Question 1

How many health inspections has DUTSHY'S CARIBBEAN RESTAURANT had?

Accepted Answer

DUTSHY'S CARIBBEAN RESTAURANT has had 2 inspections according to Florida DBPR records.

Question 2

Has DUTSHY'S CARIBBEAN RESTAURANT ever been shut down?

Accepted Answer

No, DUTSHY'S CARIBBEAN RESTAURANT has no emergency closures on record.

Question 3

What are the most common violations at DUTSHY'S CARIBBEAN RESTAURANT?

Accepted Answer

The most frequently cited violations at DUTSHY'S CARIBBEAN RESTAURANT are: Outer openings protected, Handwashing procedures, Proper sanitizing.

Question 4

What does Florida violation V05 (Handwashing procedures) mean?

Accepted Answer

CONTAMINATION PATHWAY: Improper handwashing is the single most significant factor in spreading foodborne illness. Hands carry 3,200 bacteria per square centimeter. CDC reports proper handwashing reduces diarrheal illness by 30% and respiratory illness by 21%. Inadequate technique leaves Norovirus, E. coli, and Salmonella on hands, directly contaminating food. Employees must wash hands for minimum 20 seconds with soap and warm water: before handling food, after touching raw meat, after using restroom, after sneezing/coughing, after handling garbage, after touching face/hair, when switching tasks. Use proper technique: wet hands, apply soap, scrub 20 seconds including fingertips and between fingers, rinse, dry with single-use towel.

Question 5

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.

Question 6

What does Florida violation V50 (Adequate lighting) mean?

Accepted Answer

DETECTION FAILURE: Inadequate lighting prevents employees from identifying food contamination, insect presence, dirt on equipment, and other safety hazards. Studies show food safety violations increase 60% in poorly lit areas. Employees cannot see evidence of pest activity, mold growth, or food spoilage. Poor lighting also increases injury risk from cuts and burns. Provide adequate lighting: 50 foot-candles at food preparation surfaces and where employee safety is important, 20 foot-candles in handwashing areas, equipment and utensil storage, and at buffet service, 10 foot-candles in walk-in coolers, dry storage, and during cleaning. Use shatter-resistant bulbs or light shields in food areas.

DUTSHY'S CARIBBEAN RESTAURANT

Inspection History (2)

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

How Does This Facility Compare?

Frequently Asked Questions

Nearby Establishments

WALLY JEAN'S PARADISE RESTAURANT

DUTCH POT JAMAICAN RESTAURANT

HOOKS FISH & CHICKEN

ANNES PARADISE TAKEOUT & CATERING RESTAURANT INC

Editorial Standards & Data Oversight