POPULAR CARIBBEAN RESTAURANT LLC
4897 W COLONIAL DR, Orlando FL 32808
Last inspected May 18, 2026 · 13 visits since July 2023
AUG 24
MAR 25
MAY 25
SEP 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. Behind soap dispenser in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025015904 | Mar 5, 2025 | Sep 10, 2025 | $800 |
| 4--2024061243 | Aug 8, 2024 | Jan 9, 2025 | $200 |
Inspection history
13 visits, newest first
May 18, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 2lbs, chicken 2.5lbs,1lbs turkey all 75f in reach in cooler overnight per operator in reach in cooler behind front counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 2lbs, chicken 2.5lbs,1lbs turkey all 75f in reach in cooler overnight per operator in reach in cooler behind front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink behind front counter. And in kitchen.
Sep 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. meat stew ( per operator cooling since 6 am) (90 F - Cooling)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat stew ( per operator cooling since 6 am) (90 F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Pots and pans heavily soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No person in charge present during hours of operation.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator had employee go to near by store during inspection to purchase bleach.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of certificates, Missing date of birth, training dates.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door by frontier service counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and bag on prep table.
Floor soiled/has accumulation of debris. Throughout back of the house.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment, hood filters, and behind equipment throughout.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. No light in bathroom. Per operator he's working on fixing light.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen.
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 2 high priority.
2 High priority11 Intermediate8 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. meat stew ( per operator cooling since 6 am) (90 F - Cooling)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat stew ( per operator cooling since 6 am) (90 F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Pots and pans heavily soiled.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. 75°F per operator water heater broke yesterday.
Hot water supply not maintained during peak periods. Hot water heater broken per operator.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink.
No person in charge present during hours of operation.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator had employee go to near by store during inspection to purchase bleach.
No soap provided at handwash sink.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of certificates, Missing date of birth, training dates.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At any hand wash sink.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door by frontier service counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and bag on prep table.
Floor soiled/has accumulation of debris. Throughout back of the house.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No mop sink or curbed cleaning facility provided at establishment. Facility removed outside mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment, hood filters, and behind equipment throughout.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. No light in bathroom. Per operator he's working on fixing light.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen.
May 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator has time marking on sheet but does not have product name next to time marked
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. At all handsinks
Soap dispenser at handwash sink not working/unable to dispense soap. In back kitchen
Floor soiled/has accumulation of debris. On edges all around back kitchen
No handwashing sign provided at a hand sink used by food employees. At back handsink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is open. Advised to install air curtain
May 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Roach activity present as evidenced by live roaches found. Behind soap dispenser in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs, cut cabbage smoked hearing, shell eggs, cooked pork,; (54F-57) in 2 door cooler. Less than 4hrs per operator. Operator immediately moved to chest freezer for temperature recovery
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator has time marking on sheet but does not have product name next to time marked
Toxic substance/chemical improperly stored. Soap on top shelf of prep table above food. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. At all handsinks
No soap provided at handwash sink. At front area? Employee went to store and purchased soap.
Soap dispenser at handwash sink not working/unable to dispense soap. In back kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table Employee phone on top of eggs Operator immediately removed
Floor soiled/has accumulation of debris. On edges all around back kitchen
No handwashing sign provided at a hand sink used by food employees. At back handsink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is open. Advised to install air curtain
Mar 7, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Floor soiled/has accumulation of debris. Floor heavily soiled in back kitchen by stoves
Wall soiled with accumulated grease, food debris, and/or dust. By stoves
Mar 5, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Roach activity present as evidenced by live roaches found. 3 live roaches behind soap dispenser at back hand sink 2 live roaches in oven in back kitchen
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator is marking time on sheet but no items are listed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No handwash sink for employees. Hand sink in front prep area is clogged and has standing water in basin. Hand sink in back kitchen, is turned off and not working due to leak. Only working hand sink in establishment is in one single bathroom
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in front prep area or bathroom
No soap provided at handwash sink. At any handsink
Floor soiled/has accumulation of debris. Floor heavily soiled in back kitchen by stoves
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep table in back kitchen Hood vents
Wall soiled with accumulated grease, food debris, and/or dust. By stoves
Aug 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 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. Drank with no hand washing. And started preparing food. Manager educated staff.
Nonfood-grade bags used in direct contact with food. Thank you bags with raw dough inside.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (50F - Cold Holding). Less than 4 hours in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Pots with extra buildup
Handwash sink not accessible for employee use at all times. Utensils in sink in kitchen. Waste bottle in sink on front counter. Manager removed.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Cooler and steam table on front counter.
Equipment or utensils not designed or constructed in a durable manner. Wooden spoons and bowls
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under tables and outside of equipment in the kitchen area.
Standing water or very slow draining water in handwash sink. Front counter area
Aug 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Drank with no hand washing. And started preparing food. Manager educated staff.
Nonfood-grade bags used in direct contact with food. Thank you bags with raw dough inside.
Roach excrement and/or droppings present. In old reach in cooler. 50 droppings. in old reach in cooler that is not in used for refrigeration. Used to house pot and pans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (50F - Cold Holding). Less than 4 hours in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (112F - Hot Holding); bean sauce (90F - Hot Holding); plantain (100F - Hot Holding). On stove less than 4 hours. Manager states it was just removed from the heat.
Food-contact surface soiled with food debris, mold-like substance or slime. Pots with extra buildup
Handwash sink not accessible for employee use at all times. Utensils in sink in kitchen. Waste bottle in sink on front counter. Manager removed.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 5 in old reach in cooler that is not in use for refrigeration. Used to house pot and pans.
Equipment in poor repair. Cooler and steam table on front counter.
Equipment or utensils not designed or constructed in a durable manner. Wooden spoons and bowls
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under tables and outside of equipment in the kitchen area.
Standing water or very slow draining water in handwash sink. Front counter area
Feb 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Thank bags used to cook eggs in pot with plantain
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Equipment in poor repair. 2 cold holding units on front counter.
Outer openings not protected with self-closing doors.
Raw fruits/vegetables not washed prior to preparation. Plantain with stickers cooked in pot.
Screening is not 16-mesh to the inch. Security screening door. Entrance door open.
Single-service articles improperly stored. Togo containers on the floor at front counter. Manager picked up.
Jan 22, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Thank bags used to cook eggs in pot with plantain
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 forms
Equipment in poor repair. 2 cold holding units on front counter.
Outer openings not protected with self-closing doors.
Raw fruits/vegetables not washed prior to preparation. Plantain with stickers cooked in pot.
Screening is not 16-mesh to the inch. Security screening door. Entrance door open.
Single-service articles improperly stored. Togo containers on the floor at front counter. Manager picked up.
Jan 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Thank bags used to cook eggs in pot with plantain
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. legumes (72F - Cold Holding); Turkey (72F - Cold Holding) rice (48F - Cold Holding); Turkey (48F - Cold Holding)
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 forms
Equipment in poor repair. 2 cold holding units on front counter.
Outer openings not protected with self-closing doors.
Raw fruits/vegetables not washed prior to preparation. Plantain with stickers cooked in pot.
Screening is not 16-mesh to the inch. Security screening door. Entrance door open.
Single-service articles improperly stored. Togo containers on the floor at front counter. Manager picked up.
Jul 20, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Shell eggs above carrots.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked food in cooler for 2 days no date marks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips needed.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen area.
No probe thermometer provided to measure temperature of food products.
Food not stored at least 6 inches off of the floor. Potatoes and beans in kitchen area.
Food stored on floor. Bag of rice on floor in kitchen and plastic bottles on floor in dining room.
Outer openings not protected with self-closing doors.
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.