LE CARAMEL

Intermediate - No hot running water at three-compartment sink. Checked the hand wash sink hot water only reaching 75°f spoke to Manager concerning the issue. Operator will notify plumber to check. Notify Supervisor on duty will be next unannounced inspection

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed almond cream stored inside reach in cooler over night not date marked.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked hand wash sink hot water only reaching 75°f spoke to owner/ operator must have hot water checked to maintain 85°f.

Basic - Current Hotel and Restaurant license not displayed. Observed expired license posted 4/1/2025.

Basic - No copy of latest inspection report available. Observed no copy of last inspection report. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler has food crumbs left on the tracks of the door also bottom of cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic stored on the shelves not inverted (Main kitchen)

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor, located back prep kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed current license expired 4/1/2025 Spoke to Owner renewal of license at time of inspection. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled used for sandwiches top of the reach in cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large build up of ice inside reach in freezer.

Basic - No copy of latest inspection report available. Operator found no copy of last inspection report.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves did not wash hands before placing gloves on at cook line.

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. Observed butter left at room temperature not time marked, on the cook line spoke to owner must time mark the butter stored out 9am time determined. Corrected On-Site Repeat Violation

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. Restaurant has no written procedure to clean up vomit Given another copy to operator at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled has yellow stains left on the surface located on main cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on the cook line also back prep kitchen has another bottle of water.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large ice build up in the reach in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food debris on the bottom of the oven recommend to clean more often.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chopper has old food debris stored inside located in the back prep kitchen.

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. Observed butter left at room temperature not time marked, spoke to employee has no ideal baker has the product.out 11am -3pm per owner time was determined. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed no product labeled inside reach in cooler. Chocolate mousse, almond cream

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. No written procedures observed in the restaurant for vomit, procedures given to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed very soiled white cutting board used on the counter, top panel of reach in cooler.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed almond cream not date marked stored inside reach in cooler over night.

Basic - Food stored on floor. Observed oil,pickles, ketchup stored on the floor in the back prep kitchen Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior panel of the oven has old food debris

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of refrigerator has old food particles dried on the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 67F, per operator less than 1 hour on prep table, operator relocated to reach-in cooler, educated operator regarding use of Time As Public Health Control Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -multiple white cutting boards stained Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at front service area used to store spoon Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -bleach water spray bottle lacking label Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -baking/frying pans stored on wire rack

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -glass door reach-in freezer in front counter area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -tall glass door reach-in cooler in front counter area -white residential style reach-in cooler

Basic - Single-service articles improperly stored. -cases of single use cups stored on the floor, operator relocated Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -flour and sugar containers lacking labels, operator labeled Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored.All purpose cleaner on prep table. Corrected On-Site - From follow-up inspection 2024-01-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Clean scraper stored between equipment and wall. Corrected On-Site - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Reach-in freezer interior have accumulation of soil residues. - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Unwashed raspberries stored over milk in upright cooler. - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name.Salt in kitchen. Corrected On-Site - From follow-up inspection 2024-01-16: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs wearing gloves used the same for bread (sandwich) on the prep counter. Explained to employee must remove gloves and wash hands then change to a new set of gloves. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked butter 80°f stored at room temperature spoke to Chef must use time as public health control for butter open 9am checked @11am less than 4 hours. Recommend to quick chill product. Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sliced ham and cream sauce not date marked stored inside reach in cooler on the cook line. Repeat Violation

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. El Houcine Setee 2/10/2020 expired spoke to employee will renew the food handler training.

Basic - Clean utensils stored between equipment and wall. Observed knives stored in between the reach in cooler and prep counter.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large block of ice inside reach in freezer.

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 bowl stored inside sugar bulk container in the back prep kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior microwave oven has dried food debris located in the back prep kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed shaker of powdered sugar no labeled on the prep counter.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs wearing gloves use the same gloves for bread and clean utensils off.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of butter 45°f stored in the refrigerator per employee less than 4 hours, recommend to quick chill product. thermostat adjuster to maintain 41°f or below. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of Clorox stored next to custard on the prep counter in the back kitchen. Employee removed store on the shelve with other chemicals. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap provided hand sink located next to 3 compartment sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory provided serve over easy eggs on the menu. Spoke to Employee given copy for the owner. 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. Observed cream sauce not date marked stored inside reach in cooler used for sandwiches.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed two cartons of raw shell eggs stored above heavy cream and fruit used for pastry area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature cut tomatoes 44°f, feta cheese 45°f stored inside reach in cooler less than 4 hours recommend to quick chill food.

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. Checked temperature of butter 70°f least out at room temperature per Chef start time 9am has 4 hours on Time explained to Pastry Chef. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quat amm test strips to check sanitizer or 3 compartment sink.

Basic - Clean utensils stored between equipment and wall. Observed knives stored in between the reach in cooler and prep table.

Basic - No copy of latest inspection report available. Observed no copy of last inspection.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker missing at hose Bibb from mop sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for checking sanitizer in the 3 compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located in the front area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed liquid spilled on the top freezer