Porto Havana Cuban Cuisine
Last inspected: Jan 20, 2026
41
Score
Across the available record, Porto Havana Cuban Cuisine has 11 inspections on file, the first dated 2022. The most recent visit was on Jan 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly nine violations before.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
41
Nov 12, 2025
Routine - Food
No violations found.
100
Sep 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-09-11: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator using three compartment sink to wash hands rinse and sanitize equipment. **Warning** - From follow-up inspection 2025-09-11: **Time Extended**
16-55-4
86
Sep 10, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
37
Jul 23, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Dec 4, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
43
Sep 4, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 10 Ppm. Employee added chlorine rechecked 100 Ppm. **Corrected On-Site**
22-42-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in direct contact with a t shirt thank you bag in whirlpool freezer. Observed raw carrots stored in direct contact with a t shirt thank you bag in whirlpool refrigerator
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken patties (121-129F - Hot Holding) ; beef patties (120F) in hot holding unit per operator held out of temperature less than two hours. Operator increased heat **Corrective Action Taken**
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on whirlpool refrigerator/freezer soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired December 1 2023
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. As per employee dishwasher is broken and dishes are washed in three compartment sink.
16-55-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine wiping cloth solution 0 Ppm. Employee added more chlorine rechecked 50 Ppm **Corrected On-Site**
21-07-4
47
Jan 12, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1, 2023.
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at back kitchen area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with food debris at front kitchen area.
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve containers not inverted. Operator turned containers over. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed working container of salt out of original package not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
67
Aug 16, 2023
Routine - Food
3 minor violations.
View 3 violations
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Proper Hot and Cold Holding Temperatures
FL-21
86
Jan 18, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Hot and Cold Water Available; Adequate Pressure
FL-25
Certified Food Manager Identification
FL-02
Toilet Rooms Maintained
FL-53
74
Jul 18, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. -Observed a spray bottle with cleaning chemical stored next to food items on front counter. Operator removed and stored properly. **Corrected On-Site**
41-10-4
Basic - Food stored on floor. -Observed cases with drinking water stored on floor. -Observed a bag with onions not stored 6 inches off the floor in kitchen.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Corrected On-Site** **Repeat Violation**
31B-04-4
78
Frequently Asked Questions
When was Porto Havana Cuban Cuisine last inspected?
The most recent health inspection at Porto Havana Cuban Cuisine on file is from Jan 20, 2026. The public record contains 11 inspections in total.
How does Porto Havana Cuban Cuisine compare to other restaurants in Fort Lauderdale?
Porto Havana Cuban Cuisine most recently scored 41 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Porto Havana Cuban Cuisine's inspection record improved over time?
Yes. Recent inspections at Porto Havana Cuban Cuisine have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Porto Havana Cuban Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Porto Havana Cuban Cuisine inspected?
Based on the inspection history on file, Porto Havana Cuban Cuisine is inspected around three times per year on average.
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