CARIBBEAN PARADISE RESTAURANT
900 DUNN AVE STE 14, Jacksonville FL 32218 · 904-647-5863
Last inspected Aug 17, 2026 · 8 visits since September 2023
DEC 24
APR 25
SEP 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. In kitchen, observed 1 flying insect.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate10 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on reach in freezer used as a prep counter. Operator relocated the phone.
Equipment in poor repair. Two door reach in cooler on kitchen back line, torn door gasket.
Floor tiles missing and/or in disrepair. Damaged flooring of office/dry storage space. Cove molding missing at doors to storage room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves in kitchen have food splatter debris on interior walls.
Show the remaining 6 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up on exterior of jugs of sauce on bottom shelf of prep table.
Single-service articles improperly stored. In dry storage room, single service cups and lids in boxes on the floor. Operator relocated from the ground.
Standing water in bottom of reach-in-cooler. Standing water at base of reach in cooler in kitchen area and reach in cooler at front counter. Operator asked employee to clean out the cooler bases.
Utensils in poor condition. On center shelf of kitchen, clean plastic containers with cracked edges.
Water draining onto floor surface. Three compartment sink drain line not centered over drain opening and water leaking to floor. Operator adjusted drain pipe.
Working containers of food removed from original container not identified by common name. Bulk sugar and flour containers missing product labeling. Operator labeled.
Mar 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In double door stand up reach-in freezer, pan with raw fish stored on top of open box of fully cooked chicken patties.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen next to steam table, plantains (118F - Hot Holding). Plantains out for 2 hours.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment has one current SafeStaff certificate, certificate is photocopy.
Bowl or other container with no handle used to dispense food. On lower shelf of prep table in bulk seasoning containers, one has bowl and another has cup with broken handle.
Ice buildup in reach-in cooler. Single door reach-in cooler has ice build up at cooling unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep table, cutting board has stains from food.
Wet mop not stored in a manner to allow the mop to dry. In back room next to mop sink, mop stored in mop wringer.
Working containers of food removed from original container not identified by common name. On lower shelf under prep table, multiple seasoning containers not labeled.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. In kitchen, table top fryer not located under hood system.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. On chemical storage shelves, container of utensils stored under bleach and dish soap. Operator moved utensils.
Handwash sink used for purposes other than handwashing. At front counter area, sanitizer bucket stored in handwash sink. Operator moved bucket.
Bowl or other container with no handle used to dispense food. On lower shelf of prep table in bulk seasoning containers, one has bowl and another has cup with broken handle.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Stand up single door reach-in cooler has ice build up at cooling unit, fan not turning. No Time/Temperature Control for Safety foods during inspection.
Equipment in poor repair. In kitchen, reach-in freezer and reach-in cooler gaskets torn.
Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, one ceiling vent near office has build up.
No conspicuously located ambient air temperature thermometer in holding unit. Missing in single door reach-in cooler.
Single-service articles not stored inverted or protected from contamination. At stand up reach-in freezer, aluminum pans on top,of freezer not stored inverted. Operator inverted.
Apr 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects found. In kitchen, observed 1 flying insect.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter at steam table area, mac and cheese (78F - Hot Holding); fried plantains (74F - Hot Holding). Operator stated items placed out 35 minutes prior. Items moved to oven to reheat.
Handwash sink used for purposes other than handwashing. At front counter handwash sink, sanitizer bucket stored in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At both handwash sinks, no paper towels. Operator supplied.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Single door reach-in cooler in kitchen has ice build up on cooling unit, ambient temperature 72f. No Time/Temperature Control for Safety foods cold holding in unit at time of inspection.
Equipment in poor repair. In kitchen, reach-in freezer and reach-in cooler gaskets torn.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils in standing water at 110f. Operator increased heat.
Interior of refrigerator or freezer in disrepair. In kitchen, white chest freezer has lid in disrepair, cracked and no longer tight fitting causing ice build up.
Single-service articles not stored inverted or protected from contamination. In kitchen, aluminum pans on top of reach-in freezer and storage rack not inverted.
