FORGUES CARRIBBEAN RESTAURANT
117 N SR 7, Plantation FL 33317
Last inspected Feb 2, 2026 · 12 visits since February 2024
MAY 24
SEP 24
FEB 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found. Observed 2 small flying insects in the dry storage area, landing garlic in a container of peeled garlic. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $4,510
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006882 | Dec 1, 2025 | Jun 4, 2026 | $1,200 |
| 2--2025066419 | Aug 11, 2025 | Dec 29, 2025 | $960 |
| 2--2023016711 | Feb 20, 2023 | May 9, 2023 | $200 |
| 2--2015029646 | Jul 2, 2015 | Jun 9, 2016 | $500 |
| 2--2015042510 | Sep 3, 2015 | Jun 9, 2016 | $1,650 |
Inspection history
12 visits, newest first
Feb 2, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Ann Marie Pierre expired 10/30/2025.
Exterior door has a gap at the threshold that opens to the outside in the rear of the kitchen.
Plumbing system in disrepair. Observed front handwashing sink leaking water into a bucket.
Standing water in bottom of reach-in-cooler in the front counter area.
Dec 2, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Ann Marie Pierre expired 10/30/2025.
Exterior door has a gap at the threshold that opens to the outside in the rear of the kitchen.
Plumbing system in disrepair. Observed front handwashing sink leaking water into a bucket.
Ripped/worn tin foil used as shelf cover in the kitchen.
Standing water in bottom of reach-in-cooler in the front counter area.
Dec 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority1 Intermediate4 Basic
Show 12 findings ▾
Live, small flying insects found. Observed 2 small flying insects in the dry storage area, landing on garlic in a container of peeled garlic. See stop sale. Observed 3 small flying insects at the front counter landing on walls and floors.
Nonfood-grade bags used in direct contact with food. Observed nonfood-grade to go bags used to stored eggplants in the low boy in the kitchen. Operator stored in food-grade bag.
Raw animal food stored over or with unwashed produce. Observed in cooler at dry storage a container of raw shell eggs stored over unwashed peppers. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found. Observed 2 small flying insects in the dry storage area, landing garlic in a container of peeled garlic. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at cooler in dry storage area raw shell eggs (51F - Ambient Cold Holding); raw fish (51F - Cold Holding); raw chicken (52F - Cold Holding); turkey sauce (52F - Cold Holding). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the cooler in the dry storage area raw shell eggs (51F - Ambient Cold Holding); raw fish (51F - Cold Holding); raw chicken (52F - Cold Holding); turkey sauce (52F - Cold Holding). As per operator, items not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked spaghetti and hot dogs (126-132F - Hot Holding) at front counter. As per operator, item placed in steam table at 7:30. Operator heated back to 165F then hot hold at 135F+.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Ann Marie Pierre expired 10/30/2025.
Exterior door has a gap at the threshold that opens to the outside in the rear of the kitchen.
Plumbing system in disrepair. Observed front handwashing sink leaking water into a bucket.
Ripped/worn tin foil used as shelf cover in the kitchen.
Standing water in bottom of reach-in-cooler in the front counter area.
Oct 13, 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 ▾
Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items. Observed in dishwashing area drainboards not large enough for the quantity of dishes needed to be washed.
Exterior door in kitchen has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all shelving on cook line visibly soiled with rust and food debris. All shelving has clean utensils, pots and pans.
Toilet/urinal not flushing/functioning properly. Per operator toilet in men's room does not flush.
Aug 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Hose attached under triple sink : Vacuum breaker missing at hose bibb.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink at front counter and cook line and both employees restrooms with water at 81F.
Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items. Observed in dishwashing area drainboards not large enough for the quantity of dishes needed to be washed.
Exterior door in kitchen has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all shelving on cook line visibly soiled with rust and food debris. All shelving has clean utensils, pots and pans.
Toilet/urinal not flushing/functioning properly. Per operator toilet in men's room does not flush.
Wall soiled with accumulated grease, food debris, and/or dust. 1) Observed wall behind cook line equipment visibly soiled. 2) Wall behind triple sink visibly soiled.
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority5 Intermediate11 Basic
Show 23 findings ▾
Cook line low boy - raw chicken and raw fish stored over ready to eat sauces and whole limes. Reach in cooler in storage area raw turkey stored over ready to eat cooked turkey and raw beef stored over various ready to eat vegetables. Operator stored properly.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked turkey (62F - Cooling) @11:20am on 8/11 since 10:00pm on 8/10; sauce with fresh crushed garlic and oil (58F - Cooling) @11:20am on 8/11 since 10:00pm on 8/10; sauce with pork (61F - Cooling) @11:20am on 8/11 since 10:00pm on 8/10. As per operator all items not prepared or portioned today. See stop sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee answer cellphone and touched clean utensils without washing hands or changing gloves. Reviewed proper hand washing and employee washed hands and changed gloves.
Hose attached under triple sink : Vacuum breaker missing at hose bibb.
Nonfood-grade to-go bag in reach in cooler in storage area used in direct contact with chopped ready to eat lettuce. Operator moved to food grade bag.
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. Observed cooked turkey (62F - Cooling) @11:20am on 8/11 since 10:00pm on 8/10; sauce with fresh crushed garlic and oil (58F - Cooling) @11:20am on 8/11 since 10:00pm on 8/10; sauce with pork (61F - Cooling) @11:20am on 8/11 since 10:00pm on 8/10. As per operator all items not prepared or portioned today. See stop sale.
Toxic substance/chemical improperly stored. PVC cleaner and paste stored on shelf over clean dishes and prep table. Operator stored properly.
