CARIBBEAN SHACK LLC
805 S KIRKMAN RD SUITE 106
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 1/28/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At smoothie bar handwashing sink - From follow-up inspection 2025-01-28: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall to the right of smoothie station Wall on cook line soiled Wall across from hot holding station soiled - From follow-up inspection 2025-01-28: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-01-28: **Time Extended**
Food safety inspection conducted on 1/28/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 1/27/2025
High Priority
3
Intermediate
2
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and brown in back kitchen 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. Water bottles and phone over prep table.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor by cook line soiled
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen area soiled.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At smoothie bar handwashing sink
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Bags and water cups on shelf with cup lids
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Exterior white freezers in back kitchen area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen area Double door reach in coolers in the kitchen soiled Upright white freezer in the kitchen
- 23-01-4:Basic - Vending machine exterior soiled.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall to the right of smoothie station Wall on cook line soiled Wall across from hot holding station soiled
- 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. Per manager and date marking 3 days. Rice (52F - Cold Holding); Egg plant (52F - Cold Holding); Cooked Split peas (48F - Cold Holding); Mango Curry (48F - Cold Holding) **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken over raw lamb in reach in freezer. Operator removed. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per manager and date marking 3 days. Rice (52F - Cold Holding); Egg plant (52F - Cold Holding); Cooked Split peas (48F - Cold Holding); Mango Curry (48F - Cold Holding)
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At smoothie bar handwashing sink
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. One in back kitchen area
Food safety inspection conducted on 1/27/2025 revealed 16 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 9/20/2024
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In Vurry container **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. Cups, phone and water bottle on prep table. **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under reach in coolers in the kitchen Under prep table by fry station Floor under and behind fry station **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table in the kitchen Microwave in back dry storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in coolers All reach in freezers in the kitchen Stove by cooks line
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezer shelves in the kitchen
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by fry station
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink.
- 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. Manager stated peas were cooked the day prior and placed in reach in cooler. Cooked Split peas (53F - Cooling) **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked eggs and cooked rice in reach in cooler **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to Manager stated peas were cooked the day prior and placed in reach in cooler. Cooked Split peas (53F - Cooling) **Repeat Violation**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Pine sol on shelf above box of coffee. **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Peas were cooked, placed in plastic bags while still hot and tied then stacked on top of each other.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in the kitchen **Repeat Violation**
Food safety inspection conducted on 9/20/2024 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).
Inspection on 8/13/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment used to have a bar at the front of establishment is now a food prep area **Warning** - From follow-up inspection 2024-04-18: **Time Extended** - From follow-up inspection 2024-06-17: **Time Extended** - From follow-up inspection 2024-08-13: Plan submitted and received per Plan Review on 8/1/2024. Still under review at the time of the callback inspection. **Time Extended**
Food safety inspection conducted on 8/13/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).