Caribe Cafeteria Restaurant
Last inspected: Mar 27, 2026
19
Score
The health department has logged nine inspections at Caribe Cafeteria Restaurant, the earliest from 2022. Caribe Cafeteria Restaurant was last inspected on Mar 27, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near 22 violations each time.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
3
Major latest
18
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
3 critical violations. 3 major violations. 18 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanadas (127F - Hot Holding); ham and cheese empanada (126F - Hot Holding); chicken emoamadas (129F - Hot Holding) at the front counter. Per operator they were cooked around 45 mins to an hour ago. Operator sent to the kitchen to reheat, 2nd temps: chicken empanada (168F - Reheating); beef empanada (147F - Reheating); hams and cheese empanada (146F - Reheating) **Corrected On-Site** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker for one hose bib at the mop sink and one hose bib near the handwash sink towards the cook line. **Warning**
29-34-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken not separated from raw pork. Operator separated pork onto another shelf. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a build up of oil and soil on multiple cooking pots and pans. Observed soiled the interior of walk in cooler. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the steaks cooked according to customer preference not identified and linking to consumer advisory on the menu **Warning**
02B-01-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust inside the walk in cooler walls, and on the shelves of walk in cooler and reach in freezers and food contact dry storage shelves near the office. **Warning**
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice machine in the front area near espresso machine. **Warning**
22-20-5
Basic - Ceiling tile missing. Observed near office where single service items are stored. **Warning**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed two holes above dry storage shelves near the office. Also observed in disrepair the ceiling panel above 3CS. **Warning**
36-32-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed single-service items store in a section where there are no ceiling tiles near the office. **Warning**
24-07-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine 0ppm for first test. Observed chlorine 100ppm on second test. **Corrected On-Site** **Warning**
16-55-4
Basic - Equipment in poor repair. Observed in disrepair the door and door gasket of walk in freezer and multiple reach in freezers in the establishment. **Warning**
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed inside the walk in cooler and freezer. **Warning**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Observed broken tiles near cook line. **Warning**
36-17-5
Basic - Floors not maintained smooth and durable. Observed in the back food storage and warewash area. **Warning**
36-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build on the floor, walls and ceiling vents of walk in freezer and also white reach in cooler in the front area. **Warning**
14-69-4
Basic - Light not functioning. Observed 5 light bulbs out above the cook line stove. **Warning**
36-62-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shield in the warewash area and above the reach in cooler towards cook line. **Warning**
38-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. **Warning**
51-13-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple door gaskets for walk in cooler, walk in freezer, and reach in coolers around the establishment. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled the shelves and interior of reach in coolers in the establishment. **Warning**
22-16-4
Basic - Stored food not covered. Observe cooked chicken, cooked beef, croquetas inside the walk in cooler. **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wet wiping cloth on prep counter at the cook line. **Warning**
21-12-4
19
Jul 29, 2025
Routine - Food
5 major violations. 11 minor violations.
View 16 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris on top preparation table. Manager removed , cleaned during inspection. Also observed reach in cooler soiled with food debris at cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink soiled with food debris behind front counter. Employee cleaned properly during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink next to 3 compartment sink. Employee provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels dispenser not working properly next to 3 compartment sink.
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with windex not labeled next to dry storage area. Manager labeled properly during inspection. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed metal container being used as scoops to dispense flour at cookline. Manager removed and provided proper container with handle. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles spiked with brown stains in dining area. Also on top of 3 compartment sink.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee personal drink on top of preparation table in kitchen area. Employee removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Observed standing water inside walk in cooler. Employee cleaned dry during inspection. **Corrected On-Site**
36-22-4
Basic - Floors not maintained smooth and durable. Observed floor not smooth at cook line. And next to washing area. **Repeat Violation**
36-11-4
Basic - Food stored on floor. Observed bag of black beans being stored on the floor across 3 compartment sink. Manager removed and stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop inside ice machine . Manager removed and stored properly. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between wall and preparation table in prep area. Manager removed and discarded knives. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed white wiping cloth under white cutting board in pre area. Manager removed during inspection. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer door handle soiled with food debris at cook line.
23-03-4
Basic - Stored food not covered. Observed cooked pork stored inside reach in cooler not covered. Manager covered during inspection. **Corrected On-Site**
08B-12-5
35
Jun 24, 2025
Routine - Food
1 critical violation. 2 major violations. 20 minor violations.
