HAVANA SOUTH CUBAN received a U, scoring 63 out of 100, in a Gwinnett County food-service inspection on Oct 15, 2026. The official report lists 15 findings. [1]
The report states: “Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control.” [2]
The inspector also observed 2 hand washing sinks not equipped with paper towels in the kitchen. [3]
The report states: “Multiple food containers in multiple coolers in kitchen stored uncovered.” [4]
Showing 15 of 15 findings
Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Code .03(2)(a)-(n),(p)
Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)Official report · Item 1-2A ↗
Observed 2 hand washing sinks not equipped with paper towels in the kitchen. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels provided to hand washing sinks. //
Code .07(3)(b)
Observed 2 hand washing sinks not equipped with paper towels in the kitchen. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels provided to hand washing sinks. //Official report · Item 2-2D ↗
Observed 2 hand washing sinks with other items stored inside the basin (box of water and pitcher). // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from the sink basins. //
Code .06(2)(o)
Observed 2 hand washing sinks with other items stored inside the basin (box of water and pitcher). // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from the sink basins. //Official report · Item 2-2D ↗
Multiple food containers in multiple coolers in kitchen stored uncovered. ***3RD CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. PERMIT SUSPENDED. // Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Food items were covered or discarded. //
Code .04(4)(c)1(iv)
Multiple food containers in multiple coolers in kitchen stored uncovered. ***3RD CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. PERMIT SUSPENDED. // Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Food items were covered or discarded. //Official report · Item 4-2A ↗
Multiple food items cold holding above 41F (see temp log). ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items discarded. //
Code .04(6)(f)
Multiple food items cold holding above 41F (see temp log). ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items discarded. //Official report · Item 6-1A ↗
Multiple food items throughout kitchen not labeled with the date of preparation. // Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were dated. //
Code .04(6)(g)
Multiple food items throughout kitchen not labeled with the date of preparation. // Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were dated. //Official report · Item 6-2 ↗
Surface between the fryer and the grill has a heavy accumulation of debris. Fryers need to be cleaned due to heavy build up. // Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)
Code .05(7)(d)
Surface between the fryer and the grill has a heavy accumulation of debris. Fryers need to be cleaned due to heavy build up. // Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)Official report · Item 15C ↗
Wall in kitchen by the upright freezer removed and missing FRP covering. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Code .07(5)(a),(b)1,2,3
Wall in kitchen by the upright freezer removed and missing FRP covering. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)Official report · Item 17C ↗
Walls and floors throughout kitchen in the cooking and warewashing area, between cooking equipment, and between the walls and coolers with heavy debris accumulation. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Code .07(5)(a),(b)1,2,3
Walls and floors throughout kitchen in the cooking and warewashing area, between cooking equipment, and between the walls and coolers with heavy debris accumulation. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)Official report · Item 17C ↗
Multiple areas throughout the kitchen missing cove base. // In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)
Code .07(2)(c)
Multiple areas throughout the kitchen missing cove base. // In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)Official report · Item 17C ↗
Ventilation hood system above the grill has a heavy accumulation of grease and debris. // Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. (C)
Code .05(2)(n)
Ventilation hood system above the grill has a heavy accumulation of grease and debris. // Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. (C)Official report · Item 17D ↗
Facility has a build up of equipment, food service related items, and boxes in the kitchen by the back door and office which contributes to harborage conditions. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)
Code .07(5)(k)
Facility has a build up of equipment, food service related items, and boxes in the kitchen by the back door and office which contributes to harborage conditions. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)Official report · Item 18 ↗
Backdoor of facility by the restrooms has a large gap leading to teh outside btween the door and floor. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Code .07(2)(m)
Backdoor of facility by the restrooms has a large gap leading to teh outside btween the door and floor. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)Official report · Item 18 ↗
Observed several live roaches and spiders throughout the kitchen and dining room. ***PERMIT SUSPENDED. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)
Code .07(5)(k)
Observed several live roaches and spiders throughout the kitchen and dining room. ***PERMIT SUSPENDED. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)Official report · Item 18 ↗
Observed several dead roaches inside the kitchen and dining room. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. // Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)
Code .07(5)(l)
Observed several dead roaches inside the kitchen and dining room. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. // Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Oct 15, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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