DULCIOS CARRIBEAN RESTAURANT
1700 45 ST UNIT 1743
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 1/30/2024
Inspection #: Visit ID: 8494501
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Posted license expired on 12/01/2023
- 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 one.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Employee refilled the soap. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle not labeled. Employee labeled. Corrected On-Site
Inspection Date: 9/7/2023
Inspection #: Visit ID: 8356345
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner... pork 32° Room temperature in prep sink , manager run water. Corrected On-Site Repeat Violation
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...tomato pest in reach in cooler , manager not determined how many days food being opened. Stop sale issue . Manager discarded food . Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tomato pest 55°, noodle 56°, hot dog and boiled eggs 54°, coleslaw 55° in glass door reach in cooler. Per manager food being held more than four hours .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tomato pest 55°, noodle 56°, hot dog and boiled eggs 54°, coleslaw 55° in glass door reach in cooler. Per manager food being held more than four hours . Stop sale issue . Manager discarded food. **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...hot holding rice 125° on top food , bottom food is 163° , per manager food being held less than 2 hours , manager mixing rice and more hot water at steam table . Rice temperature get 141° Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored...Clorox stored with clean utensils above 3 compartment sink . Manager moved. Corrected On-Site
- 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/
- 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...coleslaw wrong date marked , pork wrong date marked in reach in cooler . Employee properly date marked. Corrected On-Site