Nightowl Caribbean Cuisine
Last inspected: Apr 1, 2026
67
Score
Public records show nine inspections at Nightowl Caribbean Cuisine stretching back to 2022. Inspectors last stopped by on Apr 1, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly six violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
That's lower than the typical Eustis restaurant, which scores around 82. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw Chicken stored in Retail buckets. Operator removed. . **Corrected On-Site**
14-15-4
Basic - Floor soiled/has accumulation of debris. Floor in back storage area.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven next to register.
22-08-4
Basic - Light not functioning. One bulb at cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets. Upright reach in cooler gaskets. Exterior upright cooler. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior. Upright reach in cooler **Repeat Violation**
22-16-4
67
Nov 6, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours. Moved to oven for reheating. Cooked Ribs (102F - Hot Holding) - From follow-up inspection 2025-11-06: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. - From follow-up inspection 2025-11-06: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Grista freezer in the kitchen not currently working. - From follow-up inspection 2025-11-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor in dry storage soiled - From follow-up inspection 2025-11-06: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler exterior soiled. - From follow-up inspection 2025-11-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled. **Repeat Violation** - From follow-up inspection 2025-11-06: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table soiled. - From follow-up inspection 2025-11-06: **Time Extended**
36-27-5
61
Sep 5, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours. Moved to oven for reheating. Cooked Ribs (102F - Hot Holding)
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled.
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked cabbage in reach in cooler. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Floor in dry storage soiled
36-73-4
Basic - Food stored on floor. Cases of drinks. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler exterior soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table soiled.
36-27-5
Basic - Equipment in poor repair. Grista freezer in the kitchen not currently working.
14-11-5
47
Apr 10, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - coleslaw prepared prior day
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. -White cutting
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
67
Sep 12, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - smoked chicken 109° per operator put on at 8:30am .
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - grates in smoker
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door
35B-01-4
Basic - Unnecessary items/unused equipment on the premises. - broken cold holding unit stored in back area. **Repeat Violation**
33-31-5
50
Feb 15, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board in prep area. -Fry baskets - grates in smoker **Repeat Violation**
22-02-4
Basic - No copy of latest inspection report available. **Corrected On-Site**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers **Repeat Violation**
23-03-4
Basic - Unnecessary items/unused equipment on the premises. - broken cold holding unit stored in enclosed back area.
33-31-5
Basic - Storage area not maintained clean and organized. - outside storage area **Repeat Violation**
33-34-4
74
Oct 17, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - fry baskets
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Employee filled sanitizer bucket
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Cooked pork prepared 3 days prior **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back in dining area. **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers
23-03-4
Basic - Storage area not maintained clean and organized. - Inside dry storage area -Outside storage area
33-34-4
64
Apr 27, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located outside at front of building.
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Jerk pork prepared 2 days prior. **Corrected On-Site**
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor in dining area.
35B-01-4
Basic - Food stored on floor. Food items stored on floor in dry storage area.
08B-38-4
52
Dec 22, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 118f. Less than 4 hours. Advised to reheat.
03B-01-6
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.
02C-03-5
Basic - Wood food-contact surface not properly sealed. Behind steam table.
14-06-4
Basic - Food stored on floor. Case of water bottles.
08B-38-4
70
Frequently Asked Questions
When was Nightowl Caribbean Cuisine last inspected?
The most recent health inspection at Nightowl Caribbean Cuisine on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at Nightowl Caribbean Cuisine?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Nightowl Caribbean Cuisine.
How does Nightowl Caribbean Cuisine compare to other restaurants in Eustis?
Nightowl Caribbean Cuisine most recently scored 67 out of 100, which is lower than the Eustis average of 82.
Has Nightowl Caribbean Cuisine's inspection record improved over time?
No. Recent inspections at Nightowl Caribbean Cuisine have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Nightowl Caribbean Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Nightowl Caribbean Cuisine inspected?
Based on the inspection history on file, Nightowl Caribbean Cuisine is inspected around three times per year on average.
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