FLAVOR'S CARIBBEAN RESTAURANT 2
3210 LANTANA RD, Lantana FL 33462 · 954.288.3075
Last inspected Aug 26, 2026 · 13 visits since July 2023
JUL 24
JAN 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 26, 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
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator drained triple sink. Per operator, will set up sink when ready to sanitize dish ware.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Goat 53F cooling at 9:10am; cooling since 9pm on 8/24; curry chicken 54F cooling at 9:10am; cooling since 9pm on 8/24, stewed beans 54F cooling at 9:10am; cooling since 9pm on 8/24; beef with cabbage 54F cooling at 9:10am; cooling since 9pm on 8/24; rice and peas 53F cooling at 9:10am; cooling since 9pm on 8/24; chicken quarters 54F cooling at 9:10am; cooling since 9pm on 8/24 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
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. Walk in cooler: Goat 53F cooling at 9:10am; cooling since 9pm on 8/24; curry chicken 54F cooling at 9:10am; cooling since 9pm on 8/24, stewed beans 54F cooling at 9:10am; cooling since 9pm on 8/24; beef with cabbage 54F cooling at 9:10am; cooling since 9pm on 8/24; rice and peas 53F cooling at 9:10am; cooling since 9pm on 8/24; chicken quarters 54F cooling at 9:10am; cooling since 9pm on 8/24 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator drained triple sink. Per operator, will set up sink when ready to sanitize dish ware.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs 57F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs 57F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: oxtail 53F cold holding, brown stew gravy 54F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: oxtail 53F cold holding, brown stew gravy 54F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned and sanitized blade.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtail made 8/23, brown stew gravy made 8/22 no date marks at walk in cooler.
Dead roaches on premises. 1 Dead roach observed in triple sink. Operator drained and sanitized triple sink.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
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.
Mar 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 8 high priority.
8 High priority3 Intermediate3 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, rechecked 50ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Stewed Oxtail, stewed chicken, oxtail gravy, curry chicken, curry goat: (52-54F - cooling) at 8:55am; cooling since 9:00pm 3/11 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
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. Walk in cooler: Stewed Oxtail, stewed chicken, oxtail gravy, curry chicken, curry goat: (52-54F - cooling) at 8:55am; cooling since 9:00pm 3/11 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over juice at reach in freezer. Both products not in commercial packaging. Operator stored products properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef patties (75F - Hot Holding) Left in table top hot holding unit overnight. See stop sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cut cabbage (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cut cabbage (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef patties (75F - Hot Holding) Left in table top hot holding unit overnight. See stop sale.
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. Cold press pineapple strawberry produced on premises no warning label at customer self service cooler. Packaged juice not to be sold until warning is added to the label. WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
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.
Clean utensils stored between equipment and wall. Clean Knives stored between wall and shelf in dry storage.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fresh cold pressed strawberry pineapple juice produced on premises has no identification at customer self service cooler.
Utensils in poor condition. Broken scoops with no handle in storage bins of beans, rice and sugar.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal cell phone stored in or above a food preparation area in kitchen. Operator removed.
Equipment in poor repair. Hand sink in kitchen loose.
Mar 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23
Jan 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23
Jan 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23
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. Butter 57F, curry goat 55F, oxtail 54F, raw chicken 54F in walk in cooler. Not prepped or cooked today. In cooler since yesterday or longer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 57F, curry goat 55F, oxtail 54F, raw chicken 54F in walk in cooler. Not prepped or cooked today. In cooler since yesterday or longer. See stop sale
No handwashing sign provided at a hand sink used by food employees in kitchen.
Jul 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. Walk in cooler - cooked ox tail (57F - Cold Holding); cooked goat (57F-60F - Cold Holding); sour cream (52F - Cold Holding) note portioned or prepared today held overnight and more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked ox tail (57F - Cold Holding); cooked goat (57F-60F - Cold Holding); sour cream (52F - Cold Holding) note portioned or prepared today held overnight and more than 4 hours.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter - operator provided.
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. Walk in cooler all TCS foods tested above 52F.
Jan 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine >200ppm); operator corrected Triple Sink (Chlorine 100ppm)
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - oxtail (51F - Cold Holding); curried chicken (46F-54 - Cold Holding); chicken soup (51F - Cold Holding) operator states not removed from cooler held overnight and more than 6 hours - see stop sale. Reviewed proper cooling procedures and emailed copy of cooling methods.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 41 degrees Fahrenheit within 6 hours. Walk in cooler - oxtail (51F - Cold Holding); curried chicken (46F-54 - Cold Holding); chicken soup (51F - Cold Holding) operator states not removed from cooler held overnight and more than 6 hours - see stop sale. Reviewed proper cooling procedures and emailed copy of cooling methods.
Stored food not covered. Reach in freezer - fish not covered - operator covered.
Time/temperature control for safety food thawed under water that was barely running/dripping. Chicken and fish in plastic containers in production sinks - operator increased water velocity.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Overhead hood system not operating.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cook washed hands with no soap in kitchen. Cook filled soap dispenser and washed hands with soap.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish 93°F, vegetables 109°F, at front counter, for less than 3 hours. Operator reheated both items above 172°F for hot holding.
No soap provided at handwash sink in kitchen. Operator Provided.
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.