DirtyFLRestaurant Inspection Data

NIGHTOWL CARIBBEAN CUISINE

NIGHTOWL CARIBBEAN CUISINE maintains a 2.2/5 food safety rating based on 6 health department inspections in EUSTIS. Recent inspections show improving food safety practices.

Bay Street
Florida, 32726
Lake County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/6/2025

Inspection #: Visit ID: 13513154

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Grista freezer in the kitchen not currently working. - From follow-up inspection 2025-11-06: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor in dry storage soiled - From follow-up inspection 2025-11-06: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler exterior soiled. - From follow-up inspection 2025-11-06: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled. Repeat Violation - From follow-up inspection 2025-11-06: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table soiled. - From follow-up inspection 2025-11-06: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours. Moved to oven for reheating. Cooked Ribs (102F - Hot Holding) - From follow-up inspection 2025-11-06: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. - From follow-up inspection 2025-11-06: **Time Extended**

Inspection Date: 9/5/2025

Inspection #: Visit ID: 10883475

  • 14-11-5:Basic - Equipment in poor repair. Grista freezer in the kitchen not currently working.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in dry storage soiled
  • 08B-38-4:Basic - Food stored on floor. Cases of drinks. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler exterior soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table soiled.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours. Moved to oven for reheating. Cooked Ribs (102F - Hot Holding)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled.
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked cabbage in reach in cooler. Operator date marked. Corrected On-Site

Inspection Date: 4/10/2025

Inspection #: Visit ID: 8888220

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -White cutting
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - coleslaw prepared prior day

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8784217

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. - broken cold holding unit stored in back area. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - smoked chicken 109° per operator put on at 8:30am .
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - grates in smoker

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8529138

  • 51-18-6:Basic - No copy of latest inspection report available. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers Repeat Violation
  • 33-34-4:Basic - Storage area not maintained clean and organized. - outside storage area Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. - broken cold holding unit stored in enclosed back area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board in prep area. -Fry baskets - grates in smoker Repeat Violation

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8382662

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back in dining area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers
  • 33-34-4:Basic - Storage area not maintained clean and organized. - Inside dry storage area -Outside storage area
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - fry baskets
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Employee filled sanitizer bucket
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Cooked pork prepared 3 days prior Corrected On-Site Repeat Violation