SAVOUR OF CARIBBEAN RESTAURANT INC
2677 FOREST HILL BLVD #111, West Palm Beach FL 33406 · 561.317.1067
Last inspected Mar 26, 2026 · 10 visits since November 2023
AUG 24
FEB 25
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At dry storage 1 live roach
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025010698 | Feb 11, 2025 | Sep 26, 2025 | — |
| 2--2024056882 | Aug 21, 2024 | Feb 26, 2025 | $300 |
| 2--2024025251 | Apr 10, 2024 | Jul 29, 2024 | $400 |
| 2--2022032932 | Jun 29, 2022 | Nov 21, 2022 | $500 |
| 2--2021036962 | Jul 9, 2021 | Sep 9, 2021 | $200 |
Inspection history
10 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator picked up knife off the floor then touched clean Tongs; no handwash Operator washed hands and moved tongs to three compartment sink
Nonfood-grade bags used in direct contact with food. Cut cabbage in direct contact with thank you to go bag Operator removed product from thank you to go bag
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler: Raw shell eggs stored over raw fish Operator stored properly
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
Show the remaining 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pikliz (61F at 11:15am / 64 at 11:45am - Cooling) as per operator product has been cooling since 10:00am At the current rate of cooling the product will not cool down to 41F within a total of 4 hours Operator moved product into reach in cooler to quick chill
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Advised operator to retrain employee
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Purse stored on bags of rice Operator removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began preparing/packaging food for customers without washing hands. Operator discussed with employee who then washed hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025. Operator renewed during inspection, confirmation #257478660.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At chest freezer; raw chicken stored on top of plastic portioned bag of raw pork. Operator moved raw chicken next to raw pork.
Apr 11, 2025Inspection 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaning with wiping cloth put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands.
Nonfood-grade "thank you" bags used in direct contact with food (beans). Operator removed beans from bag.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler; cooked chicken and cooked goat no date mark. Operator stated items cooked yesterday morning, over 24 hours, applied date mark.
Employee preparing food in customer section of dining area. Employee preparing/cutting washed vegetables in hallway leading to public bathroom. Operator discussed with employee who then moved food preparation into kitchen.
Feb 11, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Double door stainless; cooked vegetables (48F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled broom and dust pan while sweeping floor and then handled clean equipment, utensils and unwrapped single service take out containers to prepare/serve food to customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless; raw fish stored over cooked vegetables. Operator discarded cooked vegetables.
Roach activity present as evidenced by live roaches found. Approximately 3 live roaches in kitchen crawling on wall/shelf over hand washing sink. Approximately 3 live roaches in kitchen crawling on wall next to sliding glass door reach in cooler. Approximately 2 live roaches in kitchen crawling on floor under sliding glass door reach in cooler. Approximately 2 live roaches in kitchen crawling inside back electrical compartment of low boy reach in cooler. Approximately 2 live roaches in hallway leading to bathroom crawling on dry storage shelves. Advised Operator to eliminate roaches, clean and sanitize areas.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Double door stainless; cooked vegetables (48F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked vegetables (126F - Hot Holding); cooked rice (118F - Hot Holding). Operator stated rice cooked and vegetables reheated prior to being placed in steam table, held 1 hour, moved to be reheated to 165F.
Dead roaches on premises. Approximately 50 dead roaches on floor throughout kitchen. Advised Operator to remove dead roaches, clean and sanitize areas.
Standing water in bottom of reach-in-cooler. At double door stainless reach in cooler; standing water in bottom. Operator removed water from bottom of cooler with shop vac.
Aug 22, 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 ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Non-food grade plastic bag in direct contact with rice and beans inside pot on stove. Operator removed bags.
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. At Double door upright stainless reach in cooler; cooked pork (56F - Cold Holding); cooked chicken (56F - Cold Holding); cooked goat (56F - Cold Holding); raw fish (56F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door upright stainless reach in cooler; cooked pork (56F - Cold Holding); cooked chicken (56F - Cold Holding); cooked goat (56F - Cold Holding); raw fish (56F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
Required employee training expired for some 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 dry storage area; bag(s) of onions stored on floor. Advised Operator to store food at least 6 inches off floor.
Apr 11, 2024□ 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 ▾
Equipment in poor repair. At cook line, glass door reach cooler, glass broken on door. Operator stated door is on order for repair.
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 10 high priority.
10 High priority2 Intermediate2 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler,brown rice (65F - Cooling) Operator stated cooling overnight, over 6 hours. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler # 2 cooked spinach (84F - Cooling)@10am, since 6am, 91F (Cooling)@ 11:15pm Did not reach 70F within 2 hours. See stop sale
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler,brown rice (65F - Cooling) Operator stated cooling overnight, over 6 hours. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler # 2 cooked spinach (84F - Cooling)@10am, since 6am, 91F (Cooling)@ 11:15pm Did not reach 70F within 2 hours. See stop Sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves without washing hands and began cutting vegetables. Advised operator of proper handwashing.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed soiled pot with gloves, then proceeded to prepare food without washing hands and changing gloves. Advised operator of proper handwashing
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At chest freezer, not commercially packaged raw turkey stored over raw beef. Operator moved raw turkey.
Roach activity present as evidenced by live roaches found. At dry storage 1 live roach
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At reach in cooler chopped cabbage (45F - Cold Holding);rice (45F - Cold Holding), Operator stated not prepared or portioned today, held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler chopped cabbage (45F - Cold Holding);rice (45F - Cold Holding), Operator stated not prepared or portioned today, held overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line fried plantains (76F - Hot Holding). Operator stated food prepared today 1 hour prior,held at room temperature until served. Advised operator to put food on TPHC.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In bathroom, paper towel dispenser not working.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, cooked pork, cooked goat, cooked chicken not date marked. Operator stated foods were prepared more than 24 hours prior. Advised operator to date mark.
Dead roaches on premises. Throughout kitchen 13 dead roaches
Equipment in poor repair. At cook line, glass door reach cooler, glass broken on door. Operator stated door is on order for repair.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed and rinsed food storage/cooking pots then placed to air dry/store without sanitizing (triple sink not set up). Operator set up triple sink to chlorine 100ppm, properly sanitized dishes.
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/ 4 employees engaged in food preparation/handling, no certified food manager present.
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 Employee Reporting Agreement, employees working less than 60 days signed agreement.
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.