DirtyFLRestaurant Inspection Data

SAVOUR OF CARIBBEAN RESTAURANT INC

2677 FOREST HILL BLVD #111

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8650438

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. At cook line, glass door reach cooler, glass broken on door. Operator stated door is on order for repair. Warning - From follow-up inspection 2024-04-11: **Time Extended**

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8561663

  • 35A-03-4:Basic - Dead roaches on premises. Throughout kitchen 13 dead roaches Admin Complaint
  • 14-11-5:Basic - Equipment in poor repair. At cook line, glass door reach cooler, glass broken on door. Operator stated door is on order for repair. Warning
  • 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. At glass reach in cooler,brown rice (65F - Cooling) Operator stated cooling overnight, over 6 hours. See stop sale Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler # 2 cooked spinach (84F - Cooling)@10am, since 6am, 91F (Cooling)@ 11:15pm Did not reach 70F within 2 hours. See stop sale Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler,brown rice (65F - Cooling) Operator stated cooling overnight, over 6 hours. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler # 2 cooked spinach (84F - Cooling)@10am, since 6am, 91F (Cooling)@ 11:15pm Did not reach 70F within 2 hours. See stop Sale. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves without washing hands and began cutting vegetables. Advised operator of proper handwashing. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed soiled pot with gloves, then proceeded to prepare food without washing hands and changing gloves. Advised operator of proper handwashing Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At chest freezer, not commercially packaged raw turkey stored over raw beef. Operator moved raw turkey. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. At dry storage 1 live roach Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At reach in cooler chopped cabbage (45F - Cold Holding);rice (45F - Cold Holding), Operator stated not prepared or portioned today, held overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler chopped cabbage (45F - Cold Holding);rice (45F - Cold Holding), Operator stated not prepared or portioned today, held overnight. See stop sale. Warning
  • 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 cook line fried plantains (76F - Hot Holding). Operator stated food prepared today 1 hour prior,held at room temperature until served. Advised operator to put food on TPHC. Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In bathroom, paper towel dispenser not working. 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. At reach in cooler, cooked pork, cooked goat, cooked chicken not date marked. Operator stated foods were prepared more than 24 hours prior. Advised operator to date mark. Warning

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8376814

  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed and rinsed food storage/cooking pots then placed to air dry/store without sanitizing (triple sink not set up). Operator set up triple sink to chlorine 100ppm, properly sanitized dishes. 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/ 4 employees engaged in food preparation/handling, no certified food manager present.
  • 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. Provided Employee Reporting Agreement, employees working less than 60 days signed agreement. Corrected On-Site