BEIGNETS CARIBBEAN CAFE
4770 BARNES RD #1, JACKSONVILLE 32207
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
All Inspection Reports
Inspection on 1/21/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in sauce container on prep table. Employee removed Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind cooking equipment Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat stored thawing in standing water @ 61F in three compartment sink
Food safety inspection conducted on 1/21/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 7/17/2024
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 7/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/15/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator using dish machine and at 0ppm. Equipments inside dish machine not sanitizing. Operator setting up three compartment sink and will get dish machine service **Corrective Action Taken** Warning - From follow-up inspection 2024-07-15: Still the same. Operator attempted to fix machine and said had company come out to also fix machine and was told machine is now using quaternary solution to sanitize but at call back, ran machine several times and still not working properly and not sanitizing equipment that was in dish machine. Following day call back as per Linda Admin Complaint
- 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator using dish machine and at 0ppm. Equipments inside dish machine not sanitizing. Operator setting up three compartment sink and will get dish machine service **Corrective Action Taken** Warning - From follow-up inspection 2024-07-15: Still the same. Operator attempted to fix machine and said had company come out to also fix machine and was told machine is now using quaternary solution to sanitize but at call back, ran machine several times and still not working properly and not sanitizing equipment that was in dish machine. Following day call back as per Linda Admin Complaint
Food safety inspection conducted on 7/15/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/11/2024
High Priority
5
Intermediate
4
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Under handle on dry storage equipment bin in kitchen has build up
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile in kitchen area not smooth
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen area
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Single door upright reach in cooler at 47F. Advised operator to not stored TCS foods in unit until working properly Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal bags stored on shelf next to food and single service items in kitchen area. Moved by manager. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under prep table in behind cooking equipment Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black build up in oven. Exterior of microwave soiled Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior upright double door reach in cooler and freezer soiled Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked cabbage thawing on shelf above grill area. Place there from reach in cooler. Moved by manager in reach in cooler Corrected On-Site
- 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. 3 containers white rice, 1 pan cooked veggies and 1 pan gravy (47-48F - Cooling), all stored in 2nd upright double door reach in cooler in kitchen area from over night with no additional preparation as per manager. Stop sale issued. Repeat Violation Admin Complaint
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator using dish machine and at 0ppm. Equipments inside dish machine not sanitizing. Operator setting up three compartment sink and will get dish machine service **Corrective Action Taken** Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator using dish machine and at 0ppm. Equipments inside dish machine not sanitizing. Operator setting up three compartment sink and will get dish machine service **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 containers white rice, 1 pan cooked veggies and 1 pan gravy (47-48F - Cooling), all stored in 2nd upright double door reach in cooler in kitchen area from over night with no additional preparation as per manager. Stop sale issued. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked goat @ 8am (46-52F - Cold Holding, re-temped 41F), multiple containers stored in single door upright reach in cooler from over night but was removed to prep and place back in cooler. Ambient temperature in unit at 47F and all other TCS foods temperature the same. Manager place cooked goat in reach in freezer. No TCS foods to be stored in cooler. Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has no chlorine test strips
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in men's restroom Repeat Violation
- 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. Operator has all current food handler employees training certificates are expired. Operator has new training books and will complete **Corrective Action Taken** 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. Operator has all current food handler employees training certificates are expired. Operator has new training books and will complete. Operator also have new employee hired under 60 days with no form Warning
Food safety inspection conducted on 7/11/2024 revealed 18 total violations (5 high priority, 4 intermediate, 9 basic).
Inspection on 1/18/2024
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 1/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/16/2024
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Upright double door reach in cooler with torn gasket
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled on cook line
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In multiple reach in coolers Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipments soiled Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler's soiled with food debris 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. 3 pans of cooked chicken, 2 pans cooked brown rice, 1 pan cooked turkey, 1 pan cooked pork and 1 pan cooked vegetables (46-51F - Cooling), all items stored in double door upright reach in cooler from over night with no additional preparation today as per employee and manager. All items are covered on plastic film wrap and some with condensation and some stored in metal pans. Manager stated these some foods were place in reach in freezer this morning due to reach in cooler not able to bring down temperature of food fast enough. Stop sale issued. Provided technical assistance Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 pans of cooked chicken, 2 pans cooked brown rice, 1 pan cooked turkey, 1 pan cooked pork and 1 pan cooked vegetables (46-51F - Cooling), all items stored in double door upright reach in cooler from over night with no additional preparation today as per employee and manager. All items are covered on plastic film wrap and some with condensation and some stored in metal pans. Manager stated these some foods were place in reach in freezer this morning due to reach in cooler not able to bring down temperature of food fast enough. Stop sale issued. Provided technical assistance Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 3 pans of cooked chicken, 2 pans cooked brown rice, 1 pan cooked turkey, 1 pan cooked pork and 1 pan cooked vegetables (46-51F - Cooling), all items stored in double door upright reach in cooler from over night with no additional preparation today as per employee and manager. All items are covered on plastic film wrap and some with condensation and some stored in metal pans. Manager stated these some foods were place in reach in freezer this morning due to reach in cooler not able to bring down temperature of food fast enough. Stop sale issued. Provided technical assistance Repeat Violation Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in men's restroom
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide probe thermometer
Food safety inspection conducted on 1/16/2024 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 8/23/2023
High Priority
6
Intermediate
8
Basic
9
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On sugar, employee removed it Corrected On-Site
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Behind upright coolers
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food on hot holding int, employee discard it Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer baskets Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. I cooler with pikiliz Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handle for paper towel disposer, pipes by triple sink and hand sink, fan in kitchen Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, discarded by employee Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder on storage shelf, employee store name on Corrected On-Site
- 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. Rice 50f cooling from last night in a deep and covered container in upright cooler, nobody has touched it today, discarded by employee Repeat Violation Admin Complaint
- 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 washed dishes then grabbed cut celery, explaining to her, she discarded celery and washed hands Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowl for food only, explained proper procedure
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f cooked veggies on stove shelf, employee reheated it to 165f Corrected On-Site Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm, very dark blue then turned little white, employee diluted it, 100 ppm Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Gave bulletin
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee not sanitizing dishes, explained to her
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave one Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice in deep and covered container Repeat Violation
- 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. For one employee he could find employee training for
- 53A-15-4:Intermediate - Person in charge unable to answer basic questions about allergens. He didn't look them up and has no bulletin, gave bulletin
- 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. One employee here for a year, operator could not find her certificate, Juliette
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple solution, degreaser per employee
Food safety inspection conducted on 8/23/2023 revealed 23 total violations (6 high priority, 8 intermediate, 9 basic).