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Licensee
Name: DLC CARIBBEAN RESTAURANT License Number: SEA6022387
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Delinquent Secondary Status: Active
Location Address: 2441 10 AVE N
LAKE WORTH, FL 33461

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/16/2022 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
8 9 9
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
36-34-5    Basic - Ceiling/ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in back kitchen area.
35A-03-4    Basic - Dead roaches on premises. 7 dead at two door freezer 6 dead in oven at cookline 1 dead under front service cabinet 1 dead under front counter hand washing sink
36-22-4    Basic - Floor area(s) covered with standing water. Cookline/ dishwashing area.
08B-38-4    Basic - Food stored on floor. Box of plantains stored on floor near mop sink. Operator removed. **Corrected On-Site**
36-24-5    Basic - Hole in or other damage to wall near dishwashing area. Walls not smooth and easily cleanable. Roaches observed inside crevices in walls.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding units throughout.
23-03-4    Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at cookline cooler.
21-10-4    Basic - Soiled dry wiping cloths in use at three compartment sink.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle at hand sink in kitchen.
41-07-4    High Priority - Container of medicine improperly stored on food prep table with onions. Operator removed. **Corrected On-Site**
01B-32-4    High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Rice stored in bucket previously containing pool sanitizer.
50-17-2    High Priority - Operating with an expired Division of Hotels and Restaurants license.
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 9 alive in oven at cookline 1 alive at electric wire over steam table at cookline 3 alive at shelving by microwave at cookline 19 alive at unused cooler next to cookline 8 alive in gasket of unused cooler at cookline 4 alive at shelving by microwave at cookline 2 alive by steam table at cookline 8 alive in crack of wall by mop sink 1 live at wall in dish wash area 1 live in reach in cooler at cookline
01B-02-5    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line- chicken (54F - Cold Holding) turkey (54F - Cold Holding) in one door reach in cooler. cabbage (52F - Cold Holding) plantains (52F - Cold Holding) in bottom reach in cooler. Operator states food items not prepped or portioned today. Food items in unit over night. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line- chicken (54F - Cold Holding) turkey (54F - Cold Holding) in one door reach in cooler. cabbage (52F - Cold Holding) plantains (52F - Cold Holding) in bottom reach in cooler. Operator states food items not prepped or portioned today. Food items in unit over night. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.
03B-01-6    High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. turkey (94F - Hot Holding) in steam table. Operator states turkey cooked an hour prior at placed in steam table. Operator removed turkey and reheated to 165F on stove. **Corrected On-Site**
41-25-4    High Priority - Tracking powder pesticide used inside establishment. Observed behind coolers.
22-02-4    Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of coolers soiled with dead roaches. Interior of ovens soiled withe dead roaches.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Counter stored directly in front of hand sink in kitchen.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand sink at front service counter. Operator removed. **Corrected On-Site**
53A-01-7    Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Admin Complaint**
16-37-1    Intermediate - No chlorine or quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and front service area.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
31B-03-4    Intermediate - No soap provided at handwash sink at front service area and female restroom.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.