HABANA VIEJA RESTAURANT Inspection – February 5, 2026

High Priority 1

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High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Intermediate 3

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Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

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Intermediate – No probe thermometer provided to measure temperature of food products.

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Intermediate – 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.

Basic 11

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Walking cooler doors.

#3Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#4Basic21-05-5

Basic – Cloth used as a food-contact surface.

#5Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#6Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches working with food.

#7Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

#8Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven.

#9Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all top surfaces of kitchen shelves with heavy soil.

#10Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.

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Basic – Soiled dry wiping cloth in use.

Florida Food Watch