Montego Bay Caribbean Take Out Restaurant

1564 S French Ave, Sanford, FL 32771 · Permanent Food Service · License 6904746

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Sep 1, 2026

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 · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 complaint inspection
2 high priority (fixed on the spot), 1 intermediate, 6 basic
-15
Safety score85

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

Inspection history

1 inspection · 1 visit

Sep12026

Complaint inspection

9 violations found

First visitSep 1, 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:
- 2 High priority
- 1 Intermediate
- 6 Basic
What 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 plantains 109°F and cooked cabbage 124°F, per operator stored above fill line on steam table less than 1 hour, operator placed into steam table to rapidly reheat, -retested 30 minutes later: cooked plantains 130°F and cooked cabbage 165°F
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. -tested 0ppm, employee added chlorine sanitizer solution, retested 50ppm
  Fixed on the spot
Intermediate1
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic6
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
  -white reach-in cooler, operator moved to front
  Fixed on the spot
- 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.
  -scoop handle in contact with sugar, operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  -pots and pans shelf
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  -wet wiping cloth stored on top of chest freezer, operator removed
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  -case of foam cups stored on the floor in hallway, operator relocated
  Fixed on the spot
  Single-service articles not stored inverted or protected from contamination.
  -styrofoam hinged trays above microwaves, operator inverted
  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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.