DirtyFLRestaurant Inspection Data

SAVOUR OF CARIBBEAN RESTAURANT INC

2677 FOREST HILL BLVD #111

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10817877

  • 08B-48-4:Basic - Employee preparing food in customer section of dining area. Employee preparing/cutting washed vegetables in hallway leading to public bathroom. Operator discussed with employee who then moved food preparation into kitchen.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaning with wiping cloth put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade "thank you" bags used in direct contact with food (beans). Operator removed beans from bag. Corrected On-Site
  • 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 chicken and cooked goat no date mark. Operator stated items cooked yesterday morning, over 24 hours, applied date mark. Corrected On-Site

Inspection Date: 2/11/2025

Inspection #: Visit ID: 10775944

  • N/A:No Violations Were Observed

Inspection Date: 2/10/2025

Inspection #: Visit ID: 8867585

  • 35A-03-4:Basic - Dead roaches on premises. Approximately 50 dead roaches on floor throughout kitchen. Advised Operator to remove dead roaches, clean and sanitize areas. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At double door stainless reach in cooler; standing water in bottom. Operator removed water from bottom of cooler with shop vac. Corrected On-Site 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 Double door stainless; cooked vegetables (48F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale. 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 handled broom and dust pan while sweeping floor and then handled clean equipment, utensils and unwrapped single service take out containers to prepare/serve food to customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless; raw fish stored over cooked vegetables. Operator discarded cooked vegetables. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 3 live roaches in kitchen crawling on wall/shelf over hand washing sink. Approximately 3 live roaches in kitchen crawling on wall next to sliding glass door reach in cooler. Approximately 2 live roaches in kitchen crawling on floor under sliding glass door reach in cooler. Approximately 2 live roaches in kitchen crawling inside back electrical compartment of low boy reach in cooler. Approximately 2 live roaches in hallway leading to bathroom crawling on dry storage shelves. Advised Operator to eliminate roaches, clean and sanitize areas. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Double door stainless; cooked vegetables (48F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale. Repeat Violation 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 steam table; cooked vegetables (126F - Hot Holding); cooked rice (118F - Hot Holding). Operator stated rice cooked and vegetables reheated prior to being placed in steam table, held 1 hour, moved to be reheated to 165F. **Corrective Action Taken** Warning

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8866984

  • 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 2024-08-22: **Time Extended**

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8778196

  • 08B-38-4:Basic - Food stored on floor. At dry storage area; bag(s) of onions stored on floor. Advised Operator to store food at least 6 inches off floor. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Non-food grade plastic bag in direct contact with rice and beans inside pot on stove. Operator removed bags. Corrected On-Site Warning
  • 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 Double door upright stainless reach in cooler; cooked pork (56F - Cold Holding); cooked chicken (56F - Cold Holding); cooked goat (56F - Cold Holding); raw fish (56F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 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 Double door upright stainless reach in cooler; cooked pork (56F - Cold Holding); cooked chicken (56F - Cold Holding); cooked goat (56F - Cold Holding); raw fish (56F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. Repeat Violation Admin Complaint
  • 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

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