RC CARIBBEAN RESTAURANT

Intermediate - Food-contact surface of can opener, soiled with food debris, mold-like substance or slime at food prep table in kitchen. Warning

Basic - Ceiling tile missing next to walk in cooler. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored next to drink pitcher and stored on shelf above food prep table in kitchen. Warning

Basic - Floor area(s) covered with standing water. Observed standing water in pitted areas around floor drain in kitchen. Warning

Basic - Interior of microwave has accumulation of black substance/grease/food debris on food prep table next to cookline in kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. Repeat Violation Warning

Basic - Screening is not 16-mesh to the inch at back door in kitchen. Repeat Violation Warning

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. 1. Observed heavy accumulation of grease and food debris underneath cookline equipment. 2. Observed heavy build up of old food debris underneath cookline food prep tables in kitchen. Warning - From follow-up inspection 2025-12-10: Observed same. Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch at back exterior door. Warning - From follow-up inspection 2025-12-10: Observed same. Time Extended

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. 2. Heavy build up of soil on underside of hand towel dispenser, where paper towels are dispensed. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/24. Warning

Intermediate - No soap provided at handwash sink in prep area. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food while wearing a watch. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. Repeat Violation Warning

Basic - Stored food not covered. Dry beans in container in dry storage room stored uncovered, lid missing. Repeat Violation Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop observed stored in mop bucket in kitchen. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on food prep tables in kitchen and in food prep sink basin in kitchen. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of dried beans in dry storage.

Basic - Floor soiled/has accumulation of debris. Observed beneath and around cookline in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen. Repeat Violation

Basic - Stored food not covered. Container of beans in dry storage, stored uncovered.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket by food prep sink in kitchen. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Carton of raw shell eggs stored over bowl of raw fish in the walk in cooler. Operator reorganized. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef no longer in original packaging stored over raw shrimp no longer in original packaging in reach in freezer next to chest freezer in ware wash area. Operator reorganized. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on can opener blade stored at food prep table near cook line in kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at from counter and in kitchen. Operator provided paper towels. Corrected On-Site

Basic - Food stored on floor. Boxes of raw cabbage stored on the floor by walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees, at front counter and in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. 1. Observed several bags of frozen beef thawing in basin of food prep sink in ware wash area. 2. Observed frozen chicken thawing in standing water at prep sink in ware wash area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in dirty mop water next to food prep sink in kitchen. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking in bowl of tostones on food prep counter in the kitchen. Operator time marked food out at 4pm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken pastry 99F - Hot Holding and beef pastry 112F - Hot Holding in hot display case at the front counter. Food placed in unit less than two hours ago per operator. Operator turned unit up to higher heat setting. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the front counter and in employee bathroom.

Basic - Floor soiled/has accumulation of debris, underneath cook line equipment in the kitchen.

Basic - Ice buildup in single door reach-in freezer opposite walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in the kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket by back door in the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over raw onions in walk in cooler. Onions moved to higher shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline fryer, Turkey (80F - Cold Holding); pork (80F - Cold Holding); chicken (80F - Cold Holding). Items being held at room temperature next to fryer to be used to order. Items have been out of refrigerator less than 3 hours. Items not prepped or portioned today. Items returned to refrigerator to chill and cold hold. Corrective Action Taken

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

Intermediate - Equipment drain line draining into handwash sink. Stainless steal bowl in hand sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade unclean

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-Chlorine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and rice in walk in made over 24 hours.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in sink not labeled.

Basic - Water leaking from pipe and/or faucet/handle. Leak under hand sink.

Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand wash sink at front counter

Basic - Bowl or other container with no handle used to dispense food. Using a bowltoscoop raw beans

Basic - Food stored on floor. Bag of rice on kitchen floor, chef moved Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two door freezer in back prep room rusty and solied

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding fish patty 121°, turkey patty 119°, chicken patty 127° in hot holding box at front being held less than four hours. Employee date marked. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times ..blocked by ice machine at front.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again..conch , pork, beef in reach in freezer.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...rice, chicken , beef , black rice at walk in cooler .

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink by the dishwashing sink .