Mbs Caribbean Restaurant and Bakery
Last inspected: Dec 5, 2025
100
Score
Across the available record, Mbs Caribbean Restaurant and Bakery has 12 inspections on file, the first dated 2022. The newest entry in the record is dated Dec 5, 2025. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to two violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing two times across the record.
Compared to the broader Pompano Beach restaurant scene, where the average is 78, this is a stronger showing. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
No violations found.
100
Dec 4, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Aug 27, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
90
Jun 18, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Non-Food Contact Surfaces Clean
FL-23
78
Sep 12, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - 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. **Repeat Violation** **Admin Complaint**
53B-01-5
Basic - 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. Assorted, packaged and prepared on site. cookies and dessert pastries in display unit at front counter with no labels. **Warning**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets three door reach in cooler in kitchen. 2. Door gaskets on reach in freezer near ware wash sink. **Warning**
23-03-4
82
Jul 12, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cooked chicken (51F), cooked pork (50F); lalo (53F); cooked vegetable (51F); cooked beef (51F); rice (51F) stored in the walk in cooler overnight per operator. Not prepared or portioned today. Walk in cooler door damaged, will not properly open or close. See Stop Sale. **Warning** - From follow-up inspection 2024-07-12: Beef Broth (48F), Chicken Sauce (47F), Pork Sauce (46F) all items stored in walk in cooler in the kitchen, overnight per operator. Not prepared or portioned today. Cooler door damaged and not able to easily open or close. Operator discarded food. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-07-12: Intermediate - 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. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable throughout kitchen and ware washing areas. **Warning** - From follow-up inspection 2024-07-12: Basic - Floors not maintained smooth and durable throughout kitchen and ware washing areas. **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Food storage container lid cracked or broken, on black bean storage container in kitchen. **Warning** - From follow-up inspection 2024-07-12: Basic - Food storage container lid cracked or broken, on black bean storage container in kitchen. **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Light not functioning. 1. One light at hood above cookline. 2. Two lights in kitchen and prep area. **Warning** - From follow-up inspection 2024-07-12: 2. Two lights in kitchen and prep area. **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust, wall behind cookline in kitchen. **Warning** - From follow-up inspection 2024-07-12: Basic - Wall soiled with accumulated grease, food debris, and/or dust, wall behind cookline in kitchen. **Warning** **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Expired license observed posted. **Warning** - From follow-up inspection 2024-07-12: Basic - Current Hotel and Restaurant license not displayed. Expired license observed posted. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. 1, Walk in cooler door broken and hanging by one hinge, door does not close or open properly. 2. Torn door gaskets on two door reach in cooler. **Warning** - From follow-up inspection 2024-07-12: Basic - Equipment in poor repair. 1, Walk in cooler door broken and hanging by one hinge, door does not close or open properly. 2. Torn door gaskets on two door reach in cooler. **Time Extended**
14-11-5
58
Jul 11, 2024
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Toxic Substances Properly Identified, Stored, Used
FL-32
20
Mar 21, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
67
Sep 27, 2023
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1. Rice in a container on the food prep table container several live insects. See stop sale.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Bleach and soap stored next to clean food utensils on food prep table. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Presence of insects. Observed live insects in container of rice in the kitchen. See stop sale.
35A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meat Patty 88° at the front counter, no temperature control. Operator placed at front counter at 7am, not prepared or portioned today. See stop sale.
03A-02-5
High Priority - 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. Meat Patty 88° at the front counter, no temperature control. Operator placed at front counter at 7am, not prepared or portioned today. See stop sale.
01B-02-5
Intermediate - 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. Provided Big 6 poster. Operator posted.
11-07-5
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 clean up poster. Operator posted. **Corrected On-Site**
11-27-4
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 employee reporting agreement. Operator signed and reviewed with employee. **Corrected On-Site**
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. In the walk in cooler, rice and grits prepared more than 24 hours ago per operator, without date markings.
02C-02-5
Basic - Dead roaches on premises. One dead roach on the floor behind the bar and front counter area. Operator removed, cleaned, and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Equipment in poor repair. Torn gaskets on Everest reach in cooler in the kitchen.
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Beverage air, Reach in cooler in the kitchen.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, and slime . Beverage air reach in cooler gaskets.
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer solution in bucket on prep table tested at 0ppm. Operator remade, tested at 100ppm. **Corrected On-Site**
21-07-4
25
Jun 21, 2023
Routine - Food
No violations found.
100
Apr 17, 2023
Routine - Food
6 major violations. 1 minor violation.
View 7 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water with a temperature of 83°F-84°F at all sinks. Total lack of hot water for entire establishment **Warning**
27-16-4
Intermediate - Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. Observed water with a temperature of 83°F-84°F at all sinks. Total lack of hot water for entire establishment **Warning**
27-25-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Warning**
22-02-4
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Observed water with a temperature of 83°F-84°F at all sinks. Total lack of hot water for entire establishment **Warning**
27-24-4
Intermediate - No soap provided at handwash sink. Operator provided and refilled. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Patties being held on tphc at front counter. Items time marked for 4 hours. Operator unable to provide written procedure. Provided to operator. Operator filled out at time of inspection **Corrected On-Site** **Warning**
03F-10-5
Basic - In-use tongs stored on equipment door handle between uses. Operator removed **Corrected On-Site** **Warning**
10-20-4
52
Dec 27, 2022
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken Pattie's (82F - Hot Holding) in front hot holding case. Operator states Pattie's put in unit less than four hours. Placed on TPHC. emailed document to operator. Food items time marked.
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over vegetables in freezer unit. Not commercially packaged. Removed. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chicken stock (89F - Reheating) at 9:30 am to 89 F at 9:45 am.operator placed chicken stock on stove top. Reheated to 165F.
03E-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Plantains in hand sink. Removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine.
16-37-1
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in hallway containing Cleaning solution.
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
33
Frequently Asked Questions
When was Mbs Caribbean Restaurant and Bakery last inspected?
The most recent health inspection at Mbs Caribbean Restaurant and Bakery on file is from Dec 5, 2025. The public record contains 12 inspections in total.
What is the most common violation at Mbs Caribbean Restaurant and Bakery?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Mbs Caribbean Restaurant and Bakery.
How does Mbs Caribbean Restaurant and Bakery compare to other restaurants in Pompano Beach?
Mbs Caribbean Restaurant and Bakery most recently scored 100 out of 100, which is higher than the Pompano Beach average of 78.
Has Mbs Caribbean Restaurant and Bakery's inspection record improved over time?
Yes. Recent inspections at Mbs Caribbean Restaurant and Bakery have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Mbs Caribbean Restaurant and Bakery means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mbs Caribbean Restaurant and Bakery inspected?
Based on the inspection history on file, Mbs Caribbean Restaurant and Bakery is inspected around four times per year on average.
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