DELISH CARIBBEAN RESTAURANT

Intermediate - - From initial inspection : Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed in Yukon reach in cooler at front counter . Packaged assorted juices not bearing warning label . Operator removed from cooler until item is labeled. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2026-02-10: Observed in Yukon reach in cooler at front counter , soursop juice with milk not bearing the warning label. Advised operator not to sell juice until warning label is placed on packaging. All other juices are made from processed concentrate.Admin Complaint Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge Linda Simonvil. Warning - From follow-up inspection 2026-02-10: Manager Sandy Harrigan expired since 08-28-2025. Admin Complaint

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed knives, spoons and forks silverware not inverted in cutlery rack on shelf in dry storage area. Educated manager on proper storage of utensils.. Corrective Action Taken Warning - From follow-up inspection 2025-07-22: Observed same. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter in cook line, substantial build up of grease. Warning - From follow-up inspection 2025-07-22: Observed same. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind steam table in kitchen soiled with food debris. -all wall soiled inside walk in cooler. Warning - From follow-up inspection 2025-07-22: Observed same. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Cook line hand wash sink leaking pipe, when open faucet. Warning - From follow-up inspection 2025-07-22: Observed same. Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed: - Minced beef thawed at room temperature on shelf next to hand wash sink. - Beef thawed in standing water in three compartment sink. Employee educated about proper thawing methods. Warning - From follow-up inspection 2025-03-13: Observed beef thawing at room temperature in three compartment sink. POC educated about proper thawing method.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded chicken wings over mayonnaise in flip top cooler. Employee inverted Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer 200+ Ppm. Employee made new solution rechecked 100 Ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored on hand washing sink at bar.

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

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink at bar

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked pork and cooked turkey not date marked in walk-in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left side interior of ice machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in door handle.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in gasket door surface soiled with grease, food debris, dirt, slime or dust.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk-in cooler shelves have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. Working containers of salt removed from original container not identified by common name. Employee labeled. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit on steam table. Operator discarded and added clean water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top; cut romaine (74F - Cold Holding); sliced tomatoes (72F - Cold Holding) .per operator held less than two hours. Operator placed ice packs on products. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler pork (64F - Cooling) in deep covered container cooling since 8:00am at time of inspection 2:30pm inadequate rate of cooling during time of inspection. Operator placed on sheet pans.

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at bar.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in door handle

Basic - Equipment in poor repair. Observed flip top cooler not functioning correctly. Ambient temperature 80F

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

Basic - Food stored on floor. Observed plastic container of pork and fish on floor in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket surface soiled with grease, food debris, dirt, slime or dust.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in walk-in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Observed box of fish 36F sitting on floor at room temperature.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork (47-50F - Cooling ) oxtail (46-47F - Cooling) in deep covered containers in walk-in cooler . Per operator held in walk-in cooler for 24 hours. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. Observed whole fish stored in black garbage bags in reach in freezer. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (47-50F - Cooling ) oxtail (46-47F - Cooling) in deep covered containers in walk-in cooler . Per operator held in walk-in cooler for 24 hours.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pork (47-50F - Cooling ) oxtail (46-47F - Cooling) in deep covered containers in walk-in cooler.

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

Basic - Equipment in poor repair. Observed at make table cooler door is not attached to the unit.

Basic - Food stored on floor. Observed box of plantains on the floor in the kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in contact with corn meal

Basic - Stored food not covered. Observed container of conch fritter batter not covered in make table

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef 38F in sink in standing water at room temperature

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 10 Ppm Repeat Violation

Basic - Working containers of baking soda and salt removed from original container not identified by common name under preparation tables Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for only a few seconds before putting on new gloves. Reviewed proper procedures and employee properly washed hands. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Whole fish in black garbage bag in chest freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer, cases of frozen fish thawing above containers of cooked meats and sauces.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ All CFM expired. National Registry of Food Safety Professional. Emmanuel Desir 11-16-17

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. Bulletin provided. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen at 50ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of salt under prep table in kitchen not labeled. Employee labeled. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips in use for quaternary sanitizer solution.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in bar area.

Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted during inspection. Corrected On-Site

Basic - Floor tiles in disrepair. Observed in kitchen next to kitchen entry door.

Basic - Insect control device installed over single service food items. Observed in storage area across from reach freezer, bug zapper installed over exposed to go containers.

Basic - Sugar scoop handle in contact with sugar. Observed scoop handle stored directly in sugar. Operator inverted scoop. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2021

Intermediate - No soap provided at handwash sink. Main kitchen at steam table- observed no soap at HWS. Operator provided soap. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Main kitchen prep table- observed employee water bottle on prep table.

Basic - Food stored on floor. Main at 3 compartment sink- observed bowl of fish inside marinade being stored on the floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main steam table- observed tongs inside spaghetti with handle touching food.

High Priority - Nonfood-grade bags used in direct contact with food. Main kitchen dry storage room deep freezer- observed large trash bag with frozen pork stored inside. Advised operator to to remove pork and stored inside food grade bags.

Intermediate - Handwash sink not accessible for employee use at all times. Front counter HWS- observed juicer equipment stored inside HWS. Operator removed Juicer equipment. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen cook line counter top cooler- observed tongs with handle touching sliced tomatoes and cut lettuce being stored inside counter top cooler. Operator removed tongs. Corrected On-Site