CARIBE CAFE RESTAURANT
3953 NW 7 ST, Miami FL 33126 · 305-541-5449
Last inspected Mar 9, 2026 · 9 visits since July 2023
MAR 24
AUG 24
JAN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 insects flying around front counter and landing on bouquet of flowers, approximately 3 flying insects on wall above prep table by back exit, and 1 by service station on wall.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Chlorine 200ppm). During the inspection employee prepared a new solution. Sanitizer Bucket (Chlorine 50ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef burgers stored over hash browns in 2 doors standing reach in cooler. During the inspection employee removed items and placed them correctly.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Show the remaining 5 findings ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen. Discussed and coached operator in proper methods. Operator removed fish from package.
Cutting board has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair.
In-use tongs stored on oven door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching their head and did not change gloves afterward. The employee was instructed to change gloves and follow proper hygiene protocols
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Chicken salad and cooked croquettes were found stored together in the walk-in cooler without proper date labeling. During the inspection, the employee labeled the items accordingly.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Food stored on floor. Observed plastic container with raw ground beef stored on the floor in walk in freezer. During the inspection employee removed item and placed it correctly.
Reach-in cooler shelves with rust that has pitted the surface.
Stored food not covered. Observed bread stored in reach in cooler, located at front counter not covered. During the inspection employee covered.
Jan 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 1 high priority.
1 High priority4 Intermediate15 Basic
Show 20 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at warmer at coffee bar: cheese pastry (118F - Hot Holding); chicharons (103F - Hot Holding); tequenos (122F - Hot Holding). As per operator, pastries have been there for less than 4 hours prior to inspection. Inspector went over proper temperature and techniques for hot holding. Operator took food out of warmer that was not in temperature.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink at bar. Operator moved during inspection.
Non-pitting surface rust on food-contact equipment. Observed knife magnet rusted near back kitchen exit. Observed table in back near oven with rust where spices are kept. Observed rust on shelves for dry food storage.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several food items throughout coolers with out date mark being held more than 24 hours; food made 2 days prior. Operator wrote and labeled.
Soap dispenser at handwash sink not working/unable to dispense soap.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled in kitchen area.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles and microwave handle soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling throughout kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed soup pots outside of walk in freezer not inverted.
Cutting board has cut marks and is no longer cleanable. Observed cutting board next to stove area no longer smooth
Exterior door has a gap at the threshold that opens to the outside. Observed screen door to back kitchen exit with gap underneath.
Floor area(s) covered with standing water. Observed standing water on floor of kitchen area where broken floor tiles are.
Floor tiles missing and/or in disrepair. Observed broken or cracked floor tiles throughout kitchen and warewash area.
Food stored on floor. Observed case of veggies on floor near back kitchen exit. Observed fish thawing in bucket on floor next to stove. Operator moved fish to cooler and vegetables off of floor.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed exterior of water heater soiled. Observed cords to equipment soiled with dust throughout establishment.
Reach-in cooler shelves with rust that has pitted the surface. Observed in all reach in coolers throughout establishment.
Ripped/worn tin foil used as shelf cover. Observed under prep table foil torn and used as liner.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at all coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 4 high priority.
4 High priority6 Intermediate22 Basic
Show 32 findings ▾
Container of medicine improperly stored. Observed medicine stored in container on top of beans in kitchen area. Employee moved to bottom shelf away from food.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and handle raw eggs, no handwash prior. Inspector coached manager on proper handwashing techniques before beginning tasks.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef above green onions. Operator moved onions for proper storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at warmer at coffee bar: cheese pastry (118F - Hot Holding); chicharons (103F - Hot Holding); tequenos (122F - Hot Holding). As per operator, pastries have been there for less than 4 hours prior to inspection. Inspector went over proper temperature and techniques for hot holding. Operator took food out of warmer that was not in temperature.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink at bar. Operator moved during inspection.
No paper towels or mechanical hand drying device provided at handwash sink.
Non-pitting surface rust on food-contact equipment. Observed knife magnet rusted near back kitchen exit. Observed table in back near oven with rust where spices are kept. Observed rust on shelves for dry food storage.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several food items throughout coolers with out date mark being held more than 24 hours; food made 2 days prior. Operator wrote and labeled.
Soap dispenser at handwash sink not working/unable to dispense soap.
Spray bottle containing toxic substance not labeled. Operator removed bottle voluntarily.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled in kitchen area.
Bowl or other container with no handle used to dispense food. Observed styrofoam cups used as scoops for rice and flour. Operator threw away containers.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles and microwave handle soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling throughout kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed soup pots outside of walk in freezer not inverted.
Cutting board has cut marks and is no longer cleanable. Observed cutting board next to stove area no longer smooth
Exterior door has a gap at the threshold that opens to the outside. Observed screen door to back kitchen exit with gap underneath.
Floor area(s) covered with standing water. Observed standing water on floor of kitchen area where broken floor tiles are.
Floor tiles missing and/or in disrepair. Observed broken or cracked floor tiles throughout kitchen and warewash area.
