CASAVANA CUBAN CUISINE

Violations (12)

• 03G-48-2Critical

  Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.

  High Priority - - From initial inspection : High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment not labeling products cook beef, raw beef, raw marinaded chicken at cook line all in ROP. after being removed from labeled boxes. Observed establishment temperature log not completed for January, 2026. Observed establishment not cutting the bags while putting the products to thaw at reach in cooler in the cook line. - From follow-up inspection 2026-04-20: At time of callback inspection observed establishment not labeling products cook beef, raw beef, raw marinaded chicken at cook line all in ROP. after being removed from labeled boxes. Observed establishment cold holding temperature log not completed for January, 2026. Observed cooking temperature log not completed. Observed HACCP plan maintenance log not completed. Observed establishment not cutting the bags while putting the products to thaw at reach in cooler at cook line and walk in cooler. Discussed proper procedures with assistant manager. **Time Extended**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (112F - Hot Holding) at cook line. As per cook for less than 2 hours. Advised cook to reheat product. **Repeat Violation** - From follow-up inspection 2026-04-20: During callback inspection observed cook chicken (99F - Hot Holding) at cook line. As per cook for less than 2 hours. cook took products to reheat. **Admin Complaint** **Corrective Action Taken**

  High Priority

• 12A-16-4Critical

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employee began preparing coffee. No handwash. - From follow-up inspection 2026-04-20: During callback inspection observed employee failed to wash hands before touching clean plates after cracking raw shell eggs. **Admin Complaint**

  High Priority

• 29-49-6

  Standing water in bottom of reach-in-cooler.

  Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler under coffee machine at waitress stations. - From follow-up inspection 2026-04-20: **Time Extended**

  Basic

• 36-02-5

  Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

  Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line , warewashing area, and back kitchen. - From follow-up inspection 2026-04-20: **Time Extended**

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. - From follow-up inspection 2026-04-20: **Time Extended**

  Intermediate

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter handwash sink. - From follow-up inspection 2026-04-20: **Time Extended**

  Intermediate

• 22-31-4

  Non-pitting surface rust on food-contact equipment. -

  Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. - From follow-up inspection 2026-04-20: **Time Extended**

  Intermediate

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves soiled across cook line with old food debris. - From follow-up inspection 2026-04-20: **Time Extended**

  Basic

• 03G-06-5

  Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.

  Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cook beef, raw beef, raw marinaded chicken at cook line all in ROP. No label. - From follow-up inspection 2026-04-20: During callback inspection observed cook beef, raw beef, raw marinaded chicken at cook line all in ROP. No label. **Time Extended**

  Intermediate

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees.

  Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter handwash sink. - From follow-up inspection 2026-04-20: **Time Extended**

  Basic

• 14-34-4

  14-34-4

  Basic - - From initial inspection : Basic - Observed can opener rusted. Observed knife magnet rusted. - From follow-up inspection 2026-04-20: **Time Extended**

  Basic