DULCIOS CARIBBEAN RESTAURANT
1743 45 ST, West Palm Beach FL 33407 · 5613965544
Last inspected Apr 28, 2026 · 10 visits since September 2023
DEC 24
MAR 25
DEC 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Underneath Kitchen sink by reach in coolers: Approximately 2 live roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026009944 | Dec 11, 2025 | Mar 19, 2026 | $600 |
| 2--2025035044 | Mar 20, 2025 | Jun 5, 2025 | $800 |
| 2--2025011833 | Dec 19, 2024 | Apr 22, 2025 | $400 |
| 2--2023011581 | Feb 23, 2023 | Apr 27, 2023 | $400 |
Inspection history
10 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Right side glass door reach in cooler; cooked turkey (47F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours, moved to reach in freezer, returned to 41F to be held at or below 41F. Operator agrees to not store any temperature control for safety food inside right side glass door reach in cooler until unit is able to maintain product temperature at 41F or below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked white rice (128F - Hot Holding); cooked black rice (130F - Hot Holding). Operator stated rice cooked prior to being held in steam table for less than 2 hours, reheated to 165F+ to be held at 135F or above.
Mar 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 1700 45 ST UNIT 1743, West Palm Beach — this licence has since moved.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
Recorded at 1700 45 ST UNIT 1743, West Palm Beach — this licence has since moved.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling clean equipment, clean utensils and preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
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 touched cellphone while holding to face/mouth and then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food storage containers and food cooking utensils washed and rinsed then placed to dry without sanitizing. Advised Operator to set up triple sink to proper quaternary concentration for sanitization and properly sanitize.
Raw animal food (raw shell eggs) stored over or with unwashed produce (cilantro). Advised Operator to store raw below ready to eat.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in; hotdogs (58F - Cold Holding). Operator stated not prepared or portioned today held less than 4 hours, moved to freezer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass door; cooked pasta (46F - Cooling 11:45/46F 12:45)cooked vegetables (46F - Cooling 11:45/46F 12:45). Operator stated cooling since 10:00 at this rate will not reach 41F within a total of 6 hours. Moved to reach in freezer to facilitate faster cooling.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Advised Operator to inform employees.
Spray bottle containing toxic substance (cleaning chemicals) not labeled. Advised Operator to label chemical spray bottles.
Dec 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
Recorded at 1700 45 ST UNIT 1743, West Palm Beach — this licence has since moved.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Underneath Kitchen sink by reach in coolers: Approximately 2 live roaches.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 hose connections at mop sink.
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 10 high priority.
Recorded at 1700 45 ST UNIT 1743, West Palm Beach — this licence has since moved.
10 High priority0 Intermediate2 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. At GRS reach in coolers: cooked rice (46F - Cooling) at 10:45 since 4:00 pm on 12/10; cooked pork (45F - Cooling) at 10:55 since 4:00 pm on 12/10 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Educated operator on proper cooling methods.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At GRS reach in coolers: cooked rice (46F - Cooling) at 10:45 since 4:00 pm on 12/10; cooked pork (45F - Cooling) at 10:55 since 4:00 pm on 12/10 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Educated operator on proper cooling methods.
Nonfood-grade bags used in direct contact with food. In reach in freezer in dry storage area: Frozen raw beef, cut potatoes in direct contact with thank you to go bags. Educated operator to use zip lock bags.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Kitchen sink by reach in coolers: Raw chicken and raw pork thawing in sink together. Operator stored stored pork in a deep container separated from raw chicken in sink.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer in dry storage area: Raw ground beef stored over raw oxtail not all products in original packaging. Educated operator on safe storage practices
Roach activity present as evidenced by live roaches found. Underneath Kitchen sink by reach in coolers: Approximately 2 live roaches.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. In GRS Cooler: Cooked beef. Per operator, couldn't identify when product it was made.
Toxic substance/chemical improperly stored. At prep table on cook line: Rubbing Alcohol stored over prep table. Operator stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 hose connections at mop sink.
Dead roaches on premises. Underneath Kitchen sink by reach in coolers: Approximately 9 dead In between white reach in coolers/freezers: Approximately 3 dead Underneath GRS cooler: Approximately 1 dead Walk way to bathroom in front of kitchen doorway: Approximately 1 dead
Time/temperature control for safety food thawed in an improper manner. At kitchen sink by reach in coolers: Raw chicken and raw pork thawing in sink with no running water. Operator turned on cold water.
