DirtyFLRestaurant Inspection Data

CARIBBEAN REGGAE GRILLE

Health inspection records show CARIBBEAN REGGAE GRILLE in DESTIN has 6 inspections with a food safety rating of 3.1/5. Recent inspections indicate some food safety concerns.

14071 EMERALD COAST PKWY STE D

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/9/2025

Inspection #: Visit ID: 10955154

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door off service seating / office area. Repeat Violation
  • 14-69-4:Basic - Ice buildup - line upright 4 door reach in cooler .
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in standing soiled water at mop sink . No active cleaning underway.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line 4 door upright reach in cooler - Shredded lettuce 54F Per chef less than 4 hrs. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Line hand-wash sinks blocked by cooking pots and waste bins. Sinks cleared during the inspection Corrected On-Site
  • 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
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cook line hand-wash sink . Soap stocked during the inspection. Corrected On-Site

Inspection Date: 4/15/2025

Inspection #: Visit ID: 8791595

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear dining room door
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door metal upright- Curry Chicken 52F per cook less than 4 hrs. Chicken moved to secondary cold hold unit for rapid cooling. **Corrective Action Taken** Repeat Violation

Inspection Date: 10/22/2024

Inspection #: Visit ID: 10696724

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door upright cooler - Chicken 48F less than 4 hrs. Advised operator to ice for rapid cooling.

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8527482

  • 08B-12-5:Basic - Stored food not covered. Cut melon stored in upright cooler un covered. Pork roast cooling in deep freezer un covered.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line heavily soiled and not in use.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8527221

  • N/A:No Violations Were Observed

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8390237

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Line 4 door upright cooler Ambient temperature above 50F Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in 4 door upright cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door upright cooler - butter 59, sliced cheese 50F per operator less than 4 hrs. Upright glass-slide door cooler -Raw chicken 51/51/54, goat 55, Ox tail 51, curry goat 51, beans 46F per operator less than 4 hrs. Advised operator to rapidly cool all TCS items. Repeat Violation Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top hot holds - chicken 88/89F, cooked plantains 87F, cooked rice and beans 117F per operator less than 1 hr. Advised operator to reheat all to 165F and then hold at or above 135F Warning