FLAVORS CARIBBEAN RESTAURANT
107 SE 10 ST
Overall Food Safety Rating
★★★½☆ (3.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 10/21/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 36-34-5:Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, or dust in kitchen and prep area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed two cases of frozen raw chicken thawing at room temperature at the food prep sink in prep area. Operator moved chicken to walk in cooler. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored on food prep table and at ware wash sink in prep area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. Operator provided paper towels. Corrected On-Site
Food safety inspection conducted on 10/21/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 7/15/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Walk in cooler door gaskets.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on food prep table opposite the cook line. Operator stored wiping cloths in Sanitizer solution. Corrected On-Site
Food safety inspection conducted on 7/15/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/29/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/29/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-11-08: Same. **Time Extended**
Food safety inspection conducted on 11/8/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/7/2023
High Priority
5
Intermediate
3
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleaning at the food prep sink in the kitchen. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the front counter. Provided sign, operator posted. Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on food prep table in the kitchen. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in direct contact with to go bag in reach in freezer. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken in the reach in freezer in the dry storage area stored over tomatoes. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Snapper 88° at the steam table with no temperature control. Placed at the steam table for less than two hours per operator, prepared today. Operator completed document to hold food on Time. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1.Salt fish and ackee 112° at the steam table in the kitchen, placed on top of other pans in the steam table, less than 4 hours per operator. 2. Baked chicken 122F - Hot Holding, at the front counter steam table, less than 4 hours per operator. 3. White Rice 116°. Hot holding in the kitchen on the stove top under no temperature control, less than 4 hours per operator. Operator placed alls food in the oven to reheat to 165°. **Corrective Action Taken** Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet outside by the back door. Warning
- 11-26-1: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. Provided operator with employee health and reporting agreement. Operator reviewed and signed with employees. Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink in the kitchen. Operator provided. Corrected On-Site Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 11/7/2023 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).