DirtyFLRestaurant Inspection Data

SABINE CARIBBEAN RESTAURANT

209 SE 2 AVE

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8514976

  • 29-09-4:Basic - Faucet broken at handwashing sink at kitchen.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bathroom.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink at bathroom.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food...cooking potatoes with garbage bag . Operator removed bag 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....hot holding pork with pepper 98°-119° , fish 128° , white rice 121° in hot holding table at front line being held less than 4 hours . Operator time marked. **Corrective Action Taken** Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at bath room .

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8514376

  • 16-32-5:Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test strips provided by operator using chlorine sanitizer. Warning - From follow-up inspection 2023-12-01: No test kit. Left a few test strips. **Time Extended**

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8383277

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In employees bathroom. Warning
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0PPM Operator set up fresh chlorine in sink 75ppm Corrected On-Site Warning
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. 1 tomato moldy. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Togo bags used for raw pork in chest freezer next to back door. Operator removed from bags and put into food safe bags. Corrected On-Site Warning
  • 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 cold held at greater than 41 degrees Fahrenheit. hotdogs 50°F cold holding, cabbage (50°F - Cold Holding); not prepared or cooked today, held overnight in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hotdogs, cabbage (50°F - Cold Holding); not prepared or cooked today, held overnight in cooler. See stop sale 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. pasta (128F - Hot Holding); fish (128F - Hot Holding) for lass than four hours, steam table on low. Water on steam table 128°F. Operator turned steam table on high, fish was reheated to 172°F, pasta reheated to 165°F Corrected On-Site Warning
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test strips provided by operator using chlorine sanitizer. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink In employee bathroom. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees not trained or certified. 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. Emailed form to operator. **Corrective Action Taken** Warning
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager went to buy chlorine during inspection Corrected On-Site Warning