VENISE CARIBEAN CUISINE
6120-6122 SW 7TH STREET, Margate FL 33068 · 9548213004
Last inspected Jul 21, 2026 · 10 visits since November 2023
JUL 24
MAR 25
JUL 25
JAN 26
JUL 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026016711 | Jan 13, 2026 | Apr 2, 2026 | $400 |
| 2--2025056312 | Jul 10, 2025 | Aug 25, 2025 | $200 |
| 2--2020021896 | May 5, 2020 | Jun 3, 2020 | $400 |
Inspection history
10 visits, newest first
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority0 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee washed hands with no soap. Observed in kitchen, operator talking on her cell phone then washes her hands without soap and continues to engage in food preparation. Manager instructed employee to wash hands with soap.
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. Advised manager to set up triple sink and sanitize dishes. Triple sink was set up reading 200 ppm quaternary during the inspection. Operator sanitized dishes
Nonfood-grade bags used in direct contact with food. Observed in reach in two door cooler in kitchen, dough stored in printed to go bags. Operator removed and placed in food grade bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cold tech cooler, raw chicken stored over plantains. Operator removed chicken to the lower shelf.
Show the remaining 7 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 cook line, low boy cooler -cooked turkey (58F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, low boy cooler -cooked turkey (58F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale.
Cutting board has cut marks and is no longer cleanable. White cutting board on chest freezer in kitchen.
Standing water in bottom of reach-in-cooler. Reach in cold tech two door cooler in kitchen.
Stored food not covered. Reach in cold tech cooler, cooked beef, cooked pasta, cooked chicken, cooked plantains stored uncovered. Operator covered during the inspection.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Pipe under handwashing sink in kitchen.
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed at cook line, cutting board has cut marks and is no longer cleanable.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bottled juice prepared on site missing minimum labeling. Advised operator not to sell product until minimum labeling is done. Operator removed from cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line, hood filters soiled.
Standing water in bottom of reach-in-cooler. Observed in kitchen, surface of two door reach in cooler has standing water.
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed in kitchen, employee peeling cooked bananas for customer order with bare hands. Advised operator to have employee properly wash hands and put on gloves to handle any ready to eat foods where no additional heat is needed. Operator washed hands and put on new pair of gloves.
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 walk in cooler, cooked chicken (47F - Cold Holding); cooked goat (45F - Cold Holding); cooked pork (46F - 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 walk in cooler, cooked chicken (47F - Cold Holding); cooked goat (45F - Cold Holding); cooked pork (46F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.
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 bottled drink, kremas ( milk drink ) prepared on site missing warning label. Advised operator to not sell product until warning label is placed on item. Operator removed from cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked goat, cooked turkey not date marked. Per operator items were prepared two or three days ago. Educated operator on proper date marking procedures. Operator date marked during the inspection.
Bowl or other container with no handle used to dispense food. Observed at front counter low boy cooler, styrofoam cup with no handle used to dispense milk. Operator discarded during the inspection.
Cutting board has cut marks and is no longer cleanable. Observed at cook line, cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed opposite cook line, Employee phone on flip top prep counter. Operator removed and stored away.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bottled juice prepared on site missing minimum labeling. Advised operator not to sell product until minimum labeling is done. Operator removed from cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line, hood filters soiled.
Standing water in bottom of reach-in-cooler. Observed in kitchen, surface of two door reach in cooler has standing water.
Jul 11, 2025□ 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 ▾
Observed - From initial inspection : Intermediate - 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.
