Ras Caribbean Kitchen LLC
3750 US Hwy 27 N, Suite 3C, Sebring, FL 33870 · Permanent Food Service · License 3801194
What drove the grade
Food/ice received from unapproved source/no invoice provided to verify source.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection2 high priority (1 fixed on the spot), 4 intermediate (2 fixed on the spot), 4 basic-23
- Administrative complaint on Oct 20Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
See Stop Sale. Observed two bags of red snapper in cooler in the kitchen, per owner serves the customers. Snapper has no invoice and is bought from unapproved source.
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed hard raw shell eggs over sliced cheese in reach in cooler, owner moved the eggs.
Fixed on the spot
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed no proof, printed a copy for owner.
Fixed on the spot
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Printed a copy for owner.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no towels at hand washing sink in back of kitchen.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed a bowl of bagged chicken on the sink not properly thawing, educated owner on correct way to thaw by running water over the product.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a bag of carrots, potatoes and cabbage on food in food preparation area.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed 3-compartment sink not set up correctly, the rinse and sanitized sinks are not being used, educated owner and staff printed a copy of chart for owner.
Fixed on the spot
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.
Observed two employee cell phones on the microwave in food preparation area, owner moved the phones.
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.
- Stop sale
- An order that the food can’t be sold or served.