Havana 1957
Last inspected: Feb 5, 2026
50
Score
Havana 1957, located at 1410 Ocean Drive # Cu 01 in Miami Beach, FL, had a high-risk inspection on February 5, 2026, with a score of 50. This inspection resulted in two critical, one major, and six minor violations. Previous inspections for Havana 1957 have also predominantly been high-risk.
8
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at the front line and bar.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (55F - Cold Holding)a at the bar. As per the bartender it has been there approximately 3 hours. The bartender moved the milk to another cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board and soda gun nozzles soiled.
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.Observed in the dry storage area. **Repeat Violation**
36-37-5
Basic - Ice buildup in the walk-in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the end of the bar which contains milk.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler shelving, fan guards, door and gaskets soiled. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed at the bar.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
50
Aug 27, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touch dirty dishes and then touched clean dishes without changing his gloves and epwashing his hands.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ham in the walk in cooler. The manager had the beef moved to the bottom shelf.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon in the sink at the bar.
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar and dry storage area. **Repeat Violation**
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the dry storage area. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several tiles soiled throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed four ice buckets not inverted. The manager inverted them. **Corrected On-Site**
24-05-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed a cook drinking and putting her open cup on a cutting board. The manager stopped her. **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Equipment in poor repair. Observed the reach in freezer gaskets torn.
14-11-5
Basic - In-use utensil stored in sanitizer between uses. Observed several utensils in water with a temperature of 77°F. The manager poured out the water. **Corrected On-Site**
10-18-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the men's restroom. The manager put up a sign. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler fan guard soiled.
23-03-4
39
Feb 7, 2025
Routine - Food
3 critical violations. 11 minor violations.
View 14 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher with gloves n touch dirty dishes and then touched clean dishes with same gloves.
12A-13-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the bar tender drink from a plastic cup and continued to make drinks without washing his hands.
12A-05-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp and lobster over lemons in the drawer reach in cooler at the cook line. The cook removed the lemons and put them in another cooler.
08A-04-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice bucket stored not inverted between uses. Observed at the drink station. The manager inverted the buckets. **Corrected On-Site** **Repeat Violation**
10-14-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed the shield missing in the dry storage area.
38-07-4
Basic - No container installed for catching grease from hood drip tray. Observed at the corner of the hood.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Repeat Violation**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Observed in the upright refrigerator in the dry storage room.
29-49-6
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. **Repeat Violation**
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the preparation area and storage area. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by the hood system. **Repeat Violation**
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed the rack used for storing dishes is rusted.
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in the preparation room and next to the chips up front.
12B-07-4
37
Aug 14, 2024
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands. Observed the dishwasher handle dirty dishes and removed the clean one without washing his hands.
12A-13-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp over lemons at the cook line. The cook put the lemons on the top shelf. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pork skin (50F - Cooling) in the walk-in cooler. As per the chef it was cooked yesterday. The cook discarded it.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (71F - Cold Holding); Swiss cheese (71F - Cold Holding) in the kitchen. As per the cook it was put there approximately one hour ago. The cook put it in the refrigerator to cool down. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pork skin (50F - Cooling) in the walk-in cooler. As per the chef it was cooked yesterday. The cook discarded it. **Corrected On-Site**
03D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.
22-02-4
Intermediate - No soap provided at handwash sink. Observed at the bar. The bartender brought soap. **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by the hood filter system.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice buckets not inverted. The manager inverted them. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensil in a water temperature of 121°F. on the steam table. The cook had an empty pan u dear the pan with the water and utensils. The cook removed the bottom pan to heat up the water. **Corrective Action Taken**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar on the counter top. The manager put the straws behind the bar. **Corrected On-Site**
25-27-4
25
Feb 16, 2024
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a cont of flour. The manager removed the bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on a towel on a meat slicer. The manager removed it. **Corrected On-Site**
40-06-5
Basic - Ice bucket/shovel stored on floor between uses. Observed at the kitchen entrance. The manager inverted and put the ice buckets on a shelf. **Corrected On-Site** **Repeat Violation**
10-14-5
Basic - Ice scoop handle in contact with ice. Observed in the ice machine. The manager moved it. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Repeat Violation**
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles improperly stored. Observed Togo containers stored on the floor in the dry storage room.
25-05-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic containers not labeled in the preparation room. **Repeat Violation**
02D-01-5
52
Jul 11, 2023
Routine - Food
1 critical violation. 4 major violations. 14 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed at the hand washing sink at the cook line. The manager labeled the spray bottles. **Corrected On-Site**
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed at the bar.
12A-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No soap provided at handwash sink. Observed at the bar.
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles not labeled at the cook line. The chef labeled the bottles. **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the ware washing area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. The chef instructed and covered the plates. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Floor area(s) covered with standing water. Observed in front of the walk-in cooler.
36-22-4
Basic - Ice bucket/shovel stored on floor between uses. Observed at the kitchen entrance. The manager moved the buckets. **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. Observed at the bar. The manager moved the handle. **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of rice. The manager moved the handle. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed throughout the kitchen. The manager removed the towels. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooling gaskets soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles improperly stored. Observed Togo containers on the floor in the dry storage area.
25-05-4
29
Feb 28, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter added to faucet at mop sink, missing a vacuum breaker. **Repeat Violation**
29-34-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers ceviche using corvina, served using raw fish. No parasite destruction letter provided by supplier (Halpern's) given at the time of inspection. Advised to Manager, fish must be fully cooked or discarded.
01D-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 chicken breast (98F - Hot Holding) located inside hot holding box, at kitchen area, due to hot box being unplugged, less than 4 hours. Manager plugged hot box unit into outlet, to turn unit on and reheated chicken to 165F and above. **Corrective Action Taken**
03B-01-6
Intermediate - 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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.
11-27-4
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. Emailed employee reporting agreement form to Manager.
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured located at bar area. **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelving above kitchen prep coolers, not kept inverted.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers.
14-09-4
Basic - Ice buildup in walk-in freezer. Management is in the process of having ice buildup removed from back of walk in freezer unit. **Corrective Action Taken**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between handwash sink and counter, behind bar area. Employee removed knives stored between equipment. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and a muddler stored in standing water at 68F located behind bar counter. Employee discarded standing water, used to store utensils. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees located at kitchen and bar area's.
31B-04-4
37
Jul 22, 2022
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb located at mop sink.
29-34-4
Basic - Carbon dioxide/helium tanks not adequately secured located behind bar.
51-11-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining storage shelves used to store canned food items, next to walk in cooler.
14-05-4
Basic - Cloth used as a food-contact surface located in a food container of toasted bread, resting on top of steamtable unit, in front of cookline. Chef removed cloth from the food container of toasted bread. **Corrected On-Site**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers, in front of cookline. **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water located throughout kitchen flooring. **Repeat Violation**
36-22-4
Basic - Old labels stuck to food containers after cleaning located on clean plastic/metal containers, stored on top shelving above three compartment sink. **Repeat Violation**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust/black mold-like substance located at kitchen warewashing area.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from underneath handwash sink, located near storage shelf used to store containers of potatoes and onions.
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed and tested quaternary sanitizer bucket at 0ppm. Employee refilled quaternary sanitizer bucket and tested again at 200ppm. **Corrected On-Site**
21-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in standing water at 96F located next to cookline. Chef discarded the standing water used to store tongs. **Corrected On-Site** **Repeat Violation**
10-07-4
52
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