LITTLE HAVANA RESTAURANT
721 S FEDERAL HWY, Deerfield Beach FL 33441 · 954-427-6000
Last inspected Jan 20, 2026 · 10 visits since October 2023
JUN 24
AUG 24
DEC 24
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023062204 | Oct 30, 2023 | Nov 27, 2023 | $200 |
Inspection history
10 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
No soap provided at handwash sink at cookline in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee personal water bottle stored on cutting board opposite cookline in kitchen. Operator removed.
Employee eating in a food preparation or other restricted area. Observed employee drinking water at cookline in kitchen.
Equipment in poor repair. 1. Observed torn door gaskets at Bison two door reach in cooler opposite cookline in kitchen.
Show the remaining 4 findings ▾
In-use tongs stored on soiled spigot on wall in kitchen between uses. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at grill at cookline in kitchen.
Old labels stuck to several food containers after cleaning and stored at cleaned utensil rack above triple sink in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee placing opened personal water bottle on top shelf in reach in cooler next to and above food for the public. Operator removed.
Aug 26, 2025□ 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. 1. Torn door gaskets at both, Atosta two door reach in coolers opposite cookline in kitchen. 2. Torn gasket at Bison, two door reach in cooler opposite cookline in kitchen.
Standing water in bottom of Bison reach-in-cooler opposite fryers in kitchen.
Aug 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 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. Observed food employee wiping gloved hands with a soiled dry wiping cloth then handling clean utensils at cookline in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored on shelf above ready to eat cocktail sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed at Flip top opposite fryers at cookline in kitchen, cooked chicken wings (51F), raw chicken (50F), and cooked pork (50F). Not prepared or portioned today. Per operator all food items transferred to unit from another refrigerated unit less than three hours ago. 2. Observed at Flip top cooler opposite cookline in kitchen, Flip top/cookline, Scallops (53F), shrimp (51F), fish (51F), cooked vegetables (55F), mussels (55), and clams (52F). Not prepared or portioned today. Per operator all food items transferred to unit from another refrigerated unit less than three hours ago. 3. Observed at flip top cooler opposite cookline in kitchen Fries (56F), ham croquettes (55F), yucca fries (53F), yucca and cheese (51F), and tostones (55F). Not prepared or portioned today. Per operator all food items transferred to unit from another refrigerated unit less than three hours ago. Operator placed items on ice and moved to walk in cooler to rapid chill to 41F or below.
Equipment in poor repair. 1. Torn door gaskets at both, Atosta two door reach in coolers opposite cookline in kitchen. 2. Torn gasket at Bison, two door reach in cooler opposite cookline in kitchen.
Soiled dry wiping cloth in use.observed soiled dry wiping cloth stored on cutting board opposite cookline in kitchen.
Standing water in bottom of Bison reach-in-cooler opposite fryers in kitchen.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Ceiling and vents soiled with accumulated food debris, grease, dust, or mold-like substance in ware wash area.
Equipment in poor repair. Observed part of handle missing at flip top cooler opposite stove top in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above grill at cook line in kitchen.
Soiled dry wiping cloth in use. Observed soiled wiping cloth stored on cutting board opposite cook line in kitchen.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored on shelf above container of ready to eat sauce in two door reach in cooler opposite cook line. Operator reorganized.
Handwash sink not accessible for employee use at all times. Observed sanitizer bucket in basin of hand sink at the bar.
No paper towels or mechanical hand drying device provided at handwash sink at the bar.
No soap provided at handwash sink at the bar.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on food prep cutting board opposite cook line in kitchen.
Equipment in poor repair. 1. Torn door gasket on bison two door reach in cooler opposite cook line in kitchen. 2. Broken handle on flip top cooler door opposite cook line in kitchen.
Lights in food preparation and warewashing areas missing the proper shield, sleeve coatings or covers
Soiled dry wiping cloth in use. Observed soiled dry wiping cloths stored on cutting board and food prep tables in kitchen.
Standing water in bottom of Bison two door reach-in-cooler opposite cook line in kitchen. Operator dried and cleaned bottom of cooler during inspection.
Wet mop not stored in a manner to allow the mop to dry. Wet mop observed stored in mop bucket in storage area.
Jun 26, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit at the steam table opposite the cookline in the kitchen.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at the cook line wiped gloved hands with a soiled wet wiping cloth then handled clean food utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pad (68F) placed on ice at the expo line, for less than three hours per operator. Not prepared or portioned today. Operator placed in the walk in freezer to quick chill below 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ccooked pork (87F - Hot Holding), cooked lamb (89F - Hot Holding, white rice (101F - Hot Holding), and Rice and peas (105F- Hot Holding) in the double oven and single door oven in the kitchen, under very low or no temperature control for less than three hours per operator. Operator turned up heat on oven to reheat foods to 165F.
Ceiling and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage stored on food prep cutting board at flip top cooler opposite cook line. Operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets while preparing food at the cook line.
No handwashing sign provided at a hand sink used by food employees at hand sink opposite cook line in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above the cookline in the kitchen. 2. Door gaskets on reach in coolers opposite cook line in kitchen.
Soiled dry wiping cloth in use at the fryer and steam table in the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at steam table and cutting board opposite cook line in the kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, on cutting board opposite cookline.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Chemical not used in accordance with the manufacturer's recommendations. Floor sanitizer being used as triple sink sanitizer. No active ingredient form food contact surfaces. Operator removed sanitizer, cleaned and sanitized triple sink and set up triple sink at 100ppm chlorine. Operator instructed employees to rewash rinse and sanitize all wares
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine test 0ppm. Operator primed dish washer at 100ppm
Handwash sink used for purposes other than handwashing. Cook line hand wash sink used to rinse vegetables. Operator instructed employee to use prep sink
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups date marked past 7 days, per operator kept frozen and brought out at later date. Discussed proper date marking when moving frozen to chill.
Plumbing system in disrepair. Observed at triple sink
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 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. Agnaldo Rodriguez, 7/23/18
Ceiling soiled with accumulated grease and dust in the kitchen on ceiling above steam tables.
Oct 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Time/temperature control for safety food cold held at greater than 41 degrees. 1. Empanada (49F); croquettes (46F), sliced deli ham (45F); sliced cheese (47F) in unit less than four hours per operator. Not prepared or portioned today. Reach in cooler doors not sealing shut properly. Operator moved items to freezer to quick chill.
Handwash sink not accessible for employee use at all times. Pitcher in the handsink at the cookline in the kitchen. Operator removed.
Handwash sink used for purposes other than handwashing. Ice observed in the hand sink at the expo line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on rice pudding in desert cooler, prepared more than 24 hours ago per operator. Operator date marked.
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. Agnaldo Rodriguez, 7/23/18
Ceiling soiled with accumulated grease and dust in the kitchen on ceiling above steam tables.
Employee beverage container on a food preparation table next to clean plates opposite the cookline in the kitchen. Operator removed.
Equipment in poor repair. 1. Bison reach in cooler opposite cookline in kitchen torn door gasket. 2. Bison reach in cooler door missing interior panel, insulation exposed, opposite cookline in kitchen.
Nonfood-contact surface soiled with grease and food debris, two bison reach in cooler door gaskets opposite cookline in the kitchen.
Single-service styrofoam to go boxes not stored inverted or protected from contamination at the bar. Operator inverted.
Wet wiping cloth not stored in sanitizing solution between uses, at the food prep counter opposite the cookline. Operator removed.
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.