Mar 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 1700 45 ST UNIT 1743, West Palm Beach — this licence has since moved.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair.
Mar 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
Recorded at 1700 45 ST UNIT 1743, West Palm Beach — this licence has since moved.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler and low boy, cooked pork (58F - Cold Holding); cooked chicken (57F); cooked turkey (57F - Cold Holding); cooked rice (63F - Cold Holding); cooked (65F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked pasta (62F - Cold Holding); gravy (63F - Cold Holding); cooked beef (63F - Cold Holding); cooked oxtail (63F - Cold Holding); cooked beans (66F - Cold Holding), At reach in cooler, raw fish (54F - Cold Holding); cut cabbage (51F - Cold Holding) raw fish (54F - Cold Holding); not prepared or portioned today. Operator states all items held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler and low boy, cooked pork (58F - Cold Holding); cooked chicken (57F); cooked turkey (57F - Cold Holding); cooked rice (63F - Cold Holding); cooked (65F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked pasta (62F - Cold Holding); gravy (63F - Cold Holding); cooked beef (63F - Cold Holding); cooked oxtail (63F - Cold Holding); cooked beans (66F - Cold Holding), At reach in cooler, raw fish (54F - Cold Holding); cut cabbage (51F - Cold Holding) raw fish (54F - Cold Holding); not prepared or portioned today. Operator states all items held in unit overnight. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at mop sink hose Bibb with hose attached.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
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.
Dec 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 10 high priority.
Recorded at 1700 45 ST UNIT 1743, West Palm Beach — this licence has since moved.
10 High priority2 Intermediate2 Basic
Show 14 findings ▾
Cream coconut drink received from unapproved source/no invoice provided to verify source. See Stop Sale.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Operator renewed license during inspection.
Pesticide/insecticide labeled for household use only present in establishment. At rear of kitchen, 3 cans of household pesticide. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw eggs stored over bread. Advised operator of proper storage, operator stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. Cream coconut drink received from unapproved source/no invoice provided to verify source. See Stop Sale.
Stop Sale issued due to food originating from an unapproved source. Cream coconut drink received from unapproved source/no invoice provided to verify source. There is no manufacturer label or nutrition labeling on cream coconut drink. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen flip top cooler, cooked chicken (49F - Cold Holding); At kitchen reach in cooler, collard greens (66F - Cold Holding); not prepared or portioned today. Operator stated items held in units over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen flip top cooler, cooked chicken (49F - Cold Holding); At kitchen reach in cooler, collard greens (66F - Cold Holding); not prepared or portioned today. Operator stated items held in units over night. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam table, black bean sauce (115F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator of proper hot holding parameters. Operator placed item onto stove to reheat to 165F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb with hose attached. Advised operator that vacuum breaker is required where there is a hose attached.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Bowl or other container with no handle used to dispense food.
Floor tiles missing and/or in disrepair.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Recorded at 1700 45 ST UNIT 1743, West Palm Beach — this licence has since moved.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
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. Emailed one.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Employee refilled the soap.
Spray bottle containing toxic substance not labeled. Bleach spray bottle not labeled. Employee labeled.
Current Hotel and Restaurant license not displayed. Posted license expired on 12/01/2023
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Recorded at 1700 45 ST UNIT 1743, West Palm Beach — this licence has since moved.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...tomato pest in reach in cooler, manager not determined how many days food being opened. Stop sale issue. Manager discarded food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tomato pest 55°, noodle 56°, hot dog and boiled eggs 54°, coleslaw 55° in glass door reach in cooler. Per manager food being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tomato pest 55°, noodle 56°, hot dog and boiled eggs 54°, coleslaw 55° in glass door reach in cooler. Per manager food being held more than four hours. Stop sale issue. Manager discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding rice 125° on top food, bottom food is 163°, per manager food being held less than 2 hours, manager mixing rice and more hot water at steam table. Rice temperature get 141°
Toxic substance/chemical improperly stored...Clorox stored with clean utensils above 3 compartment sink. Manager moved.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...coleslaw wrong date marked, pork wrong date marked in reach in cooler. Employee properly date marked.
Time/temperature control for safety food thawed in an improper manner... pork 32° Room temperature in prep sink, manager run water.
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.