Food stored on floor. Observed case of veggies on floor near back kitchen exit. Observed fish thawing in bucket on floor next to stove. Operator moved fish to cooler and vegetables off of floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 80F. Inspector explained for utensils to be in water must be 135F or above.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed exterior of water heater soiled. Observed cords to equipment soiled with dust throughout establishment.
Open dumpster lid. Observed dumpster lid open, operator closed during inspection.
Reach-in cooler shelves with rust that has pitted the surface. Observed in all reach in coolers throughout establishment.
Ripped/worn tin foil used as shelf cover. Observed under prep table foil torn and used as liner.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed wet cloths not stored in buckets when not in use on prep tables in kitchen. Operator removed cloths from tables during inspection.
Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water under cutting board next to stove area. Operator placed fish into walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at all coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mop at mop sink not hung to dry. Operator hung mop for when not in use.
Working containers of food removed from original container not identified by common name. Observed container of sugar near wait station not labeled. Operator placed label.
Aug 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards soiled.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in coffee bar area with sanitizer bucket inside of it. Hand wash sink used to wash out bucket underneath orange juice machine.*Repeat ViolationRepeat ViolationWarning**
Bowl or other container with no handle used to dispense food. Observed container of sugar in kitchen with small bowl inside, no handle for scoop.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots for soup not inverted on dish rack in kitchen near back exit.
Exterior door has a gap at the threshold that opens to Observed gap at bottom of door in back of kitchen at exit next to staircase..
Food stored in a location that is exposed to splash/dust. Observed pipe above dry storage area leaking onto floor.
Food stored on floor. Observed containers of meat stored on floor of walk in freezer.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets and air vents in walk in freezer and coolers. Soiled gaskets and air vents in reach in coolers.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Aug 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 6 high priority.
6 High priority4 Intermediate18 Basic
Show 28 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs to cook on flat top, then attempted to flip chicken on grill. Inspector stopped cook and coached him on proper hand wash techniques after touching raw foods.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 insects flying around front counter and landing on bouquet of flowers, approximately 3 flying insects on wall above prep table by back exit, and 1 by service station on wall.
Raw animal food stored over or with unwashed produce. Observed raw pork stored over tomato and onions, raw beef and pork stored above raw shrimp and salmon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler facing back door exit next to staircase: Sliced Cheese (56F - Cold Holding); Heavy Cream (56F - Cold Holding); Raw Shell Eggs (59F - Ambient Temperature)As per manager, cheese and heavy cream bought the day before, eggs were stored 4 hours prior to inspection. Cooked rice (45F - cooling, as per manager; rice was cooked the previous day.)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler facing back door exit next to staircase: Sliced Cheese (56F - Cold Holding); Heavy Cream (56F - Cold Holding); Raw Shell Eggs (59F - Ambient Temperature ) As per manager, cheese and heavy cream bought the day before, eggs were stored 4 hours prior to inspection.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed Cooked rice in walk in cooler (45F - cooling, as per manager; rice was cooked the previous day.)
Employee washed hands in a sink other than an approved handwash sink. Observed cook attempt to wash hands at three compartment sink with soapy water and scrub pad instead of designated hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards soiled.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in coffee bar area with sanitizer bucket inside of it. Hand wash sink used to wash out bucket underneath orange juice machine.*Repeat ViolationRepeat ViolationWarning**
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen and at sink underneath orange juice machine. Discussed with manager about hand wash supplies, manager placed paper towels at both sinks.
Bowl or other container with no handle used to dispense food. Observed container of sugar in kitchen with small bowl inside, no handle for scoop.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots for soup not inverted on dish rack in kitchen near back exit.
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. Observed reach in cooler not working properly. Ambient temperature reading 65F.
Employee eating in a food preparation or other restricted area. Observed open container of employee food on prep table where cook was wrapping pork shoulders.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bottle and food containers stored above flan for customers at reach in cooler in bar area
Equipment and utensils not properly air-dried - wet nesting. Observed multiple plans on shelves wet nesting.
Equipment in poor repair. Observed reach in cooler facing back exit next to staircase thermometer does not move whether unit is open or closed.
Exterior door has a gap at the threshold that opens to Observed gap at bottom of door in back of kitchen at exit next to staircase..
Food stored in a location that is exposed to splash/dust. Observed pipe above dry storage area leaking onto floor.
Food stored on floor. Observed containers of meat stored on floor of walk in freezer.
