CAFE KARIBO DUCK PINZ
27 N 3 ST
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
5
Intermediate
1
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor corner of bar where secured tanks are stored. **Repeat Violation**
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on oven handle in kitchen. Knives stored in between reach in cooler and prep table. All items moved and stored correctly. **Corrected On-Site**
- 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Employee in dish area drying off plates with clean towel. Manager coached employee on proper ware washing procedures. **Corrective Action Taken**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. **Repeat Violation**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked potatoes prepared yesterday 48F. See stop sale.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked potatoes prepared yesterday 48F. See stop sale.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled utensils in dish area and immediately handled clean utensils from inside the dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In pass through window, cut watermelon removed from temperature control approximately 2 hours prior has no time marking. Melon marked. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Three spray bottles containing blue chemical cleaner stored on shelf in to go area with clean ice bucket. Bottles moved and stored correctly. **Corrected On-Site**
- 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. No proof for bartender working today. Expired proof for one cook working today. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 3/11/2025 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).
Inspection on 11/5/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, ham, beef, cut tomatoes, shrimp salad 50F. Flip top cooler opened constantly during lunch rush. Flip top cooler closed to cool products. On cook line in cooler drawers, fish, beef and chicken 50F. Drawers constantly opened during lunch rush. Drawers kept closed to cool products. In flip top cooler in prep area in front of kitchen, eggs, tofu, cut tomatoes 48F. Flip top left open constantly during lunch rush. Flip top closed to cool products. **Warning** - From follow-up inspection 2024-11-05: On cook line in reach in cooler, shrimp salad 48F, cooked onions 50F, cooked onions and peppers 51F and potato salad 50F. Shrimp salad voluntarily discarded. All other items moved to walk in cooler to cool. Manager states he is also calling repair company to check cooler. **Admin Complaint** **Corrective Action Taken**
Food safety inspection conducted on 11/5/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/1/2024
High Priority
6
Intermediate
1
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Server in kitchen drinking from opened soda can. Server left kitchen. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Multiple utensils on pass through window are melted/damaged.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in front server station near entrance to kitchen. Floor in small storage area on first floor dining area.
- 08B-38-4:Basic - Food stored on floor. Containers of oil on floor in kitchen and in outside dry storage area. Oil moved and stored correctly. **Corrected On-Site**
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment is on dirt.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink in upstairs bar. Inspector emailed sign. **Corrective Action Taken**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves rusted in prep area and in walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet areas in front server station near entrance to kitchen.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas of unsealed concrete in kitchen.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line took trash out, came back inside to cook line, placed on new gloves without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024. License paid for and updated. **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Half/half cream stored in upstairs bar - date opened unknown.
- 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. In service bar in dining area, cut melon in garnish tray 57F. Melon cut and placed into tray approximately 4.5 hours prior. Melon discarded. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, ham, beef, cut tomatoes, shrimp salad 50F. Flip top cooler opened constantly during lunch rush. Flip top cooler closed to cool products. On cook line in cooler drawers, fish, beef and chicken 50F. Drawers constantly opened during lunch rush. Drawers kept closed to cool products. In flip top cooler in prep area in front of kitchen, eggs, tofu, cut tomatoes 48F. Flip top left open constantly during lunch rush. Flip top closed to cool products. **Warning**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near outdoor seating where black hose is attached.
- 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. Missing for bartender working today.
Food safety inspection conducted on 11/1/2024 revealed 16 total violations (6 high priority, 1 intermediate, 9 basic).