DIVINE GRACE CARIBBEAN RESTAURANT

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closing device broken. - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen popcorn style, not cleanable. Repeat Violation - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. There is a 1/4" gap bottom opening edge of door. - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen broken and missing. Repeat Violation - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Repeat Violation - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Single glass door reach in cooler, two door stainless reach in cooler, and single door stainless reach in cooler have food debris on bottom shelves. - From follow-up inspection 2026-06-10: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored with produce on top of it in stainless steal reach in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat foods in both single door reach in coolers in kitchen. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sinks must remain blocked with dirty pans Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Corrected On-Site

Intermediate - No soap provided at handwash sink. In kitchen. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food on site thawed and cooked not date marked.

Basic - Buildup of food debris/soil residue on equipment door handles. White household reach in cooler has soiled handles in back storage room.

Basic - Cardboard box used as garbage container. Cardboard box used as a garbage in kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen is popcorn style, not cleanable.

Basic - Equipment in poor repair. White chest reach in freezer has broken handle with duct tape on it. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in the kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen or bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Numerous gaskets on reach in coolers and reach in freezer are soiled with debris.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork in triple sink thawing in standing water, water not running. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen by drier soiled with grease. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet cloths in use in kitchen with no sanitizer bucket set up.

Basic - Worn, torn and/or soiled floors/carpeting. Floor in kitchen and in back hallway soiled and slick to walk on.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to employee and completed during inspection

Basic - Duct tape used to repair nonfood-contact surface. Handle of freezer repaired with duct tape

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease buildup on walls behind oven

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor Boxes of peppers on the floor, moved by employee Corrected On-Site

High Priority - Raw pork stored over or with unwashed produce. Corrected On-Site

Basic - 4 Dead roaches on the floor in the dry storage area. Operator swept up. Corrected On-Site

Basic - Floor tiles in disrepair on the cook line.

Basic - Stored beans not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Turkey, pork thawing at room temperature recommended to place in cooler to thaw. Corrected On-Site Repeat Violation

Basic - Walls soiled with accumulated grease behind fryers.

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In upright cooler. - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Hood filters soiled with grease, food debris, dust. - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2023-11-17: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing pans but not sanitizing. Educated employee and operator set up triple sink for washing and sanitizing Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cooked vegetables. Single door reach in cooler Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 400ppm Educated employee and operator Corrected to 75ppm Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in pot reach in cooler

Intermediate - Records/documents for required employee training do not contain all of the required information. Training tests completed. Cards not filled out Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Several

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor not cleaned when the least amount of food is exposed. Beans on floor in dry storage Corrected On-Site

Basic - Single-service articles improperly stored. Aluminum pans not inverted Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corn meal dry storage

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked oxtail Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gilbert

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked rice Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drink in fridge educated Corrected On-Site

Basic - Food stored on floor. Frying oil, vinegar. Dry storage

Basic - Stored food not covered. Pork softener looks like sugar Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Pork softener. Looks like sugar Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-05-18: Time extended 30 days. Have ordered books still waiting for them to arrive Time Extended - From follow-up inspection 2022-06-23: Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2022-05-18: Time Extended - From follow-up inspection 2022-06-23: Admin Complaint

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Repeat Violation - From follow-up inspection 2022-05-18: Time Extended - From follow-up inspection 2022-06-23: Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Called district office establishment still owes $312.00 Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable Cutting board

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom operator had outside the restroom door so paper towels aren't flush in the toilet- explained need to be in the rest room so employees can use to turn off water- suggested she put up a sign not fo flush paper towels Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Pans on wire rack above 3-compartment sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table

Basic - Unnecessary items/unused equipment on the premises. A lot of trash and unused equipment the exterior of the building