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LA HAVANA CAFE

2525 W DIVISION ST, CHICAGO, IL 60622 · Restaurant

Inspection summary

LA HAVANA CAFE has been inspected 10 times by Chicago Department of Public Health since March 12, 2010. The most recent inspection, on May 25, 2017, found no infractions.

4 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on May 31, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on October 29, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 31, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 27, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 16 times across 5 separate inspections, most recently on May 31, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: FOUND CUBAN SANDWICHES(SLICED COOKED PORK, HAM AND SWISS CHEESE AT TEMP OF 73.8F-75.6-77.8F TO 81.1F),STORED ON TOP THE SHELF ABOVE THE STEAM TABLE; A WHOLE PIECE OF COOKED PORK STORED ON SHELF ABOVE THE STEAM TABLE AT TEMP OF 45.5F TO 51.2F. HOT FOOD MUST 140F AND ABOVE, COLD FOOD 40F AND BELOW. FOUND A PACKAGE OF SLICED HAM INSIDE THE SMALL COOLER AT TEMP OF 57.6F. COOLER UNIT MAINTAIN TEMP OF 35.7F. FOOD DISCARDED AND DENATURED. POUNDS 25 , VALUE $200. CRITICAL VIOLATION:7-38-005(A)
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK IS CLOGGED ,FULL OF WASTE WATER. UNABLE TO USE THREE COMPARTMENT SINK DUE TO WATER BACKING UP ONTO FLOOR IN DISH ROOM AND PREP AREA/KITCHEN WHICH PRESENTLY IS IN USE. PLUMBER REPORTED ON PREMISES AT 2:50PM TO CORRECT. CRITICAL VIOLATION:7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND EXPOSED HAND SINK AT FRONT PREP AREA/BAR WITHOUT SOAP.EXPOSED HAND SINK IN KITCHEN/DISHROOM WITHOUT PAPER. ALSO AT SAID SINK UTENSILS AND A CONTAINER WAS STORED IN IT,PERSONALLY REMOVE THEM.SOAP AND PAPER TOWELS WAS PROVIDED UPON OUR REQUEST(SANITATIAN AND SUPERVISOR). SOAP AND PAPER TOWELS MUST BE PROVIDED AT EXPOSED HAND SINK AT ALL TIMES FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • UTENSILS(TEASPOONS) STORED ON TOP THE FRONT COUNTER MUST BE INVERTED.OBSERVED ICE SCOOP NOT PROTECTED,STORED ON TOP THE SHELF BY PAPER AND NOTE BOOKS. MUST PROVIDE AN ENCLOSED ICE SCOOP CONTAINER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GRIME AND MINERAL DEPOSIT BUILD-UP INSIDE THE ICE MACHINE,INSTRUCTED TO CLEAN AND MAINTAIN. FOOD SPILLAGE AND DEBRIS ON KITCHEN SHELVES, BOXES AND CONTAINERS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BESIDE AND BEHIND THE ICE MACHINE WITH DEBRIS ,ALSO UNDER THE THREE COMPARTMENT SINK AND UNDER/BEHIND COOKING EQUIPMENT..INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ACCUMULATED GREASE AND DUST IN VENTILATION HOOD AND FILTERS. MUST CLEAN AND MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER PIPE UNDER THE EXPOSED HAND SINK AT FRONT PREP/BAR AREA IS LEAKING.INSTRUCTED TO REPAIR.
  3. Canvass Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
  4. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED BASEMENT REAR EXIT DOOR NOT RODENT PROOFED. DOOR HAS APPROXIMATELY ONE INCH OPENING ON THE BOTTOM DOOR. INSTRUCTED TO MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • PREMISES DOES NOT HAVE A GARBAGE DUMPSTER.INSTRUCTED TO PROVIDE. SERIOUS VIOLATION. 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN 3-COMPARTMENT SINK AT THE FRONT BAR AND MUST REMOVE RESIDUE AND MINERAL DEPOSITS. DETAIL CLEAN SODA GUNS/HOLDERS. REMOVE DIRT. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE AT FRONT BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED UNFINISH CEILING IN BASEMENT INSTRUCTED TO REPAIR. CEILING MUST BE SMOOTH EASILY CLEANABLE SURFACES. MUST REPAIR BASEBOARD AROUND WALL AT THE FRONT BAR STORAGE ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED 3-COMPARTMENT SINK AT FRONT BAR AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
  5. Canvass

    0 infractions

  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND THE LARGE STANDING ICE MACHINE INTERIOR HAS LIME AND BLACK MOLD. INSTRUCTED TO CLEAN AND SANITIZE UNIT. SERIOUS CITATION GIVEN 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FRONT DOOR NEEDS TO BE REPAIR
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEFROST AND CLEAN THE REACHIN CHEST FREEZER SOME ICD BUILDUP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT HAS DIRT BUILD UP NEEDS TO BE CLEAN UP. OUTSIDE YARD LEADING TO BASEMENT NEEDS TO BE CLEAN.HAS LARGE WEEDS ECT
  8. Canvass

    0 infractions

  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.COUNTERTOP SHELVING IN KITCHEN WERE MULTI-USE PLATES ARE STORED MUST BE SMOOTH,EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENING ON NORTH WALL IN BASEMENT AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST DETAIL VENTILATION COVERS IN TOILET ROOMS TO REMOVE DUST-BUILD UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE PERSONAL BELONGINGS FROM KITCHEN AREAS,ALL CLEANING EQUIPMENT MUST BE PROPERLY STORED IN DESIGNATED AREA.
  10. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS THROUGHOUT THE BASEMENT REQUIRE A DETAIL CLEANING,SEAL NOTED OPENINGS ON FLOOR ALONG REAR DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL NOTICEABLE OPENINGS ON WALLS THROUGHOUT THE BASEMENT ESPECIALY ALONG EAST WALL BEHIND HOT WATER TANK LOCATION.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.FOUND NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM BASEMENT,REAR OF PREMISES.

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