CARIBBEAN 450

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles and bleach on food prep counters while deep cleaning kitchen.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Food manager certification expired 2/20/2025 Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink, operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink, operator provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gasket with mold like substance build up.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2024. Admin Complaint

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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board actively being used to cut chicken has heavy accumulation of food residue staining. Cutting board in dry storage room has heavy accumulation of food residue staining. Fryer baskets with heavy accumulation of grease debris build up. Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection unable to provide food manager certification. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no proof of any food handler training certifications, Warning

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. No proof of employee knowledge for responsibility to report health and food borne diseases. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared foods with old date markers faded on the containers missing current date prepared. Discussed with operator to correct and date mark. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At time of inspection cook line hand washing sink hot water faucet unable to be turned on, faucet handle calcified in the off position. Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf next to the three compartment sink, clean metal pots stacked while wet. Warning

Basic - Equipment in poor repair. Both cook line microwaves have missing press buttons to open, unable to open without pulling on microwave door. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up of grease. Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. Multiple old date stickers on clean containers and product containers in the reach in coolers. Discussed with operator removing old stickers and correctly date marking. Warning

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink for the cook line leaking water into container on the floor. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer for wiping cloths stored on the ground under three compartment sink at 0ppm during inspection. Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training due to all expired. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-22: No change. Admin Complaint - From follow-up inspection 2023-09-26: Operator needs more time to obtain training. Time Extended - From follow-up inspection 2023-11-30: At time of follow up inspection operator needs additional time due to being closed for the holidays. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training due to all expired. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-22: No change. Admin Complaint - From follow-up inspection 2023-09-26: Operator needs more time to obtain training. Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Admin Complaint - From follow-up inspection 2023-09-22: No change. Person in charge working on renewing during inspection. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ox tail, chicken, cabbage in reach in cooler at 48-53F. Person in charge states had unit open for morning prep. Other items in unit 41F. Warning - From follow-up inspection 2023-09-22: Chicken, broccoli 47-49F. Person in charge states unit has been out of temperature for less than 4 hours. Had open to reheat items for hot line. Will move items to other unit holding temperature. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training due to all expired. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-22: No change. Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Admin Complaint

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Shell eggs stored over ready to eat items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ox tail, chicken, cabbage in reach in cooler at 48-53F. Person in charge states had unit open for morning prep. Other items in unit 41F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets with grease buildup. Cutting board at hot holding with buildup.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink in kitchen. Person in charge provided. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training due to all expired. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen with unusable hot water faucet.

Basic - Food stored on floor. Case of oil and lard stored on floor in kitchen. Person in charge raised. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of shelving where clean dishware is held with debris buildup. Exterior of flour container, sauce containers with debris buildup.

Basic - Plumbing fixture (toilet, urinal, sink) not easily cleanable. Sink corroded to the point where hot water faucet is not usable. Not easily cleanable. Also water leaking into container under hand wash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at hot holding line with staining. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training due to only employee with expired training. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen with no hot water due to handle corroded, unusable. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Case of single service items on floor in storage room, also to go containers in storage not inverted. Person in charge corrected. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink leaking into bucket. Repeat Violation

High Priority - Container of medicine improperly stored. Medicine stored in reach in cooler on shelf above foods. Medicine was moved to the bottom shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in reach in cooler. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cabbage, rice, rice, chicken 49-53F. Person in charge states cooler has been open while prepping. Ambient temperature of unit 47F during inspection. Person in charge will move time/temperature control for safety items to other unit holding temperature. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Vegetables and cabbage at hot holding table 109-110F. Person in charge began reheating. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer during inspection.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink due to corroded faucet. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on shelving at dry storage area with foods to be served to customers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Breading container with debris buildup. Repeat Violation