Havana Night Restaurant & Bakery
Last inspected: Dec 15, 2025
67
Score
Going back to 2022, Havana Night Restaurant & Bakery has nine inspections in the public record. The most recent report on file is from Dec 15, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to seven violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Restaurants in Panama City average 83, so Havana Night Restaurant & Bakery trails the local norm. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
67
Jul 10, 2025
Complaint Full
3 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
52
Jun 9, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: pork chicharrones 96F/118F per employee item was made approximately 1 hour prior. Voluntarily discarded at time of inspection.
03B-01-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near fry station prep table dirty. Grease accumulation on walls near fire suppression tanks.
36-27-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes stored on shelf above cut tomatoes, lettuce and cucumbers.
08B-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room.
32-04-4
Basic - Sanitizing solution not maintained clean. Food debris in solution. Employee dumped solution and made new. **Corrected On-Site**
16-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler and freezer gaskets.
23-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles around vents in dining area.
36-32-5
64
Sep 30, 2024
Routine - Food
No violations found.
100
Sep 25, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On fry station counter: cooked pork 63F, ham 71F, on prep table shelf: raw shell eggs ambient temp 71F, per employee, all items less than 4 hours. Manager voluntarily discarded items at time of inspection. **Repeat Violation** **Warning**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Raw meat in plastic grocery bag in freezer.
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line hot holding: cooked tilapia 97F, per manager less than 4 hours. Manager voluntarily discarded fish at time of inspection.
03B-01-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Jessica.
53B-13-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to provide chlorine test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by kitchen three compartment sink. Paper towels restocked at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler and freezer gaskets.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed pan of rice in walk-in labeled as ribs from 9a¿¿12. Manager states date/product is incorrect.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice scoop handle in contact with ice. In front line ice chest.
10-08-5
39
Feb 13, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked plantains on fry station counter 54F, per manager approximately 2 hours. Returned to cold holding at time of inspection. Discussed temperature control and Time as a Public Health Control with manager. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in bakery area. Underside of mixer head. Cleaned at time of inspection. **Corrected On-Site**
22-02-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Ground beef slacking at room temperature. Moved to walk-in cooler at time of inspection. **Corrected On-Site**
06-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Space under side door near self serve drink area.
35B-01-4
70
Oct 16, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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 41 degrees Fahrenheit within 6 hours. Shredded beef 51F, per manager, cooling over night. See stop sale. **Repeat Violation**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 51F, per manager, cooling over night. See stop sale.
03D-02-5
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. 2 employees with no reporting agreement. Signed agreement at time of inspection. **Corrected On-Site**
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Side door near register.
35B-01-4
Basic - Stored food not covered. Rendered fat in freezer not covered. Manager voluntarily discarded. **Repeat Violation**
08B-12-5
61
Nov 15, 2022
Complaint Full
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of butter in walk-in cooler. Eggs moved at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: pork fat 70F, fresh chopped garlic in oil 69F, per manager over night. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter: pork fat 70F, fresh chopped garlic in oil 69F, per manager over night. See stop sale.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food particles behind slicer blade. Employee began cleaning at time of inspection. **Corrective Action Taken**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 food handlers hired over 60 days. This violation is being addressed on a previous inspection from 9-28-22
53B-01-5
Intermediate - Probe thermometer not within the intended measuring range of use. All probe thermometers at establishment intended for hot food. Lowest measurable temperature is 100F
05-03-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip over prep table in kitchen. Manager discarded at time of inspection. **Corrected On-Site**
35B-08-4
Basic - Stored food not covered. Stored bread scraps in prep area not covered. Manager voluntarily discarded at time of inspection. Ham and pork in walk-in cooler not covered, covered at time of inspection. **Corrected On-Site**
08B-12-5
43
Sep 29, 2022
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Frequently Asked Questions
When was Havana Night Restaurant & Bakery last inspected?
The most recent health inspection at Havana Night Restaurant & Bakery on file is from Dec 15, 2025. The public record contains nine inspections in total.
What is the most common violation at Havana Night Restaurant & Bakery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Havana Night Restaurant & Bakery.
How does Havana Night Restaurant & Bakery compare to other restaurants in Panama City?
Havana Night Restaurant & Bakery most recently scored 67 out of 100, which is lower than the Panama City average of 83.
Has Havana Night Restaurant & Bakery's inspection record improved over time?
No. Recent inspections at Havana Night Restaurant & Bakery have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Havana Night Restaurant & Bakery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Havana Night Restaurant & Bakery inspected?
Based on the inspection history on file, Havana Night Restaurant & Bakery is inspected around three times per year on average.
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