Latest state inspection: Oct. 29, 2026(Follow-up visit)
1 violation (1 high-priority). Follow-up visit still found violations: administrative complaint recommended, and the state may fine the business.
Previous inspection, Oct. 28, 2026: 22 violations (5 high-priority) (Warning).
What the inspector found on Oct. 29, 2026
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 cheese pastry (101F - Hot Holding); potato ball (117F - Hot Holding); ham croquette (109F - Hot Holding)in front warm display case. Per employee, all products placed in the case three hours prior. All products moved to oven to heat and temperature approximately fifteen minutes later of cheese pastry 146F and ham croquette 161F. - From follow-up inspection 2026-10-29: Cheese pastry in front warm display case at 120F. Per employee, pastries made one hour prior. Operator has setting on case at 138F and reprogrammed the temperature to 145F. Pastries moved to bottom to heat. Fixed during the inspection.
From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.
How Habana Traditions Cuban Bakery compares
The state has 2 inspections of Habana Traditions Cuban Bakery on file, going back to October 2026. Its cleanest visit had 1 violation and its worst had 22 violations.
The latest inspection was better than the one before (22 violations).
Among 52 restaurants inspected in ZIP code 32073 in the past 15 months, the average latest inspection found 4.1 violations, and 12 had none. With 1 violation, Habana Traditions Cuban Bakery ranks tied for No. 13 of 52 (fewest violations first).
Across Northeast Florida, the average is 4.6.
Violation counts include minor (basic) items, so a higher number doesn't always mean a serious problem.
Get an email when Habana Traditions Cuban Bakery is inspected
Free. Only when the state posts a new inspection. Unsubscribe anytime.
Rate Habana Traditions Cuban Bakery
Eaten here? Tell your neighbors. Ratings are checked before they post.
One rating per reader. Ratings are reviewed for spam and abuse, not opinion, and advertisers can't change them.
Inspection history
Date
Violations
Result
Oct. 29, 2026
1 Admin. complaint
Call Back - Admin. complaint recommendedFollow-up visit · 1 violation (1 high-priority, 0 intermediate, 0 basic) · State report
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 cheese pastry (101F - Hot Holding); potato ball (117F - Hot Holding); ham croquette (109F - Hot Holding)in front warm display case. Per employee, all products placed in the case three hours prior. All products moved to oven to heat and temperature approximately fifteen minutes later of cheese pastry 146F and ham croquette 161F. - From follow-up inspection 2026-10-29: Cheese pastry in front warm display case at 120F. Per employee, pastries made one hour prior. Operator has setting on case at 138F and reprogrammed the temperature to 145F. Pastries moved to bottom to heat. Fixed during the inspection.
High PriorityEmployee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook on cell phone holding a prepared sandwich, placed sandwich on the cutting board, put cell phone away then removed gloves and put on new gloves without washing hands first.
High PriorityRaw animal food stored over/not properly separated from ready-to-eat food. Open pan of raw beef stored over cooked beef in the walk-in cooler. Also, in reach-in freezer by kitchen handwash sink, raw chicken thighs stored over open container of croquettes.
High PriorityStop Sale issued on time/temperature control for safety food due to temperature abuse. Observed milk (55F/55F - Cold Holding); ham (57F/58F - Cold Holding); sliced swiss cheese (59F/56F - Cold Holding)in reach-in cooler behind the front counter. Per employee, all products have been in the same cooler overnight.
High PriorityTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed milk (55F/55F - Cold Holding); ham (57F/58F - Cold Holding); sliced swiss cheese (59F/56F - Cold Holding)in reach-in cooler behind the front counter. Per employee, all products have been in the same cooler overnight. Also, shell eggs being held at kitchen prep table at 80F ambient. Per cook, eggs placed out two hours prior. Eggs returned to the walk-in cooler to chill. Fixed during the inspection.
High PriorityTime/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pastry (101F - Hot Holding); potato ball (117F - Hot Holding); ham croquette (109F - Hot Holding)in front warm display case. Per employee, all products placed in the case three hours prior. All products moved to oven to heat and temperature approximately fifteen minutes later of cheese pastry 146F and ham croquette 161F. Fixed during the inspection.
IntermediateAmbient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer is reach-in cooler behind the front counter reads 40F, ambient temperature with inspector's thermometer reads at 62F.
IntermediateEstablishment 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. No written procedures available. Provided DBPR HR 5030-104. Fixed during the inspection.
IntermediateHandwash sink used for purposes other than handwashing. Handwash sink at the front counter used to rinse coffee spoons and containers. Also, wiping cloth in front counter handwash sink.
IntermediateNo paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen handwash sink. Employee replenished paper towels. Fixed during the inspection.
IntermediateSpray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at back exit door. Employee identified contents as cleaner and labeled the spray bottle. Fixed during the inspection.
BasicBuildup of food debris/soil residue on equipment door handles. Handles to walk-in cooler and top oven in kitchen soil residue build up.
BasicClean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean spoons, sugar and ground coffee stored under front counter paper towel dispenser. Employee moved all items from under the dispenser. Fixed during the inspection.
BasicEmployee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on sandwich prep table and multiple employee beverages on back prep table with microwave. Also, open employee beverage in reach-in cooler behind front counter.
BasicEmployee personal food not properly identified and segregated from food to be served to the public. Multiple personal food items stored over/with customer food in reach-in cooler behind the front counter.
BasicFloor tiles missing and/or in disrepair. Piece of flooring at interior entrance to walk-in cooler is missing.
BasicFloor/wall/ceiling/vent soiled/has accumulation of debris. Floors under the stove and fryers with grease and food debris.
BasicFood stored on floor. Cases of shortening stored on the floor by the walk-in freezer.
BasicIn-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at the grill at 92F. Employee removed the water. Fixed during the inspection.
BasicNo waste receptacle installed at handwash sink provided with disposable towels. No waste receptacle at handwash sink by the three compartment sink.
BasicNonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
BasicOpen dumpster lid. Both dumpster lids are open. Employee closed lids. Fixed during the inspection.
BasicSingle-service articles improperly stored. Case of single-service cups stored on shelf with multiple chemical bottles. Employee moved cups to another shelf in store room. Fixed during the inspection.
Inspection results are from Florida DBPR's public food service inspection data and are updated every morning. Diners' star rating and review count are from Google Maps. High-priority violations are those that could directly contribute to foodborne illness or injury. An inspection is a snapshot of one visit, and many problems are fixed on the spot. To see the official report, search this business on DBPR's license and inspection lookup (license 2001407). Search another restaurant.