DirtyFLRestaurant Inspection Data

DONNAS CARIBBEAN RESTAURANT

Food safety records indicate DONNAS CARIBBEAN RESTAURANT in LAUDERHILL has 6 inspections with a 2.4/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

4200 NW 12 ST

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 13490157

Follow-up Inspection Required

2 high, 5 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in kitchen at cook line , bowl with no handle using to dispense sugar . Operator discarded bowl and replaced with scoop with handle. Corrected On-Site Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed in both shared restrooms, no covered receptacle. Repeat Violation Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap to the bottom of back entrance door. Repeat Violation Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed under triple sink , standing water on floor. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed in kitchen under triple sink , floor tile is missing. Warning
  • 36-62-4:Basic - Light not functioning. Observed light burnt out in walk in cooler. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. Repeat Violation Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen red snapper fish stored in printed to go bags . Operator discarded to go bags and placed fish in food grade containers. Corrected On-Site 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. Observed in kitchen on counter- Brown stew chicken - (120F - Hot Holding). Fried chicken -Fried chicken (110F - Hot Holding). Per operator item was prepared less than one hour ago. Operator reheated item on stove brown stew to 189F, fried chicken to 176F. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In both rest rooms. Operator provided during inspection. Corrected On-Site Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. 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
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink in kitchen. Hand wash sink at front counter. Operator replenished during the inspection. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in kitchen hot water reading 78F. Valve was turned off . Operator turned on valve hot water reading 101F. Corrected On-Site Repeat Violation Warning

8/12/2025· 7mo ago

Visit ID: 10875866

Met Inspection Standards

4 high, 4 int, 6 basic

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacles in both unisex bathrooms.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Visible gap at bottom of back door leading to outside. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor inside of back door due to rain coming through gap under door. Employee mopped and dried area. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Poster printed and provided to manager. Manager posted. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's open bottle of juice in reach in # 2 reach in cooler. Employee removed. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted. Repeat Violation
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine solution at 10 ppm, employee corrected to 100 ppm. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled sanitized dishes immediately after washing and rinsing without first washing hands. Managed reviewed proper handwashing procedures with employee and she washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in cooler # 3, raw pigtails stored over cooked peas . Employee rearranged for proper storage. 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. 1).FRONT STEM TABLE // Cooked fish (118F - Hot Holding). Per employee prepared 1.5 hours and in unit from that time. Employee placed in oven to reheat. 2). DISPLAY CASE; Beef Patties (118F - Hot Holding). Per employee prepared 1.5-2 hours and in unit from that time. Employee placed in oven to reheat. **Corrective Action Taken**
  • 11-27-4: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. Printed and Provided poster to manager. Manager posted. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cold well / front area, Salad (70F - Ambient Cooling since 8:30 am) to 69 F at 10:30 am. Based on temperatures and times sale will not reach 40F in 4 hrs. Operator placed in ice bath to rapid chill. **Corrective Action Taken**
  • 11-26-1: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. Printed Employee Health Form and provided to manager. All employees read and signed agreement. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Joint Hot water supply turned off for front counter / kitchen hand sinks. Employee turned hot water back on. Corrected On-Site

3/31/2025· 11mo ago

2/24/2025· 1y ago

1/29/2024· 2y 1mo ago

Visit ID: 8505943

Follow-up Inspection Required

4 high, 3 int, 2 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 40-06-5: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 in front of microwave next to coffee machine located at front counter. Repeat Violation
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3CS chlorine 10 Ppm. Operator added chlorine rechecked 100Ppm Corrected On-Site
  • 01A-05-4:High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed Larry's shrimp. Admin Complaint
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Observed Larry shrimp in front display case. 10 packages.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed liver (127F - Hot Holding), salt fish beans (120F - Hot Holding) in front counter steam table. Per operator held less than 2 hours. Operator removed items and reheated to 165F. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime. Employee cleaned and sanitized can opener. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front counter employee provided. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gooden Narisha

9/21/2023· 2y 5mo ago

Visit ID: 8365174

Met Inspection Standards

2 high, 1 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed front counter next to microwave employee cellphone next to the microwave. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line prep table In-use utensil stored in standing water temperature 88F. Operator placed on stove to heat water up **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed at three compartment sink chlorine 200+ Ppm. Operator diluted rechecked 100 Ppm Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer solution chlorine 200 Ppm. Operator diluted solution. Rechecked 50 Ppm. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replaced . Corrected On-Site Repeat Violation