Caribbean Paradise Restaurant

900 Dunn Ave Ste 14, Jacksonville, FL 32218 · Permanent Food Service · License 2615632

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 complaint inspection
1 high priority (fixed on the spot), 10 basic (4 repeats); basic violations cost 12 at most
-15
Violations at the Sep 17 complaint check
1 intermediate (fixed on the spot), 1 basic; basic violations cost 12 at most
-2
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 3 visits

Latest inspection

Sep172026

Complaint check

2 violations found

First visitSep 17, 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.
2 violations found:
- 1 Intermediate
- 1 Basic
What the inspector cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink at front counter used to store sanitizer bucket. Operator relocated to allow access to hand wash sink.
  Fixed on the spot
Basic1
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Thawing frozen meat in standing water of three compartment sink. Operator turned on cold running water.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 2

Sep32026B85Complaint inspection11 violations, 1 high priority No follow-up needed

First visitSep 3, 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.
11 violations found:
- 1 High priority
- 10 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In front display case warmer, chicken patty (115°F - Hot Holding); beef patty (121°F - Hot Holding) operator removed and placed in oven. Discussed time as public health control and provided written procedures.
  Fixed on the spot
Basic10
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Bulk bag of rice with scoop handle in direct contact with the product. Employee relocated.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on shelf with microwave over clean pans. Operator relocated the employee beverage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bulk seasoning container with scoop missing handle.
  Equipment in poor repair.
  Standup two door reach in cooler with torn door gasket. Two door reach in freezer shelves with rust build up pitting the surface.
  Repeat violation
  Duct tape used to repair nonfood-contact surface.
  Duct tape used to repair handle of butcher knife.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  At front counter, sanitizer solution at 0ppm, operator removed and emptied solution.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Food debris on bottom plate of microwave opposite three compartment sink.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf under microwave, clean metal pans stacked while wet.
- Code 25, Single-service items: Single-service articles improperly stored.
  Single service paper towels and containers in box on floor of office area. Operator relocated.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Cracked damaged floor tiles in kitchen area. Damaged cove molding around office area.
  Repeat violation
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. Table top fryer on prep counter next to but not under cook line hood system.
Official report, on the Florida DBPR website

Aug172026B88Routine inspection10 violations No follow-up needed

First visitAug 17, 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:
- 10 Basic
What the inspector cited
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk sugar and flour containers missing product labeling. Operator labeled.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Two door reach in cooler on kitchen back line, torn door gasket.
  Utensils in poor condition.
  On center shelf of kitchen, clean plastic containers with cracked edges.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Both microwaves in kitchen have food splatter debris on interior walls.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Food debris build up on exterior of jugs of sauce on bottom shelf of prep table.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  In dry storage room, single service cups and lids in boxes on the floor. Operator relocated from the ground.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Three compartment sink drain line not centered over drain opening and water leaking to floor. Operator adjusted drain pipe.
  Fixed on the spot
  Standing water in bottom of reach-in-cooler.
  Standing water at base of reach in cooler in kitchen area and reach in cooler at front counter. Operator asked employee to clean out the cooler bases.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Damaged flooring of office/dry storage space. Cove molding missing at doors to storage room.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone stored on reach in freezer used as a prep counter. Operator relocated the phone.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.