DONNA'S CARIBBEAN RESTAURANT IN THE_PINES
9017 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 9/23/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Inspection Details:
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth on prep table by single prep sink in back kitchen area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket reading 10ppm chlorine. Manager remade to 100ppm chlorine. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, removed from unit, cooked cabbage (104F - Hot Holding). Per employee out of unit approximately 1 hr. Employee moved cabbage to stove to reheat above 165F for proper hot holding. **Corrective Action Taken**
Food safety inspection conducted on 9/23/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 8/20/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on kitchen prep table. Employee moved container to stove to heat water to 135F or above. **Corrective Action Taken**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on kitchen prep table.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Labeling worn off bulk salt and flour containers in kitchen prep area.
- 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. In walk in cooler, cooked peppers sauce (56F - Cooling); cooked onions (52F - Cooling). Per manager, both prepared on 8-19 and in unit more than 6 hrs. Manager discarded both items. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked peppers sauce (56F - Cooling); cooked onions (52F - Cooling). Per manager, both prepared on 8-19 and in unit more than 6 hrs.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by mop sink not labeled. Manager labeled as degreaser. **Corrected On-Site**
Food safety inspection conducted on 8/20/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).