LETS DISH CARIBBEAN RESTAURANT

Violations (10)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; fried chicken (95F - Hot Holding). Operator stated cooked prior to being held less than 2 hours, moved to be reheated to 165F and held at 135F or above.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; fried chicken (95F - Hot Holding). Operator stated cooked prior to being held less than 2 hours, moved to be reheated to 165F and held at 135F or above. **Corrective Action Taken**

  High Priority

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At 6 door reach in cooler; cooked rice (79F - Cooling). Operator stated cooling overnight in full, deep container tightly covered with lid, did not reach 70F within 2 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At 6 door reach in cooler; cooked rice (79F - Cooling). Operator stated cooling overnight in full, deep container tightly covered with lid, did not reach 70F within 2 hours. See stop sale.

  High Priority

• 12A-16-4CriticalRepeat

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen and began preparing/packaging food for customers without washing hands. Advised Operator of proper hand washing requirements.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen and began preparing/packaging food for customers without washing hands. Advised Operator of proper hand washing requirements. **Repeat Violation** **Admin Complaint**

  High Priority

• 14-31-5Critical

  Non-food grade "thank you" bags used in direct contact with food (dough). Advised Operator to use only food-grade bags for food.

  High Priority - Non-food grade "thank you" bags used in direct contact with food (dough). Advised Operator to use only food-grade bags for food.

  High Priority

• 14-86-1Critical

  Non-food grade paper towel used as liner for food container (fried chicken). Advised Operator to use only food-grade paper for food.

  High Priority - Non-food grade paper towel used as liner for food container (fried chicken). Advised Operator to use only food-grade paper for food.

  High Priority

• 50-17-3CriticalRepeat

  Operating with an expired Division of Hotels and Restaurants license. Division of Hotels and Restaurants License #SEA6020353 expired 12/1/2025. Establishment is open/operating, selling food to customers (public at large). Advised Operator to renew/maintain license/requirements.

  High Priority - Operating with an expired Division of Hotels and Restaurants license. Division of Hotels and Restaurants License #SEA6020353 expired 12/1/2025. Establishment is open/operating, selling food to customers (public at large). Advised Operator to renew/maintain license/requirements. **Repeat Violation** **Admin Complaint**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. At 6 door reach in cooler; cooked rice (79F - Cooling). Operator stated cooling overnight in full, deep container tightly covered with lid, did not reach 70F within 2 hours. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At 6 door reach in cooler; cooked rice (79F - Cooling). Operator stated cooling overnight in full, deep container tightly covered with lid, did not reach 70F within 2 hours. See stop sale.

  High Priority

• 31B-03-4Repeat

  No soap provided at kitchen hand wash sink. Advised Operator to maintain all hand washing sinks with soap.

  Intermediate - No soap provided at kitchen hand wash sink. Advised Operator to maintain all hand washing sinks with soap. **Repeat Violation** **Admin Complaint**

  Intermediate

• 31B-02-4RepeatCorrected on site

  No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  Intermediate

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Advised Operator to clean/sanitize.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Advised Operator to clean/sanitize.

  Basic