DELISH CARIBBEAN RESTAURANT
171 S STATE RD 7, Margate FL 33068 · 954-933-3052
Last inspected Jul 16, 2026 · 10 visits since October 2023
JUL 24
MAR 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023064558 | Nov 12, 2023 | Jan 16, 2024 | $200 |
| 2--2018030971 | May 4, 2018 | Aug 8, 2018 | $1,600 |
| 2--2017037058 | Jul 10, 2017 | Nov 7, 2017 | $1,100 |
| 2--2017021262 | Apr 26, 2017 | Jun 20, 2017 | $400 |
Inspection history
10 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Flip top at cook line, raw beef stored over ready to eat sauces. Operator removed raw beef to another cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter next to steam table in kitchen, cooked plantains (69F - Cold Holding). Per operator items were out of temperature for less than on hour. Operator submerged cooked plantains in ice to quick chill during the inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles between steam table and rice cookers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cook line soiled with grease. 2. Around all cooking equipment in kitchen soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Lower flip top at cook line, employee open beverage amongst customers food. Operator discarded.
Feb 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed in Yukon reach in cooler at front counter. Packaged assorted juices not bearing warning label. Operator removed from cooler until item is labeled.
Manager or person in charge lacking proof of food manager certification. Person in charge Linda Simonvil.
Dec 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed in Yukon reach in cooler at front counter. Packaged assorted juices not bearing warning label. Operator removed from cooler until item is labeled.
Manager or person in charge lacking proof of food manager certification. Person in charge Linda Simonvil.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Stored food not covered. Observed in walk in cooler, cooked chicken, cooked goat, cooked turkey stored in pans uncovered. Operator covered during the inspection.
Jul 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed knives, spoons and forks silverware not inverted in cutlery rack on shelf in dry storage area. Educated manager on proper storage of utensils..
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter in cook line, substantial build up of grease.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind steam table in kitchen soiled with food debris. -all wall soiled inside walk in cooler.
Water leaking from pipe and/or faucet/handle. Cook line hand wash sink leaking pipe, when open faucet.
Jul 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using gloves, touched garbage can, then proceed to grabbed a clean pot to mix cooked beans. After manager instructed, employee discarded gloves, washed hands and put in new pair OSG gloves.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Reach in cooler -storage room.- raw shell eggs (66F - Cold Holding, per manager eggs held less than 4 hours, employee moved eggs to walk in cooler for a quick chill.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed gloved employee touched face and then returned to food preparation without changing gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Reach in cooler- Ham (54F - Cold Holding), Shredded cheese (54F - Cold Holding), Per employee food held less than 4 hours..All items moved back to reach in freezer to quick chill.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed assorted juices stored in reach in cooler at front entrance - missing label.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in kitchen. Employee provided paper towels at sink.
No probe thermometer provided to measure temperature of food products. Observed no cold holding thermometers in establishment, only hot holding thermometers were observed.
Accumulation of black substance in the interior of the ice machine/bin. Observed black substance on the interior sides of ice machine in the bar area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed knives, spoons and forks silverware not inverted in cutlery rack on shelf in dry storage area. Educated manager on proper storage of utensils..
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 2 door reach in cooler not maintaining cold holding temperatures of 41F and below. Advised operator not to use unit, until technician verifies proper cold holding temperatures.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees's purse stored on shelf over dry beans in dry storage area. Manager removed purse from shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two knife handles touching beans in container on shelf in dry storage area. Employee removed from container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter in cook line, substantial build up of grease.
Plumbing system in disrepair. Observed mop sink located in back of building does not have water available for mop washing. Faucet has lock installed.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table in cook line, employee removed.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind steam table in kitchen soiled with food debris. -all wall soiled inside walk in cooler.
Water leaking from pipe and/or faucet/handle. Cook line hand wash sink leaking pipe, when open faucet.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm) Observed chlorine sanitizer in bucket in kitchen at 0 ppm. Manager made new solution to 100 ppm.
