2026-09-24 · Cycle Inspection / Initial Inspection · Violations were cited · score 60

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
02G	Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
04M	Live roaches in facility's food or non-food area.	Critical
05F	Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures	Critical
06C	Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.	Critical
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—

2026-02-11 · Cycle Inspection / Re-inspection · Violations were cited · score 12 A

Code	Description	Critical
06A	Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.	Critical
06C	Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.	Critical
09B	Thawing procedure improper.	—

2026-01-22 · Cycle Inspection / Initial Inspection · Violations were cited · score 32

Code	Description	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
06C	Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.	Critical
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—

2026-01-22 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
20-06	Current letter grade or Grade Pending card not posted	—

2024-10-28 · Cycle Inspection / Re-inspection · Violations were cited · score 19 B

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
04N	Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.	Critical
09E	Wash hands sign not posted near or above hand washing sink.	—

2024-08-12 · Cycle Inspection / Initial Inspection · Violations were cited · score 22

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
05D	No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.	Critical
09B	Thawing procedure improper.	—

GT Paradise Caribbean Cuisine

Inspection history