DONNAS CARIBBEAN RESTAURANT
2145 UNIVERSITY DR
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
1
Intermediate
0
Basic
6
Total
7
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 unsecured tanks in front dining area unsecured
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in dining area and above food line accumulated with dust
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee fruit bowl and yogurt not segregated inside single door glass front cooler. Employee removed **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Bucket container of raw beef on floor in walk in freezer. Operator removed **Corrected On-Site**
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juices bottled by Donna's lacking date of package
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket on front line (Chlorine 200ppm) too strong. Operator remade to proper 100ppm **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried plantains (98F - Hot Holding) on hot well behind front line. Observed plantains stacked on a shallow container not deeply seated in hotwell. Operator placed in oven to reheat to 165F° **Corrective Action Taken**
Food safety inspection conducted on 2/3/2025 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 7/3/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee denim jacket and purse stored on shelving with food items behind front counter. Operator removed **Corrected On-Site** **Repeat Violation**
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed mold like substance and food debris on shelving in walk in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (80F - Hot Holding). Per operator foods not portioned or prepared today. Food left out overnight. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door true refrigerator (left); cut cabbage (58F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 4hrs. Observed unit not closing properly. Operator moved everything to WIF for quick chill. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (80F - Hot Holding). Per operator foods not portioned or prepared today. Food left out overnight. See stop sale.
Food safety inspection conducted on 7/3/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).