CAFE KARIBO DUCK PINZ

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Operator made service call during inspection. Corrective Action Taken Warning - From follow-up inspection 2026-05-27: No change. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ribs (53F - Cold Holding); duck (55F/51F - Cold Holding); corn dog (52F - Cold Holding); crab cakes (53F - Cold Holding). All products have been in same cooler overnight. Warning - From follow-up inspection 2026-05-27: No stop sale issued. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed sautéed onions (46F - Cold Holding); cheese (46F - Cold Holding); sauerkraut (54F - Cold Holding); roast beef (46F - Cold Holding)in left flip top reach in cooler in kitchen. Per operator, all products placed in cooler approximately 30 minutes prior. Operator added ice to all products. After 20 minutes, products still between 45F-46F. Operator placed all above products on time controls and will discard all products at 3:00. Also, observed ribs (53F - Cold Holding); crab (52F - Cold Holding); duck (55F/51F - Cold Holding); corn dog (52F - Cold Holding); crab cakes (53F - Cold Holding). Per employee, all products except the crab have been in the same cooler overnight. Employee added ice pack to crab and approximately 15 minutes later, crab at 47F. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-05-27: Observed coleslaw 39F, potato salad 39F, sautéed onions 41F and turkey 41F in far right flip top reach in cooler. Observed crab cakes 43F, duck 43F, cheese 53F and potato salad 46F in far right flip top reach in cooler. Both the cheese and potato salad have been in the unit less than two hours with the lid constantly open and closed during service. Ice added to products. Admin Complaint Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Operator made service call during inspection. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ribs (53F - Cold Holding); duck (55F/51F - Cold Holding); corn dog (52F - Cold Holding); crab cakes (53F - Cold Holding). All products have been in same cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed sautéed onions (46F - Cold Holding); cheese (46F - Cold Holding); sauerkraut (54F - Cold Holding); roast beef (46F - Cold Holding)in left flip top reach in cooler in kitchen. Per operator, all products placed in cooler approximately 30 minutes prior. Operator added ice to all products. After 20 minutes, products still between 45F-46F. Operator placed all above products on time controls and will discard all products at 3:00. Also, observed ribs (53F - Cold Holding); crab (52F - Cold Holding); duck (55F/51F - Cold Holding); corn dog (52F - Cold Holding); crab cakes (53F - Cold Holding). Per employee, all products except the crab have been in the same cooler overnight. Employee added ice pack to crab and approximately 15 minutes later, crab at 47F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Case of sternos stored over rice on rack beside ovens in upstairs prep area. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on non-chemical side of added splitter to the mop sink. Repeat Violation Admin Complaint

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

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available. Operator has blank form.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate has black mold-like substance. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in downstairs women's restroom and in downstairs unisex restroom. Repeat Violation

Basic - Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Vent and surrounding ceiling tile with dust above make line. Wall to right of far right flip top reach in cooler in kitchen has dust. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in far right flip top reach in cooler in kitchen.

Basic - Raw fruits/vegetables not washed prior to preparation. Half cut avocado with sticker still attached in flip top reach in cooler in prep area across from dishroom.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen, vacuum sealed tuna thawing in standing water in flip top reach in cooler across from dishroom. Employee removed fish from water and vacuum sealed packaging. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete observed in kitchen, prep and ware washing areas. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 3 cans of tomato sauce and 1 can of coconut milk dented on side seam and top lip of can.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top coolers on cook line, pepper jack cheese (52F - Cold Holding), raw scallops (47F - Cold Holding), cooked onions (50F - Cold Holding); sliced cheese (51F - Cold Holding). Lids to coolers have been open all morning during service and products are fill over fill line on pan. Warning

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. At pass through window, pan of cut watermelon has no time marking. Operator stated it was put out at 11 am and put time marking on pan. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Multiple bottles of dish soap stored on shelves with clean dishes. Operator moved all bottles of soap to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the splitter for mop sink faucet where hose is attached.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At bar, Triple Sink (Quaternary 200+ppm). Employee added more water to sink and rechecked at 100ppm. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine soiled with black mold-like substance.

Basic - Accumulation of lime scale on the inside of the dishmachine. Lime scale build up in interior of dish machine.

Basic - Clean utensils stored between equipment and wall. Clean knifes stored between back of prep table in prep area and wall.

Basic - Covered waste receptacle not provided in women's bathroom. No covered trash can in unisex and ladies restroom on first floor.

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under soda machine/ice bin in server area soiled with debris. Also, wall under dish machine and three compartment sink soiled. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of flour in prep area, handle of scoop in product. Operator removed handle from flour. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled with food debris/torn. Also, hood filters above cook line soiled with grease. Also, top of reach in cooler under flat top grill on cook line soiled with food debris build up.

Basic - Old labels stuck to food containers after cleaning. Old label on clean pan across from dish machine.

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on top shelf of cook line not inverted. Employee flipped stack of to go boxes over. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in kitchen area in multiple areas. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line took trash out, came back inside to cook line, placed on new gloves without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024. License paid for and updated. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Half/half cream stored in upstairs bar - date opened unknown.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In service bar in dining area, cut melon in garnish tray 57F. Melon cut and placed into tray approximately 4.5 hours prior. Melon discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, ham, beef, cut tomatoes, shrimp salad 50F. Flip top cooler opened constantly during lunch rush. Flip top cooler closed to cool products. On cook line in cooler drawers, fish, beef and chicken 50F. Drawers constantly opened during lunch rush. Drawers kept closed to cool products. In flip top cooler in prep area in front of kitchen, eggs, tofu, cut tomatoes 48F. Flip top left open constantly during lunch rush. Flip top closed to cool products. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near outdoor seating where black hose is attached.

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. Missing for bartender working today.

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. Server in kitchen drinking from opened soda can. Server left kitchen. Corrected On-Site

Basic - Equipment in poor repair. Multiple utensils on pass through window are melted/damaged.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in front server station near entrance to kitchen. Floor in small storage area on first floor dining area.

Basic - Food stored on floor. Containers of oil on floor in kitchen and in outside dry storage area. Oil moved and stored correctly. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment is on dirt.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink in upstairs bar. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves rusted in prep area and in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet areas in front server station near entrance to kitchen.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas of unsealed concrete in kitchen.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms primed and still 0ppm Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Philly steak meat over fries and sausage Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon cuts over broccoli in walk in cooler Warning

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar and soda gun holder, bartender cleaned Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Buckets stored in hand sink. Moved Corrected On-Site Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks, moved Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Some cooks on cook line Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall in back prep area Knife stored between cooler and steam table on line. Moved Corrected On-Site Warning

Basic - Stored food not covered. In walk in freezer container of frozen strawberries un covered Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 50° pulled chicken 47° placed in lower portion of the cooler,to cool down In salad prep area near swinging door Salmon50° cut tomatoes 46° fried tofu 50°

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of ice machine upper area

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in vegetable cutting area blocked by purses, moved Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees 4months

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

Basic - Bowl or other container with no handle used to dispense food. 2oz cup stored in seasoning used to scoop, moved Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on fan covers in walk in cooler

Basic - Employee eating in a food preparation or other restricted area. Personal drink on prep table near swinging doors

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1)Cell phone on prep area near swinging door 2) bags stored blocking handsink, moved Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen, provided Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and table, moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In prep area near swinging door, moved Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Manager moved Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Scoopers and spoons in white bucket as u enter the kitchen near pick up area, all utensils where facing upward with food contact side exposed, manager inverted Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Last cooler on line against the wall across from grill leaking water in cooler