OLD'S HAVANA
1442 SW 8 ST, Miami FL 33135 · 786.518.2196
Last inspected Aug 25, 2026 · 11 visits since October 2023
SEP 25
JAN 26
FEB 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains. Ware wash area. As per operator, happened after running the dishwasher today. Inspector checked all other areas, flushed toilet and running water and all sinks. Observed dishwasher unplugged. Operator awaiting technician. Observed plumbing running the snake and plunging the drain. The drain nips clear and working properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021022095 | Mar 25, 2021 | Jun 24, 2021 | $160 |
| 1--2016054980 | Nov 17, 2016 | Feb 28, 2017 | $560 |
Inspection history
11 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Stop Sale issued due to adulteration of food product. Main Bar: Uncovered ice in the ice bin during fire.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the flip top reach in coolers in the kitchen, cutting boards bar and cutting boards in the sandwich station soiled/stained.
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. FRLA: Alain Varela, 5/16/26. Liudmila Perez Cabrera, 3/28/26
Reach-in cooler shelves with rust that has pitted the surface. Kitchen area.
Show the remaining 3 findings ▾
Stored food not covered. Main Bar: Uncovered ice in the ice bin during fire. Operator discarded during the inspection.
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Operator used 3 red fire extinguishers and 2 k series extinguishers to assist with putting out the fire at the front entrance.
May 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Sandwich station: raw fish store above flan and other desserts. Discuss with the operator and provided the handout for the proper storage of food observed employee move the raw fish to another cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in the sandwich station on the flip top reach in cooler and clean cutting boards on a rack in the kitchen.
Drinks offered in a way that misleads/misinforms the consumer. Establishment charging signature cocktails, premium rums, and spirits without properly disclosing the information on the menu and the bill. Observed the receipt provided by the complainant, $13.95 for the drinks ordered. The charged prices that did not match the menu. The menu listed cocktails such as Cuba Libre and Mojito at $13.95, but the receipt showed separate liquor charges plus additional cocktail Santa Teresa 1796 $15.00 +3 dollars for CubaLibre, Santa Teresa 1796 mojito $15 +3 dollars, and casamigos silver margaritas $18 + $2 which made the final prices higher than the menu price. These extra charges/ up charged for premium drinks were never disclosed on the charge, or other additional cocktail fee on the menu. As per operator, the cashiers, bartenders, and wait staff is responsible for informing the customers of the price of charge. As per operator, the cashiers, bartenders, and wait staff is responsible for informing the customers of the price of charge. Establishment made signs to add to the menu and post it throughout the establishment by the bar and by the tables, and on some tables a note on our specialty selections for Cuban cuisine bar at Old Havana we take pride in our handcraft signature cocktails and our curated selection of premium rums and spirits. Please be advised that these items are priced separately from our standard menu and may carry an additional charge. Our staff will be delighted to share specific pricing for any selection- please do not hesitate to ask before ordering.
Establishment charging signature cocktails, premium rums, and spirits without properly disclosing the information on the menu and the bill. Observed the receipt provided by the complainant, $13.95 for the drinks ordered. The charged prices that did not match the menu. The menu listed cocktails such as Cuba Libre and Mojito at $13.95, but the receipt showed separate liquor charges plus additional cocktail Santa Teresa 1796 $15.00 +3 dollars for CubaLibre, Santa Teresa 1796 mojito $15 +3 dollars, and casamigos silver margaritas $18 + $2 which made the final prices higher than the menu price. These extra charges/ up charged for premium drinks were never disclosed on the charge, or other additional cocktail fee on the menu. As per operator, the cashiers, bartenders, and wait staff is responsible for informing the customers of the price of charge. Establishment made signs to add to the menu and post it throughout the establishment by the bar and by the tables, and on some tables a note on our specialty selections for Cuban cuisine bar at Old Havana we take pride in our handcraft signature cocktails and our curated selection of premium rums and spirits. Please be advised that these items are priced separately from our standard menu and may carry an additional charge. Our staff will be delighted to share specific pricing for any selection. Please do not hesitate to ask before ordering the sign is an English and Spanish.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Operator provided the temp certificate for occupancy load, patio 50 and inside 40 awaiting city of Miami to give permanent. Operator Provided completed copy of seating evaluation.awaiting city.
Floor area(s) covered with standing water. Ware wash area.
Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers inside the main kitchen.
Feb 19, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Main kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the outside walk in cooler doors.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen: raw beef stored above cooked beef.
Sewage/wastewater backing up through floor drains. Ware wash area. As per operator, happened after running the dishwasher today. Inspector checked all other areas, flushed toilet and running water and all sinks. Observed dishwasher unplugged. Operator awaiting technician. Observed plumbing running the snake and plunging the drain. The drain nips clear and working properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (103-107F - Hot Holding)resting in a space between the steam table and the flip-top reach in cooler. Operator placed the pan on the cookline to reheat. cooked potatoes (174F - Reheating)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in the sandwich station area and in front of of the main cookline.
Handwash sink used for purposes other than handwashing. Observed a pan with raw fish stored inside the handwashing sink.
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. FRLA Ariel I. Expired 10/4/25; Endry C. Expired 11/24/25; Gipsia C. Expired 10/7/25; Home of training: Gabriela B. Saint, expired 10/27/25.
Floor area(s) covered with standing water. Ware wash and main kitchen area.
