Caribbean Seafood & More
11041 Beach Blvd Row C1, Jacksonville, FL 32246 · Permanent Food Service · License 2616138
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 Sep 27 routine inspection2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 3 basic-20
- Safety score80
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 visitSep 27, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked meat patties (118-125°F - Hot Holding), stored in front hot holding unit at customer area & place there approximately 1 hr ago. Manager reheating & adjusted temperature dial setting higher. Was set be at 118°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Prep raw chicken stored over prep cooked pork in reach in cooler. Moved by manager. Raw prep beef stored over sauces in reach in cooler. Manager properly stored
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked pork not date marked in reach in cooler. Employee said was prep on Wednesday
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washing hands in three compartment sink
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee bag stored in hand wash sink. Moved by manager.
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training appear to be falsified.
Employee training certificate for Janet was previously white out with information completed on SafeStaff certificate
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee on cook line preparing food with no hair restraint.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee preparing food with watch & bracelets on wrist
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler with torn gasket
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. Operator has 2 portable table top fryers & flat top grill with no hood suppression system
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.