YVONNES CARIBBEAN RESTAURANT INC
2231 34 ST S, Saint Petersburg FL 33711 · 7276783139
Last inspected Mar 18, 2026 · 8 visits since September 2023
MAY 24
JAN 25
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021014876 | Feb 12, 2021 | Sep 27, 2021 | $320 |
| 3--2015024750 | May 26, 2015 | Jun 18, 2015 | $400 |
Inspection history
8 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026
Raw animal food stored over or with unwashed produce. Raw fish stored above unwashed produce in rear double door glass reach-in cooler. Discussed with employee proper storage. Raw chicken wings stored above French fries in reach-in freezer in rear storage area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains (77F - Hot Holding) held in inoperable steam well. Operator placed plantains into the fryer to reheat to 165F. Operator then placed plantains into working steam well.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for a single employee of five years.
Show the remaining 8 findings ▾
Equipment in poor repair. Torn gaskets on reach-in cooler used to hold raw chicken in rear storage area. Equipment doors damaged on double glass door reach-in cooler in rear storage area.
Floor soiled/has accumulation of debris. Floors soiled under oven and front prep area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach-in freezers in rear storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in container stored in inoperable steam well.
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. Packaged food at front counter missing required packaging information: Sea moss gel Pumpkin Pies
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cold holding units.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers located in rear storage areas soiled.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, not commercially processed, stored above French fries in white reach-in freezer. Operator relocated items
Raw animal food stored over or with unwashed produce. Raw shell eggs inside standing reach-in cooler located in Northwest section of kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Conch base at 50F. Operator placed into freezer. New temperature noted at 47F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked yellow rice at 129F. Operator microwaved rice to 167F.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for items at front counter held on time: Cooked fish Fritters Collard greens Items are time stamped at counter
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bagged cooked oxtail in chest freezer not date marked
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezers located in Northwest section of establishment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils standing in water at 88F at steam well
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in cold holding unit near rear door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate6 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. From reach-in cooler in prep area. Item did cool from 135f-41f within six hours. cooked carrots in brown sauce cooked at 5:00a.m (55F - Cooling) Observed operator discard item. Stop sale not warranted.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen don gloves and began cutting preparing salads without first washing hands. Discussed with operator proper hand-hygiene techniques.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing pans in three-compartment sink without sanitizing. Operator setup three-compartment sink. Rewashed and sanitized pans.
In-use utensil stored in unclean water at 88f degrees Fahrenheit. Operator reheated water to 174f.
Raw chicken food stored over produce in reach-in cooler in storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler in prep area and cooks line. Operator discarded items. a. raw chicken (50F - Cold Holding) b. cut lettuce (76F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From shelf in dry-storage area at 1:01pm. Operator placed items in oven. Rechecked temps a. mac and cheese (100F - Hot Holding) 115f From oven stove top at 1:18pm a. cooked plantains (88F - Hot Holding) 144f
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 sinks in kitchen and in unisex restroom. Operator provided paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has fish time marked at front counter without written procedures for time as a public health control. Emailed written plan on 05-06-2024. Operator printed and filled written plans.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tiles in kitchen shows damage or is in disrepair.
Ice buildup in reach-in freezer.
Ice scoop handle in contact with ice in ice bin at front counter. Operator removed scoop.
No conspicuously located ambient air temperature thermometer in holding unit in dry-storage area.
Time/temperature control for safety food thawed in an improper manner. Oxtails stored inside sink not thawing under running old water or refrigeration.
Watermelon stored on top of cardboard used to line food-contact shelves in prep area.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish/ chicken wings over buckets of juice in reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out of shell boiled eggs 52f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (72F - Hot Holding); cooked chicken (72F - Hot Holding)
Toxic substance/chemical improperly stored. Chemicals stored over food items on shelf in office
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee eating in a food preparation or other restricted area.
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating selling food to the public. License expired on 02-01-2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From upright refrigerator in kitchen at 1:50pm. Operator placed items in reach-in freezer. Re temp at 2:10pm a. shredded cheese (62F - Cold Holding); 54f b. boiled egg (63F - Cold Holding); 54f c. cut tomato (63F - Cold Holding); 57f d. cut lettuce (60F - Cold Holding) 52f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From prep table on cooks line. Operator placed items in oven to reheat. Re temp at 2:15pm. Operator opened oven to allow for re temp. a. cooked rice (113F - Hot Holding); 138f b. sweet potato (120F - Hot Holding) 143f c. cooked chicken quarters (84F - Hot Holding 100f d. Mac and cheese (126F - Hot Holding) 147f e. white rice (80F - Hot Holding) 92f Discussed time as a public health control as an option.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 1. Zachariah Arscott
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. 1. Dewayne Arscott 2. Johnicia Davis 3. Kenneth Harriott Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Dewayne Arscott 2. Johnicia Davis 3. Kenneth Harriott
All cutting boards in kitchen has cut marks and is no longer cleanable.
Cardboard used to line nonfood-contact shelves at front counter.
Ceiling tile missing above hood on cooks line.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
Food stored on floor. Box of cabbage stored on floor in storage room.
No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
Soiled wet wiping cloth stored on prep table on cooks line used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Apr 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Manager or person in charge lacking proof of food manager certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked animal products held more than 24 hours in reach in cooler in rear of establishment not date marked.
Open dumpster lid.
Feb 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
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. Employees are making salads to go with bare hand contact and items are not to be heated to 145 F.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris.
Manager or person in charge lacking proof of food manager certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked animal products held more than 24 hours in reach in cooler in rear of establishment not date marked.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler by rear door.
Sep 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Hole in or other damage to wall. By water heater
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.