ALEXSANDRAS CARIBBEAN RESTAURANT INC
235 E COMMERCIAL BLVD #101
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -Rear exterior door -Reach in freezer -3Door reach in cooler -Crockpot
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 200ppm), operator remade solution Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Handwashing sink next to hot holding station; spoon stored in sink. -Handwashing sink next to mop sink; wiping clothes stored on sink. Reviewed proper handwashing usage. **Corrective Action Taken**
Food safety inspection conducted on 2/20/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 9/24/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Inspection Details:
- 35B-08-4:Basic - Insect control device hanging over food/food preparation area/food-contact equipment. Above double electric burner next to hand washing.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of grease
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on prep table storing microwave, double burner. Operator cleaned and sanitized the area. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to mop sink, blocked by chair dust bin, operator unblocked sink. **Corrected On-Site**
Food safety inspection conducted on 9/24/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).