DirtyFLRestaurant Inspection Data

DULCIOS CARRIBEAN RESTAURANT

1700 45 ST UNIT 1743

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/21/2025

Inspection #: Visit ID: 10804205

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - From follow-up inspection 2025-03-21: **Time Extended**

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10747757

  • 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. At cook line flip top cooler and low boy, cooked pork (58F - Cold Holding); cooked chicken (57F); cooked turkey (57F - Cold Holding); cooked rice (63F - Cold Holding); cooked (65F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked pasta (62F - Cold Holding); gravy (63F - Cold Holding); cooked beef (63F - Cold Holding); cooked oxtail (63F - Cold Holding); cooked beans (66F - Cold Holding), At reach in cooler, raw fish (54F - Cold Holding); cut cabbage (51F - Cold Holding) raw fish (54F - Cold Holding); not prepared or portioned today. Operator states all items held in unit overnight. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler and low boy, cooked pork (58F - Cold Holding); cooked chicken (57F); cooked turkey (57F - Cold Holding); cooked rice (63F - Cold Holding); cooked (65F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked pasta (62F - Cold Holding); gravy (63F - Cold Holding); cooked beef (63F - Cold Holding); cooked oxtail (63F - Cold Holding); cooked beans (66F - Cold Holding), At reach in cooler, raw fish (54F - Cold Holding); cut cabbage (51F - Cold Holding) raw fish (54F - Cold Holding); not prepared or portioned today. Operator states all items held in unit overnight. See stop sale. Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at mop sink hose Bibb with hose attached. Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. Repeat Violation Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8734622

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.
  • 01A-05-4:High Priority - Cream coconut drink received from unapproved source/no invoice provided to verify source. See Stop Sale. Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Operator renewed license during inspection. Corrected On-Site
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. At rear of kitchen, 3 cans of household pesticide. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw eggs stored over bread. Advised operator of proper storage, operator stored correctly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cream coconut drink received from unapproved source/no invoice provided to verify source. See Stop Sale.
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Cream coconut drink received from unapproved source/no invoice provided to verify source. There is no manufacturer label or nutrition labeling on cream coconut drink. See stop sale.
  • 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. At kitchen flip top cooler, cooked chicken (49F - Cold Holding); At kitchen reach in cooler, collard greens (66F - Cold Holding); not prepared or portioned today. Operator stated items held in units over night. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen flip top cooler, cooked chicken (49F - Cold Holding); At kitchen reach in cooler, collard greens (66F - Cold Holding); not prepared or portioned today. Operator stated items held in units over night. See stop sale.
  • 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 table, black bean sauce (115F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator of proper hot holding parameters. Operator placed item onto stove to reheat to 165F. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb with hose attached. Advised operator that vacuum breaker is required where there is a hose attached.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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