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed knives being held directly against wall by back exit and staircase.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 88F next to stove. Discussed with manager on proper storage techniques.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets and air vents in walk in freezer and coolers. Soiled gaskets and air vents in reach in coolers.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed container of sugar at coffee station not labeled.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler next to cook line. Raw beef stored over deli ham and hash browns. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler nearest ice machine flan (51F - Cold Holding); milk (49F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf beneath steamwell in kitchen mashed potatoes (111F - Hot Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on hose bib at mop sink
Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves are soiled.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink nearest cook line and on service line. Operator stocked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and shelf over salad station
In-use tongs stored on equipment door handle between uses. In forward sandwich/salad area. Tongs hanging on cabinet handle. Operator moved
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. On cook line cutting board. Operator moved
Oct 17, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed all cutting boards at the kitchen stained and soiled
No paper towels or mechanical hand drying device provided at handwash sink. Front counter by the orange juice squeeze machine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Front counter: establishment added a sandwich prep station to the area on the approved plans New Deliveries. Observed a reach in cooler with food inside, a countertop with 3 sandwich pressing machines. Observed employee preparing sandwiches during the inspection. Also observed a new coffee station: coffee machine in the same area, employees preparing coffee during the inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By the three compartment sink: battery dead in the paper towel dispenser. Operator placed a roll of paper towels at the hand washing sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots no proper storage by the cans shelf. Discussed with the operator the proper way.
Floor tiles missing and/or in disrepair. Observed missing tile by the triple sink kitchen area.
In-use tongs stored on equipment door handle between uses. Observed 2 tongs hanging on the oven handle.
Insect control device installed over food preparation area. Observed insect control divise on top the ice and the glass shelf at the waiter station.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Working containers of food removed from original container not identified by common name. Kitchen, top shelf by the cookline: observed plastic squeeze bottles with A1 sauce and cooking oil without labels.
Jul 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 6 high priority.
6 High priority7 Intermediate15 Basic
Show 28 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Double door reach in cooler in front of the cook line: cooked shredded pork (57F - Cooling). As per operator, prepared the night before and stored inside the walk in cooler overnight.
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. Double door reach in cooler in front of the cook line: cooked shredded pork (57F - Cooling). As per operator, prepared the night before and stored inside the walk in cooler overnight.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw eggs to cook on the flat-top grill, touch the spatula to flip the eggs, remove gloves and put on new gloves without washing hands or spatula. Discussed with the employee, employee removed the soiled gloves and washed hand properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed cheese stored over raw chicken at the reach in cooler by cooking line. Discussed with the operator and operator move the cheese.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. basket on the fryer: sweet plantain (122F - Hot Holding) As per operator, cooked 20 minutes before the inspection. Operator reheated to 177F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter: Sanitizer Bucket (Chlorine 100+ppm). Operator made new solution, Sanitizer Bucket (Chlorine 100ppm)
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee cracking raw eggs to cook on the flat-top grill, touch the spatula to flip the eggs, remove gloves and put on new gloves without washing hands or spatula. Discussed with the employee, employee removed the soiled gloves and washed hand properly. Observed 1 employees washing hands at the three compartment sink. Discussed with the employee the designated hand washing sinks. Employee washed hands properly at the hand wash sink in the kitchen after inspection coached and trained.
Employee washed hands in a sink other than an approved handwash sink. Observed 1 employee washing hands at the three compartment sink. Discussed with the employee the designated hand washing sinks. Employees washed hands properly at the hand wash sink in the kitchen after inspection coached and trained.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed all cutting boards at the kitchen stained and soiled
No paper towels or mechanical hand drying device provided at handwash sink. Front counter by the orange juice squeeze machine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Front counter: establishment added a sandwich prep station to the area on the approved plans New Deliveries. Observed a reach in cooler with food inside, a countertop with 3 sandwich pressing machines. Observed employee preparing sandwiches during the inspection. Also observed a new coffee station: coffee machine in the same area, employees preparing coffee during the inspection.
No soap provided at handwash sink. Front counter by the orange juice machine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By the three compartment sink: battery dead in the paper towel dispenser. Operator placed a roll of paper towels at the hand washing sink.
Bowl or other container with no handle used to dispense food. Observed ceramic glass inside ground garlic container by kitchen area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots no proper storage by the cans shelf. Discussed with the operator the proper way.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water cup by the cooking area on top of steam table shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed boxe of cigarette and a use cigarettes above tomato's can shelf by the dry storage, observed personal cell phone, car key and speaker on top of sugar container by the prep area.
Floor tiles missing and/or in disrepair. Observed missing tile by the triple sink kitchen area.
In-use tongs stored on equipment door handle between uses. Observed 2 tongs hanging on the oven handle.
Insect control device installed over food preparation area. Observed insect control divise on top the ice and the glass shelf at the waiter station.
Interior of ovenhas accumulation of black substance/grease/food debris. Observed bottom of the oven by the kitchen area soiled.
No handwashing sign provided at a hand sink used by food employees. By the three compartment sink and front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach cooler gaskets by the cooking area soiled.
Single-service articles improperly stored. Observed cup holders for to go coffee stored on the floor by the second floor dry storage.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed 2 packages of malanga puree no proper thawed by the prep area inside aluminum container. Discussed with the operator the proper and operator moved the reach in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter: Sanitizer Bucket (Chlorine 100+ppm). Operator made new solution, Sanitizer Bucket (Chlorine 100ppm)
Working containers of food removed from original container not identified by common name. Kitchen, top shelf by the cookline: observed plastic squeeze bottles with A1 sauce and cooking oil without labels.
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.