Dec 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door reach-in cooler, shrimp (47F - Cold Holding); curry veggies (48F - Cold Holding); brown stew veggies (48F - Cold Holding). Observed ice build up on cooling unit at top of reach-in cooler. Operator moved all,items to double door reach-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, dumplings (107F - Hot Holding); mac and cheese (69F - Hot Holding); plantains (78F - Hot Holding). At front counter warmer unit, meat pies (121-123F - Hot Holding). Operator stated all items placed in service 1.5 hours prior. All,items moved to oven to be reheated.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter area, no paper towels at handwash sink. Operator supplied.
Cardboard used to line nonfood-contact shelves. N kitchen, cardboard used to line lower shelves.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Single door reach-in cooler in kitchen has ice build up on cooling unit, ambient temperature 62f
Covered waste receptacle not provided in women's bathroom. In women's restroom, no covered receptacle.
Food not stored at least 6 inches off of the floor. At cook line, lower shelf on prep table bent- bag of rice not 6 inches off of floor. At cook line, jug of oil stored on floor. Operator moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils on stove in standing water at 112f. Operator turned on burner to heat water.
Interior of refrigerator or freezer in disrepair. In kitchen, white chest freezer has lid in disrepair, cracked and no longer tight fitting causing ice build up.
Single-service articles improperly stored. In office room, styrofoam cups and containers stored on floor. Operator moved.
Stored food not covered. In reach-in freezer, multiple pans containing frozen food not covered.
Working containers of food removed from original container not identified by common name. At cook line, bulk container identified as sugar not labeled. Operator labeled.
May 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At kitchen handwash sink, observed 2 flying insects.
Raw animal food stored over/not properly separated from ready-to-eat food. In double door reach-in cooler, bags on plantains stored touching pans of raw fish and raw chicken. Operator moved plantains.
Toxic substance/chemical improperly stored. At front counter area, packaged bars of soap stored over packaged foods on shelf by pass thru window. Operator removed soap from shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. In oven, plastic batter container interior sides soiled. Operator placed batter in clean container.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine sanitizer, no test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in kitchen, no paper towels. Operator supplied.
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. One employee present, hired for 4 days per manager, no proof of employee responsibilities. Emailed operator DBPR form 5030-103
No soap provided at handwash sink. At front counter area handwash sink, no soap. Operator supplied.
Covered waste receptacle not provided in women's bathroom. In women's restroom at back of establishment, missing covered receptacle.
Equipment in poor repair. In kitchen, white reach-in chest freezer has cracked molding on exterior.
Floor area(s) covered with standing water. At door way entrance to kitchen, standing water on floor.
Food storage container/container lid cracked or broken. Multiple plastic containers cracked or melted spots. Plastic measuring cup in season salt, handle broke off. Operator discarded all items in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen, interior of both microwaves have encrusted splatter debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up.
Single-service articles improperly stored. In office room, multiple open cases single service items stored on floor. Operator moved all items off floor.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter area, Sanitizer Bucket (Chlorine 0ppm); Operator made new bucket retest- Sanitizer Bucket (Chlorine 100ppm)
Observed electrical wiring in disrepair. For reporting purposes only. On hallway wall by office, electrical outlet missing cover plate.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Near steam table in kitchen, macaroni and cheese 92F. Macaroni and cheese placed out approximately 30 minutes prior. Macaroni and cheese placed in oven to reheat. At front counter in warmer, meat patties 121F. Patties placed into warmer approximately 30 minutes prior. Patties placed in oven to reheat.
Toxic substance/chemical improperly stored. Chlorine bleach stored next to and over clean pans near triple sink. Items moved and stored correctly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by triple sink. Towels provided.
Ceiling tile missing. In front counter area.
Covered waste receptacle not provided in women's bathroom. In women's restroom in back area of establishment.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink by triple sink has sign only stating "hand wash only". Inspector emailed sign.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of white reach in freezer shows rust and is cracked.
Outer openings not protected with self-closing doors. Rear exit door in back of establishment.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.