LOUDE CARIBEAN FOOD
1026 N MIAMI BEACH BLVD, Miami FL 33162 · 7865010776
Last inspected Jun 18, 2026 · 7 visits since March 2024
MAR 24
AUG 24
FEB 25
JUL 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best 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. Emailed form to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024031069 | Mar 6, 2024 | Jul 1, 2024 | $200 |
Inspection history
7 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen.
Hole in or other damage to wall. Located front counter area.
Jul 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm), operator remade Triple Sink (Quaternary 200ppm).
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee washing dishes with no sanitation solution prepared. Manager educated employee and made 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food storage containers soiled in the storage room.
Packaged food not labeled as specified by law. Observed cornmeal and flour without name labels.
Ceiling/ceiling tile shows damage or is in disrepair. In the back storage room.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed clear reach in cooler interior soiled.
Worn, torn and/or soiled floors/carpeting. Throughout the kitchen and back storage room.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pickliz (69F - Cold Holding) stored in a container next to steam table for less than 2 hours, as per employee. Advised operator to place items under ice.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed pinto beans, black beans and red beans out of their original container with no name label.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 300+ppm), operator added more water Triple Sink (Quaternary 200ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Turkey (73F - Cold Holding); goat (64F - Cold Holding) stored on top of the prep table for less than 3 hours, as per operator. Items were placed in the reach in freezer for rapid cooling.
Handwash sink not accessible for employee use at all times. Observed handwashing sink in the kitchen blocked by containers and a chair. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at the kitchen reach in cooler. Observed exterior of the microwave soiled. Operator cleaned during the inspection.
Old labels stuck to food containers after cleaning. Observed clean containers with old labels stuck on them.
Reach-in cooler interior/shelves have accumulation of soil residues. Operator cleaned during the inspection.
Mar 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vegetables mix (49F - Cooling); rice mix (50F - Cooling); red beans (50F - Cooling) stored inside the walk in cooler over night, as per operator.
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. See stop sale. Observed vegetables mix (49F - Cooling); rice mix (50F - Cooling); red beans (50F - Cooling) stored inside the walk in cooler over night, as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (73F - Cold Holding) stored on top of the steam table 30 minutes before inspection. Operator placed item under ice. Observed pickliz (53F - Cold Holding) stored inside the reach in cooler over night, as per operator. Stop sale was given.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken patty (125F - Hot Holding); fish patty (131F - Hot Holding) stored at the front counter hot holding box, placed 1 hour before inspection, operator put the heat up in the box.
Equipment in poor repair. Observed reach in cooler ambient temperature at 57F.
Reach-in cooler interior/shelves have accumulation of soil residues.
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vegetables mix (49F - Cooling); rice mix (50F - Cooling); red beans (50F - Cooling) stored inside the walk in cooler over night, as per operator.
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. See stop sale. Observed vegetables mix (49F - Cooling); rice mix (50F - Cooling); red beans (50F - Cooling) stored inside the walk in cooler over night, as per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pickliz (53F - Cold Holding) stored inside the reach in cooler over night, as per operator. Stop sale was given.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (73F - Cold Holding) stored on top of the steam table 30 minutes before inspection. Operator placed item under ice. Observed pickliz (53F - Cold Holding) stored inside the reach in cooler over night, as per operator. Stop sale was given.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken patty (125F - Hot Holding); fish patty (131F - Hot Holding) stored at the front counter hot holding box, placed 1 hour before inspection, operator put the heat up in the box.
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 form to operator.
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/ Observed 7 employee in preparation of food in the kitchen with no manager on site. Manager showed up 20 minutes after inspection started.
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 to operator.
Equipment in poor repair. Observed reach in cooler ambient temperature at 57F.
Food stored on floor. Observed chayote case on the floor in the kitchen. Operator removed and stored properly.
Reach-in cooler interior/shelves have accumulation of soil residues.
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.