DUTSHY’S CARIBBEAN RESTAURANT Inspection – October 13, 2025

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, spaghetti (54F – Cold Holding), operator stated item held out of temperature approximately 1 hour. At dry storage area, raw shell eggs (70F – Cold Holding); not prepared or portioned today. Operator stated item held out of temperature approximately 3 hours. Advised operator of proper cold holding. Operator placed items into cooler to quick chill.

Intermediate 3

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. At bar, hand wash sink used for other purposes as evident by cup and rag inside sink. **Repeat Violation**

Repeat Violation

#7Intermediate16-37-1

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

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At kitchen, No paper towels at designated hand sink

Basic 4

#1Basic08B-38-4

Basic – Food stored on floor. Throughout kitchen, food stored on floor-Bottle drinks, canned drinks,

#2Basic23-03-4

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

#3Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. At kitchen, reach in cooler interior soiled with food debris.

#4Basic25-05-4

Basic – Single-service articles improperly stored. At cook line, single service items stored on floor.

Florida Food Watch