GT PARADISE CARIBBEAN CUISINE

2026-09-24: Cycle Inspection / Initial Inspection

Score: 60. Violations were cited in the following area(s).

• Critical: 02B — Hot TCS food item not held at or above 140 °F.
• Critical: 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• Critical: 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Critical: 04M — Live roaches in facility's food or non-food area.
• Critical: 05F — Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
• Critical: 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• Critical: 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Not Critical: 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.