DirtyFLRestaurant Inspection Data

BEAUVAIS CARIBBEAN RESTAURANT

Health inspection records show BEAUVAIS CARIBBEAN RESTAURANT in LANTANA has 8 inspections with a food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

6150 S CONGRESS AVE

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/6/2025

Inspection #: Visit ID: 10908346

  • 10-06-5:Basic - In-use spoon not stored with handle above the top of coleslaw, spoon handle touching coleslaw. Cook removed spoon. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish (120-123F - Hot Holding) fish was cooked one hour ago and heat turned off. Operator turned heat back on to reheat above 165F , for further hot holding. At the end of inspection fish has reached 174F Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm+ in prep area. Operator set up fresh solution at 100ppm. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing stored dishes in sink at entrance to kitchen. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site

Inspection Date: 3/3/2025

Inspection #: Visit ID: 10724365

  • 08B-38-4:Basic - Beans and onions stored on floor in kitchen next to back door. Operator moved on a shelf. Corrected On-Site Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing above back door.
  • 40-06-5:Basic - Employee personal cell phone stored in a food preparation area, next to microwave. Employee removed. Corrected On-Site
  • 08A-20-5:High Priority - Raw shell eggs not properly separated from each other in holding unit based upon minimum required cooking temperature, over raw pork in two door refrigerator in kitchen. Operator removed eggs. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime inside two door refrigerator and ninja oven.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. Corrected On-Site

Inspection Date: 11/20/2024

Inspection #: Visit ID: 10723838

  • N/A:No Violations Were Observed

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8732485

  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 chest freezers soiled on the outside and soiled gaskets. Warning
  • 08B-38-4:Basic - Vegetables stored on floor in kitchen. Oper placed on shelf. Corrected On-Site Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. Cooked goat 48F-50, cooked cow foot 48F-50F, Rice 82F, cooked yesterday. Goat and Cow foot in deep covered containers in reach in cooler. Rice left out on kitchen prep table over night. Warning
  • 03D-30-5:High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. Cooked goat 48F-50, cooked cow foot 48F-50F, Rice 82F, cooked yesterday. Goat and Cow foot in deep covered containers in reach in cooler. Rice left out on kitchen prep table over night. See stop sale Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer container in sink. Operator removed. Warning

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8554571

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed cell phone from prep surface. Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oxtail stew (126F - Hot Holding) sitting on top the steam table under 2 hours - operator moved to stove to reheat. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At front counter mop bucket blocking hand sink - operator moved bucket. Corrected On-Site

Inspection Date: 11/17/2023

Inspection #: Visit ID: 8554221

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing - above prep table. - From follow-up inspection 2023-11-17: **Time Extended**

Inspection Date: 11/16/2023

Inspection #: Visit ID: 8353906

  • 36-36-4:Basic - Ceiling tile missing - above prep table.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing above oil and salt containers- operator removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Onion bags and rice bags stored on floor. - operator removed and stored correctly. Corrected On-Site
  • 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 oxtail (50F - Cold Holding); cooked pork (50F - Cold Holding); raw oxtail (50F - Cold Holding); raw fish (50F - Cold holing); cooked vegetables (50F - Cold holding) Operator states not prepared or portioned today, kept overnight in the reach in cooler more than 4 hours. Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked oxtail (50F - Cold Holding); cooked pork (50F - Cold Holding); raw oxtail (50F - Cold Holding); raw fish (50F - Cold holing); cooked vegetables (50F - Cold holding) Operator states not prepared or portioned today, kept overnight in the reach in cooler and more than 4 hours. Stop Sale
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dust pan and mop bucket blocking the hand wash sink. - operator removed and stored correctly. Corrected On-Site Repeat Violation

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8280499

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-07-19: Operator needs son to print it for him. **Time Extended**