CARIBBEAN SUNSHINE RESTAURANT

High Priority - Container of alcohol improperly stored .

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils rinsed

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored next to unwashed carrots Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. 1000+ppm

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse per operator from Sunday raw chicken (50F - Cold Holding) salt fish (50F - Cold Holding) raw shell eggs (60F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding) salt fish (50F - Cold Holding) raw shell eggs (60F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. per operator this morning chicken (88F - Hot Holding) plantains (106F - Hot Holding) house veg sauce (122F - Hot Holding) Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pot Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table and chairs Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors ladies

Basic - Bowl or other container with no handle used to dispense food. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing at corner of hood

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. iPad store hear lids on plastic shelf Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor in kitchen and dry storage

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - No waste receptacle installed at handwash sink provided with disposable towels near fryer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of stovetop Back wall Plastic storage shelves

Basic - Prep shelves with rust that has pitted the surface under steam area

Basic - Single-service articles not stored inverted or protected from contamination on top shelf in kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 1000ppm 50ppm Corrected On-Site

High Priority - Employee tasted food on bare hand,then put on gloves to go to the oven without washing hands to get the cooked chicken. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Rice,117 f held less than four hours.Advised operator to reheat.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Box of shrimps stored over open vegetable in upright freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken,47 f,red beans,44 f held less than four hours stated employee.Employee transferred the chicken and beans to the upright freezer for a quick chill.Advised operator before the chicken and beans are transported from another location that it should be frozen. 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.Provided a copy. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Frying pot is encrusted.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Chlorine strips.

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

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

Basic - Bowl or other container with no handle used to dispense food.Sugar.

Basic - Employee beverage container on a food preparation table .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone on prep table. Corrected On-Site

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation

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

Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from day prior. Cooked Peas (50F - Cooling); Stewed Chicken (47F - Cooling)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Cooked Peas (50F - Cooling); Stewed Chicken (47F - Cooling) Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked items are placed in thick plastic containers with lid on to cool. Per operator from day prior. Cooked Peas (50F - Cooling); Stewed Chicken (47F - Cooling)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket soiled.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on storage each in the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled

Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink. At front counter hand sink.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board is stained. Warning - From follow-up inspection 2024-06-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation Warning - From follow-up inspection 2024-06-12: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing.Cooks line area. Warning - From follow-up inspection 2024-06-12: Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.Establishment license states 48 but establishment has 76 seats. Warning - From follow-up inspection 2024-06-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy residue on the exterior of fryer pots. Wall is soiled by three comp sink. Filters are soiled under the hood suppression system. Warning - From follow-up inspection 2024-06-12: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-12-15: Time Extended - From follow-up inspection 2024-02-13: Time Extended - From follow-up inspection 2024-03-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Ice shield broken in ice machine Fryer baskets in disrepair Gaskets torn on star up cooler located in back area Warning - From follow-up inspection 2023-12-15: Time Extended - From follow-up inspection 2024-02-13: Time Extended - From follow-up inspection 2024-03-14: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2023-12-15: Time Extended - From follow-up inspection 2024-02-13: Time Extended - From follow-up inspection 2024-03-14: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Plantains held less than four hours.Advised operator to reheat and place under heat lamp.Provided operator a copy of time as a public health control.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over sauce in upright cooler.

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.Provide a copy for operator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can.

Intermediate - Handwash sink used for purposes other than handwashing.Bucket in handwash sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Chlorine test strips.

Intermediate - Proof of required state approved employee training not available for one employee.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Latoya Frazier.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Ackee and eggs in reach in cooler.

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

Basic - Cardboard used as shelf cover under prep table. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.Green and beige cutting board in kitchen.

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.Establishment has 70 seats.

Basic - Food not stored at least 6 inches off of the floor.Coca Cola in dry storage area. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.Three comp sink area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Grease build on the exterior of fryer pot in kitchen.Hood filters under the hood suppression system.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour and rice stored in disposable cake containers.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Limescale and mold like substance inside ice machine.

Basic - Cardboard used to line nonfood-contact shelves. Prep table on service line. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Knives between triple sink and the wall. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Food stored on floor. Sodas on floor in dry storage.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator pored water out. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand washing sink by triple sink.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets upright cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed pineapples in upright cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked by trash can. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in bulk flour. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear exit door.

Basic - Food stored on floor. Bag of rice on floor in kitchen. Corrected On-Site

Basic - Light shield damaged/in disrepair. Light shield hanging loose over triple sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink. Corrected On-Site

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