CARIBE CAFETERIA RESTAURANT
2660 SW 137 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
2
Intermediate
5
Basic
8
Total
15
Inspection Details:
- 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. By the exit door.
- 36-11-4:Basic - Floors not maintained smooth and durable.
- 10-08-5:Basic - Ice scoop handle in contact with ice.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between reach in cooler and wall. Operator removed it. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By the dishwasher machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container with no label
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ground beef (122F - Hot Holding); for less than 4 hours as per operator, located underneath of the steam table, operator reheated at 165°F. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. Observed flan in walk in cooler, was prepared from more than 24 hours as per operator with no date market.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser in spray bottle with no label.
Food safety inspection conducted on 2/18/2025 revealed 15 total violations (2 high priority, 5 intermediate, 8 basic).
Inspection on 9/24/2024
High Priority
6
Intermediate
5
Basic
21
Total
32
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed foam bowl used as a scoop in sugar. Operator removed scoop. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee thermos stored over food preparation area.
- 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 cell phone above prep table.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed one employee at cook line preparing food without a beard guard on.
- 14-11-5:Basic - Equipment in poor repair. Observed ice machine lid in disrepair. Also observed gasket torn in reach in freezer at entrance of kitchen.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Observed cutting board in disrepair.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food debris next to drainage at 3 compartment sink. Repeat Violation
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed floor not smooth and in disrepair in kitchen and cook line. Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. Observed floor not smooth and in disrepair in kitchen and cook line.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed butter next to hand wash sink located by the sandwich station
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. observed ice buildup in chest freezer in kitchen area.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop touching cooked rice at kitchen steam table.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board in kitchen preparation area. Operator removed towel. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled and also observed hood filters in the kitchen area soiled. Repeat Violation
- 29-07-5:Basic - Plumbing system improperly installed or repaired. Observed pipe leading to drain removed at 3 compartment sink and at dishwashing area. Waste water drains directly on floor near the drain.
- 08B-12-5:Basic - Stored food not covered. Observed Liver not covered inside the reach in cooler. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking water on floor underneath three compartment sink.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a bucket.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed plastic container with sugar not labeled in kitchen area. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Observed medicine stored at front counter above the preparation area.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed cook washed hands for less than 10 seconds. Employee was coached how to wash hands.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee closed faucet and then grabbed paper towels. Employee was coached how to hand wash properly.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed precooked onions next to the grill at 62 F hot holding. As per operator for more than 4 hours. Stop sale issued. Also observed individually portioned mojo containing fresh chopped garlic, being held at front counter at 50F cold holding. As per operator, for more than 4 hours. Stop sale issued.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individually portioned mojo containing fresh chopped garlic, being held at front counter at 50F cold holding. As per operator, for more than 4 hours. Stop sale issued.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed precooked onions next to the grill at 62 F hot holding. As per operator for more than 4 hours. Stop sale issued.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed juice dispensing machine top plate soiled with mold like substance at at front counter. Observed can opener blade soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter handwashing sink and at back kitchen area hand washing sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at front counter hand washing sink.
- 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. Observed shredded chicken and portioned pasta not date marked in walk in cooler. As per chef, for more than 24 hrs. Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in women's bathroom.
Food safety inspection conducted on 9/24/2024 revealed 32 total violations (6 high priority, 5 intermediate, 21 basic).
Inspection on 3/11/2024
High Priority
1
Intermediate
4
Basic
20
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed tile missing at managers office.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the establishment.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line, and preparation table at kitchen.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint prepping sandwiches at front counter.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at ware washing area.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at warewashing area. Observed at walk in cooler.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed throughout the kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at preparation table by cook line. Repeat Violation
- 36-62-4:Basic - Light not functioning. Observed at walk in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At employees restrooms.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hand sink soiled by cook line. Observed fan cover at walk in cooler soiled.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Obseved back door open. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler near the cook line.
- 08B-12-5:Basic - Stored food not covered. Observed raw shrimp, and raw swai not covered at reach in cooler near cook line. Observed beef, raw chicken, cooked pork and yellow rice at walk in cooler
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler and walk in freezer.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee station.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour at dry storage area not labeled Observed sugar at front counter not labeled.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager touched soiled apron, then proceed to touch ready to each cheese at reach in cooler by cook line without washing hands. Instructed manager to wash hands before touching food and he did, and manager also discard cheese. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided via email. Repeat Violation
- 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 Herman Amaya certification expired on 11/20/2022.
- 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. Provided to operator via email.
- 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. Observed cooked pork and yellow rice at walk in cooler not date marked for more than 24 hours. Repeat Violation
Food safety inspection conducted on 3/11/2024 revealed 25 total violations (1 high priority, 4 intermediate, 20 basic).
Inspection on 10/30/2023
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Doors to back of kitchen left open. Screen door has gaps Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in back door and put on gloves without washing hands, discussed with operator
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Non commercial pest spray in office
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken being prepped on table in kitchen with uncovers brown of bees on shelf below table.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. 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. Throughout coolers
Food safety inspection conducted on 10/30/2023 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).