DirtyFLRestaurant Inspection Data

CARIBBEAN'S FINEST

CARIBBEAN'S FINEST in OCALA has 7 health inspections on record with an overall food safety rating of 3.2/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

8602 SW SR 200

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13518668

Met Inspection Standards

2 high, 2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils stored in standing water, 111F.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken being thawed in prep sink at room temperature. Manager placed chicken under running water. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Plantains on steam table stored on paper towel.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on top of steam table: plantains (111F - Hot Holding). Owner stated plantains placed on top of steam table thirty minutes prior to temperature being taken.

9/11/2025· 6mo ago

Visit ID: 10943556

Met Inspection Standards

2 high, 1 basic

  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf. Owner turned containers over during inspection. 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. Items stored in reach-in cooler across from steam table: beef (47F - Cooling). Owner stated beef cooked the previous day.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items stored in reach-in cooler across from steam table: beef (47F - Cooling). Owner stated beef cooked the previous day.

2/5/2025· 1y 1mo ago

Visit ID: 8854265

Met Inspection Standards

2 high, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils sitting in standing water at 110F. Manager reheated water **Corrective Action Taken** Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook was outside food truck adjusting gas tanks then entered food truck out on gloves and handled food order and food trays.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Prepped chicken in container over fish in zip lock bag

8/8/2024· 1y 7mo ago

Visit ID: 8709278

Met Inspection Standards

2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils in standing water at 110F. Manager increased the temperature on the stove. **Corrective Action Taken**
  • 14-06-4:Basic - Wood food-contact surface not properly sealed.\ wood panel and side entrance next to steam table is not sealed and easily cleanable.

5/3/2024· 1y 10mo ago

Visit ID: 8632815

Met Inspection Standards
  • N/A:No Violations Were Observed

3/14/2024· 1y 12mo ago

Visit ID: 8548285

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of food removed ( flour ) from original container not labelled with name of contents.
  • 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 pot of rice on stove at 112F. More advised that rice cooked one hour earlier and will be used up within the hour. Inspector discussed time as a public health control.
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed person in charge has no food certified manager certificate. Person in charge advised that tried to take the course but computer drops the course. Warning

11/8/2023· 2y 4mo ago

Visit ID: 8531553

Met Inspection Standards
  • N/A:No Violations Were Observed