View 23 violations
High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager touched soiled apron, then proceed to touch ready to each cheese at reach in cooler by cook line without washing hands. Instructed manager to wash hands before touching food and he did, and manager also discard cheese. **Corrected On-Site** - From follow-up inspection 2025-06-24: **Time Extended**
12A-28-4
Intermediate - - From initial inspection : Intermediate - 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 to operator via email. - From follow-up inspection 2025-06-24: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and yellow rice at walk in cooler not date marked for more than 24 hours. **Repeat Violation** - From follow-up inspection 2025-06-24: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed tile missing at managers office. - From follow-up inspection 2025-06-24: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the establishment. - From follow-up inspection 2025-06-24: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-06-24: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line, and preparation table at kitchen. - From follow-up inspection 2025-06-24: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint prepping sandwiches at front counter. - From follow-up inspection 2025-06-24: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at ware washing area. - From follow-up inspection 2025-06-24: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed at warewashing area. Observed at walk in cooler. - From follow-up inspection 2025-06-24: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen. - From follow-up inspection 2025-06-24: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed throughout the kitchen. - From follow-up inspection 2025-06-24: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at preparation table by cook line. **Repeat Violation** - From follow-up inspection 2025-06-24: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Light not functioning. Observed at walk in freezer. - From follow-up inspection 2025-06-24: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At employees restrooms. - From follow-up inspection 2025-06-24: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hand sink soiled by cook line. Observed fan cover at walk in cooler soiled. - From follow-up inspection 2025-06-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Obseved back door open. **Repeat Violation** - From follow-up inspection 2025-06-24: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler near the cook line. - From follow-up inspection 2025-06-24: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Stored food not covered. Observed raw shrimp, and raw swai not covered at reach in cooler near cook line. Observed beef, raw chicken, cooked pork and yellow rice at walk in cooler - From follow-up inspection 2025-06-24: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler and walk in freezer. - From follow-up inspection 2025-06-24: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. - From follow-up inspection 2025-06-24: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee station. - From follow-up inspection 2025-06-24: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed flour at dry storage area not labeled Observed sugar at front counter not labeled. - From follow-up inspection 2025-06-24: **Time Extended**
02D-01-5
26
Feb 18, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
30
Sep 24, 2024
Routine - Food
6 critical violations. 5 major violations. 21 minor violations.
View 32 violations
High Priority - Container of medicine improperly stored. Observed medicine stored at front counter above the preparation area.
41-07-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed cook washed hands for less than 10 seconds. Employee was coached how to wash hands.
12A-17-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee closed faucet and then grabbed paper towels. Employee was coached how to hand wash properly.
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed precooked onions next to the grill at 62 F hot holding. As per operator for more than 4 hours. Stop sale issued. Also observed individually portioned mojo containing fresh chopped garlic, being held at front counter at 50F cold holding. As per operator, for more than 4 hours. Stop sale issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individually portioned mojo containing fresh chopped garlic, being held at front counter at 50F cold holding. As per operator, for more than 4 hours. Stop sale issued.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed precooked onions next to the grill at 62 F hot holding. As per operator for more than 4 hours. Stop sale issued.
03B-01-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in women's bathroom.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed juice dispensing machine top plate soiled with mold like substance at at front counter. Observed can opener blade soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter handwashing sink and at back kitchen area hand washing sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at front counter hand washing sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded chicken and portioned pasta not date marked in walk in cooler. As per chef, for more than 24 hrs. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed foam bowl used as a scoop in sugar. Operator removed scoop. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee thermos stored over food preparation area.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above prep table.
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed one employee at cook line preparing food without a beard guard on.
13-04-4
Basic - Equipment in poor repair. Observed ice machine lid in disrepair. Also observed gasket torn in reach in freezer at entrance of kitchen.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed cutting board in disrepair.
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food debris next to drainage at 3 compartment sink. **Repeat Violation**
36-73-4
Basic - Floors not constructed to be easily cleanable. Observed floor not smooth and in disrepair in kitchen and cook line. **Repeat Violation**
36-12-4
Basic - Floors not maintained smooth and durable. Observed floor not smooth and in disrepair in kitchen and cook line.
36-11-4
Basic - Food stored in a location that is exposed to splash/dust. Observed butter next to hand wash sink located by the sandwich station
08B-36-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. observed ice buildup in chest freezer in kitchen area.
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop touching cooked rice at kitchen steam table.
10-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board in kitchen preparation area. Operator removed towel. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled and also observed hood filters in the kitchen area soiled. **Repeat Violation**
23-03-4
Basic - Plumbing system improperly installed or repaired. Observed pipe leading to drain removed at 3 compartment sink and at dishwashing area. Waste water drains directly on floor near the drain.
