ROYAL CARIBBEAN BAKERY

1 finding recorded on Aug 26, 2026. 1 marked corrected on site.

1. Repeat violationItem 6-1A ↗

   Proper cold holding temperatures

   Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection one container of marinated raw chicken tested at 45F on food storage shelf in walk in cooler. As per person in charge, said food item has been in walk in cooler for 12 hours prior to inspection. Corrected on Site: Person in charge discarded said food item. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.