ISLAS DEL CARIBE RESTAURANT INC
4239 W FLAGLER ST, Miami FL 33134 · 786-315-6349
Last inspected Apr 8, 2026 · 8 visits since October 2023
JUN 24
OCT 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went back to prep area, touched cleaning tools, no hand washing.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler. Ground beef in same container as unwashed vegetables.
Bathroom door left open other than during cleaning or maintenance.
Bowl or other container with no handle used to dispense food. Observed for cheese.
Show the remaining 5 findings ▾
Employee with no hair restraint while engaging in food preparation.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Wet mop not stored in a manner to allow the mop to dry.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at Front counter.
Probe thermometer not used to ensure proper food temperatures.
Buildup of food debris/soil residue on equipment door handles. Gaskets.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At men bathroom use by food handling employees/bar area/preparation area.
No soap provided at handwash sink. At front counter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
No handwashing sign provided at a hand sink used by food employees. At handwashing sink front counter.
Time/temperature control for safety food thawed under water that was barely running/dripping. Shrimp thawing under very little runny water, coached manager on proper thawing procedures.
Wet wiping cloth not stored in sanitizing solution between uses. At kitchen working table.
Oct 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 8 high priority.
8 High priority6 Intermediate16 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in at warewash area cooked tomatoes salsa (90/88F - Cooling). As per chef, salsa was cooked afternoon before inspection.
Nonfood-grade bags used in direct contact with food. Observed frozen fish stored in thank you bag in reach in freezer next to warewash area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above seafood, in reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in at warewash area cooked tomatoes salsa (90/88F - Cooling). As per chef, salsa was cooked afternoon before inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container of mozzarella cheese stored above hand sink on rack, temperature reading (69F-Cold Holding). As per chef, cheese was held less than 4 hours prior to inspection. Chef placed cheese in reach in cooler to bring temperature to proper cold holding.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (90F - Hot Holding); meat mixture (90F - Hot Holding) being held on stove top with no heat. As per chef, food was there less than 4 hours prior to inspection. Coached chef on proper hot holding techniques, chef out items back on stove with heat for reheating.
Toxic substance/chemical improperly stored. Observed chemicals stored on floor under three compartment sink.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef unable to properly calibrate thermometer without assistance from inspector.
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.
Handwash sink used for purposes other than handwashing. Observed in kitchen area bowl of water stored in hand sink. Chef removed bowl.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items labeled ceviche with no indication that it is a raw item. Operator identified items in the menu during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at bar area, and both sinks in men's and women's bathroom.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Observed little cup used for salt.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled in kitchen area
Covered waste receptacle not provided in women's bathroom.
Food storage container/container lid cracked or broken. Observed under prep table in warewash area container of flour with cracked lid.
Food stored on floor. Observed in bar area water and beer stored on floor. Observed in kitchen area container of oil stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer next to kitchen entrance
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on table in containers of water with temperature reading 55F. Operator discarded water.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board in bar area. Person in charge removed.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in men's or women's restroom.
Old labels stuck to food containers after cleaning. Observed cleaned metal containers with old labels, located above three compartment sink.
Reuse of single-service or single-use articles. Observed container of milk used to store horchata drink in bar area. Observed container of spices used to hold pickled onions.
Wet wiping cloth not stored in sanitizing solution between uses. Observed sanitation bucket on prep top table.
Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wet wiping cloths in bucket with soapy water and chlorine.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth stored in sanitizer bucket with chlorine with ppm reading (0 ppm). Chef tossed bucket and replaced chlorine and water, final reading (100 ppm.)
Working containers of food removed from original container not identified by common name. Observed container of salt and flour with no label.
Jun 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Probe thermometer not used to ensure proper food temperatures.
Cutting board has cut marks and is no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at kitchen in a bucket with cold water.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters at kitchen soiled.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. Front counter.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 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. Provided to operator while conducting inspection..
No paper towels or mechanical hand drying device provided at handwash sink. Men's Restroom.
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. Provided to operator while conducting the inspection.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface.
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.