HAVANA RESTAURANT AND BAKERY CORP
2912 US 27 N, Sebring FL 33870 · 863.385.8085
Last inspected Mar 16, 2026 · 7 visits since October 2023
FEB 24
SEP 24
APR 25
OCT 25
MAR 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Accumulation of dead small flying insects on fly ribbons in hallway: 10 in hallway. 5 at empanada station. 20 in kitchen area All not above food. Operator removed. No live small flying insects seen at time of inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2019048568 | Aug 5, 2019 | Oct 31, 2019 | $400 |
Inspection history
7 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed hard shell eggs over pumpkin in the walk in cooler, employee moved the pumpkin.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed manuel can opener in the kitchen with food debris.
Bowl or other container with no handle used to dispense food. Observed container with no handle in the rice, owner took out.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured in storage area.
Show the remaining 5 findings ▾
Cardboard used to line nonfood-contact shelves. Observed cardboard lining three shelves with bakery icing and other items on it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks on preparation table, owner moved the cups.
Equipment and utensils not properly air-dried - wet nesting. Observed stack of cups at front counter with water in between and not air drying properly.
Equipment in poor repair. Observed torn gaskets in the reach in freezer in the kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mops in the mop sink not air drying properly, owner moved.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ox tail at 107F, cook stated has been off for 30 minutes, cook reheated to 165F and hot held at 158F by end of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed manual can opener soiled with food debris, employee cleaned and sanitized.
Spray bottle containing toxic substance not labeled. Observed bottle unlabeled in kitchen, owner labeled bottle.
Bowl or other container with no handle used to dispense food. Observed cup without handle in black beans, owner removed.
Carbon dioxide/helium tanks not adequately secured. Observed three CO2 tanks in the bar area not secure.
In-use tongs stored on equipment door handle between uses. Observed two tongs on oven door, employee removed them.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop of handle in container of flour in back of kitchen, owner corrected.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease.
Open dumpster lid.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing the hands. Employee removed the equipment to be sanitized and washed their hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef the clean utensils without washing their hands and changing gloves. Employee removed the utensils to be sanitized, washed their hands and changed gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blades on both meat slicers soiled.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Owner labeled the bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a preparation table in the preparation area. Employee removed the phone.
Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in the cracks between the preparation table and the wall. Employee removed the knives to be sanitized.
Unclean building components, attachments or fixtures. Ansel system on the exhaust hood on the cook line soiled.
Uncleanable knife block in use to store knives in the kitchen. Owner removed knives to be sanitized and discarded the knife block.
Sep 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable in kitchen. Operator is in process of replacing.
Sep 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over tortilla shells Raw shell eggs over cheese and garlic. Operator removed and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: in reach in cooler, ham stacked above cooling level sliced ham (47F - Cold Holding). Operator removed and placed under rapid cooling, item was tested at sliced ham (43F - Cold Holding). Item was out of temperature less than 30 minutes.
Food-contact surface soiled substance or slime: seasoning containers at line
Spray bottle containing toxic substance not labeled. Sanitizer bottle with quaternary mix not labeled on busser cart. Operator labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in corner with water turned off.
Accumulation of dead small flying insects on fly ribbons in hallway: 10 in hallway. 5 at empanada station. 20 in kitchen area All not above food. Operator removed. No live small flying insects seen at time of inspection
Cardboard used to line nonfood-contact shelves with pots at cook line. Operator removed.
Clean utensils stored between equipment and wall. Knives in cook area stored between sink and wall. Bread paddle in between wall at sink. Operator removed items.
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 mahi at 40 F cold holding. Operator removed from packaging
Cutting board has cut marks and is no longer cleanable in kitchen. Operator is in process of replacing.
Equipment in poor repair: gasket torn on reach in cooler.
Equipment or utensils not designed or constructed in a durable manner. Hard wood mortar separation. Operator removed.
No conspicuously located ambient air temperature thermometer in holding unit at wait station with juices. Operator placed at location.
Stored food not covered: bread in reach in cooler not covered. Operator covered bread.
Time/temperature control for safety food thawed in an improper manner. Raw pork left in sink at 27 F. Operator began to prepare raw pork.
Water leaking from pipe at triple sink into container used to catch water.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 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. Observed chicken in plastic bags stored on top of beef in plastic containers in freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator states garlic and oil was on counter for 1.5 hours with no time mark. Operator voluntarily discarded and created new container with time.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket and knives stored in handsink at front counter.
No soap provided at handwash sink at kitchen. Soap added to sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing coffees and serving food with bracelets and watches on wrists.
Stored food not covered. Observed premade Cuban sandwiches stored directly on rack on reach in cooler at prep area. Operator said grated shelf was sanitized each night but added deli papers to shelving.
Uncleanable knife block in use to store knives. Observed wooden knife block on kitchen.
Oct 23, 2023Inspection 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 ▾
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Manager states foods were added/changed over 30 minutes ago and time mark was left off. Manager added new times.
Handwash sink used for purposes other than handwashing. Observed employee washing pitcher in handsink at front counter. Manager corrected employee.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed stir spoons stored in standing water at front counter.Manager sent utensil through dishwash and added rinse cup and dry storage cup..
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.