Flats of h’eggs in hot AF Jamaica are most often displayed out in the open near small groceries’ cash registers, even when the store has no AC. We’d pop 'em in the fridge when we got them “home,” tho. We didn’t know we’re sposed to wash 'em off before using ‘em, but that didn’t cause any problems. We also never found any of our eggs had gone off, despite the shops’ lack of en-fridgidation.
Butter is obviously kept fridged in the shops 
We’d leave some out for maybe an hour if we wanted soft butter. Despite the plethora of happy-looking cows pon de Island, Irish Kerrygold butter was most commonly available.
When we moved to Woodbridge, our Victorian 'hood, a neighbor helpfully pointed out, “No one in Woodbridge uses ice,” and didn’t bother elucidating b/c she knew we are intelligent. 
Not many homes here had AC at the time, and the ice’d melt almost as soon as you’d drop it into a “cold” bevvy. She also said, “No one in Woodbridge leaves their butter on the counter,” for the same hot weather reason; and many of these old houses’d get so cold in winter, butter on the counter would be almost as hard as the stuff in the fridge.
The seriously massive, indescribably tasty h’agricultural peers (a specific type of gigantic avocado developed there; J’cans call avocados ‘pears’) never went bad b/c we ate them too quickly for that Mom never liked eating slices of avocado, claiming it was too much like eating a stick of butter, yet loved guacamole. She gleefully et sliced h’agricultural peer, tho! Here, avocados tend to be rock-like when purchased, then go bad almost as soon as they ripen, much like the fruit we call pears. Go figure.
