CARIBBEAN KITCHEN 305
760 NW 183 ST, Miami Gardens FL 33169
Last inspected Aug 26, 2026 · 12 visits since December 2023
SEP 24
FEB 25
OCT 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on top of the hot water heater located in the back storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023071782 | Dec 19, 2023 | Jan 29, 2024 | $400 |
| 1--2018049935 | Sep 20, 2018 | Mar 18, 2019 | $400 |
| 1--2018046155 | Aug 30, 2018 | Oct 31, 2018 | $400 |
Inspection history
12 visits, newest first
Aug 26, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (68F - Cold Holding); turkey (65F - Cold Holding); chicken (68F - Cold Holding) stored on top of the prep table by the cookline, for less than 3 hours, as per operator. Operator placed more ice under the container.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed multiple containers of cooked food cooling down covered.
No handwashing sign provided at a hand sink used by food employees. Front counter and kitchen.
Ripped/worn tin foil used as shelf cover. In the reach in coolers.
Aug 24, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed legume (52F - Cooling); lalu (54F - Cooling); pork (60F - Cooling); chicken legs (57F - Cooling); turkey wings (56F - Cooling) stored in the reach in cooler for more than 10 hours, as per operator. Stop sale issued.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed front counter employee charge items on the computer, and then grab tongs to get pattys out from the hot holding box with out washing their hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed legume (52F - Cooling); lalu (54F - Cooling); pork (60F - Cooling); chicken legs (57F - Cooling); turkey wings (56F - Cooling) stored in the reach in cooler for more than 10 hours, as per operator. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (68F - Cold Holding); turkey (65F - Cold Holding); chicken (68F - Cold Holding) stored on top of the prep table by the cookline, for less than 3 hours, as per operator. Operator placed more ice under the container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried pork (98F - Hot Holding); fried chicken (118F - Hot Holding) stored on top of the fryers for less than 1 hour. Operator reheated items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed multiple containers of cooked food cooling down covered.
No handwash sink for employees. Observed front counter with one employee with a hot holding box for patties with tongs and a clear bucket with donuts and tongs. There is no handwashing sink near wash their hands properly.
Dead roaches on premises. Observed 2 dead roaches on the floor under the mop sink.
Food stored on floor. Observed a case of plantains stored on the floor in the kitchen.
Ice buildup in reach-in freezer.
No handwashing sign provided at a hand sink used by food employees. Front counter and kitchen.
Ripped/worn tin foil used as shelf cover. In the reach in coolers.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler by the prep sink, 760: raw shelled eggs stored above mayonnaise.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cooked white rice (122-126F - Hot Holding). As per operator, prepared 1 hour before the inspection. Cook line: cooked white rice (194F - Reheating)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Reach-in cooler shelves with rust that has pitted the surface. Most reach in coolers.
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. By 3 compartment sink.
Observed all reach-in cooler shelves with rust that has pitted the surface.
Oct 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable shelves in the back with old food debris.
Handwash sink missing in warewashing or food preparation area. Observed front counter steam table with no handwashing sink.
Records/documents for required employee training do not contain all of the required information. Observed employee certification with incorrect dates of completion.
No handwashing sign provided at a hand sink used by food employees. By 3 compartment sink.
Observed all reach-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. By the back vegetables racks.
Water leaking from pipe and/or faucet/handle. Observed under 3 compartment sink with pipes leaking onto the floor.
Oct 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp in sauce (117F - Hot Holding); salt fish in sauce (105F - Hot Holding); egg (98F - Hot Holding); salt fish (127F - Hot Holding); spaghetti (119F - Hot Holding); cornmeal (141F - Hot Holding) stored at the front counter steam table for less than 1 hour as per operator. Operator added more water to the steam table. Observed boiled eggs (103F - Hot Holding); cornmeal (103F - Hot Holding) stored in the kitchen steam table for less than 1 hour as per operator. Items were placed to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable shelves in the back with old food debris.
Handwash sink missing in warewashing or food preparation area. Observed front counter steam table with no handwashing sink.
Records/documents for required employee training do not contain all of the required information. Observed employee certification with incorrect dates of completion.
Floor area(s) covered with standing water. By the warewashing area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and spoons in unit 762 stored in a bucket with standing water. Operator placed bucket in steam table to heat up water.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in any of the reach in coolers and front counter hot holding box.
No handwashing sign provided at a hand sink used by food employees. By 3 compartment sink.
Observed all reach-in cooler shelves with rust that has pitted the surface.
Observed standing water in bottom of the juice reach-in-cooler.
Operator does not permit customers to use bathroom. Observed bathroom in good conditions, with a sign stating "Out of Order". Operator removed signed.
Time/temperature control for safety food thawed in an improper manner. Observed pork and chicken thawing in standing water, as per operator it is seasoning and thawing at the same time. Advised operator to use a different method.
Wall soiled with accumulated grease, food debris, and/or dust. By the back vegetables racks.
