Deerfield-News. com-Deerfield Beach,Fl-Little Havana once again had some issues on a recent inspection with 12 violations. Four of the 12 violations were a high priority. Below is the complete report from the State of Florida DBPR.
Licensee
Name: LITTLE HAVANA RESTAURANT License Number: SEA1621188
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 721 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 06/25/2024 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
36-34-5 Basic – Ceiling and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep area. **Warning**
12B-07-4 Basic – 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. **Corrected On-Site** **Warning**
13-07-4 Basic – 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. **Warning**
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees at hand sink opposite cook line in the kitchen. **Warning**
23-03-4 Basic – 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. **Warning**
21-10-4 Basic – Soiled dry wiping cloth in use at the fryer and steam table in the kitchen. **Warning**
21-12-4 Basic – 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. **Warning**
21-09-4 Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, on cutting board opposite cookline. **Warning**
10-05-5 High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit at the steam table opposite the cookline in the kitchen. **Warning**
12A-09-4 High Priority – 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. **Warning**
03A-02-5 High Priority – 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. **Corrective Action Taken** **Warning**
03B-01-6 High Priority – 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. **Corrective Action Taken** **Warning**
