GIVENESS CARRIBEAN RESTAURANT
1533 S CONGRESS AVE, Delray Beach FL 33445 · 954-573-3572
Last inspected Feb 12, 2026 · 10 visits since December 2023
MAR 24
JUL 24
JAN 25
JUL 25
DEC 25
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
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 →
Disciplinary actions
3 cases · $1,040
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026024758 | Feb 12, 2026 | Jul 22, 2026 | $440 |
| 2--2025015526 | Jan 14, 2025 | Mar 31, 2025 | $400 |
| 2--2024019475 | Mar 13, 2024 | Aug 13, 2024 | $200 |
Inspection history
10 visits, newest first
Feb 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 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.
Dec 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked chicken 45 F, beef 46F by the fryer at kitchen. Food not prepped or portioned today, food being less than 4 hours. Reviewed Cold Hold Temperature for TCS Food. Time marked on food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding cooked plantain 83F at kitchen, food was cooked to serve, food being less than four hour, reviewed Time Control for TCS Food. time marked on food.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
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.
No soap provided at handwash sink at kitchen.
Sep 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Jul 23, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked pork 51F in walk in cooler stored tightly, per operator food was cooked last night. Stop sale issue.
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.....cooked chicken 45F, cooked turkey 46F, goat 46F in walk in cooler at, food not cooked or portion today food being held more than 4 hours.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked pork 51F in walk in cooler stored tightly, per operator food was cooked last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cooked chicken 45F, cooked turkey 46F, goat 46F in walk in cooler at, food not cooked or portion today food being held more than 4 hours. Stop sale issue.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Chlorine test kit.
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/
No probe thermometer provided to measure temperature of food products.
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.
Faucet missing at handwashing sink at kitchen.
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 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...cooked pork 53F, white rice 52F, cooked chicken 57F...Cooked beef 57F, black rice 57F, black beans 51F in walk in cooler. Food not prepped or portion today, some food being held more than 4 hours some are less.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked pork 53F, white rice 52F, cooked chicken 57F...Cooked beef 57F, black rice 57F, black beans 51F in walk in cooler. Food not prepped or portion today, some food being held more than 4 hours some are less. Stop sale issue. Employee discarded food. Employee removed food another acceptable walk in cooler.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink...unable to get hot hot water due to faucet handle broken.
Faucet/handle broken at handwashing sink at kitchen.
Sep 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
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.
Jul 16, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 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...cooked turkey 46F, cooked pork 45F, cooked chicken 46F, cooked goat 49F, cooked vegetables 45F, cooked black rice 46F in walk in cooler. Per operator food was cooked yesterday. Stop sale issue. Employee discarded food.
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...cooked turkey 46F, cooked pork 45F, cooked chicken 46F, cooked goat 49F, cooked vegetables 45F, cooked black rice 46F in walk in cooler. Per operator food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut lettuce 77F, cut tomatoes 79F, cut cabbage 79F on the prepped table, per operator food was cut 3 hours ago. Employee time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding liver 88F, black beans 98F at kitchen, per operator food was cooked two hour ago to serve customer. Operator voluntary discarded.
Manager or person in charge lacking proof of food manager certification.
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.
Dead roaches on premises...2 dead roaches underneath handwashing sink at front line. Employee cleaned and sanitized
Stored food not covered...all food in walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface and heavy souled build up in shelves in walk in cooler.
Mar 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food....covered food with garbage, reused plastic bags while cooking food. Manager removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken 45F, turkey 45 F in walk in cooler, food not prepped or portion today, food being held less than four hours. Operator closed door properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding cooked vegetables 99F, brown rice 123F being held less than 4 hours. Manager time marked.
No paper towels or mechanical hand drying device provided at handwash sink all handwashing sink at establishment. Manager provided.
Buildup dust, dirt in Cleaned plates and other utensil at front rack.
Floor soiled/has accumulation of debris....throughout kitchen,prep are by the walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy soiled build up shelves in walk in cooler.
Standing water in floor drain/floor drain draining very slowly underneath dishwashing sink.
Stored food not covered... all food in walk in cooler.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Exp 12.1.23
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Coleslaw 58°F on prep table in kitchen, prepared 6.5 hours ago according to manager. Not properly cooled left out at room temperature.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Coleslaw 58°F on prep table in kitchen, prepared 6.5 hours ago according to manager. Not properly cooled left out at room temperature. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (120°F - Hot Holding) cooked less than 1 hour ago left on top of fryer. Manager stated chicken is supposed to be hot held in steam table. Manager reheated chicken to 172°F and placed in steam table.
Wood food-contact surface not properly sealed prep table in kitchen, grooved and worn with deep cut marks, no longer sealed or cleanable.
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.