JOYEUSE CARIBBEAN CREOLE CUISINE & BAR Inspection – July 15, 2024

High Priority 1

#6High Priority03E-02-5

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed rice and beans 100F on steam table. Operator states less than 1 hour. Steam table inadequate to reach in 2 hours. Operator returned to stove and reheated to 180F. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#7Intermediate16-37-1

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

#8Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee reporting form provided.

Basic 5

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic35B-01-4

Basic – Exterior kitchen door has a gap at the threshold that opens to the outside.

#3Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Observed multiple cases of drinks in plastic bottles stored directly on the floor.

#4Basic08B-38-4

Basic – Food stored on floor. Observed multiple cases of food stored directly on the walk-in freezer floor.

#5Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

Florida Food Watch