DirtyFLRestaurant Inspection Data

YVONNES CARIBBEAN RESTAURANT INC

2231 34 ST S

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/7/2025

Inspection #: Visit ID: 10756784

  • 36-32-5:Basic - Ceiling tiles in kitchen shows damage or is in disrepair.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice in ice bin at front counter. Operator removed scoop. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit in dry-storage area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Oxtails stored inside sink not thawing under running old water or refrigeration.
  • 14-05-4:Basic - Watermelon stored on top of cardboard used to line food-contact shelves in 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. From reach-in cooler in prep area. Item did cool from 135f-41f within six hours. cooked carrots in brown sauce cooked at 5:00a.m (55F - Cooling) Observed operator discard item. Stop sale not warranted.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen don gloves and began cutting preparing salads without first washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing pans in three-compartment sink without sanitizing. Operator setup three-compartment sink. Rewashed and sanitized pans. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at 88f degrees Fahrenheit. Operator reheated water to 174f. Corrected On-Site
  • 08A-04-5:High Priority - Raw chicken food stored over produce in reach-in cooler in storage area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler in prep area and cooks line. Operator discarded items. a. raw chicken (50F - Cold Holding) b. cut lettuce (76F - Cold Holding) Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From shelf in dry-storage area at 1:01pm. Operator placed items in oven. Rechecked temps a. mac and cheese (100F - Hot Holding) 115f From oven stove top at 1:18pm a. cooked plantains (88F - Hot Holding) 144f **Corrective Action Taken** Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in kitchen and in unisex restroom. Operator provided paper towels. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has fish time marked at front counter without written procedures for time as a public health control. Emailed written plan on 05-06-2024. Operator printed and filled written plans. Corrected On-Site
  • 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.

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8723589

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish/ chicken wings over buckets of juice in reach in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out of shell boiled eggs 52f
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (72F - Hot Holding); cooked chicken (72F - Hot Holding)
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals stored over food items on shelf in office
  • 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.

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8618612

  • 14-09-4:Basic - All cutting boards in kitchen has cut marks and is no longer cleanable.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves at front counter.
  • 36-36-4:Basic - Ceiling tile missing above hood on cooks line.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Box of cabbage stored on floor in storage room.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
  • 21-09-4:Basic - Soiled wet wiping cloth stored on prep table on cooks line used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating selling food to the public. License expired on 02-01-2024. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From upright refrigerator in kitchen at 1:50pm. Operator placed items in reach-in freezer. Re temp at 2:10pm a. shredded cheese (62F - Cold Holding); 54f b. boiled egg (63F - Cold Holding); 54f c. cut tomato (63F - Cold Holding); 57f d. cut lettuce (60F - Cold Holding) 52f **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From prep table on cooks line. Operator placed items in oven to reheat. Re temp at 2:15pm. Operator opened oven to allow for re temp. a. cooked rice (113F - Hot Holding); 138f b. sweet potato (120F - Hot Holding) 143f c. cooked chicken quarters (84F - Hot Holding 100f d. Mac and cheese (126F - Hot Holding) 147f e. white rice (80F - Hot Holding) 92f Discussed time as a public health control as an option. **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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 1. Zachariah Arscott Repeat Violation Admin Complaint
  • 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. 1. Dewayne Arscott 2. Johnicia Davis 3. Kenneth Harriott Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
  • 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. 1. Dewayne Arscott 2. Johnicia Davis 3. Kenneth Harriott

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8618124

  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2024-04-22: **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. Warning - From follow-up inspection 2024-04-22: License is expired as of 02/01/2024. Admin Complaint
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-04-22: No proof of Certified Food Manager. Admin Complaint
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked animal products held more than 24 hours in reach in cooler in rear of establishment not date marked. Warning - From follow-up inspection 2024-04-22: Cooked animal products held more than 24 hours in reach in cooler in rear of establishment not date marked. **Time Extended**

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8577195

  • 33-16-4:Basic - Open dumpster lid. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler by rear door. Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees are making salads to go with bare hand contact and items are not to be heated to 145 F. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 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. Cooked animal products held more than 24 hours in reach in cooler in rear of establishment not date marked. Warning