NEW CARIBBEAN RESTAURANT
4850 W OAKLAND PARK STE 112, Lauderdale Lakes FL 33313 · 954-300-4065
Last inspected Jun 25, 2026 · 6 visits since October 2023
JUN 24
FEB 25
MAR 25
SEP 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef and goat meat in freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority9 Intermediate5 Basic
What the inspector wrote — 18 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler opposite steam table - cooked goat (70F - Cooling ). Per operator item was not prepared or portioned today. Item was prepared over night and left out side on counter in container to cool. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler opposite steam table, raw shell eggs stored over cooked meats. Operator reorganized storing raw shell eggs to the lower shelf.
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. Reach in cooler opposite steam table - cooked goat (70F - Cooling ). Per operator item was not prepared or portioned today. Item was prepared over night and left out side on counter in container to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table, Cooked rice and beans (120F - Hot Holding). Per operator item have been out of temperature for less than 4 hours ago. Operator reheated item to 201F.
Show the remaining 14 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked goat wasn't not cooled using the proper cooling methods. Per operator goat wasn't left outside in container over night to cool. Educated operator on proper cooling methods.
Handwash sink used for purposes other than handwashing. Observed food particles in Hand washing sink next to steam table. Operator cleaned during the inspection.
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. For chlorine as the main sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to steam table. Operator provided during the inspection.
No probe thermometer provided to measure temperature of food products.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler at cook line, cooked oxtails not date marked. Per operator the item was prepared two days ago. Operator date marked 06-23 during the inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to steam water reading 80F
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on preparation table amongst food ingredients. Operator removed and stored away from food.
Floor not cleaned when the least amount of food is exposed. Throughout kitchen floors soiled with food debris. Operator began cleaning during the inspection.
Food stored on floor. Observed under preparation table in kitchen, bottle of oil stored on floor. Operator elevated during the inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One door reach in freezer surface is solid with food debris
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler opposite steam table in kitchen.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep counter, piklis (70F - Cold Holding), not prepared or portioned today. Operator stated product held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed items into cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, legumes (107F - Hot Holding). Per operator, item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Operator placed items onto onto stove to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At kitchen dish area, spray bottle containing chlorine sanitizing solution 200+ ppm exceeding the maximum amount allowed. Operator diluted solution to chlorine 100ppm.
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. Establishment package juice without the proper warning label. Operator removed the juice from cooler.
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef and goat meat in freezer.
Handwash sink not accessible for employee use at all times. -Observed handwashing sink block with food containers.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked turkey,chicken,pork and rice stored in refrigerator. Per operator, all items cooked on 03/29/2025.
Food stored on floor. -Observed cases with plantains, drinking water and drinks stored on kitchen floor.
Single-service articles improperly stored. -Observed case with takeout containers stored on kitchen floor.
Time/temperature control for safety food thawed in an improper manner. -Observed meat thawing at room temperature in kitchen. Operator place item underneath running water.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. In reach in refrigerator, raw shell eggs stored above unwashed vegetables. Operator moved eggs to bottom shelf
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink in kitchen. Operator provided
No soap provided at handwash sink. No soap provided at handwashing sink. Operator provided
Spray bottle containing toxic substance not labeled. By three compartment sink, spray bottle containing bleach not labeled
Time/temperature control for safety food thawed in an improper manner. Chicken being thawed in three compartment sink has no running water.
Jun 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed turkey (102F - Cooling) in covered container per operator cooling since 1:00. Operator placed in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cow feet (115F - Hot Holding); rice and beans (123F - Hot Holding) sitting on table next to stove at room temperature. Per operator out of temperature less than 1 hour. Operator placed on stove to reheat.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in Avantco reach in cooler not date marked.
Food stored on floor. Plastic containers of frying oil on kitchen floor.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on floor in kitchen.
Working containers of food sugar removed from original container not identified by common name. Operator labeled
Oct 13, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for chlorine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop being stored in mop bucket
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.