CARIBBEAN KITCHEN 305 Inspection – February 6, 2025

High Priority 2

#9High Priority22-42-4

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 200+ppm), operator remade Triple Sink (Chlorine 100ppm)

#10High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled eggs (125F – Hot Holding) on the steam table for less than 30 minutes, as per operator. Placed items to reheat.

Intermediate 1

#11Intermediate16-37-1

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

Basic 8

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Observed a metal pan used as a scoop in the pickliz. Operator removed. **Corrected On-Site**

Corrected On-Site

#2Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair in the prep area.

#3Basic14-38-4

Basic – Food storage container/container lid cracked or broken. Observed containers cracked in the prep area.

#4Basic35B-02-4

Basic – Insect control device installed over food preparation area. Observed bug zapper over vegetables in the storage room.

#5Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. In the kitchen handwashing sink.

#6Basic22-16-4

Basic – Observed 3 door r each-in cooler shelves have accumulation of soil residues.

#7Basic14-69-4

Basic – Observed ice buildup up in the 3 door reach in cooler.

#8Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Observed flip top reach in cooler with standing water inside.

Florida Food Watch