DirtyFLRestaurant Inspection Data

PARADISE CAFE

Food safety records indicate PARADISE CAFE in KEY WEST has 3 inspections with a 1.4/5 overall rating. Recent inspections show improving food safety practices.

2400 South Ridgewood Avenue
Florida, 32119
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 10897102

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ground chorizo in flip top reach in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. ,Observed Jose Mendoza. Expired 06/12/2025
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 5/7/2025

Inspection #: Visit ID: 8844781

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on cutting board at preparation area. Employee removed item. Employee sanitized area. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food and washing dishes without hair restraints.
  • 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. Observed cook crack raw shell egg and then handled tortilla and clean plate. Manager discussed hand washing procedures with employee. **Corrective Action Taken**
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 7 dozen eggs held at room temperature. As per manager, for approximately 3 hours. Manager placed in reach in cooler. **Corrective Action Taken**
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.

Inspection Date: 7/30/2024

  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gaps between hood filters.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils not inverted near 3 compartment sink.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed hood soiled with grease.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine - 0ppm) operator replenished solution with chlorine. Final reading, 50ppm. 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. Observed cooked pork ribs (57F - Cooling) at refrigerator. As per operator, product was prepared on the previous day. Discussed cooling parameters and proper procedures with operator.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed container of raw chicken stored over beef empanadas at reach in freezer, not in commercial packaging. Provided food storage hand out to operator.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork ribs (57F - Cooling) at refrigerator. As per operator, product was prepared on the previous day. Discussed cooling parameters and proper procedures with operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed single service containers of salsa (68F - Cold Holding); sour cream (69F - Cold Holding) at preparation cooler. Operator removed excess containers and placed inside reach in freezer to rapidly chill. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork ribs (57F - Cooling) in covered container at refrigerator.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate for Ofra Olivares Carranza expired on 8-21-18.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored cutting boards with stains near 3 compartment sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Operator replenished soap. Corrected On-Site