SABINE’S GOUT CREOLE Inspection – June 3, 2026

High Priority 1

#8High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Raw chicken stored overtop plantains inside double door refrigerator.

Intermediate 3

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in back kitchen area has stains and is no longer cleanable.

#10Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. No pro thermometer. Provided operator with probe thermometer. **Corrected On-Site**

Corrected On-Site

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cooked turkey, cooked goat, all cooked and held longer then 24 hours stored inside reach in cooler has no date markings.

Basic 7

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in food preparation table in back kitchen area.

#3Basic08B-38-4

Basic – Food stored on floor. Grease stored on floor in kitchen area.

#4Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

#5Basic23-03-4

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

#6Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in kitchen area.

#7Basic08B-12-5

Basic – Stored food not covered. Cooked turkey stored uncovered inside double door refrigerator in back kitchen area.

Florida Food Watch