Clauta's Caribbean Shack
577 E Duval Street, Lake City, FL 32055 · Permanent Food Service · License 2200749
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection3 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 4 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cream cheese icing of red velvet cake stored on kitchen prep table, cream cheese (82°F - Cold Holding). Manager stated cake with cream cheese icing was placed on table three hours prior to temperature being taken. Manager placed cake in reach-in freezer to reduce temperature to 41°F.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Items stored in front counter steam table: greens (118°F - Hot Holding). Manager stated greens placed in steam table two hours prior to temperature being taken. Manager reheated greens on stove, 189°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Shell eggs stored over fruit in kitchen reach-in cooler. Manager placed eggs on bottom shelf.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Container of milk in kitchen reach-in cooler. Manager stated milk opened the previous morning. Manager placed proper date marked on milk.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White plate in ice machine.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of degreaser stored in mop sink.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Chicken in kitchen prep sink thawing in standing water. Manager placed chicken under running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal food in kitchen reach-in freezer.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Pans stored on shelf in dish area.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach on floor in dry storage closet. Manager discarded dead roach.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.