CARIBBEAN CAFE

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

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. Inspector emailed Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans from Friday in cooler no date marking

Basic - Bowl or other container with no handle used to dispense food. 6qt Camaro used as an ice scoop sitting in ice machine out back

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored in a prohibited area. Bags of Cuban bread stored in customer lobby un protected on customer table

Basic - No Heimlich maneuver/choking sign posted. Inspector emailed Corrective Action Taken

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. Warning - From follow-up inspection 2023-09-11: Admin Complaint

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. Emailed reporting purposes agreement Warning - From follow-up inspection 2023-09-11: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg cartons over ready to eat food in reach in cooler. Employee moved Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sofrito from previous day no date marking. Operator date marked. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored outside. Operator moved Cuban bread, onions, and salt and pepper shakers into dry storage shed Corrected On-Site

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

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

High Priority - Pesticide-emitting strip present in food prep area. On back of hand washing sink next to three compartment sink. Employee removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Fly spray on back of hand washing sink next three compartment sink. Employee removed spray. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on sandwich make cooler. Can opener blade soiled with food debris. Slicer guard soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Licensed displayed expired 2-1-21.

Basic - Cutting board has cut marks and is no longer cleanable. On sandwich make cooler. Repeat Violation

Basic - Food stored on floor. Bucket of pickles on floor of cook line. Employee put on shelf. Corrected On-Site

Basic - Open dumpster lid.

Basic - Reach-in cooler interior has accumulation of soil residues. Bottom of sandwich make cooler at end of cook line.