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Big Spoon Caribbean Cuisine

Big Spoon Caribbean Cuisine
3085 Jupiter Blvd SE
Suite 19
Palm Bay, FL 32909
(321)951-0133

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2011
Inspection For: BIG SPOON CARIBBEAN CUISINE
License Number: 1506156
License ID: 4376853
Inspection Visit ID: 4533528
Inspection Date: Thursday, January 12, 2012
Inspection Number: 2138131
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: BIG SPOON CARIBBEAN CUISINE
License Number: 1506156
License ID: 4376853
Inspection Visit ID: 4401256
Inspection Date: Wednesday, January 11, 2012
Inspection Number: 2138131
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 0
Total Number of Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
03D-01-1 Critical. Observed food being cooled by nonapproved method. /cooled large amount of rice in deep metal covered container. Repeat Violation.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. /rice. Repeat Violation. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /raw eggs over dressings reach in cooler Corrected On Site.

Inspection For: BIG SPOON CARIBBEAN CUISINE
License Number: 1506156
License ID: 4376853
Inspection Visit ID: 4401257
Inspection Date: Tuesday, September 06, 2011
Inspection Number: 2138132
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 4
Total Number of Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /dumplings recommended rapid reheat
03D-01-1 Critical. Observed food being cooled by nonapproved method. /cooled in large heavy potscovered-re-educated on process. Repeat Violation.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. /cooked rice and cooked chicken
05-08-1 Critical. No thermometer provided to measure temperature of food product.
08A-05-1 Critical. Fruits/vegetables not washed prior to preparation. /scallions Corrected On Site.
13-03-1 Observed employee with no hair restraint. Corrected On Site.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. /several areas non-sealed wood
23-03-1 Observed heavy build-up of grease on hoods above fryer
36-08-1 Observed floor and wall junctures not coved. /comming off wall by 3 compartment sink/in the repair process

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: BIG SPOON CARIBBEAN CUISINE
License Number: 1506156
License ID: 4376853
Inspection Visit ID: 4276987
Inspection Date: Thursday, June 23, 2011
Inspection Number: 2054784
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 3
Total Number of Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method. /coverring product with aluminum foil before it reaches the proper cooling temperature of 41 degrees f Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. /kitchen area carrots,meat,bananna's Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. /cutting scallions Corrected On Site.
14-35-1 Observed ripped/worn tin foil used as shelf cover. /dish rack
15-35-1 . /several surface areas in kitchen have non sealed wood. Nedds to be smoith durable non absorbant and easily cleanable
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. /storing soiled dishes Corrected On Site.
32-22-1 Critical. Observed objectionable odors in bathroom. /sewer gas type smell
35A-08-1 Critical. Observed a couple live flies in kitchen/dinning area
36-13-1 Observed moderate grease accumulated under cooking equipment.
47-06-2 Critical. Observed extension cord in use for non-temporary period. /kitchen area For reporting purposes only.

Inspection For: BIG SPOON CARIBBEAN CUISINE
License Number: 1506156
License ID: 4376853
Inspection Visit ID: 4213327
Inspection Date: Monday, April 18, 2011
Inspection Number: 2040283
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 2
Total Number of Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
37-12-1 Ceiling not smooth and easily cleanable. Change of ownership let new operator know when switching out tiles must be the proper ones
51-13-1 No Heimlich maneuver sign posted.

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No (0) Food Service Inspections for July 1, 2009 - June 30, 2010
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No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Big Spoon Caribbean Cuisine, Palm Bay may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Big Spoon Caribbean Cuisine, Palm Bay.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Big Spoon Caribbean Cuisine, Palm Bay may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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