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen Coldtech reach in cooler, Rice and peas (50F - Cooling). Per manager cooked day before and in unit overnight. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen Coldtech reach in cooler, buspan of raw prepped chicken above buspan of raw prepped beef. Employee removed to walk in cooler and stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen Coldtech cooler, Raw Chicken (45F - Cooling), Raw beef (48F - Cooling). Per manager prepped night before and in cooler more than 4 hours. 2) In kitchen Coldtech reach in cooler, Rice and peas (50F - Cooling). Per manager cooked day before and in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Flip top upper cooler - Cooked Turkey (54F - Cold Holding );Cooked chicken (49F - Cold Holding). Per manager not prepped or portioned today and in unit from 11:00 am. Employees moved to reach in cooler to rechill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen Coldtech cooler, Raw Chicken (45F - Cooling), Raw beef (48F - Cooling). Per manager prepped night before and in cooler more than 4 hours. See stop sale.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1) In kitchen, Marinated Raw fish - 49F at 2:50 pm (ambient cooling from 12:00pm) to 46F at 3:55pm. Based on times and temperatures taken, fish will not reach 41F in 4 hours. Manager had employees moved move fish to reach in freezer to rapid chill. 2) Front counter glass front reach in, Prepared salads 62 F at 3:20 pm ( ambient cooling from 1 :00 pm ) to 62F at 3:50pm. Based on times and temperatures taken, salads will not reach 41F in 4 hours. Manager had employees moved items to kitchen reach in cooler to rapid chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, containers of cooked turkey and beef not dated marked. Per manager cooked 2-3 days.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket reading 0ppm quaternary. Employee remade to 200ppm.
Working containers of food removed from original container not identified by common name. Salt and flour containers in kitchen not labeled.
Mar 24, 2025□ 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 ▾
Ceiling tile missing. Observed over three compartment sink.
Mar 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler turkey (47F - Cold Holding); cooked pork (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. Observed at front counter, cooler; pickle (52F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding). Observed in low boy cooler low boy; cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding), Per operator, items have been out of temperature for approximately 2 hours. Items placed in walk-in cooler to rapid cool. Observed in walk-in cooler turkey (47F - Cold Holding); cooked pork (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. Observed at front counter, cooler; pickle (52F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen, hard boiled eggs (79F - Hot Holding); beans (110F - Hot Holding). Per operator, items have been out of temperature for approximately 1.5 hours. Beans placed in cooler to rapid cool.
Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion pickle in cooler at front counter. PIC removed cups.
Ceiling tile missing. Observed over three compartment sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed knife and tong handle not stored above pot of boiled banana in kitchen. PIC removed utensils.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across from cook line.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate11 Basic
Show 17 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed macaroni and cheese (126F - Hot Holding) per operator held less than 2 hours. Operator increased temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime.
Handwash sink used for purposes other than handwashing. Observed employee rinse a wiping cloth at hand washing sink at front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
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/ operator arrived during inspection.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Operator had ph test strips not chlorine test strips.
Bowl or other container with no handle used to dispense food dried pinto beans
Buildup of food debris/soil residue on equipment door handles. Cold tech reach in cooler
Ceiling tile missing. Rear of kitchen
Cutting board has cut marks and is no longer cleanable Observed white cutting boards has cut marks and is no longer cleanable
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purses on shelves next to the containers of dried pinto beans and black beans operator removed
Floor not cleaned when the least amount of food is exposed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. The scoop handle inn contact with dried black beans.
No conspicuously located ambient air temperature thermometer in holding unit. 3 door glass low boy at front counter.
Standing water in bottom of reach-in-cooler. Cold tech reach in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of flour removed from original container not identified by common name.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (51F - Cold Holding); cooked pork (47F - Cold Holding) in single door glass reach in cooler. Per operator held less than 2 hours. Ambient temperature 51F. Operator moved to walk-in cooler. Advised operator not to store anything in unit until fixed.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer 200 Ppm. Operator diluted rechecked 100 Ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Operator has quaternary test strips being used for chlorine sanitizer.
Equipment in poor repair. Observed 2 single door glass reach in cooler with an ambient temperature 51F. Operator called technician at time of inspection.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust that has pitted the surface.
Working containers of food flour and sugar removed from original container not identified by common name.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over okra. Operator placed eggs on lower shelf.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution chlorine 200+ Ppm. Operator discarded solution made new solution rechecked 100 Ppm
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table.
Food stored on floor. Observed box of avocados on floor at front counter. Operator elevated Observed plastic frying oil on storeroom floor.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop nesting in mop bucket.
Working containers of food flour,sugar salt removed from original container not identified by common name.
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.