CARIBBEAN PARADISE RESTAURANT
900 DUNN AVE STE 14
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/29/2025
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 reach-in cooler in kitchen has ice build up on cooling unit, ambient temperature 72f. No Time/Temperature Control for Safety foods cold holding in unit at time of inspection. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. In kitchen, reach-in freezer and reach-in cooler gaskets torn.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils in standing water at 110f. Operator increased heat. Repeat Violation
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair. In kitchen, white chest freezer has lid in disrepair, cracked and no longer tight fitting causing ice build up. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. In kitchen, aluminum pans on top of reach-in freezer and storage rack not inverted.
- 35A-02-7:High Priority - Live, small flying insects found. In kitchen, observed 1 flying insect.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter at steam table area, mac and cheese (78F - Hot Holding); fried plantains (74F - Hot Holding). Operator stated items placed out 35 minutes prior. Items moved to oven to reheat. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At front counter handwash sink, sanitizer bucket stored in sink. Operator removed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both handwash sinks, no paper towels. Operator supplied. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/29/2025 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 12/4/2024
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 12/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/3/2024
High Priority
2
Intermediate
1
Basic
9
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. N kitchen, cardboard used to line lower shelves.
- 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 reach-in cooler in kitchen has ice build up on cooling unit, ambient temperature 62f
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom, no covered receptacle. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. At cook line, lower shelf on prep table bent- bag of rice not 6 inches off of floor. At cook line, jug of oil stored on floor. Operator moved to shelf. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils on stove in standing water at 112f. Operator turned on burner to heat water. **Corrective Action Taken**
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair. In kitchen, white chest freezer has lid in disrepair, cracked and no longer tight fitting causing ice build up.
- 25-05-4:Basic - Single-service articles improperly stored. In office room, styrofoam cups and containers stored on floor. Operator moved. Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. In reach-in freezer, multiple pans containing frozen food not covered.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At cook line, bulk container identified as sugar not labeled. Operator labeled. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door reach-in cooler, shrimp (47F - Cold Holding); curry veggies (48F - Cold Holding); brown stew veggies (48F - Cold Holding). Observed ice build up on cooling unit at top of reach-in cooler. Operator moved all,items to double door reach-in cooler. **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. At cook line steam table, dumplings (107F - Hot Holding); mac and cheese (69F - Hot Holding); plantains (78F - Hot Holding). At front counter warmer unit, meat pies (121-123F - Hot Holding). Operator stated all items placed in service 1.5 hours prior. All,items moved to oven to be reheated. **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter area, no paper towels at handwash sink. Operator supplied. Corrected On-Site
Food safety inspection conducted on 12/3/2024 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).
Inspection on 5/22/2024
High Priority
3
Intermediate
5
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom at back of establishment, missing covered receptacle. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. In kitchen, white reach-in chest freezer has cracked molding on exterior.
- 36-22-4:Basic - Floor area(s) covered with standing water. At door way entrance to kitchen, standing water on floor.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple plastic containers cracked or melted spots. Plastic measuring cup in season salt, handle broke off. Operator discarded all items in disrepair. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen, interior of both microwaves have encrusted splatter debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up.
- 25-05-4:Basic - Single-service articles improperly stored. In office room, multiple open cases single service items stored on floor. Operator moved all items off floor. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter area, Sanitizer Bucket (Chlorine 0ppm); Operator made new bucket retest- Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At kitchen handwash sink, observed 2 flying insects.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In double door reach-in cooler, bags on plantains stored touching pans of raw fish and raw chicken. Operator moved plantains. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At front counter area, packaged bars of soap stored over packaged foods on shelf by pass thru window. Operator removed soap from shelf. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In oven, plastic batter container interior sides soiled. Operator placed batter in clean container. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine sanitizer, no test kit available. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in kitchen, no paper towels. Operator supplied. Corrected On-Site 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. One employee present, hired for 4 days per manager, no proof of employee responsibilities. Emailed operator DBPR form 5030-103
- 31B-03-4:Intermediate - No soap provided at handwash sink. At front counter area handwash sink, no soap. Operator supplied. Corrected On-Site
- 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. On hallway wall by office, electrical outlet missing cover plate.
Food safety inspection conducted on 5/22/2024 revealed 17 total violations (3 high priority, 5 intermediate, 8 basic).
Inspection on 9/15/2023
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. In front counter area.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom in back area of establishment.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by triple sink has sign only stating "hand wash only". 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. Exterior of white reach in freezer shows rust and is cracked.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door in back of establishment. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Near steam table in kitchen, macaroni and cheese 92F. Macaroni and cheese placed out approximately 30 minutes prior. Macaroni and cheese placed in oven to reheat. At front counter in warmer, meat patties 121F. Patties placed into warmer approximately 30 minutes prior. Patties placed in oven to reheat. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chlorine bleach stored next to and over clean pans near triple sink. Items moved and stored correctly. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by triple sink. Towels provided. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/15/2023 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).