HAVANA RESTAURANT OF N FL INC
1691 6 ST · MACCLENNY · Baker County · FL 32063
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 5
08A-13-5High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. In the cookline drawers of the reach in cooler, raw fish and shrimp over ready to eat cut vegetables. Operator switched the storage levels. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the sliding door display case at the front counter, croquette (87F – Hot Holding); empanada (91F – Hot Holding) per operator holding case not turned on. Operator discarded the product and turned the display case on.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sandwhich flip top reach in cooler, ham (51F – Cold Holding); cut lettuce (53F – Cold Holding); cut tomatoes (51F – Cold Holding); cheese (52F – Cold Holding) placed in cooler 15 minutes prior and per operator aware the cooler is having issues holding temperature. Operator placed ice over the time/temperature control food for safety to bring back to temperature range. Discussed time as public health control while cooler not functioning or not using until repaired. All time/temperature control food for safety in temperature range at conclusion of inspection. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the sliding door display case at the front counter, croquette (87F – Hot Holding); empanada (91F – Hot Holding) per operator holding case not turned on. Operator discarded the product and turned the display case on. **Corrective Action Taken**
41-10-4High Priority – Toxic substance/chemical improperly stored. Chemical spray bottles stored on push cart at the end of the cook line facing clean plates and bowls. Operator relocated the chemical spray bottles. **Corrected On-Site**
Intermediate 3
09-17-4Intermediate – Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Operator utilizing barehands to handle raw fish, operator began to handle plate for cooked food, inspector intervened and operator washed hands. **Corrective Action Taken**
11-27-4Intermediate – 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the prep station and at the deli reach in cooler has build up of food residue staining. Interior of the deli flip top reach in cooler has build up of soiled food.
Basic 10
14-01-5Basic – Bowl or other container with no handle used to dispense food. Cups used as scoops in bulk rice and beans containers. Operator provided scoop with handles. **Corrected On-Site**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep station by the rice cooker. Operator relocated the beverages. **Corrected On-Site**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. In the standup reach in cooler, employee personal food not labeled and segregated from food to be served to the customers.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and speaker stored on prep tables.
14-42-4Basic – Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter at the end of the cook line hood system.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water in the steam table at 89F, operator adjusted heat setting on the container of water.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line has old food debris build up.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Operator thawing log of ground beef at ambient room temperature on the prep table. Discussed with operator proper thawing procedures. **Corrective Action Taken**
33-31-5Basic – Unnecessary items/unused equipment on the premises. Discarded kitchen equipment in fenced in area behind establishment.
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution at 0ppm. Operator added bleach to 100ppm. Wiping cloth stored under cutting board of the prep table. **Corrective Action Taken**
Inspector observations synchronized from DBPR on October 8, 2026 2:32 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.