DONNA'S CARIBBEAN RESTAURANT IN THE_PINES
9017 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 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).
Inspection on 10/17/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding in disrepair in hallway to restroom. Warning - From follow-up inspection 2023-10-17: Observed same **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in hot holding unit at front counter. Warning - From follow-up inspection 2023-10-17: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty certification expired for Anita Smith Reid. Warning - From follow-up inspection 2023-10-17: Observed same **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning - From follow-up inspection 2023-10-17: Observed same **Time Extended**
Food safety inspection conducted on 10/17/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 10/16/2023
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - Cove molding in disrepair in hallway to restroom. Warning
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 85F in cook line. Operator discarded water Corrected On-Site Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in hot holding unit at front counter. Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength in kitchen. Wiping cloth at 0ppm chlorine, operator remade to 50ppm chlorine. Corrected On-Site Warning
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Ware washing sink at 10ppm chlorine, operator remade to 100ppm chlorine. Corrected On-Site Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 dead roach behind box of tiles in storage section in dining room.. 1 dead roach on floor in office. Operator cleaned and sanitized area during inspection. Corrected On-Site Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Hot box at front counter counter; beef patties (110F - Hot Holding) , held less than 4 hours ago. Operator discarded at will . * corrected on site. Suggested using TPHC. 2. Vulcan oven ; grilled chicken (117F - Hot Holding); sweet plantains (109F - Hot Holding) held less than 2 hours ago. Observed equipment on low heat, operator increased temperature to reheat foods to 165F above **Corrective Action Taken** Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty certification expired for Anita Smith Reid. Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning
Food safety inspection conducted on 10/16/2023 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 10/13/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-32-5:Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided ( quaternary)for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment using bleach but unable to provide chlorine test strips. Warning - From follow-up inspection 2023-10-13: Operator ordered **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-10-13: Observed same, employee training will be reviewed at the next routine inspection. **Time Extended**
Food safety inspection conducted on 10/13/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 10/12/2023
High Priority
4
Intermediate
5
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer step in center compartment, Operator set up 3 compartment sink correctly during inspection. Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 89f in cook line. Operator discarded water Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Walk in Cooler: fried chicken (46F - Cold Holding); cooked bbq chicken (50F cold holding ) held overnight per cook. See stop sale. Foods not prepared or portioned today. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Walk in Cooler: fried chicken (46F - Cold Holding); cooked bbq chicken (50F) held overnight per cook. See stop sale. Operator discarded. Foods not prepared or portioned today. 2. Walk in cooler Raw chicken (44 F - Cold Holding) held less than 4 hours ago. Per operator raw chicken removed walk in freezer less than 4 hours ago. Operator moved to wif to quick chill. *corrective action taken * Foods not prepared or portioned Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine at front counter. Operator remade to 100ppm chlorine. Corrected On-Site Warning
- 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. Emailed procedure to manager Warning
- 16-32-5:Intermediate - Incorrect chemical test kit provided ( quaternary)for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment using bleach but unable to provide chlorine test strips. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 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. Two new employees hired less than 60 days. Emailed reporting agreement to manager. Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 10/12/2023 revealed 11 total violations (4 high priority, 5 intermediate, 2 basic).