CARIBBEAN'S FINEST
8602 SW SR 200, Ocala FL 34481 · 646-806-1546
Last inspected Jan 14, 2026 · 7 visits since November 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
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. Prepped chicken in container over fish in zip lock bag
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Non-food grade paper/paper towel used as liner for food container. Plantains on steam table stored on paper towel.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on top of steam table: plantains (111F - Hot Holding). Owner stated plantains placed on top of steam table thirty minutes prior to temperature being taken.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils stored in standing water, 111F.
Time/temperature control for safety food thawed in an improper manner. Chicken being thawed in prep sink at room temperature. Manager placed chicken under running water.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in reach-in cooler across from steam table: beef (47F - Cooling). Owner stated beef cooked the previous day.
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. Items stored in reach-in cooler across from steam table: beef (47F - Cooling). Owner stated beef cooked the previous day.
Single-service articles not stored inverted or protected from contamination. To go containers on shelf. Owner turned containers over during inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook was outside food truck adjusting gas tanks then entered food truck out on gloves and handled food order and food trays.
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. Prepped chicken in container over fish in zip lock bag
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils sitting in standing water at 110F. Manager reheated water
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils in standing water at 110F. Manager increased the temperature on the stove.
Wood food-contact surface not properly sealed.\ wood panel and side entrance next to steam table is not sealed and easily cleanable.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pot of rice on stove at 112F. More advised that rice cooked one hour earlier and will be used up within the hour. Inspector discussed time as a public health control.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed person in charge has no food certified manager certificate. Person in charge advised that tried to take the course but computer drops the course.
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.
Working containers of food removed from original container not identified by common name. Observed container of food removed ( flour ) from original container not labelled with name of contents.
Nothing was found. The inspector recorded no violations at all.
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.