DirtyFLRestaurant Inspection Data

SAVE BY GRACE CARIBBEAN RESTARUANT LLC

2441 10 AVE N

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/7/2025

Inspection #: Visit ID: 10794898

  • N/A:No Violations Were Observed

Inspection Date: 3/7/2025

Inspection #: Visit ID: 8888119

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024. Admin Complaint
  • 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. 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. And no food handlers training. Warning

Inspection Date: 9/13/2024

Inspection #: Visit ID: 8887681

  • 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. Fried plantains 78 f in plastic container . As per manager less than 3 hours. Explained 135 f or hotter for hot holding. Warning - From follow-up inspection 2024-09-13: Fried plantains 91 f in covered plastic container on prep table .hot holding. As per manager less than 4 hours ( 1:00 to 4:30 . 3 hours 30 minutes) explained and emailed time as public health control Admin Complaint

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8761354

  • 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. Brown rice 47 f cooling overnight, turkey 45 f cooling overnight, not prepared or portioned today. Repeat Violation Admin Complaint
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. mixed vegetables 85-86 f, spinach 84-85 f, chicken 64-65 f, pickle40 f, soup 40 f, cooked pork 41 f, Cooked mixed vegetables 85-86 f at 12:40 , second temperature 86 f at 1:02 pm,cooked spinach 80-81 f at 12:39 second temperature 77-80 f at 1:01, as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown rice 47 f cooling overnight, turkey 45 f cooling overnight, mixed vegetables 85-86 f, spinach 84-85 f, chicken 64-65 f, pickle40 f, soup 40 f, cooked pork 41 f, Cooked mixed vegetables 85-86 f at 12:40 , second temperature 86 f at 1:02 pm,cooked spinach 80-81 f at 12:39 second temperature 77-80 f at 1:01, cooked chicken 64-65 f at 12:34 ,second temperature 64-65 f at 1:00 as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. cooked chicken 64-65 f at 12:34 ,second temperature 64-65 f at 1:00 as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. At this rate it will not reach 41 f or colder within total of 6 hours. Stop sale issued based on manager unable to provide cooking time. 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. Fried plantains 78 f in plastic container . As per manager less than 3 hours. Explained 135 f or hotter for hot holding. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken 64-65 f at 12:34 ,second temperature 64-65 f at 1:00 as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. At this rate it will not reach 41 f or colder within total of 6 hours. Stop sale issued based on manager unable to provide cooking time. Repeat Violation Admin Complaint

Inspection Date: 5/10/2024

Inspection #: Visit ID: 8629604

  • N/A:No Violations Were Observed

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8569165

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal backpack hanging on dry food storage shelf. Manager removed the backpack. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in standing water in one of the three compartment sink. Pork temperature 38 f. Explained and manager turned on the water. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin. Warning
  • 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. black beans 44-45 f cooling overnight in tightly covered container Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female cook put on gloves without washing hands. Explained and she properly put on gloves. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in upright cooler. Explained and emailed proper refrigerated food storage information. Manager rearranged. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. black beans 44-45 f cooling overnight in tightly covered container Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. black beans 44-45 f cooling overnight in tightly covered container Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat Repeat Violation Warning
  • 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. 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. Emailed form Warning

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8369002

  • 16-37-1:Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping clothsquaternary strips for three compartment sink and sanitizer bucket; provided a few strips Corrected On-Site Priority: Intermediate
  • 05-08-4:Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
  • 14-31-5:High Priority - Observed: Nonfood-grade bags used in direct contact with food. Thank you bags in direct contact with rice on the stove Operator removed Corrected On-Site Priority: High Priority