HAVANA JACK'S

Name: HAVANA JACK'S
Address: 401 E OCEAN DR, KEY COLONY BEACH, FL, 33051, US
Rating: 3.8

401 E OCEAN DR, KEY COLONY BEACH, FL 33051

License #5427976

🌴 Cuban/Caribbean ℹ️

3.8 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 18 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HAVANA JACK'S in KEY COLONY BEACH currently holds an InspectFL Health Score of 3.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 96 total violations — 26 critical, 29 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 31, 2025

The latest inspection on October 28, 2026 shows 18 observation rows: 2 critical, 5 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

HAVANA JACK'S has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in stand up cooler
[14-01-5] Bowl or other container with no handle used to dispense food. In garlic powder
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Potato cuter is soiled with food debris . Can opener blade is soiled with food debris
[24-27-4] Ice buckets stored under soap dispenser at the handwash exposed to splash and soap
[25-05-4] Single-service articles improperly stored pizza boxes stored on the floor
[31A-04-4] Handwash sinks removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2 handwashing sinks at outside bar have been removed
[31B-03-4] No soap provided at handwash sink. At bar
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.at bar
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar
[01C-10-4] oysters tag removed from original container prior to container being emptied.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 pieces of Raw tuna in vacuum packaging and not frozen
[12B-14-4] beverage container in ice machine/ice bin. Rep put sample in drink ice at bar which was removed

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food.
[24-27-4] Ice buckets ,Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting limes at the bar without wearing gloves. employee was instructed by the GM on proper handling of RTE foods and gloves wearing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw conch stored over cooked chicken wings
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over fish in walk-in cooler
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Potato cutter is soiled either food debris
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Tuna poke and yellowtail Crudo are not identified as raw or undercooked on the menu.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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. Advisor was printed and posted during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta , cooked beef in walk-in cooler not date marked

Disposition: Met Inspection Standards
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid , stand up unit are not cold holding at 41F or below
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.observed 6 packages of raw tuna thawed in unopened vacuum package .
[36-22-4] Floor area(s) covered with standing water in dish area
[08B-38-4] Food stored on floor in walk-in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on walk-in cooler and freezer
[25-05-4] Single-service articles improperly stored on the floor in storage room
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in the walk-in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese (53F - Cold Holding); slaw (48F - Cold Holding); pico (51F - Cold Holding); cut tomatoes (50F - Cold Holding); pasta (55F - Cold Holding); shrimp (50F - Cold Holding)overnight in lift lid unit on cook line . Stand up unit shrimp (50F - Cold Holding); cooked chicken wings (52F - Cold Holding); Fish (49F - Cold Holding); shrimp (49F - Cold Holding) Observed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (53F - Cold Holding); slaw (48F - Cold Holding); pico (51F - Cold Holding); cut tomatoes (50F - Cold Holding); pasta (55F - Cold Holding); shrimp (50F - Cold Holding) Stand up unit shrimp (50F - Cold Holding); cooked chicken wings (52F - Cold Holding); Fish (49F - Cold Holding); shrimp (49F - Cold Holding)
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[16-22-4] No dishwashing facilities of any kind provided. The dish machine in coffee shop has been replaced with a residential dish machine that does not have a sanitizing function. The approved plans on file show a dish machine in the coffee shop. There is an approved dish machine in the main kitchen .

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[10-20-4] In-use tongs stored on shelving post between uses.
[51-13-4] No Heimlich maneuver/choking sign posted. email to chef to print and post
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Soup thawing in standing hot water.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed cooked rice and mash potatoes in the walk-in cooler at 47F stored overnight with lid on
[02B-03-5] Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. House made Caesar dressing using raw shell eggs.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in the walk-in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed cooked rice and mash potatoes in the walk-in cooler at 47F stored overnight with lid on .
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed the procedure to the chef to print and keep on file
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[53B-01-5] 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.

Disposition: Warning Issued
[22-02-4] The can opener blade is soiled with food debris, mold-like substance or slime.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin ice machine near lockers
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[14-11-5] Equipment in poor repair. Glass door refrigerator is not working, no food in unit
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at kitch cookline
[08B-38-4] Oil containers and soda syrup stored on floor. Walk-in freezer food storage on the vloor
[25-05-4] Pizza boxes. Single-service gloves , cups, improperly stored on the floor .
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.in walk-in cooler raw poultry stored over raw fish
[08A-05-6] Raw seafood stored over/not properly separated from cooked chicken wings in standup cooler . In walk-in cooler raw beef stored over dressing,
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[02C-02-5] Cooked chicken wings, Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53B-01-5] 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.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink in employee bathroom