Water leaking from pipe and/or faucet/handle. Observed under 3 compartment sink with pipes leaking onto the floor.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 200+ppm), operator remade Triple Sink (Chlorine 100ppm).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled eggs (125F - Hot Holding) on the steam table for less than 30 minutes, as per operator. Placed items to reheat.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense food. Observed a metal pan used as a scoop in the pickliz. Operator removed.
Floor tiles missing and/or in disrepair. Throughout the prep area.
Food storage container/container lid cracked or broken. Observed storage containers cracked in the prep room.
Insect control device installed over food preparation area. Observed bug zapper over vegetables in the back storage room.
No handwashing sign provided at a hand sink used by food employees. In the kitchen handwashing sink.
Observed ice buildup up in the 3 door reach in cooler.
Reach-in cooler shelves have accumulation of soil residues. Observed 3 door reach in cooler with the shelves soiled.
Standing water in bottom of reach-in-cooler. Observed flip top reach in cooler with standing water inside.n
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pikliz (58F - Cold Holding) stored at the service window for less than 3 hours, as per operator. Items were placed under ice.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food with the restaurant food in the reach in cooler. Operator removed.
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee helping washing dishes and grabbing items off the floor and start engaging in food preparation without washing hands. Operator
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (48F - Cold Holding); raw tilapia (47F - Cold Holding) stored in the reach in cooler over night, as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw tilapia (47F - Cold Holding) stored in the reach in cooler over night, as per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled eggs (127F - Hot Holding) stored in the steam table in the kitchen for less than 60 minutes, as per operator. Operator reheated boiled eggs (173F - Reheating).
Lack of toilet tissue at each toilet.
No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. Operator placed new roll.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed juices made on-site in the reach in cooler with no date marking.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pans on the top shelves in the kitchen not protected. Operator inverted properly.
Floor tiles missing and/or in disrepair. Throughout the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled and hood soiled.
Observed reach in cooler and reach in freezer interior soiled.
Reach-in cooler shelves with rust that has pitted the surface.
Time/temperature control for safety food thawed in an improper manner. Observed sausage thawing in the 2 compartment sink in standing water, operator turned water on to flow.
Jan 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice and bean mix (58F - Cooling); cooked chicken (46F - Cooling); goat (46F - 52F - Cooling) stored in the reach in cooler over night, as per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and bean mix (58F - Cooling), macaroni and cheese (62F - Cooling); cooked chicken (46F - Cooling); goat (46F - 52F - Cooling) stored in the reach in cooler over night, as per operator.
Floor tiles missing and/or in disrepair. Throughout the entire establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gasket soiled. Observed hood filters with heavy grease.
Observed all reach in cooler with shelves rusted.
Dec 20, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice and bean mix (58F - Cooling); cooked chicken (46F - Cooling); goat (46F - 52F - Cooling) stored in the reach in cooler over night, as per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and bean mix (58F - Cooling), macaroni and cheese (62F - Cooling); cooked chicken (46F - Cooling); goat (46F - 52F - Cooling) stored in the reach in cooler over night, as per operator.
No hot running water at three-compartment sink. Observed three compartment sink with hot water at 72F, ran water for about 2 minutes.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink with hot water of 72F, ran water for about 2 minutes.
Floor tiles missing and/or in disrepair. Throughout the entire establishment.
No handwashing sign provided at a hand sink used by food employees. By three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gasket soiled. Observed hood filters with heavy grease.
Observed all reach in cooler with shelves rusted.
Dec 19, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate9 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice and bean mix (58F - Cooling); cooked chicken (46F - Cooling); goat (46F - 52F - Cooling) stored in the reach in cooler over night, as per operator.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 30 flies on the ceiling by the back storage area on top of the mop sink.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on top of the hot water heater located in the back storage area.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 15 rodent droppings by the reach in freezer in the back storage room.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and bean mix (58F - Cooling), macaroni and cheese (62F - Cooling); cooked chicken (46F - Cooling); goat (46F - 52F - Cooling) stored in the reach in cooler over night, as per operator.
Toxic substance/chemical improperly stored. Observed Clorox wipes stored on top of prep area in the kitchen. Operator removed.
No hot running water at three-compartment sink. Observed three compartment sink with hot water at 72F, ran water for about 2 minutes.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in both handwashing sinks in the kitchen. Operator placed new roll.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink with hot water of 72F, ran water for about 2 minutes.
Dead roaches on premises. Observed 4 dead roaches in the back storage area and 1 dead roach under the three compartment sink.
Floor tiles missing and/or in disrepair. Throughout the entire establishment.
No handwashing sign provided at a hand sink used by food employees. By three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gasket soiled. Observed hood filters with heavy grease.
Observed all reach in cooler with shelves rusted.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in the kitchen with heavy soil.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under the three compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Worn, torn and/or soiled floors/carpeting. Observed floor under 3 compartment sink and back storage area soiled.
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.