BALLAS CARIBBEAN RESTAURANT Inspection – October 15, 2025

High Priority 2

#5High Priority29-37-4

High Priority – Spray hose at dish sink lower than flood rim of sink. At triple sinks, spray hose hangs below flood rim of sink.

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table at cookline, jerk chicken (128F – Hot Holding). Operator stated item out for 30 minutes. At front counter in warmer case, fish (121F – Hot Holding). Item placed in warmer 30 minutes prior. **Warning**

Warning

Intermediate 1

#7Intermediate53A-07-6

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager certification expired 7/6/2025. No other Certified Food Manager for establishment. **Warning**

Warning

Basic 4

#1Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In bar area, restroom door does not close completely.

#2Basic36-73-4

Basic – Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall next to stove has grease build up. **Repeat Violation**

Repeat Violation

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, exterior of sugar and cornmeal containers have build up of residue.

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. In kitchen, containers of sugar and cornmeal not labeled.

Florida Food Watch