TRAVELERS CARIBBEAN REST
211 SW 5 ST, Belle Glade FL 33430 · 561.996.3520
Last inspected Mar 31, 2026 · 10 visits since December 2023
APR 24
SEP 24
JAN 25
OCT 25
MAR 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Rodent activity present as evidenced by rodent droppings found. At bar area: approximately 2 rodent droppings on counter top and on a piece of board under counter. Approximately 5 rodent droppings under food storage rack to the backend of kitchen near the area where large food storage containers are stored. Operator removed and began cleaning the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,240
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024068298 | Sep 18, 2024 | Aug 7, 2025 | $440 |
| 2--2024008465 | Feb 7, 2024 | Aug 22, 2024 | $400 |
| 2--2024000915 | Dec 6, 2023 | Apr 3, 2024 | $400 |
Inspection history
10 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 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. At reach in cooler: milk (46F - Cold Holding); butter with milk (47F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: milk (46F - Cold Holding); butter with milk (47F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler: cheese sauce (46F at 10:30am; 46F at 11:00am- Ambient Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill.
Oct 31, 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 touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled currency to cashed out customers and proceeded to reached out for a clean to go container to served cooked food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table-Cooked Chicken Wings (110-120F - Hot Holding) Per Manager food item in unit less than 2 hours. Manager reheated.
Spray bottle containing toxic substance not labeled. Manager labeled degreaser spray bottle during inspection.
Container of oil stored on floor in front of large freezer in dry storage area. Manager elevated.
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee washed and sanitized dishes at triple sink then began handling fryer basket to prepare chicken wings; no hand wash. Employee washed hands.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed 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 to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: cooked oxtails (121F at 12:40pm; 110F at 1:10pm- Cooling) As per operator, cooling since 10 mins. At current of cooling oxtails will not cool from 135F to 70F in 2 hours. Operator moved to freezer unit to quick chill.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Sep 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double glass door reach in cooler near dish wash area: milk (60F - Cold Holding) As per operator, taken out since 8:45am to prepare food. Not prepped or portioned today. Operator placed in deep freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double glass door reach in cooler near dish wash area: cheese sauce (50F at 10:15am; 50F at 10:45am- Ambient Cooling) As per operator, cooling since 8:45am At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to deep freezer to quick chill.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Carrot juice with milk made Thursday then frozen not date marked. Advised operator to date mark.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Carrot juice with milk not date marked prepared Thursday, frozen then thawed a day ago. Operator date marked.
Apr 11, 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. At double door glass reach in cooler- non food grade to-go shopping bag- used to stored chopped onions and peppers- operator removed from bag.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At double door glass reach in cooler near cook line- Raw shell eggs 53-55F- cold holding- food not prepared or portioned today-food out of temperature for 3.5 hours- operator moved to large chest freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At chest freezer in dry storage area- cooked oxtail 89-93F at 2:40 to 89-96F at 3:10( cooling since 1:45)- food covered in metal pan- at current rate of cooling food will not reach 70F within remains time- operator moved to large reach in freezer to quick chill.
Dead roaches on premises. At end ocookline/ frontline area by medium sized white chest freezer - behind freezer approximately 1 dead roach on the floor- operator removed and sanitized area.
Feb 7, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Feb 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
At the back end of kitchen where freezers are stored: Ceiling/ceiling tiles in disrepair.
Feb 7, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink: microwave plate cleaned but not sanitized. Advised operator to clean and sanitize item.
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 deep freezer to the backend of kitchen where raw animal foods are stored: Raw chicken feet stored over raw cow feet. Operator stored properly.
Rodent activity present as evidenced by rodent droppings found. At bar area: approximately 2 rodent droppings on counter top and on a piece of board under counter. Approximately 5 rodent droppings under food storage rack to the backend of kitchen near the area where large food storage containers are stored. Operator removed and began cleaning the area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in cooler: cooked oxtails (44F - Cold Holding) As per operator taken out an hour prior for 30 minutes to portion from it. Not prepped or prepared today. Operator moved to deep freezer to quick chill.
Toxic substance/chemical improperly stored. Canned cleaner stored on top of double glass door reach in cooler. Operator stored properly.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in rinse compartment of triple sink then put mittens and took containers of cake from the oven. Advised operator that hand washing should only be done in the hand wash sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Printed form for operator.
Current Hotel and Restaurant license not displayed.
Dec 7, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Non-pitting surface rust on food-contact equipment. Floor and walls of deep freezer used to store food heavily rusted.
At the back end of kitchen where freezers are stored: Ceiling/ceiling tiles in disrepair.
Interior of oven/microwave has accumulation of grease/food debris.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at only hand wash station in kitchen and bar area.
Dec 6, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched hair then opened sauce jug and prepared chicken wings. Advised operator of proper hand washing practices.
Rodent activity present as evidenced by rodent droppings found. At the back end of kitchen where freezers are stored: At dry storage area: approximately 10 rodent droppings on shelf. At pats and pans storage rack: approximately 4 rodent droppings on shelf. At storage area where there are large containers of flour, sugar and rice: beneath shelf with the containers, approximately 15 rodent droppings. At bar area: on floor and lower shelves approximately 10 rodent droppings At bar area: around hand wash sink approximately 2 rodent droppings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: homogenized milk (56F - Cold Holding) Not prepped or portioned today. As per operator taken out 30 mins ago. Operator placed in deep freezer to quick chill.
Toxic substance/chemical improperly stored. Chemicals stored over pans in clean dish rack. Operator stored chemicals properly.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in rinse section of triple sink. Advised operator of the purposes of the triple sink versus that of the hand wash sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Non-pitting surface rust on food-contact equipment. Floor and walls of deep freezer used to store food heavily rusted.
At the back end of kitchen where freezers are stored: Ceiling/ceiling tiles in disrepair.
Interior of oven/microwave has accumulation of grease/food debris.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at only hand wash station in kitchen and bar area.
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.