ARTIBONITE CARIBEAN RESTAURANT
7824 W SAMPLE RD, Margate FL 33065 · 954.255.7738
Last inspected Feb 5, 2026 · 8 visits since July 2023
FEB 24
AUG 24
DEC 24
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pork (72F @ 1308 to 71 @ 1329 - Heated cooling since 1130)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024052582 | Aug 7, 2024 | Jan 28, 2025 | $440 |
| 2--2024025554 | Apr 11, 2024 | Jul 8, 2024 | $1,000 |
| 2--2023042263 | Jul 19, 2023 | Aug 24, 2023 | $640 |
| 2--2019021562 | Apr 24, 2019 | Jun 6, 2019 | $400 |
Inspection history
8 visits, newest first
Feb 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler; cooked pork (55F - Cold Holding); cooked turkey (46F - Cold Holding); cooked chicken (50F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 4hrs. Observed door not shut properly, door being obstructed by a container filled with cook pork. Operator removed the container and door shut properly. Operator moved all TCS foods to reach in freezers for quick chill
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside kitchen light on ceiling missing shield
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pork (72F @ 1308 to 71 @ 1329 - Heated cooling since 1130)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler; cooked pork (55F - Cold Holding); cooked turkey (46F - Cold Holding); cooked chicken (50F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 4hrs. Observed door not shut properly, door being obstructed by a container filled with cook pork. Operator removed the container and door shut properly. Operator moved all TCS foods to reach in freezers for quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; legumes (127F - Hot Holding). As per operator food portioned/prepared today. In unit less than 4hrs. Observed food hot near the bottom of container but Luke warm on top. Instructed operators to occasionally stir the food
Food stored on floor. Observed 2 large food grade container containing raw meats. As per operator meat is currently being cleaned and prepped for cooking. Operator removed from floor.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside kitchen light on ceiling missing shield
Stored food not covered. Inside 2 door reach in cooler inside kitchen, observed raw fish left uncovered. Operator covered
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) operator remade to 100ppm
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Cooking equipment stored in hand sink. Employees removed
Bowl or other container with no handle used to dispense food. Bowl used as scoop in grain container. Operator removed
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Card board on floor in kitchen soiled
Dry storage shelves with rust that has pitted the surface.
Equipment in poor repair. Gaskets torn on true cooler
Exterior door has a gap at the threshold that opens to the outside. Observed at back door
Food stored on floor. Bottle of juice stored on floor. Operator elevated
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled with food debris
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without first washing hands. Reviewed hand washing procedures. Operator removed gloves then washed hands
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator. Provided hand out
Handwash sink used for purposes other than handwashing. Kitchen hand sink used to store cooking containers. Operator removed containers
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided during inspection
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at kitchen hand sink. Operator provided paper towels
No probe thermometer provided to measure temperature of food products. No probe thermometer provided at inspection
Employee eating while preparing food. Employee eating food while prepping food in kitchen. Operator instructed employee to stop eating while cooking. Employee discarded food
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of salt container. Operator removed phone
Exterior door has a gap at the threshold that opens to the outside. Gap observed at back exit door by mop sink
Food stored on floor. Container of cooked beans stored on floor in kitchen. Operator elevated container
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled at cookline
Working containers of food removed from original container not identified by common name. Salt container in kitchen not labeled. Operator labeled salt container
Aug 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 10ppm chlorine. Manager added bleach to correct 100ppm chlorine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to cook line under no time or temperature control, stewed fish (109F - Hot Holding). Per employee finished cooking approximately 10:30am and moved off stove. Employee replaced back on stove to reheat for proper hot holding.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On table by steam well, sliced tomatoes 63F at 11:35am (cut cooling 20 minutes) to 66F at 11:50am. Employee moved tomatoes to reach in cooler to properly chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Wilcia Benjamin 10-19-2017 ServSafe
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Traulsen reach in cooler pans of cooked beef missing date mark when produced. Per manager in cooler more than 24 hrs.
Cleaned and sanitized equipment or utensils not properly stored. Large clean pots stored on floor of kitchen by cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on top of microwave in kitchen.
Exterior door has a gap at the threshold that opens to the outside. Visible gap at bottom of back door.
Food stored on floor. Gallon jugs of vinegar and container if fryer oil on floor in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
Wall soiled with accumulated grease, food debris, and/or dust. Heavy discoloration around top of walls due to grease buildup.
Apr 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing pans in triple sink without setting up a sanitizer sink. Reviewed proper washing procedures with manager.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Wilcia Benjamin 10-19-2017 Manager scheduled for new test as did not pass first attempt.
No probe thermometer provided to measure temperature of food products.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine.
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed and rinsed pans, put on new gloves, and went back to preparing raw vegetables without first washing hands. Reviewed proper hand washing procedures with manager.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing pans in triple sink without setting up a sanitizer sink. Reviewed proper washing procedures with manager.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In True reach in cooler in kitchen, cooked pork 68F at 10:10am (prepped cooling 2 hrs) to 65F at 10:40am. Based on times and temperatures pork will not return to 41F in proper time.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Wilcia Benjamin 10-19-2017 Manager scheduled for new test as did not pass first attempt.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. No soap in men's restroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bus pans of raw chicken and raw fish in back store room chest freezer not date marked.
Bowl or other container with no handle used to dispense food. Styrofoam cup in container of ground cor in back storage room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee purses hanging on dry hood shelf at entrance to kitchen. 2) Employee cell phone and money on top of bulk rice container on dry goods shelf at entrance to kitchen.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing dishes in middle sink of three compartment sink. Reviewed proper set up of triple sink and provided bulletin to post. Employee correctly set up sinks.
Exterior door has a gap at the threshold that opens to the outside. Visible gap at bottom of back door.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with rice in bulk container on dry goods shelf at entrance to kitchen. Employee removed scoop.
No Heimlich maneuver/choking sign posted. Poster printed and provided.
No handwashing sign provided at a hand sink used by food employees. At kitchen hand sink. Sign printed and posted.
Single-service articles not stored inverted or protected from contamination. Styrofoam to go boxes on top of microwave not inverted. Employee inverted.
Stored food not covered. In Traulsen reach in cooler, container of cooked oxtail not covered.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine.
Jul 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded.
0 High priority7 Intermediate7 Basic
Show 14 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Observed Wilcia Benjamin food manager certification expired on 10/19/2022.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on on can opener blade.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked turkey, pork and goat meat stored in Traulsen refrigerator. Per operator, all items were cooked on 07/18/2023.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed some employees training certification expired on 06/17/2022
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical underneath prep table in kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Food stored on floor. -Observed various food items stored on kitchen floor.
Light shield damaged/in disrepair. -Observed several light shields missing throughout kitchen.
No handwashing sign provided at a hand sink used by food employees in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of soiled residue buildup on can opener holster.
Reuse of single-service or single-use articles. -Observed single used cans reuse to stored food items.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen soiled with accumulation of old food residue.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.