CARIBBEAN SOUL
200 E CALL ST, Starke FL 32091 · 904-454-1110
Last inspected Feb 5, 2026 · 5 visits since September 2023
SEP 23
MAR 24
JAN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pot on kitchen stove, oxtail (114F - Hot Holding) operator adjusted heat setting and stirred. At conclusion of inspection over 165F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw chicken wing container with liquid inside then clean tray of cornbread without washing hands, discussed and employee washed hands.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in three door reach in cooler. Employee relocated.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pot on kitchen stove, oxtail (114F - Hot Holding) operator adjusted heat setting and stirred. At conclusion of inspection over 165F
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to store dirty container, operator removed the container.
Show the remaining 9 findings ▾
Bowl or other container with no handle used to dispense food. Styrofoam cup used as a scoop in bulk rice container, operator removed.
Employee personal food not properly identified and segregated from food to be served to the public. In three door reach in freezer, employee personal food on shelf over food for customers. Operator relocated.
Food stored on floor. Jugs of fryer oil stored on floor of kitchen, operator relocated.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Beef pies at front counter display no longer frozen solid in commercial packaging. Operator relocated to reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in water at 66 and 72F, operator removed utensils from standing water.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Strawberry cake sin grab and go beverage cooler, made on site missing any product labeling. Operator removed from grab and go.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Three door reach in cooler door gaskets soiled mold like substance spots. Dust build up on cook line hood filters.
Utensils in poor condition. Clean plastic containers stacked on shelf, melted in middle and on handles.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution on cook line at 0ppm. Employee emptied and replaced with new sanitizer.
Jul 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler raw shell eggs on top shelf over ready to eat food. Operator began relocating.
Employee personal food not properly identified and segregated from food to be served to the public. In stand up reach in cooler employee personal food over food for customers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with food debris on top plate.
No Heimlich maneuver/choking sign posted. No choking poster available, inspector provided printable copy.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in standup reach in freezer, operator removed.
Single-service articles improperly stored. On shelf of cook line single service tins not inverted or covered. Operator inverted.
Working containers of food removed from original container not identified by common name. Bulk flour on cook line counter not labeled. Operator labeled.
No child labor law poster. For reporting purposes only. No child labor law poster available.
Jan 15, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits for three compartment sink, sanitizer buckets.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling light over cook line with dust build up.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers not inverted on shelf by three compartment sink.
No Heimlich maneuver/choking sign posted. No choking poster available. Inspector provided printable poster.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash sink in men's restroom room. Operator has sign to be hung.
No child labor law poster. For reporting purposes only. At time of inspection no child labor law poster available.
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room after taking order and began preparing a salad without washing hands. Manager had employee wash hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled croutons for a salad with bare hands. Manager provided spoon for croutons.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table next to back door. Cutting board on prep table next to pizza oven.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. Employee provided hand towels at kitchen hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers in reach-in cooler next to pizza oven. Manager stated peppers cooked the previous morning. Manager had employee place the proper date on peppers.
Equipment in poor repair. Gasket of reach-in cooler across from cook line.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Manager washed, rinsed and sanitized scoop and placed scoop in pan.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave shelf at end of cook line. Hood vents above cook line.
Single-service articles improperly stored. Pizza boxes stored on floor behind front counter.
Stored food not covered. Hamburger stored in reach-in cooler across from cook line. Manager had employee wrap hamburger in reach-in cooler.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee don gloves to work with food without hand wash. Person in charge spoke to employee.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge states salmon can be ordered undercooked if requested, no parasite destruction letter Person in charge called provider who sent during inspection.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quatanery ammonium set up in triple sink at 0ppm. Person in charge began remaking.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ricotta, person in charge moved to appropriate location.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Saturday with no date mark. Person in charge marked during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice tea dispenser nozzles with debris buildup. Also slight accumulation on corners of deflector plate in ice machine.
Manager or person in charge lacking proof of food manager certification. One manager with no proof of CFM. Also 4 employees on duty at time of inspection with no CFM.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling with dust buildup in front of cookline. Also wall by dough station with debris buildup.
Employee with no hair restraint while engaging in food preparation. Employees working with food with no hair restraints.
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.