ARTIBONITE CARIBEAN RESTAURANT
7824 W SAMPLE RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/4/2024
High Priority
2
Intermediate
5
Basic
6
Total
13
Inspection Details:
- 12B-01-4:Basic - Employee eating while preparing food. Employee eating food while prepping food in kitchen. Operator instructed employee to stop eating while cooking. Employee discarded food **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of salt container. Operator removed phone **Corrected On-Site**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap observed at back exit door by mop sink **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Container of cooked beans stored on floor in kitchen. Operator elevated container **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled at cookline **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container in kitchen not labeled. Operator labeled salt container **Corrected On-Site**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without first washing hands. Reviewed hand washing procedures. Operator removed gloves then washed hands **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 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. Reviewed big 6 with operator. Provided hand out
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink used to store cooking containers. Operator removed containers **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided during inspection **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at kitchen hand sink. Operator provided paper towels **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer provided at inspection **Repeat Violation**
Food safety inspection conducted on 12/4/2024 revealed 13 total violations (2 high priority, 5 intermediate, 6 basic).
Inspection on 8/2/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Large clean pots stored on floor of kitchen by cook line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on top of microwave in kitchen.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Visible gap at bottom of back door. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Gallon jugs of vinegar and container if fryer oil on floor in kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavy discoloration around top of walls due to grease buildup.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 10ppm chlorine. Manager added bleach to correct 100ppm chlorine. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to cook line under no time or temperature control, stewed fish (109F - Hot Holding). Per employee finished cooking approximately 10:30am and moved off stove. Employee replaced back on stove to reheat for proper hot holding. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On table by steam well, sliced tomatoes 63F at 11:35am (cut cooling 20 minutes) to 66F at 11:50am. Employee moved tomatoes to reach in cooler to properly chill. **Corrective Action Taken**
- 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/ Wilcia Benjamin 10-19-2017 ServSafe **Repeat Violation** **Admin Complaint**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Traulsen reach in cooler pans of cooked beef missing date mark when produced. Per manager in cooler more than 24 hrs. **Repeat Violation**
Food safety inspection conducted on 8/2/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).