DirtyFLRestaurant Inspection Data

GIVENESS CARRIBEAN RESTAURANT

1533 South Congress Avenue
Florida, 33445
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/22/2025

Inspection #: 3637874

Inspection Date: 1/14/2025

Inspection #: Visit ID: 8737991

  • 29-09-4:Basic - Faucet/handle broken at handwashing sink at kitchen.
  • 01B-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...cooked pork 53F, white rice 52F, cooked chicken 57F ...Cooked beef 57F, black rice 57F , black beans 51F in walk in cooler . Food not prepped or portion today , some food being held more than 4 hours some are less . Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked pork 53F, white rice 52F, cooked chicken 57F ...Cooked beef 57F, black rice 57F , black beans 51F in walk in cooler . Food not prepped or portion today , some food being held more than 4 hours some are less . Stop sale issue . Employee discarded food . Employee removed food another acceptable walk in cooler . **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53A-05-6:Intermediate - 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/
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink...unable to get hot hot water due to faucet handle broken.

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8830478

  • 53B-01-5: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 2024-09-20: All expired **Time Extended**

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8826225

  • 35A-03-4:Basic - Dead roaches on premises...2 dead roaches underneath handwashing sink at front line . Employee cleaned and sanitized Corrected On-Site Warning
  • 08B-12-5:Basic - Stored food not covered...all food in walk in cooler . Warning
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface and heavy souled build up in shelves in walk in cooler . Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...cooked turkey 46F, cooked pork 45F, cooked chicken 46F, cooked goat 49F , cooked vegetables 45F, cooked black rice 46F in walk in cooler . Per operator food was cooked yesterday . Stop sale issue . Employee discarded food . **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...cooked turkey 46F, cooked pork 45F, cooked chicken 46F, cooked goat 49F , cooked vegetables 45F, cooked black rice 46F in walk in cooler . Per operator food was cooked yesterday . Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut lettuce 77F, cut tomatoes 79F, cut cabbage 79F on the prepped table , per operator food was cut 3 hours ago . Employee time marked. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding liver 88F, black beans 98F at kitchen, per operator food was cooked two hour ago to serve customer . Operator voluntary discarded. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 53B-01-5: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

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8573021

  • 24-06-4:Basic - Buildup dust , dirt in Cleaned plates and other utensil at front rack .
  • 36-73-4:Basic - Floor soiled/has accumulation of debris....throughout kitchen,prep are by the walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy soiled build up shelves in walk in cooler .
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly underneath dishwashing sink .
  • 08B-12-5:Basic - Stored food not covered... all food in walk in cooler.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food....covered food with garbage, reused plastic bags while cooking food. Manager removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken 45F, turkey 45 F in walk in cooler , food not prepped or portion today , food being held less than four hours. Operator closed door properly. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding cooked vegetables 99F , brown rice 123F being held less than 4 hours. Manager time marked. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink all handwashing sink at establishment. Manager provided.

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8359144

  • 14-06-4:Basic - Wood food-contact surface not properly sealed prep table in kitchen, grooved and worn with deep cut marks, no longer sealed or cleanable.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp 12.1.23
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Coleslaw 58°F on prep table in kitchen, prepared 6.5 hours ago according to manager. Not properly cooled left out at room temperature.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Coleslaw 58°F on prep table in kitchen, prepared 6.5 hours ago according to manager. Not properly cooled left out at room temperature. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (120°F - Hot Holding) cooked less than 1 hour ago left on top of fryer. Manager stated chicken is supposed to be hot held in steam table. Manager reheated chicken to 172°F and placed in steam table. Corrected On-Site