LE CARAMEL
8526 PALM PARKWAY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/21/2025
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on the cook line also back prep kitchen has another bottle of water.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large ice build up in the reach in freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food debris on the bottom of the oven recommend to clean more often.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves did not wash hands before placing gloves on at cook line.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed butter left at room temperature not time marked, on the cook line spoke to owner must time mark the butter stored out 9am time determined. **Corrected On-Site** **Repeat Violation**
- 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. Restaurant has no written procedure to clean up vomit Given another copy to operator at time of inspection. **Corrected On-Site** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled has yellow stains left on the surface located on main cook line.
Food safety inspection conducted on 2/21/2025 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 7/26/2024
High Priority
2
Intermediate
5
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed oil,pickles, ketchup stored on the floor in the back prep kitchen **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior panel of the oven has old food debris
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of refrigerator has old food particles dried on the surface.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chopper has old food debris stored inside located in the back prep kitchen.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed butter left at room temperature not time marked, spoke to employee has no ideal baker has the product.out 11am -3pm per owner time was determined. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed no product labeled inside reach in cooler. Chocolate mousse, almond cream
- 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 procedures observed in the restaurant for vomit, procedures given to operator.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed very soiled white cutting board used on the counter, top panel of reach in cooler.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips provided
- 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 almond cream not date marked stored inside reach in cooler over night.
Food safety inspection conducted on 7/26/2024 revealed 10 total violations (2 high priority, 5 intermediate, 3 basic).