Mar 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Observed: - Minced beef thawed at room temperature on shelf next to hand wash sink. - Beef thawed in standing water in three compartment sink. Employee educated about proper thawing methods.
Mar 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-In cooler, cooked pork (67- 77F at 9:36 - Cooling since 6:00); cooked goat (71F @ 9:35- Cooling since 6:00); cooked turkey (68-73F at 9:35 - Cooling since 6:00). Item did not make it to 70F within two hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-In cooler, cooked pork (67- 77F at 9:36 - Cooling since 6:00); cooked goat (71F @ 9:35- Cooling since 6:00); cooked turkey (68-73F at 9:35 - Cooling since 6:00). Item did not make it to 70F within two hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled banana (125F - Hot Holding). Per operator, item has been out of temperature for approximately 20mins. Item placed to be reheated.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-In cooler, cooked pork (67- 77F at 9:36 - Cooling since 6:00); cooked goat (71F @ 9:35- Cooling since 6:00); cooked turkey (68-73F at 9:35 - Cooling since 6:00). Item did not make it to 70F within two hours. Items were being cooked in deep plastic tubs filled to the top and stacked on top of each other.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen filled with water. PIC informed that handwash sink must be used for hand washing only.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in kitchen soiled with old food debris.
No handwashing sign provided at a hand sink used by food employees. Observed in kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed: - Minced beef thawed at room temperature on shelf next to hand wash sink. - Beef thawed in standing water in three compartment sink. Employee educated about proper thawing methods.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed watercress stored next to opened piece of ready to eat ham. PIC removed and stored appropriately.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded chicken wings over mayonnaise in flip top cooler. Employee inverted
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer 200+ Ppm. Employee made new solution rechecked 100 Ppm
Handwash sink used for purposes other than handwashing. Wiping cloth stored on hand washing sink at bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink at bar.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink at bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked pork and cooked turkey not date marked in walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left side interior of ice machine.
Buildup of food debris/soil residue on equipment door handles. Walk-in door handle.
Covered waste receptacle not provided in women's bathroom.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in gasket door surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk-in cooler shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. Working containers of salt removed from original container not identified by common name. Employee labeled.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit on steam table. Operator discarded and added clean water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top; cut romaine (74F - Cold Holding); sliced tomatoes (72F - Cold Holding).per operator held less than two hours. Operator placed ice packs on products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler pork (64F - Cooling) in deep covered container cooling since 8:00am at time of inspection 2:30pm inadequate rate of cooling during time of inspection. Operator placed on sheet pans.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at bar.
Buildup of food debris/soil residue on equipment door handles. Walk in door handle
Equipment in poor repair. Observed flip top cooler not functioning correctly. Ambient temperature 80F
Floor tiles missing and/or in disrepair though out kitchen.
Food stored on floor. Observed plastic container of pork and fish on floor in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket surface soiled with grease, food debris, dirt, slime or dust.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in walk-in cooler
Time/temperature control for safety food thawed in an improper manner. Observed box of fish 36F sitting on floor at room temperature.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket.
Working containers of food salt removed from original container not identified by common name.
Oct 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 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 pork (47-50F - Cooling ) oxtail (46-47F - Cooling) in deep covered containers in walk-in cooler. Per operator held in walk-in cooler for 24 hours. See stop sale.
Nonfood-grade bags used in direct contact with food. Observed whole fish stored in black garbage bags in reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (47-50F - Cooling ) oxtail (46-47F - Cooling) in deep covered containers in walk-in cooler. Per operator held in walk-in cooler for 24 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pork (47-50F - Cooling ) oxtail (46-47F - Cooling) in deep covered containers in walk-in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips
Equipment in poor repair. Observed at make table cooler door is not attached to the unit.
Food stored on floor. Observed box of plantains on the floor in the kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in contact with corn meal
Stored food not covered. Observed container of conch fritter batter not covered in make table
Time/temperature control for safety food thawed in an improper manner. Observed beef 38F in sink in standing water at room temperature
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 10 Ppm
Working containers of baking soda and salt removed from original container not identified by common name under preparation tables
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.