HAVANA RUMBA EXPRESS
Latest Score
100
Last Inspected
Mar 6, 2026
Violations
20
Critical
9
Inspection History
Feb 27, 2026
Score: 93
Aug 29, 2025
Score: 97
Jan 17, 2025
Score: 97
Inspection Reports
A March 6, 2026 FOLLOWUP Score: 100 0 violations
No violations recorded for this inspection.
C February 27, 2026 REGULAR Score: 93 1 violation 1 critical
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Ham Sandwiches 50F Internal temperature of the meat - Discarded)
P September 5, 2025 FOLLOWUP Score: 0 0 violations
No violations recorded for this inspection.
A August 29, 2025 REGULAR Score: 97 0 violations
No violations recorded for this inspection.
P August 29, 2025 COMPLAINT Score: 0 0 violations
No violations recorded for this inspection.
P June 14, 2024 Score: 84 9 violations 4 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employee personal drink not properly stored (Corrected).
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized (Mold in ice machine-corrected).
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below -corrected
Proper cooling methods used; adequate equipment for temperature control
Lack of properly maintained refrigeration unit for TCS food (holding at 56 degrees).
Single use/single service articles: properly stored, used
Re-use of single service items (Grocery bags).
Hot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair (prep sink faucet).
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner-hand sink.
Physical facilities installed, maintained and clean
Floors not clean (under reach in cooler) Walls in disrepair (under 3 comp sink).
P April 21, 2023 Score: 82 10 violations 4 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating, drinking, or smoking in unauthorized area (Corrected).
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task (corrected).
NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OR APPROVED ALTERNATE METHOD FOLLOWED
Bare hand contact with ready to eat foods (corrected).
Adequate hand washing facilities supplied and accessible
Hand cleaner not provided at lavatory or hand washing sink (Bar). Individual disposable towels and/or hand drying device not provided at lavatory or hand sink (bar).
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above (chorizo holding at 60 degrees, chicken holding at 105-all discarded).
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
In-use utensils, properly stored
In-use food dispensing utensils not properly stored.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not durable, corrosion resistant and nonabsorbent (Rusted Shelving). Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices (Broken measuring cup in rice) Equipment is not maintained in good repair or does not allow for proper adjustment (gasket in disrepair).