CARIBBEAN SUNSHINE RESTAURANT Inspection – May 13, 2025

High Priority 2

#6High Priority03D-02-5

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)

#7High Priority01B-02-5

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**

Repeat ViolationStop Sale

Intermediate 2

#8Intermediate03D-15-4

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)

#9Intermediate22-02-4

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

Basic 5

#1Basic22-20-5

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

Repeat Violation

#2Basic24-05-4

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

#3Basic23-03-4

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

#4Basic36-27-5

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

#5Basic29-11-4

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

Florida Food Watch