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. Provided handout to operator.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either hand wash sink. Operator added paper towels towels.
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. 2 employees without food handler/CFM training. Provided food employee reporting agreement.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink at front counter and cook line and both employees restrooms with water at 81F.
Buildup of food debris/soil residue on equipment door handles. Observed all cold holding equipment handles and microwave door handle with build up of food debris.
Current Hotel and Restaurant license not displayed.
Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items. Observed in dishwashing area drainboards not large enough for the quantity of dishes needed to be washed.
Exterior door in kitchen has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris under all cooking equipment on cook line and under storage area shelves.
Front counter AC vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all shelving on cook line visibly soiled with rust and food debris. All shelving has clean utensils, pots and pans.
Storage area : Opened employee water bottle in a cold holding unit with food to be served to customers. Operator stored properly.
Toilet/urinal not flushing/functioning properly. Per operator toilet in men's room does not flush.
Wall soiled with accumulated grease, food debris, and/or dust. 1) Observed wall behind cook line equipment visibly soiled. 2) Wall behind triple sink visibly soiled.
Working containers of food removed from original container not identified by common name. Observed container of bulk flour and bulk salt not labeled on cook line.
Apr 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority7 Intermediate2 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spaghetti (122-132F - Hot Holding) in steam table at front counter. Per operator placed in steam table less than 2 hours. Operator increased heat on table
Food-contact surface soiled with food debris, mold-like substance or slime. Observed heavy buildup of of food stains on cutting board in kitchen.
Handwash sink not accessible for employee use at all times. Observed bar stool in front of hand washing sink at front counter.
Handwash sink used for purposes other than handwashing. Observed squeeze bottle of dish soap stored in hand washing sink in kitchen.
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 front counter and in kitchen.
No probe thermometer provided to measure temperature of food products.
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.
Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2022
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls accumulated grease, food debris though out the kitchen.
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority7 Intermediate9 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (58F - Cooling) in deep over stacked container. Per operator held in low boy cooler overnight. See stop sale.
Nonfood-grade bags used in direct contact with food. Observed multiple items peppers,limes and cabbage stored in contact with t shirt bags in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (58F - Cold Holding); cooked turkey (58F - Cold Holding) in low boy cooler overnight.per operator not prep or portion today. Held in low boy cooler overnight. Ambient temperature of low boy cooler 57F. Observed cooked pork (58F - Cooling) in deep over stacked container. Per operator held in low boy cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (58F - Cold Holding); cooked turkey (58F - Cold Holding) in low boy cooler overnight.per operator not prep or portion today. Held in low boy cooler overnight. Ambient temperature of low boy cooler 57F. Advised operator not to store any TCS foods until unit is fixed. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spaghetti (122-132F - Hot Holding) in steam table at front counter. Per operator placed in steam table less than 2 hours. Operator increased heat on table
Food-contact surface soiled with food debris, mold-like substance or slime. Observed heavy buildup of of food stains on cutting board in kitchen.
Handwash sink not accessible for employee use at all times. Observed bar stool in front of hand washing sink at front counter.
Handwash sink used for purposes other than handwashing. Observed squeeze bottle of dish soap stored in hand washing sink in kitchen.
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 front counter and in kitchen.
No probe thermometer provided to measure temperature of food products.
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.
Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2022
Employee eating/drinking in a food preparation or other restricted area. Observed employee drinking out of plastic water bottle in kitchen.
Equipment in poor repair. Low boy cooler not working ambient temperature 53F
Floor not cleaned when the least amount of food is exposed. Observed heavy buildup of food debris and grease behind cook line and through out kitchen.
Objectionable odors in bathroom or other areas of the establishment. Women's restroom.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in m3 reach in cooler.
Plumbing system in disrepair. Drain pipe not fully attached to handwashing sink in kitchen water leaking on to floor.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. Men's restroom.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls accumulated grease, food debris though out the kitchen.
Nov 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded.
0 High priority7 Intermediate5 Basic
Show 12 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Observed food manager certification expired on 12/6/2021.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of heavy food stains buildup on 2 cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Observed handwashing sink block with containers with cooking oils.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No probe thermometer provided to measure temperature of food products.
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.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Floor not cleaned when the least amount of food is exposed. -Observed accumulation heavy food residue buildup on floor and under cooking equipment throughout kitchen.
Food stored on floor. -Observed containers with cooking oils stored on floor at front line area. -Observed bags with rice stored on dry storage floor.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old food residue buildup on walls throughout kitchen.
Sep 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority8 Intermediate7 Basic
Show 16 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touching raw meat and then touched ready to eat foods without changing gloves and wash hands. After brief education, employee changed her gloves and wash hands.
Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink and proceed to engaged in food preparation.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Observed food manager certification expired on 12/6/2021.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of heavy food stains buildup on 2 cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Observed handwashing sink block with containers with cooking oils.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No probe thermometer provided to measure temperature of food products.
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.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in M3 turbo air Freezer not identified or segregated from restaurant foods.
Employee with soiled clothing. -Observed employee engaging in food preparation with dirty apron.
Floor not cleaned when the least amount of food is exposed. -Observed accumulation heavy food residue buildup on floor and under cooking equipment throughout kitchen.
Food stored on floor. -Observed containers with cooking oils stored on floor at front line area. -Observed bags with rice stored on dry storage floor.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old food residue buildup on walls throughout kitchen.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. At the front counter. The owner supplied paper towels during the inspection
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification.
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.
Floor soiled/has accumulation of debris. Around and under the low boy cooler on the cookline.
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.