FLIK AT ROYAL CARIBBEAN 1050
1050 CARIBBEAN WAY, Miami FL 33132 · 203-460-2170
Last inspected Jun 29, 2026 · 6 visits since January 2024
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017008119 | Jan 11, 2017 | Mar 28, 2017 | $520 |
Inspection history
6 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed across cook line; raw beef above tomato sauce. Operator corrected on site.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Equipment in poor repair. Observed torn gaskets in cooler across cook line.
Floor area(s) covered with standing water. Observed next to ice machine. Operator moved plumbing fixture for water to exit into drain.
Show the remaining 1 finding ▾
Floor tiles missing and/or in disrepair. Observed under dump sink across cook line.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling AC tile missing. Kitchen.
Food stored on floor. Observed plastic container with pickled stored directly on floor located inside walk in cooler.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (45F - Cold Holding) located inside reach in cooler cook line area. Operator closed the door.
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. Kervin Francois, Martha Quintanilla.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (125F - Hot Holding); cooked rice (126F - Hot Holding) as per operator less than one hour. Manager store inside hot holding unit to be reheated to 165°f.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed plastic containers with pickled stored directly on floor inside walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Operator inverted during inspection.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken less than one hour (131F Hot holding) located inside hot holding unit located cook line area. Operator stored inside oven to be be reheated above 165°f.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee Cellular phone located on buffet area cook line.
Food stored on floor. Plastic containers with pickled inside walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Located three compartment sink.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Wet mop not stored in a manner to allow the mop to dry.
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.