler, cleaned up
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on cutting board, back prep area, employee moved it
Food storage container/container lid cracked or broken. Container for sandwiches is cracked
Time/temperature control for safety food thawed in an improper manner. Raw beef, 32f, employee turned cold water on
Water leaking from pipe and/or faucet/handle. In faucet at triple sink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, added more chl, 100 ppm
Nov 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority7 Intermediate4 Basic
Show 12 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw hamburgers on shelf above raw breaded beef from a loin cut here, both in containers in reach in freezer by stove,
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in upright cooler opened on Saturday, employee wrote date on
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner took class a week ago and other mgr could not find hers
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. For one employee that has an unapproved program
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Beef and ground beef taken out on Saturday from freezer, employee wrote date on
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One with food trainer that is not approved by Florida
Water pressure lacking at fixtures that require the use of water. Both faucets in hand sink by dual sink
No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler, employee placed one
Single-service articles not stored inverted or protected from contamination. Aluminum trays in storage area, inverted them,
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes on shelf above pickles in walk in cooler, rearranged by employee
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer bucket
Apr 8, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority1 Intermediate7 Basic
Show 14 findings ▾
Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food containers only and placed them as clean, explained to her
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger in open container on shelf above fries in open bag, manager rearranged
Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Empanada from 3/28, employee discarded it
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed dishes then washed hand with gloves and grabbed deli paper, explained to her and she washed hands again
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cheese and guava pastry on display container, front counter, explained to her and manager wrote time on
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 70f onions, 105f, they discarded old time as public health control and didn't fill up new one, emailed new one, manager wrote times on
Observed: Handwash sink used for purposes other than handwashing. Rinsing pitchers in hand sink by dish machine
Observed: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On rice, employee moved it
Observed: Equipment in poor repair. Gasket torn in prep unit
Observed: No conspicuously located ambient air temperature thermometer in holding unit. In upright glass cooler
Observed: Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it
Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, cook line, employee made new solution, 100 ppm chl
Observed: Working containers of food removed from original container not identified by common name. Bulk container at cook line, employee wrote name on, breading
Priority: Basic Observed faucet/handle missing at plumbing fixture. Handle in hand sink and triple sink at front counter bar turns all the way and water doesn't come out, manager turned it on. *Corrected on site*
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed bowls then rinsed gloves and went to get clean plate for food, explained to her and she washed hands
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. Cutting lemons ceviche, employees put on gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowls only and placed them as clean, explained to her
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in plastic wrap on shelf above fries, freezer by stove, mgr rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw calamari, mgr rearranged reach in cooler,
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar by dj area, mgr placed one
No soap provided at handwash sink. Hans sink at bar by dj area, mgr placed one
Bowl or other container with no handle used to dispense food. On sugar, mgr removed it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above can goods, bar, employee moved it
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Drink cooler shelves and vent, bar by dj area
Single-service articles not stored inverted or protected from contamination. Aluminum tray in storage area, mgr inverted it, straws at bar by seating area, mgr moved it
Water leaking from pipe and/or faucet/handle. Base on prep sink faucet
Wet wiping cloth not stored in sanitizing solution between uses. On prep table by cook line, removed by mgr
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, mgr made new solution, 100 ppm
Sep 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink closer to cook line was removed, hand sink is in plan review from 2009, hand sink mug be placed back in that area
Sep 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority5 Intermediate15 Basic
Show 25 findings ▾
Container of medicine improperly stored. Aloe Vera for burning on shelf above prep area, mgr moved it
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scrubbed pan with soap then grabbed clean cutting board, explained to him and he washed hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw shrimp ceviche
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f plantains hot held, explained to him and he reheated them to 165f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink by dish machine
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 one
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink closer to cook line was removed, hand sink is in plan review from 2009, hand sink mug be placed back in that area
No paper towels or mechanical hand drying device provided at handwash sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 0f in ice water, mgr calibrated it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Empanadas made on Saturday, mgr placed date on
Drain cover(s) missing. By prep sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. O card with spices, entrance to kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses on shelf above straws at bar, mgr rearranged
Faucet/handle missing at plumbing fixture. Handle is broken on hand sink by triple sink at bar/server area
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
Ice scoop handle in contact with ice. In ice bin at bar across other long bar, employee removed it
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On salt, mgr moved it
No Heimlich maneuver/choking sign posted. Emailed one
No conspicuously located ambient air temperature thermometer in holding unit. Upright cooler by stove, mgr placed one
No handwashing sign provided at a hand sink used by food employees. Hand sink by ice bin by server/bar area and other hand sink at long bar and at 2 bar across long bar
Objectionable odors in bathroom or other areas of the establishment. By back prep area in kitchen
Water leaking from pipe and/or faucet/handle. Hand sink by dish machine
Wet wiping cloth not stored in sanitizing solution between uses. By grill, employee placed them in bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, mgr made new solution 50ppm chl
Working containers of food removed from original container not identified by common name. White powder in bulk container, employee wrote name on
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.