CARIBE RESTAURANT Inspection – July 25, 2024

High Priority 2

#8High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw beef over cooked ground beef stored inside the walk in cooler. Employee removed items and placed them correctly.

#9High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate 1

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked black beans, and cooked ground beef held for more than 24 hours with no date marked at walk in cooler.

Basic 7

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Observed handle touching the flour.

#2Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

#3Basic14-11-5

Basic – Equipment in poor repair. Observed reach in cooler gaskets torn, located at cooking line.

#4Basic35B-01-4

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

#5Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface, located at front counter.

#6Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler, located at cooking line and front counter.

#7Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Florida Food Watch