CAFE CARIBE

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In display cooler at the front bar area where flan is being stored Warning - From follow-up inspection 2026-04-23: Reach in cooler does not have an ambient thermometer at time of inspection. Time Extended - From follow-up inspection 2026-04-23: No conspicuously located ambient air temperature thermometer in holding unit at time of inspection. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks inside establishment. Warning - From follow-up inspection 2026-02-05: Cutting board on make table still has visible cut marks, discussed with chef he said the will get new ones soon. Time Extended

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

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer at three compartment sink 200+ppm. Operator readjusted chlorine to 100ppm during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink on front service line used for dumping ice. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of Cuban sandwiches and croquettes not labeled in Walk in cooler. Operator added date marked during time of inspection. Corrected On-Site

Basic - Food stored on floor. Sugar bin, 2cases of bottled water stored on kitchen floor. 5 cases if eggs, 1 bucket of fries, 1 bag of onion stored on floor of Walk in cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice built-up in large chest freezer adjacent to Walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Employee removed tongs during time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on front line cook. Chest freezer gasket soiled, adjacent to Walk in cooler. Operator began cleaning chest freezer gasket during time of inspection. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Located on equipment on dry storage rack and in Walk in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 open bottles of water stored on shelf in Walk in cooler. Operator removed bottled water during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed drink ice and sponge in hand wash sink on front line at time of inspection. Operator moved sponge and cleaned sink during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on slicer in kitchen on prep table at time of inspection

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee eating and drinking in kitchen. Drink has no cover at time of inspection.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen using reach in freezer as table at time of inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on reach in freezer in kitchen at time of inspection

Basic - Food stored on floor. - Observed bagged onions and eggs stored on floor in walk in cooler at time of inspection - Bulk sugar stored on floor in kitchen at time of inspection

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 scoop and scoop handle in bulk rice at time of inspection.

Basic - Plumbing system in disrepair. Observed hand wash sink in kitchen by back door hanging diagonal on wall. Sink slow to drain due to sink not being level.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Observed stained cutting boards in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator empty bucket in hand wash sink near front counter during inspection.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on counter next to espresso machine during inspection. Employee moved during inspection Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operators cell phone stored on prep table next to can opener. Operator moved phone during inspection. Corrected On-Site

Basic - Food stored on floor. Observed eggs and tea stored on floor in walk in cooler during inspection

Basic - Old labels stuck to food containers after cleaning. Observed old labels/label residue on clean food containers on kitchen shelves

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusting in walk in cooler during inspection

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops stored in mop buckets. Operator moved mops to dry during inspection. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with employees the importance of washing hands and changing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding cheese provolone 60 f on counter. Operator placed in freezer. Corrective Action Taken

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.

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. Printed for management and multiple employees signed and manager. Next unannounced inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Red substance in clear bottle by water heater.

Basic - Bowl or other container with no handle used to dispense food. Rice plastic bin under oven. Repeat Violation

Basic - Food stored on floor. Boxes of meat and juices on floor. Walk in cooler. Beans in bin and rice under oven on floor Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Dry dish pans on storage shelf.

Basic - Single-service articles improperly stored. Togo containers on floor in boxes.

Basic - Time/temperature control for safety food thawed in an improper manner. Cook plantains sitting on meat slicer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Liquid egg over ready to eat butter walk in cooler. Corrected On-Site 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. On raw shelled eggs operator determined time was placed 9:00 am Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Quva and cheese danishes at 86 f in hot holding unit in front of cashier station operator placed items in oven to reheat. 2nd temp all temp to 136 f Corrected On-Site

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector printed for operator. Operator posted on wall. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Ant killer house hold spray under three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Cup in sugar with no handle.

Basic - Carbon dioxide/helium tanks not adequately secured. Not protected.

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cake in walk in cooler and drink on shelf

Basic - Equipment and utensils not properly air-dried - wet nesting. On dish dry shelf storage.

Basic - Food stored on floor. Raw chicken in boxes on floor in walk in cooler. Rice and beans in buckets on floor under oven. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. By coffee making station were hot sauces are held.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked corn beef walk in cooler operator removed to proper storage. Corrected On-Site

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

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands . Discussed with employee to wash hands after coughing on hand. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat bread walk in cooler operator moved eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: stored by cook line outside of cooler-liquid eggs 53 f potatoes 70 f milk 90 f operator moved to reach in cooler. 2nd temp. All temps went down to 43 f except for liquid egg at 52 f Cold holding: reach in cooler by Cuban sandwich prep cut ham 50 f cut cheese 48 f shredded mozzarella 48 f cook sausage 56 f mozzarella cheese 56 f feta cheese 46 f operator moved to reach in freezer 2nd temp all temps to 43 f. Corrective Action Taken 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. Operator was able to determine time for onions and peppers and placed time mark on them. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in hand washing sink. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For lattice acid sanitizer. Repeat Violation

Basic - Food stored on floor. Onion bag pineapple juice cartons stored on floor in walk in cooler. Water bottles on floor in kitchen entrance. Liquid egg batter cooked potatoes in buckets on floor on cooks line operator moved from floor. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice bin touching rice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice bin solid

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm retested to 100pm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat sandwiches in walk in cooler shelf.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee work with food and removed gloves touched his apron and did not wash hands. Discussed with operator the importance of hand washing. Observed employee wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: butter 56f milk 56f inspector advised operator to place in reach in freezer 2nd temp at 10: 47 both 51 f still in process Cold holding: turkey 48 f ham 48 f 2 temp at 43 f Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in mop sink. Discussed with operator the importance of using hand washing sink.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by office. Observed employee restock paper towels. Corrected On-Site

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. Observed employee mix soap and bleach in wash sink.

Basic - Equipment in poor repair. Torn gaskets on reach in cooler in coffee server station area.

Basic - Food stored on floor. Bread boxes on floor by three compartment sink. Observed onion bags and egg liquid batter on floor in walk in cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Lactic acid sanitizer at 0 ppm operator did not have test strips for sanitizer. Inspector advised operator to use chlorine bleach tested at 100 ppm

Basic - very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink by mop sink.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0 ppm. Operator remade to 100 ppm. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2021. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onion 78 °F, and cooked mushroom 83 °F stored on prep table next to the grill at the cook line. Discussed with operator about proper hot holding temperature 135 or above, operator stated that she will list items on time control form. Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Observed sanitizing bucket stored on prep table with cooked onion and cooked mushroom next to grill at the cook line. Operator moved to floor with double buckets. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal scrubbie stored in handwash sink at kitchen. Operator removed. Corrected On-Site Repeat Violation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator by email. Corrective Action Taken Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in kitchen. Repeat Violation 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 on prep table next to single service food containers at the front counter. Operator removed. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm. Operator remade to 100ppm. Corrected On-Site Repeat Violation Warning