LES DELICES DE LA CUISINE HAITIENNE INC
267 S STATE RD 7, Margate FL 33068 · 9546467528
Last inspected Jun 22, 2026 · 11 visits since April 2024
SEP 24
APR 25
JUL 25
DEC 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Printed and provided operator with poster. Operator posted during the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026024281 | Feb 10, 2026 | Jun 11, 2026 | $320 |
Inspection history
11 visits, newest first
Jun 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
What the inspector wrote — 12 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator washing and rinsing dishes but not sanitizing. Educated operator on how to correctly set up triple sink to sanitize dishes. Operator set up triple sink with chlorine reading 100ppm. Operator sanitized dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line, raw shell eggs stored over cooked rice. Educated operator on proper separation. Operator removed raw shell eggs and stored to the lower shelf
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 at cook line, cooked pasta (55F - Cold Holding), cooked minced chicken (54F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at cook line, cooked pasta (55F - Cold Holding), cooked minced chicken (54F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.
Show the remaining 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stove top, cooked legume (114F - Hot Holding). Per operator item was made less than 3 hours ago. Advised operator to reheat item. Operator reheated to 203F during the inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to triple sink. Operator replenished during inspection.
No probe thermometer provided to measure temperature of food products. Thermometer needs batteries.
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-contact surface not smooth and easily cleanable. Prep table at cook line.
Ice buildup in chest freezer in kitchen.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in kitchen door in disrepair / falling apart.
Stored food not covered. In chest freezer in kitchen, bucket of frozen legume stored uncovered. Operator covered during the inspection.
Feb 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Person in charge Keturah N. Pinchinat.
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.
Feb 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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 in front counter drinks cooler, bottle juice prepared on site missing warning label. Advised operator to remove items to be soild until juice is bearing proper warning label. Operator removed from cooler until item is properly labeled.
Manager or person in charge lacking proof of food manager certification. Person in charge Keturah N. Pinchinat.
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 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority6 Intermediate2 Basic
Show 13 findings ▾
Raw animal food stored over or with unwashed produce. Observed in kitchen Frigidaire two door cooler, raw shell eggs stored over unwashed vegetables. Operator removed raw shell eggs and stored to bottom shelf of cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in valpro cooler in kitchen, raw beef over cooked beans. Educated operator on proper separation. Operator removed and stored to the bottom shelf.
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 kitchen, Valpro reach in cooler, cooked legume (47F - Cold Holding); cooked rice (46F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in unit over night exceeding.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen, Valpro reach in cooler, cooked legume (47F - Cold Holding); cooked rice (46F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in unit over night exceeding. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1.Observed in kitchen on stove, Cooked legume (92F - Hot Holding); cooked beans (91F - Hot Holding). Per operator items were held on stove less than 4 hours ago. Operator reheated items. Cooked legume (202F Hot Holding); cooked beans (189 - Hot Holding). 2. Hot box - chicken pies (121F - Hot Holding). Per operator item was held in unit less than 4 hours. Operator raised temperature of hot box heating. Temperature now reading - chicken pies (147F - Hot Holding).
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Printed and provided operator with poster. Operator posted during the inspection.
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. Printed and provided operator with poster. Operator posted during the inspection.
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 in front counter drinks cooler, bottle juice prepared on site missing warning label. Advised operator to remove items to be soild until juice is bearing proper warning label. Operator removed from cooler until item is properly labeled.
Manager or person in charge lacking proof of food manager certification. Person in charge Keturah N. Pinchinat.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to triple sink in kitchen. Operator provided during the inspection.
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 not stored at least 6 inches off of the floor. Observed next to fryer in kitchen to cartons of oil stored on floor. Operator elevated during the inspection.
No Heimlich maneuver/choking sign posted. Printed and provided operator with poster. Operator posted during the inspection.
Jul 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixing Doug machine, soiled head.
Cardboard used to line food-contact shelves. Observed cardboard lining food contact shelves in kitchen.
Floor tiles missing and/or in disrepair. Two ceiling tiles having water damage.
Hole in or other damage to wall. Ceiling, corder between dishwasher and hand wash sink. Kitchen area.
Light not functioning. Observed five ceiling lights not working above food prep area in kitchen.
Jul 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Employee discarded. Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours.Black rice and beans (47F - Cooling); Meat and pasta (51F - Cooling ); White rice (47F - Cooling ); Yellow rice (50F - Cooling ); Dough (47F - Cooling ),Per operator food cooling overnight. See stop sale.
Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours.Black rice and beans (47F - Cooling); Meat and pasta (51F - Cooling ); White rice (47F - Cooling ); Yellow rice (50F - Cooling ); Dough (47F - Cooling ),Per operator food cooling overnight. See stop sale.
Nonfood-grade containers used for food storage - direct contact with food. Observed open can of tomato sauce stored in reach in cooler. Manager transferred to glass bowl.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixing Doug machine, soiled head.
No soap provided at handwash sink. Observed soap dispenser at bathroom handwashing sink empty.
Cardboard used to line food-contact shelves. Observed cardboard lining food contact shelves in kitchen.
Floor soiled/has accumulation of debris. Observed kitchen floor soiled with food debris.
Floor tiles missing and/or in disrepair. Two ceiling tiles having water damage.
Hole in or other damage to wall. Ceiling, corder between dishwasher and hand wash sink. Kitchen area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon with handle inside pot of rice in reach in cooler.
Light not functioning. Observed five ceiling lights not working above food prep area in kitchen.
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over canned/bottled drinks. Observed Raw fish stored over plastic container of orange soda in Frigidaire reach in
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. Employee bathroom
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.
Cardboard used to line food-contact shelves. Observed cardboard used to line spice rack shelves
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage ceiling tiles in the kitchen.
Current Hotel and Restaurant license not displayed.Expired on December 1 2024
Food stored on floor. Observed plastic container of cooking oil stored on the floor in kitchen
Time/temperature control for safety food thawed in an improper manner. Observed cooked turkey 31F, cooked fish 21F, cooked chicken 31F in containers sitting out on prep table at room temperature.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on the employee bathroom floor and kitchen floor
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Employee personal food not properly identified and segregated from food to be served to the public. Dippin dots reach in cooler- Employee food stored with restaurant cooked chicken, cooked turkey, and cooked goat. Employee removed food
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door cooler in kitchen at cooked chicken (49F - Cold Holding); cooked pork (49F - Cold Holding), Manager moved items to reach in freezer and called for maintenance
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.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Cook removed bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three foot cooler in kitchen at cooked beef (50F - Cold Holding); cooked chicken (50F - Cold Holding), cook moved all items to reach-in freezer and called fr maintenance
No paper towels or mechanical hand drying device provided at handwash sink.
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. Emailed form
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.