YVONNES CARIBBEAN RESTAURANT INC

Name: YVONNES CARIBBEAN RESTAURANT INC
Address: 2231 34 ST S, ST PETERSBURG, FL, 33711, US
Rating: 43.7

2231 34 ST S, ST PETERSBURG, FL 33711

License #6211800

🌴 Cuban/Caribbean ℹ️

43.7 Grade F / 100

Failing Health Score

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Latest inspection

March 18, 2026 · 12 findings · 3 critical

Routine - Food

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Quick take

YVONNES CARIBBEAN RESTAURANT INC in ST PETERSBURG currently holds an InspectFL Health Score of 43.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 73 total violations — 24 critical, 17 major, 32 minor.

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The latest inspection on March 18, 2026 shows 12 observation rows: 3 critical, 1 major, and 8 minor.

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YVONNES CARIBBEAN RESTAURANT INC has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in cooler used to hold raw chicken in rear storage area. Equipment doors damaged on double glass door reach-in cooler in rear storage area.
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled under oven and front prep area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach-in freezers in rear storage area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in container stored in inoperable steam well.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packaged food at front counter missing required packaging information: Sea moss gel Pumpkin Pies
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cold holding units.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers located in rear storage areas soiled.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw fish stored above unwashed produce in rear double door glass reach-in cooler. Discussed with employee proper storage. Raw chicken wings stored above French fries in reach-in freezer in rear storage area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains (77F - Hot Holding) held in inoperable steam well. Operator placed plantains into the fryer to reheat to 165F. Operator then placed plantains into working steam well.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for a single employee of five years.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezers located in Northwest section of establishment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils standing in water at 88F at steam well
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in cold holding unit near rear door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, not commercially processed, stored above French fries in white reach-in freezer. Operator relocated items
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs inside standing reach-in cooler located in Northwest section of kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Conch base at 50F. Operator placed into freezer. New temperature noted at 47F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked yellow rice at 129F. Operator microwaved rice to 167F.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for items at front counter held on time: Cooked fish Fritters Collard greens Items are time stamped at counter
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bagged cooked oxtail in chest freezer not date marked

Disposition: Met Inspection Standards
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit in dry-storage area.
[36-32-5] Ceiling tiles in kitchen shows damage or is in disrepair.
[14-69-4] Ice buildup in reach-in freezer.
[10-08-5] Ice scoop handle in contact with ice in ice bin at front counter. Operator removed scoop.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Oxtails stored inside sink not thawing under running old water or refrigeration.
[14-05-4] Watermelon stored on top of cardboard used to line food-contact shelves in prep area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. From reach-in cooler in prep area. Item did cool from 135f-41f within six hours. cooked carrots in brown sauce cooked at 5:00a.m (55F - Cooling) Observed operator discard item. Stop sale not warranted.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen don gloves and began cutting preparing salads without first washing hands. Discussed with operator proper hand-hygiene techniques.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing pans in three-compartment sink without sanitizing. Operator setup three-compartment sink. Rewashed and sanitized pans.
[10-05-5] In-use utensil stored in unclean water at 88f degrees Fahrenheit. Operator reheated water to 174f.
[08A-04-5] Raw chicken food stored over produce in reach-in cooler in storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler in prep area and cooks line. Operator discarded items. a. raw chicken (50F - Cold Holding) b. cut lettuce (76F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From shelf in dry-storage area at 1:01pm. Operator placed items in oven. Rechecked temps a. mac and cheese (100F - Hot Holding) 115f From oven stove top at 1:18pm a. cooked plantains (88F - Hot Holding) 144f
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sinks in kitchen and in unisex restroom. Operator provided paper towels.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has fish time marked at front counter without written procedures for time as a public health control. Emailed written plan on 05-06-2024. Operator printed and filled written plans.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-09-4] All cutting boards in kitchen has cut marks and is no longer cleanable.
[14-45-4] Cardboard used to line nonfood-contact shelves at front counter.
[36-36-4] Ceiling tile missing above hood on cooks line.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
[08B-38-4] Food stored on floor. Box of cabbage stored on floor in storage room.
[51-13-4] No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
[21-09-4] Soiled wet wiping cloth stored on prep table on cooks line used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating selling food to the public. License expired on 02-01-2024.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From upright refrigerator in kitchen at 1:50pm. Operator placed items in reach-in freezer. Re temp at 2:10pm a. shredded cheese (62F - Cold Holding); 54f b. boiled egg (63F - Cold Holding); 54f c. cut tomato (63F - Cold Holding); 57f d. cut lettuce (60F - Cold Holding) 52f
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From prep table on cooks line. Operator placed items in oven to reheat. Re temp at 2:15pm. Operator opened oven to allow for re temp. a. cooked rice (113F - Hot Holding); 138f b. sweet potato (120F - Hot Holding) 143f c. cooked chicken quarters (84F - Hot Holding 100f d. Mac and cheese (126F - Hot Holding) 147f e. white rice (80F - Hot Holding) 92f Discussed time as a public health control as an option.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 1. Zachariah Arscott
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1. Dewayne Arscott 2. Johnicia Davis 3. Kenneth Harriott Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Dewayne Arscott 2. Johnicia Davis 3. Kenneth Harriott