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Licensee
Name:
HAVANNA HARRY S
License Number:
SEA2328159
Rank:
Seating
License Expiration Date:
10/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
4610- 4612- 4618 S LE JEUNE RD CORAL GABLES, FL 33146
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.
Basic - Bowl or other container with no handle used to dispense food.
Observed at cook line in a container of fish and shrimp.
Observed at dessert station in a container of dulce de leche. **Repeat Violation**
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed at waiters station, clean drinking glasses stored next to hand wash sink. **Repeat Violation**
Basic - Cutting board has cut marks and is no longer cleanable.
Observed at secondary cook line prep table. Operator removed to replace. **Corrective Action Taken** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cellphone stored on prep counter at secondary cook line. Employee removed. **Corrected On-Site**
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 at dry storage area in a container of flour and rice. Operator removed. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed at Bar Dishwasher (Chlorine 0ppm). Advised operator to replace bottle.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed at cook line reach in cooler, raw chicken and beef stored over raw salmon. Chef removed and stored correctly. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at cook line reach in cooler, salmon (52F - Cold Holding); steak (47F - Cold Holding). As per chef for about 2 hours.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed at can opener blade.
Observed at secondary cook line prep counter. Operator removed to clean. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed at take out area hand wash sink, used as dump sink with coffee remnants inside. **Repeat Violation**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
