- Basic - Build-up of grease on nonfood-contact surface. On light fixture in kitchen.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact shelf exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Over 3 comp sink.
- Basic - Wall in disrepair. Next to 3 comp sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + chlorine **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Kitchen . **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, pork, turkey and chicken in reach in cooler. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Bowl of rice in reach in cooler at 51° from last night. Door to reach in slightly open . See stop sale. Multiple coolers available and all other Cooked foods at proper temperature. Corrective action taken.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. 4 whole fish at 51°. See stop sale. Corrective action taken.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Fish and rice in reach in cooler with door cracked open , no other TCS foods in cooler.
- Intermediate - Reach-in cooler shelves soiled with food debris.
|
3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Reach in freezer.
- Basic - Stored food not covered in chest freezer.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer set up, PIC Set up to wash pots. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice and beans @63° in reach in , PIC broke into smaller containers and put in reach in cooler. 44 degrees in 40 minutes. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce with meat on counter @ 96°. PIC reheated to 175° **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice @ 63° in reach in cooler large S/S bowl, PIC put in smaller containers and in to reach in freezer.
|
8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Exhaust fan
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under hot running water. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Backing into utility sink.
- High Priority - License is expired and is more than 60 after expiration date. SEE COMMENT SECTION ***
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked meats in reach in coolers.
|
3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.
- Observed build-up of grease on nonfood-contact surface. light over cookline
- Critical - Observed interior of microwave soiled.
- Observed ripped/worn tin foil used as shelf cover.
- Observed wall soiled with accumulated grease. Near door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meats in reachin cooler.
|
10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.* shelve at 3 comp sink
- Observed build-up of grease on nonfood-contact surface. hood cookline .
- Observed employee with no hair restraint.
- Observed floor and wall junctures not coved.* loose at handwashing sink
- Critical - Observed interior of microwave soiled.
- Observed ripped/worn tin foil used as shelf cover. shelves
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauce on counter at 98 degrees , PIC heated on stove to154 and put in hot hold. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats and sauces in reachin cooler.
|
6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Wiping cloths clean, used properly, stored
- Critical - (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Potentially hazardous food properly thawed
|
9/15/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans in steam table at 85 degrees, reheated, Corrected On Site.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 5/16/2011.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. EXPIRED This violation must be corrected by : 5/16/2011.
|
5/16/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans in steam table at 85 degrees, reheated, Corrected On Site.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. beans
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 5/16/2011.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. EXPIRED This violation must be corrected by : 5/16/2011.
|
3/11/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler, no walkin cooler. This violation must be corrected by : 3/11/2011.
- Critical - Handwash sink not accessible for employee use at all times. blocked with table, Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. EXPIRED This violation must be corrected by : 5/16/2011.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 5/16/2011.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken and turkey in reachin cooler out of temperature overnight , 49 degrees. This violation must be corrected by : 3/11/2011. This violation must be corrected by : 3/11/2011.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp, Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. beans
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans in steam table at 85 degrees, reheated, Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
3/10/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. assorted meats and sauces in reachin , no walkin .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef out of temperature
- Critical. No conspicuously located thermometer in holding unit. reachin units Repeat Violation.
- Critical. Observed potentially hazardous food thawed in standing water. shrimp,in sink Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed dead roaches on premises. 2 dead by water heater, removed by PIC Corrected On Site.
|
10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork and chicken Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. gravy and sauce in steam table, moved to stove. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler used for cooling, moved to reachin freezer . Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. reachin cooler .
- Critical. Observed uncovered food in holding unit/dry storage area. beans
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. blocked with box of plaintains.
- Critical. Handwashing cleanser lacking at handwashing lavatory. at take out window
- Critical. Observed live flies in kitchen. 2 live flies
- Observed ceiling soiled with accumulated grease. by lights Repeat Violation.
|
5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork, chicken.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/27/09.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on wall fan.
- Observed open dumpster lid.
- Observed ceiling soiled with accumulated grease. by lights.
|
10/26/2009 | Routine - Food | Warning Issued |
| No report available. | 12/19/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about El Caraibeno, 818 Federal Hwy, Boynton Beach, FL »