LE GOUT DES CARAIBES
1639 S SR 7, North Lauderdale FL 33068 · 954-773-1704
Last inspected Feb 13, 2026 · 9 visits since April 2024
APR 24
JUL 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed: - one live roach crawling into paper towel dispenser. - one live roach crawling on wall next to microwave. - one live roach crawling in box holding trash bag. - one live roach crawling on wall behind microwave.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025080471 | Sep 25, 2025 | Mar 5, 2026 | $1,000 |
| 2--2025033049 | Apr 10, 2025 | May 14, 2025 | $400 |
Inspection history
9 visits, newest first
Feb 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 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. 1. Observed in reach in chest freezer - cooked pork (52F - Cold Holding). 2. Two door reach In cooler - cooked white rice (54F - Cold Holding); cooked spaghetti (45F - Cold Holding); Jon Jon rice (55F - Cold Holding); rice and beans (52F - Cold Holding) Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed in reach in chest freezer - cooked pork (52F - Cold Holding). 2. Two door reach In cooler - cooked white rice (54F - Cold Holding); cooked spaghetti (45F - Cold Holding); Jon Jon rice (55F - Cold Holding); rice and beans (52F - Cold Holding) Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
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. Emailed poster to operator.
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. Observed at front counter reach in cooler, establishment preparing and selling soursop juice with milk, passion fruit juice with milk and kremas. Advised operator not to sell drinks until warning label is placed on packaging. Operator removed drinks from cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to triple sink. Operator provided during the inspection.
No soap provided at handwash sink. Hand wash sink next to triple sink. Operator provided during the inspection.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
No handwashing sign provided at a hand sink used by food employees. In customer female rest room to the back of the establishment.
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
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 ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen prep area, employee rinsed lid for dish with ready to eat food without sanitizing it. Advised operator to properly wash, rinse, sanitize all equipment before use.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food thawed in an improper manner. Raw meat-oxtail thawing in standing water in prep sink with waste water from AC unit dripping into sink. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, pig skin (51F - Cold Holding); conch (51F - Cold Holding); not prepared or portioned today. Operator stated items held out of temperature approximately 2 1/2 hours. Advised operator of cold holding parameters. Operator placed items into freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen prep table, cooked pasta (96F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator of proper hot holding parameters. Operator placed item onto stove to reheat.
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. At front counter reach in cooler, packaged juices unlabeled.
Manager or person in charge lacking proof of food manager certification. Person in charge-Nadge Pierre
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.
Food stored on floor. At kitchen prep area, oil stored on floor. Operator moved oil to shelf.
Food stored under dripping water line. At kitchen, raw meat stored under dripping water line from AC unit.
Time/temperature control for safety food thawed in an improper manner. Raw meat-oxtail thawing in standing water in prep sink with waste water from AC unit dripping into sink. See stop sale.
Jun 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 11, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Observed Nadege P-L with no proof of 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.
Apr 10, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. Observed: - one live roach crawling into paper towel dispenser. - one live roach crawling on wall next to microwave. - one live roach crawling in box holding trash bag. - one live roach crawling on wall behind microwave.
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. Observed in reach in cooler, blackened rice (67F - Hot Holding); spaghetti (54F - Cold Holding); pickle (46F - Cold Holding); hot dog (56F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler, blackened rice (67F - Hot Holding); spaghetti (54F - Cold Holding); pickle (46F - Cold Holding); hot dog (56F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Manager or person in charge lacking proof of food manager certification. Observed Nadege P-L with no proof of certification.
No paper towels or mechanical hand drying device provided at handwash sink. Observed in kitchen.
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. Observed in kitchen.
Bowl or other container with no handle used to dispense food. Observed no handle dish used to portion flour on shelf next to cook line.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. Observed: - one dead roach in soap dispenser. - one dead roach in food prep sink. - one dead roach on shelf above three compartment sink
Jul 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked goat (62F - Cold Holding); grio (62F - Cold Holding) out at room temperature not portion or prep today held less than 3 hours. Operator placed in freezer chest to quickly chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black rice (68F - Hot Holding); rice (65F - Hot Holding)sitting out a room temperature in kitchen. Explained to operator hot holding process.held less than 4 hours. Operator voluntarily discharded
Handwash sink used for purposes other than handwashing. Observed sponge being stored in hand washing sink. Employee removed.
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 chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Food stored on floor. Observed employee preparing pork and placing it in a stainless steel bowl stored on floor of the kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed pigs ears 35F sitting out on freezer chest. Operator placed in cooler
Apr 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink
No soap provided at handwash sink. Located by three compartment sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over three compartment sink.
Covered waste receptacle not provided in women's bathroom. Covered waste receptacle not provided in unisex bathroom.
Working containers of food flour removed from original container not identified by common name. Operator labeled
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.