29-07-5
Basic - Stored food not covered. Observed Liver not covered inside the reach in cooler. **Repeat Violation**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking water on floor underneath three compartment sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a bucket.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed plastic container with sugar not labeled in kitchen area. **Repeat Violation**
02D-01-5
9
Mar 11, 2024
Routine - Food
1 critical violation. 4 major violations. 20 minor violations.
View 25 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager touched soiled apron, then proceed to touch ready to each cheese at reach in cooler by cook line without washing hands. Instructed manager to wash hands before touching food and he did, and manager also discard cheese. **Corrected On-Site**
12A-28-4
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. Provided via email. **Repeat Violation**
11-27-4
Intermediate - Food manager certification expired. 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 Manager Herman Amaya certification expired on 11/20/2022.
53A-03-7
Intermediate - 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 to operator via email.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and yellow rice at walk in cooler not date marked for more than 24 hours. **Repeat Violation**
02C-02-5
Basic - Ceiling tile missing. Observed tile missing at managers office.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the establishment.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint prepping sandwiches at front counter.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at ware washing area.
24-08-4
Basic - Floor area(s) covered with standing water. Observed at warewashing area. Observed at walk in cooler.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.
36-73-4
Basic - Floors not constructed to be easily cleanable. Observed throughout the kitchen.
36-12-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at preparation table by cook line. **Repeat Violation**
22-08-4
Basic - Light not functioning. Observed at walk in freezer.
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. At employees restrooms.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hand sink soiled by cook line. Observed fan cover at walk in cooler soiled.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Obseved back door open. **Repeat Violation**
35B-05-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler near the cook line.
14-33-4
Basic - Stored food not covered. Observed raw shrimp, and raw swai not covered at reach in cooler near cook line. Observed beef, raw chicken, cooked pork and yellow rice at walk in cooler
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler and walk in freezer.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee station.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour at dry storage area not labeled Observed sugar at front counter not labeled.
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line, and preparation table at kitchen.
14-09-4
21
Oct 30, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in back door and put on gloves without washing hands, discussed with operator
12A-07-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Non commercial pest spray in office
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken being prepped on table in kitchen with uncovers brown of bees on shelf below table.
08A-05-6
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout coolers
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled **Repeat Violation**
22-08-4
Basic - Outer openings not protected with self-closing doors. Doors to back of kitchen left open. Screen door has gaps **Repeat Violation**
35B-03-4
41
Mar 3, 2023
Routine - Food
1 critical violation. 3 major violations. 17 minor violations.
View 21 violations
High Priority - 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. Observed raw chicken stored over raw pork in walk in freezer. Person in charged rotated chicken to the bottom of the tray holder. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed cutting boards soiled at prep table , and dishwashers area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by a garbage can. Manager removed blockage. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom of prep table rusted next to exit door.
22-31-4
Basic - Screening is not 16-mesh to the inch.
35B-13-4
Basic - Stored food not covered. Observed food stored not covered in upright cooler.
08B-12-5
Basic - Outer openings not protected with self-closing doors. Exit door next to three compartment sink.
35B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At coffee station.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. At prep table blue cutting board **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal shoes,bags all stored at or behind oven next to exit door by grill area.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed air gap at back exit door. **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water. Throughout the kitchen area. **Repeat Violation**
36-22-4
Basic - Floors not maintained smooth and durable. Throughout kitchen area
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside soiled of microwave above prep table.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in upright coolers reach in coolers
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of walk in cooler and freezer soiled.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen area. **Repeat Violation**
36-02-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leakage from three compartment sink bottom pipes as well as bottom of hand washing sink in the coffe area.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels in use not stored in sanitizer solution at dish washing area, prep area and grill area. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles with sauces ready to be used not labeled at sandwich station **Repeat Violation**
02D-01-5
27
Sep 20, 2022
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
43
Frequently Asked Questions
When was Caribe Cafeteria Restaurant last inspected?
The most recent health inspection at Caribe Cafeteria Restaurant on file is from Mar 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Caribe Cafeteria Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Caribe Cafeteria Restaurant.
How does Caribe Cafeteria Restaurant compare to other restaurants in Miami?
Caribe Cafeteria Restaurant most recently scored 19 out of 100, which is lower than the Miami average of 74.
Has Caribe Cafeteria Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Caribe Cafeteria Restaurant have averaged around 22 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Caribe Cafeteria Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Caribe Cafeteria Restaurant inspected?
Based on the inspection history on file, Caribe Cafeteria Restaurant is inspected around three times per year on average.
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