IDEAL CARIBBEAN RESTAURANT
104 COLLEGE DR STE 8
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 10/2/2024
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. No current license displayed. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen, two open employee water bottles.
- 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 phone on prep table in middle of kitchen. Repeat Violation
- 36-73-4:Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Floor under standing reach in cooler and reach in freezer are soiled. Wall behind oven is soiled.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. In kitchen, multiple unused cooking equipments. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. On wire storage rack by water heater, medicine and vitamins stored over customer rice bags.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. In white standing fridge in kitchen, multiple to go bags used to store food. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. On storage rack by water heater in kitchen, soap and sanitizer stored over paper towels.
- 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. Establishment does not have clean up plan. Emailed operator form. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of box reach in freezer in kitchen soiled with chicken blood and food debris. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by oven in kitchen had dishes in sink. Employee removed. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chemical test strips for sanitizer. Inspector used his own to test sanitizer. Repeat Violation
Food safety inspection conducted on 10/2/2024 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).
Inspection on 4/9/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : 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. No proof of training for any employee. Warning - From follow-up inspection 2024-04-09: Employee food handler training still not completed. Manager states that she gave employee book (Safe Staff) but certificate is not present for completion. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 4/9/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/1/2024
High Priority
6
Intermediate
6
Basic
8
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small plastic cup used as scoop in bag of sugar in kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. No license displayed.
- 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 on cutting board in kitchen. Phone moved and stored correctly. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. At front counter, plastic soda bottles on floor. In middle of kitchen, bag of onions and container of oil on floor. Items moved and stored correctly. Corrected On-Site Repeat Violation
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below steel table for chemicals is rusted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves and racks in kitchen. Mop sink. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Case of plastic utensils on floor at front counter. Foil containers in dry storage area in kitchen are not inverted. Case of to go containers on floor in kitchen. Items moved and stored correctly. Corrected On-Site
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Multiple pieces of unused/non-working equipment in kitchen.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling soiled dishes at triple sink with gloved hands, removed gloves, and placed new ones on to prep food items without washing hands. Person in Charge coached employee on proper hand washing procedures.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. On stove top, cooking cabbage and vegetables covered by plastic to go (Walmart) grocery bags. Bags removed. Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach observed on floor by glass door reach in cooler in kitchen. Live roach discarded. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler in kitchen, milk and cheese 50F. Both item placed into reach in cooler approximately seven hours prior. Items discarded. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler in kitchen, milk and cheese 50F. Both item placed into reach in cooler approximately seven hours prior. Items discarded. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top, pan of cooked rice 125F. Person in Charge turned warmer up to reheat. **Corrective Action Taken**
- 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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board for flip top cooler in kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan inside hand washing sink near cook line in kitchen. Pan moved. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available. Repeat Violation
- 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. No proof of training for any employee. 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. No proof for any employee. Inspector emailed Food Employee Reporting Agreement. **Corrective Action Taken**
Food safety inspection conducted on 2/1/2024 revealed 20 total violations (6 high priority, 6 intermediate, 8 basic).
Inspection on 8/21/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Two dead roaches around mop sink/hand wash station area in kitchen.
- 08B-38-4:Basic - Food stored on floor. Bags of rice and beans in dry storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets at front counter.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage and other produce stored over open can of sauce and cooked fish in standing reach in cooler in kitchen.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed dishes in triple sink but did not sanitize any dishes before putting them away, inspector spoke with manager about the proper way to wash, rinse, sanitize, and air dry food contact surfaces.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw fish stored with bags of chicken and turkey in grocey bags in reach in freezer chest in kitchen. Also raw bacon stored over cooked pork in standing reach in cooler. Also raw hamburger patties stored over cooked turkey in standing reach in cooler on kitchen.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for any sanitizer.
Food safety inspection conducted on 8/21/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).