Caribbean & Soule Restaurant
Last inspected: Jan 27, 2026
82
Score
Going back to 2022, Caribbean & Soule Restaurant has eight inspections in the public record. The most recent report on file is from Jan 27, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “reach-in cooler shelves with rust that has pitted the surface”, which has been cited four times.
Among St. Augustine restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 15 live roaches behind cooler in kitchen and 1 in men's rest room toilet. **Warning** - From follow-up inspection 2026-01-27: At call back violation not observed. **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 3 dead roaches in kitchen between cooler. **Warning** - From follow-up inspection 2026-01-27: Observed one(1) dead roach on shelf in in lobby Observed one(1) dead roach in vanity of women's restroom Observed one(1) dead roach on shelf behind front line. All three(1) dead roaches have been removed from premises by person in charge. **Admin Complaint** **Corrected On-Site**
35A-03-4
82
Jan 12, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 15 live roaches behind cooler in kitchen and 1 in men's rest room toilet. **Warning**
35A-05-4
Basic - Dead roaches on premises. Observed 3 dead roaches in kitchen between cooler. **Warning**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath back exterior door. **Repeat Violation**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.
36-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled with food splash.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers shelves in slider door cooler has dark mold like build up. **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers on shelves rust pitted in kitchen. **Repeat Violation**
14-33-4
64
Jul 9, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer 0ppm. Operator remade 100 ppm. **Corrected On-Site**
22-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in cooler operator says it was open a couple days ago not dated. Operator dated **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen. Operator brought a self dispenser soap container to sink. **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in disrepair.
31B-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
22-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap at bottom. **Repeat Violation**
35B-01-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rust pitted.
14-33-4
55
Feb 24, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
70
Sep 12, 2024
Food-Licensing Inspection
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits at establishment
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in men's bathroom
31B-02-4
Basic - Food not stored at least 6 inches off of the floor. Cans of soda and coconut milk on floor behind bar
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 microwaves on shelf by oven
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen has debris buildup All shelves in kitchen has debris buildup Both reach in coolers in kitchen has food debris
23-03-4
Basic - Reach-in cooler shelves with rust on surface. Reach in cooler in kitchen
14-33-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop left in bucket that is full of dirty water
42-01-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 2 ceiling tiles in kitchen area
36-37-5
61
Oct 25, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on counter next to microwave, beans and rice (105F - Hot Holding) Operator stated food had been on counter for less than 1 hr and reheated to 202F. At front counter in reach in heated display, beef empanadas (120F - Hot Holding) Operator stated empanadas had been in heated display for approximately 3 hours and reheated to 202F. Provided operator with time as a public health control paperwork to possible keep empanadas on time. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter next to microwave, pork chops (67F - Cold Holding) Operator stated pork chops had been taken out of reach-in cooler less then one hour prior to be reheated. Operator reheated pork chops to 180F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White reach in chest freezer in hallway has food debris in bottom. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom hand washing sink has no paper towels. Operator changed paper towels during inspection. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf under microwave at kitchen entrance has food debris.
23-03-4
58
Feb 16, 2023
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler observed, rice (67F - Cold Holding). Operator stated rice had been stored in cooler over night and discarded during inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler observed, rice (67F - Cold Holding). Operator stated rice had been stored in cooler over night and discarded during inspection.
03A-02-5
Intermediate - 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. Observed no written clean up procedures available. Provided operator with paper copy during inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blue and white cutting boards with food debris and mold-like substance buildup.
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or sanitizer bucket. Observed Qac test strips with vendor sticker stating they were chlorine.
16-32-5
Intermediate - 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. Observed multiple employees recently hired without knowledge of reporting requirements. Provided operator with form during inspection. **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator holding cabbage, goat and grilled chicken on counter and discarding after four hour lunch/ dinner windows. Provided operator with time paperwork during inspection and began filling out. **Corrective Action Taken**
03F-10-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach-in coolers with rust buildup on shelves.
14-33-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 25ppm. Operator remade bucket and observed 100ppm. **Corrected On-Site**
21-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed womens restroom door not self closing completely. **Repeat Violation**
32-04-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed ribs (62F - cold holding) in non working reach-in cooler only used for produce storage. Operator stated ribs were thawed under running water two hours prior to temp then placed in cooler. Operator placed in reach-in freezer to rapidly cool down. **Corrective Action Taken**
06-06-5
37
Dec 20, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employees hired over 60 days without proof of training. **Warning** - From follow-up inspection 2022-12-20: Observed operator has training books but has not completed the course yet. **Time Extended** **Corrective Action Taken**
53B-01-5
90
Frequently Asked Questions
When was Caribbean & Soule Restaurant last inspected?
The most recent health inspection at Caribbean & Soule Restaurant on file is from Jan 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Caribbean & Soule Restaurant?
Across the inspection record, “reach-in cooler shelves with rust that has pitted the surface” has been cited four times, more than any other issue at Caribbean & Soule Restaurant.
How does Caribbean & Soule Restaurant compare to other restaurants in St. Augustine?
Caribbean & Soule Restaurant most recently scored 82 out of 100, which is about the same as the St. Augustine average of 81.
Has Caribbean & Soule Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Caribbean & Soule Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Caribbean & Soule Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Caribbean & Soule Restaurant inspected?
Based on the inspection history on file, Caribbean & Soule Restaurant is inspected around three times per year on average.
Nearby Restaurants