Question 1

How many health inspections has FLAVORS CARIBBEAN RESTAURANT had?

Accepted Answer

FLAVORS CARIBBEAN RESTAURANT has had 22 inspections according to Florida DBPR records.

Question 2

Has FLAVORS CARIBBEAN RESTAURANT ever been shut down?

Accepted Answer

No, FLAVORS CARIBBEAN RESTAURANT has no emergency closures on record.

Question 3

What are the most common violations at FLAVORS CARIBBEAN RESTAURANT?

Accepted Answer

The most frequently cited violations at FLAVORS CARIBBEAN RESTAURANT are: Outer openings protected, Toilet facilities, Clean multi-use utensils.

Question 4

What does Florida violation V06 (Handwashing facilities) mean?

Accepted Answer

HYGIENE INFRASTRUCTURE FAILURE: Without adequate handwashing facilities, proper hand hygiene is impossible. Studies show handwashing compliance drops to 5% when sinks are inaccessible or poorly equipped. No hot water means grease and biofilms remain on hands. No soap reduces bacterial removal from 99.9% to 25%. No towels means wet hands spread 1,000x more bacteria. Provide handwashing facilities with: hot and cold running water (minimum 100°F), soap in dispensers, single-use paper towels or air dryers, waste receptacle. Sinks must be accessible at all times — never blocked by equipment, supplies, or used for other purposes. Install handwashing signs in employee language(s).

Question 5

What does Florida violation V21 (Time as control) mean?

Accepted Answer

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

Question 6

What does Florida violation V31 (Clean multi-use utensils) mean?

Accepted Answer

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

FLAVORS CARIBBEAN RESTAURANT

Inspection History (22)

High Priority Violations

Intermediate Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Basic Violations

Basic Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

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