[Bonny]

There are inspections of many restaurants in and around the Villages that have had issues. They never get put on here. I believe only Havana does. Don't recall seeing any others.

[buckscounty]

Worst food and service in Villages.

[buckscounty]

Originally Posted by Bonny

Oh believe me, I understand all that. I don't have a problem if someone finds something out or knows something to give people a heads up.
It just that there are now 3 threads all running at the same time saying the exact same thing about Havana.

Its because they are true.

[Dreamer61]

Originally Posted by Happinow

Bonny, I don't think any one of us is trying to destroy Havana. They are destroying themselves! The OP is stating the violations the restaurant incurred and that they had poor service. I, for one, want to know if there are roaches and other major infractions on a restaurant. I base where I eat out on their kitchen inspections. Unfortunately, I have not seen a list of local restaurants that have been inspected. There is no need to cover up poor service, poor food and unsanitary conditions just to save a facility. They need to clean up their act or suffer the consequences. We Villagers deserve more than that!

Hear hear!

[looneycat]

a recent heath dept visit to Palmer CC Restaurant:


02C-03-4 Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Bulk meat in walkin cooler. **Corrected On-Site** **Warning**
03A-02-4 High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish on cookline at 47? not iced. Corrected by placing in reachin cooler **Corrected On-Site** **Warning**
03B-01-4 High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces at 118? in warmer thermostat turned up **Corrected On-Site** **Warning**
03F-10-4 Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cooked potatoes for dinner. **Corrected On-Site** **Warning**
23-05-4 Basic - Soil residue build-up on nonfood-contact surface. Ice machine lid. **Corrected On-Site** **Warning**
24-06-4 Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site** **Warning**
24-09-4 Basic - Clean equipment stored on floor. Pots **Corrected On-Site** **Warning**
36-11-4 Basic - Floors not maintained smooth and durable. Threshold in walkin cooler. **Repeat Violation** **Warning**
53B-01-4 Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must corrected by 5/20/13. **Warning**

most restaurant inspections don't look much different <sigh>

[Challenger]

Perhaps the POA could publish the Health Dept reports on restaurants and other food service providers ie Schools ,convenience stores etc monthly or quarterly. The food service providers hate it, but it would provide a valuable public service.

[Roaddog53]

Point made here. It is a common theme among most restaurants. However, again it appears there are some that have been wronged by Havana in some way and they want to retaliate? I am not saying it is possible they have poor service and food, but so do many others. We went to Red Sauce and had the worse service we have had in years. We never did get our food since they took so long and than got the order wrong.
I like the idea of rating restaurants in food quality and service. Somewhere out here is an app that does that, but probably biased too.

Originally Posted by looneycat

a recent heath dept visit to Palmer CC Restaurant:


02C-03-4 Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Bulk meat in walkin cooler. **Corrected On-Site** **Warning**
03A-02-4 High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish on cookline at 47? not iced. Corrected by placing in reachin cooler **Corrected On-Site** **Warning**
03B-01-4 High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces at 118? in warmer thermostat turned up **Corrected On-Site** **Warning**
03F-10-4 Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cooked potatoes for dinner. **Corrected On-Site** **Warning**
23-05-4 Basic - Soil residue build-up on nonfood-contact surface. Ice machine lid. **Corrected On-Site** **Warning**
24-06-4 Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site** **Warning**
24-09-4 Basic - Clean equipment stored on floor. Pots **Corrected On-Site** **Warning**
36-11-4 Basic - Floors not maintained smooth and durable. Threshold in walkin cooler. **Repeat Violation** **Warning**
53B-01-4 Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must corrected by 5/20/13. **Warning**

most restaurant inspections don't look much different <sigh>

[PaPaLarry]

Originally Posted by Bonny

Oh believe me, I understand all that. I don't have a problem if someone finds something out or knows something to give people a heads up.
It just that there are now 3 threads all running at the same time saying the exact same thing about Havana.

Maybe, you should just read one of the threads, and then you would not be so upset? I myself, choose the threads I read, especially when the thread gets lots of looks.

[jdsl1998]

Originally Posted by rayschic

Here's a link to look up the inspection reports on any restaurant in Florida
Most of the Villages restaurants pass the inspections on a regular basis.

https://www.myfloridalicense.com/wl1...SID=&brd=&typ=

Hit Verify a License near the top.
Search by License Type
License Category..Hotel and Restaurant
Type of License...Permanent Food Service

Thanks, I looked Havana up on this site and it said that all is well with them now. That is what is important.

[BobnBev]

ALL THIS BEGS THE QUESTION.....Why only warnings on repeat violations?

[kaydee]

All I need to read is the roach problem and I am done. No excuse for that situation. Disgusting!

[cquick]

Seems to me that most restaurants might have some violations, too.

[PaPaLarry]

Originally Posted by cquick

Seems to me that most restaurants might have some violations, too.

I agree, The only problem I have, is after you get a violation, you would think you would fix it for the next time they show up?

[Bogie Shooter]

Originally Posted by Happinow

Bonny, I don't think any one of us is trying to destroy Havana. They are destroying themselves! The OP is stating the violations the restaurant incurred and that they had poor service. I, for one, want to know if there are roaches and other major infractions on a restaurant. I base where I eat out on their kitchen inspections. Unfortunately, I have not seen a list of local restaurants that have been inspected. There is no need to cover up poor service, poor food and unsanitary conditions just to save a facility. They need to clean up their act or suffer the consequences. We Villagers deserve more than that!

Does this mean that you don't eat out??