IDEAL CARIBBEAN RESTAURANT Inspection – August 21, 2023

High Priority 2

#5High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed dishes in triple sink but did not sanitize any dishes before putting them away, inspector spoke with manager about the proper way to wash, rinse, sanitize, and air dry food contact surfaces.

#6High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Bags of raw fish stored with bags of chicken and turkey in grocey bags in reach in freezer chest in kitchen. Also raw bacon stored over cooked pork in standing reach in cooler. Also raw hamburger patties stored over cooked turkey in standing reach in cooler on kitchen.

Intermediate 1

#7Intermediate16-37-1

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

Basic 4

#1Basic35A-03-4

Basic – Dead roaches on premises. Two dead roaches around mop sink/hand wash station area in kitchen.

#2Basic08B-38-4

Basic – Food stored on floor. Bags of rice and beans in dry storage area.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets at front counter.

#4Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage and other produce stored over open can of sauce and cooked fish in standing reach in cooler in kitchen.

Florida Food Watch