Casavana Cuban Cuisine
Last inspected: Apr 15, 2026
6
Score
Casavana Cuban Cuisine, located at 13600 Sw 152 St in Miami, FL, underwent a high-risk inspection on April 15, 2026. This inspection resulted in 9 critical, 7 major, and 15 minor violations. Previous inspections for this establishment have also frequently been categorized as high-risk.
9
Inspections
9
Critical latest
7
Major latest
15
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
9 critical violations. 7 major violations. 15 minor violations.
6
Oct 20, 2025
Routine - Food
4 critical violations. 7 minor violations.
39
Feb 28, 2025
Routine - Food
3 minor violations.
78
Feb 26, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
29
Sep 13, 2024
Routine - Food
8 minor violations.
67
Sep 9, 2024
Routine - Food
6 minor violations.
74
Mar 20, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
30
Oct 3, 2023
Routine - Food
1 critical violation. 19 minor violations.
33
Aug 24, 2022
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
26
Violations — Apr 15, 2026 Inspection
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice bin when open the top soiled with mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle at flour bin near the walk in cooler.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles at cook line. **Repeat Violation**
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line, and meat walk in cooler.
36-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup of water stored at prep table across cook line.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at shelves near mop sink.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water next to hanswash sink at cook line 67F. Advised employee to discard water.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves soiled across cook line with old food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter handwash sink.
31B-04-4
Basic - Observed can opener rusted. Observed knife magnet rusted.
14-34-4
Basic - Soiled dry wiping cloth in use. Observed at cook line.
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler under coffee machine at waitress stations.
29-49-6
Basic - Stored food not covered. Observed ice cream not covered at reach in freezer near waitress station. Observed cut tomatoes not cover at vegetables walk in cooler. **Repeat Violation**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line , warewashing area, and back kitchen.
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line, prep tables and throughout the back kitchen.
21-12-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed container of cheese label with date mark 4/02/2026 at meat walk in cooler.
01B-28-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employee began preparing coffee. No handwash.
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed food employee put on gloves to prepare fries no handwash. Observed food employee put on gloves and then began preparing tortillas eggs. No handwash. Coach employee.
12A-07-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employees at cook line.
12A-28-4
High Priority - 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 touched soiled reach in cooler door handle. And then began preparing eggs. No handwash.
12A-29-4
High Priority - Food placed in soiled container/equipment. Observed flour stored in soiled container with food residue next to vegetables walk in cooler.
08B-27-4
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment not labeling products cook beef, raw beef, raw marinaded chicken at cook line all in ROP. after being removed from labeled boxes. Observed establishment temperature log not completed for January, 2026. Observed establishment not cutting the bags while putting the products to thaw at reach in cooler in the cook line.
03G-48-2
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of cheese label with date mark 4/02/2026 at meat walk in cooler. **Repeat Violation**
02C-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (112F - Hot Holding) at cook line. As per cook for less than 2 hours. Advised cook to reheat product. **Repeat Violation**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed handwash sink at front counter not in used. As per manager employee washed hands in the triple sink. Coach manager.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at front counter used to dump coffee.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at front counter handwash sink.
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment.
22-31-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cook beef, raw beef, raw marinaded chicken at cook line all in ROP. No label.
03G-06-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants