BAR HABANA

Name: BAR HABANA
Address: 600 WASHINGTON AVE, MIAMI BEACH, FL, 33139, US
Rating: 52.4

600 WASHINGTON AVE, MIAMI BEACH, FL 33139

License #2335887

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

52.4 Grade F / 100

Failing Health Score

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Quick take

BAR HABANA in MIAMI BEACH currently holds an InspectFL Health Score of 52.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 44 total violations — 8 critical, 16 major, 20 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[01C-03-4] Oyster tags not marked with last date served.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish machine.

Call Back - Complied
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook come from outside and put on gloves with no hand washing.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish machine.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[29-20-5] Standing water or very slow draining water in handwash sink. Observed at the bar.
[01C-03-4] Oyster tags not marked with last date served.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a preparation table. The chef removed it.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over pickles in the walk-in cooler. The chef moved the beef.
[10-14-5] Ice bucket stored not inverted between uses.
[02A-03-5] Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service.The bartender found it and posted it.

Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in water with a temperature of 105° F. The cook poured out the water.
[12A-13-4] 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 clean dishes without washing his hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[01C-03-4] Oyster tags not marked with last date served.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. The operator put the advisory on the wall during the inspection.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. The bar tender put the straws behind the bar.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over crab legs in the upright freezer in the storage area. The cook moved the chicken to the bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (70F); turkey (70F - Cold Holding); cut tomatoes (70F - Cold Holding); ham (71F - Cold Holding); as per the cook the items were put on line at approximately 6:30 am.

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