Ice bucket stored on floor between uses by the outside walk in freezer.
In-use wet wiping cloth/towel used under cutting board.
Standing water in floor drain/floor drain draining very slowly. In the ware wash area.
Sep 16, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen: raw shell eggs and raw chicken stored above cooked beef. Discussed with the operator and provided the handout for the proper storage of food.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in the sandwich station and in front of the cookline.
Floor area(s) covered with standing water. Main kitchen
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heated box: chicken soup (110-121F - Hot Holding) As per operator, prepared 1 hour before the inspection. Operator reheated to 188F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in the sandwich station.
Handwash sink used for purposes other than handwashing. Observed two faucets ( one for hand wash and the other one to fill the pitchers with water) at the hand washing sink in the chips and servers station. Operator have maintenance removing the additional faucet.
Floor area(s) covered with standing water. In the warehouse wash area,
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Outside walk in cooler: raw chicken stored red peppers. Discussed with the operator and provided the handout for the proper storage of food.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar area: soda gun nozzles soiled.
Carbon dioxide tanks not adequately secured. In bar area and storage area of personal items
Clean utensils stored between equipment and wall. Sandwich station area: spatula stored between the wall and hand washing sink Observed operator placed into the hand washing sink to be cleaned.
In-use wet wiping cloth/towel used under cutting board. Prep area in the main kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers soiled.
Jun 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above whole lemons.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar: soda gun nozzles soiled, north end. Walk in cooler: shelves soiled,
Handwash sink not accessible for employee use at all times. Next to plates blocked by counter in kitchen Small back bar area for chips
No soap provided at handwash sink. By the cracker/chips area
Carbon dioxide/helium tanks not adequately secured. In bar area and storage area of personal items
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Near hand wash sink ware wash area Kitchen and bar entrance not inverted plates
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup of water above food on handwashing sink next to rack
Floor area(s) covered with standing water. Warewashing area
Food stored on floor. Walk in cooler plantains on floor under the shelf right side upon entry.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan in sandwich area
Single-service articles not stored inverted or protected from contamination. Kitchen tabletop
Walk-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Bar area Walk in cooler
Mar 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand wash sink at dish area is blocked by buckets and other prep tables.
No handwash sink for employees. Observed the hand washing sink in the main bar area was removed and replaced with a double sink, no splash guard, with one faucet.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the current layout in the bar area do not match. As per approved plans, 3 compartment sink and hand wash sink at bar area was removed and replaced with 2 compartment sink with one faucet and handle for both sinks.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink inside of men's restroom and at hand wash sink at sandwich station.
Floor area(s) covered with standing water. Observed standing water all around kitchen floor.
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority7 Intermediate9 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed raw marinated chicken (50 F - Cooling); tomato sauce (62 F - Cooling); raw marinated beef (50 F - Cooling); cooked ribs (48 F - Cooling); fish mix (48 F - Cooling); cooked shredded beef (52 F - Cooling); cooked shredded chicken (48 F - Cooling); Moro (47 F - Cooling). As per operator, all items were prepared previous day and 2 days ago.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed raw marinated chicken (50 F - Cooling); tomato sauce (62 F - Cooling); raw marinated beef (50 F - Cooling); cooked ribs (48 F - Cooling); fish mix (48 F - Cooling); cooked shredded beef (52 F - Cooling); cooked shredded chicken (48 F - Cooling); Moro (47 F - Cooling). As per operator, all items were prepared previous day and 2 days ago.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at dish area is blocked by buckets and other prep tables.
Handwash sink used for purposes other than handwashing. Observed hand wash sink by ROP machine used to wash cutting board. Employee removed cutting board from hand wash sink.
No handwash sink for employees. Observed the hand washing sink in the main bar area was removed and replaced with a double sink, no splash guard, with one faucet.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks at bar area and dish washing area. Observed paper towels were provided at hand wash sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the current layout in the bar area do not match. As per approved plans, 3 compartment sink and hand wash sink at bar area was removed and replaced with 2 compartment sink with one faucet and handle for both sinks.
No soap provided at handwash sink. Observed no soap at hand wash sink at bar area. Observed soap was provided and hand wash sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink inside of men's restroom and at hand wash sink at sandwich station.
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. Observed reach in cooler inside of kitchen at 52 F. Observed walk in cooler at 47 F.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine at 0ppm. Manager called technician and was able to correct that sanitizer solution to 100ppm.
Floor area(s) covered with standing water. Observed standing water all around kitchen floor.
Food stored on floor. Observed 3 plastic jugs of oil, case of foam containers, containers of flour, and container of fish on floor inside of storage/office area. Manager stored items 6 inches above ground.
Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at bar area. Manager removed buckets from floor.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside of reach in cooler at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand washing sink at bar area.
Time/temperature control for safety food thawed in an improper manner. Observed processed reduced oxygen packaged fish submerged in water for thawing inside bucket stored in storage/office area. Observed case of pork tamales thawing inside of storage/office area. Manager removed items and placed it to thaw properly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm). Employee replaced sanitizer bucket.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above peppers. Discussed with operator and provided the handout for the proper storage of food.
Floor area(s) covered with standing water. Ware wash area.
Food not stored at least 6 inches off of the floor. Walk in freezer: cases of frozen juice and raw fish stored on the floor underneath the shelves.
In-use tongs stored on equipment door handle between uses.
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.