HAVANA-JAX CAFE

Name: HAVANA-JAX CAFE
Address: 2578 ATLANTIC BLVD, JACKSONVILLE, FL, 322073666, US
Rating: 84.1

2578 ATLANTIC BLVD, JACKSONVILLE, FL 322073666

License #2611412

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.1 Grade C / 100

Mixed Health Record

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Quick take

HAVANA-JAX CAFE in JACKSONVILLE currently holds an InspectFL Health Score of 84.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 31 total violations — 6 critical, 8 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 25, 2025

The latest inspection on March 18, 2026 shows 15 observation rows: 1 critical, 4 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pastry with guava and cheese on counter at 60f, employee placed them in cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation. Scooping beans, no hair restraint
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm chlorine, employee added more, 100 ppm
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Private/guest bathroom by storage room close to bar
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in 3/1/23
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent and shelf in milk cooler by dish washer, employee cleaned it
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink by dish washer, employee placed one
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler by prep sink
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in prep sink by cook line
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan, tres leches cake and rice pudding made on Saturday, employee dated them
[16-21-4] Accumulation of debris on exterior of warewashing machine. Whitish build up on top of dish machine
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, employee pushed it in
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork taken out from freezer, in walk in cooler, employee wrote date

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f milk and butter in glass upright cooler, brought them from walk in cooler at 10:30 am, moved them back to walk in cooler, less than 4 hrs,
[27-11-4] No running water at mop sink. Employee turned both on,
[31B-03-4] No soap provided at handwash sink. Hand sink at bar by restaurant, employee placed one
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25 "Establishment observed preparing, serving, or selling food to customers with an expired license." Paid now
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside back door
[08B-38-4] Food stored on floor. Water bottles in storage by bar, employee placed them on shelf
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
[22-46-4] Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee dipped lid 4 seconds, explained to employee and she placed it back
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[14-38-4] Food storage container/container lid cracked or broken. Lid for slat and pepper at cook line is cracked
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Blue substance, label came off, employee stated its soap,
[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. Raw fish, employee puncured it
[14-01-5] Bowl or other container with no handle used to dispense food. On spices and bulk salt
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above picked in bucket, walk in cooler
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip almost black and then turned white, employee diluted it
[16-10-4] Abrasives and detergents not removed during the rinse process. Employee washed lid and placed in sanitizer, explained to her proper procedure

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