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CARRIBEAN COVE RESTAURANT

8020 S DR MARTIN LUTHER KING JR DR, CHICAGO, IL 60619 · Restaurant

Inspection summary

CARRIBEAN COVE RESTAURANT has been inspected 14 times by Chicago Department of Public Health since November 8, 2010. The most recent inspection, on March 10, 2020, found no infractions.

6 of 14 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on May 9, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on May 9, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 11, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 8 separate inspections, most recently on February 7, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on February 7, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Complaint

    0 infractions

  5. Complaint

    0 infractions

  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF REFRIGERATION UNITS AND FREEZER WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR BEHIND FREEZER AND ICE MACHINE IN REAR AREA. SWEEP FLOORS UNDER AND AROUND KITCHEN EQUIPMENT AND EMPLOYEE WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS ABOVE COOKING EQUIPMENT IN HOODED SYSTEM.
  7. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE WASTE PIPE UNDER THE LEFT BASIN OF THE 3 COMPARTMENT SINK LEAKING AND THE 3 COMPARTMENT SINK MISSING 3 DRAIN PLUGS. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING AND PROVIDE 3 DRAIN PLUGS FOR THE 3 COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED A FOOD HANDLER WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN A HAIR RESTRAINT WHILE HANDLING FOOD.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT AND DEBRIS IN INTERIOR OR FREEZERS IN REAR STORAGE, ICE BUILD UP IN DEEP FREEZER, AND CLEAN AROUND GREASE TRAP UNDER 3 COMP SINK. MAINTAIAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND DEBRIS ON HOODS, AND WALL BY THE DEEP FREEZER NEEDS CLEANING. STAINED CEILING TILES IN CUSTOMER SEATING AREA. INSTRUCTED TO MAINTAIN SAME.
  9. Complaint Re-Inspection

    0 infractions

  10. Complaint Re-Inspection

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • AIR TEMPERATURE TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE THE REFRIGERATOR UNIT IN THE PREP AREA WAS READING 61.8F CRITICAL VIOLATION 7-38-005(A
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • PREMISES HAS NO HOT OR COLD RUNNING WATER UNDER CITY PRESSURE AT THIS TIME OF INSPECTION,INSTRUCTED TO REPAIR WATER,CRITICAL VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CONTAINERS STORED IN THE PREP AREA,UNDERNEATH TABLE
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE CUTTING BOARDS IN THE PREP AREA AT THE PREP COOLER,HAS OPEN SEAMS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF THE REACHIN FREEZER IN THE REAR DISHWASHING AREA AND CLEAN THE FILTERS ABOVE STOVE,HAS GREASE BUILB-UP
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE WALLS NEAR THE WALL BASE BEHIND THE COOKING EQUIPMENT IN THE PREP AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVERS IN THE DISHWASHING AREA ABOVE 3 COMPARTMENT SINK
  11. Complaint

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • AIR TEMPERATURE TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE THE REFRIGERATOR UNIT IN THE PREP AREA WAS READING 61.8F CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INTERNAL TEMPERATURE TAKEN OF FOOD ITEMS INSIDE THE REFRIGERATOR UNIT IN THE PREP AREA RANGE FROM 52.6F TO 55.2F,FOOD ITEMS ARE BROWN STEW CHICKEN,CAT FISH,JERK CHICKEN AND RICE,THE FOOD ITEMS WERE DENATURED AND DESTROYED,TOTAL WEIGHT 10LBS TOTAL COST $50,CRITICAL VIOLATION 7-38-005(A)
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • PREMISES HAS NO HOT OR COLD RUNNING WATER UNDER CITY PRESSURE AT THIS TIME OF INSPECTION,INSTRUCTED TO REPAIR WATER,CRITICAL VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CONTAINERS STORED IN THE PREP AREA,UNDERNEATH TABLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE CUTTING BOARDS IN THE PREP AREA AT THE PREP COOLER,HAS OPEN SEAMS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF THE REACHIN FREEZER IN THE REAR DISHWASHING AREA AND CLEAN THE FILTERS ABOVE STOVE,HAS GREASE BUILB-UP
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE WALLS NEAR THE WALL BASE BEHIND THE COOKING EQUIPMENT IN THE PREP AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVERS IN THE DISHWASHING AREA ABOVE 3 COMPARTMENT SINK
  12. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL COOKING EQUIPMENT MUST FIT COMPLETELY UNDER VENTILATION HOOD.
  13. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 7LBS OF RAW FISH AND COOKED MACARONI AND CHEESE AT IMPROPER TEMPERATURES RANGING BETWEEN 60-75 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF COOLERS,FREEZER,SINKS,COOKING EQUIPMENT,STEAM TABLE AND THE HOOD ABOVE THE COOKING EQUIPMENT. MUST REMOVE GREASE AND OTHER FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THROUGHOUT PREP AREA,UNDER SINKS,ALONG WALLS,BEHIND ALL HEAVY EQUIPMENT. MUST REMOVE GREASE AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS THROUGHOUT PREP AND DISH WASHING AREAS. REMOVE SPILLS AND FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST SEAL OPENING AROUND HOT WATER HANDLE AT MOP SINK TO PREVENT INSECT HARBORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM REAR HALLWAY. MUST REMOVE ALL CONSTRUCTION DEBRIS AND OTHER CLUTTER IN OUTSIDE STORAGE AREA SHARED WITH RADIO INSTALLATION COMPANY. MUST REMOVE ALL UNNECESSARY CLUTTER FROM MOP SINK CLOSET AND ATTACHED STORAGE CLOSET AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR TO PREVENT RODENT AND INSECT HARBORAGE.
  14. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTD TO PROPERLY LABEL AND DATE ALL READY-TO-EAT FOODS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI-USE UTENSILS IMPROPLERLY STORED. INSTD TO STORE PROPERLY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE AND BEHIND HEAVY EQUIPMENT NOT CLEAN. CLEAN SAME.

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