VENISE CARIBEAN CUISINE

VENISE CARIBEAN CUISINE has 9 health inspections on file for its MARGATE location, with an overall rating of 2.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

Southwest 7th Street

Florida, 33068

Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)

Based on 9 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13612050

Met Inspection Standards

4 basic

14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2026-01-14: Observed same. **Time Extended**
02D-03-4:Basic - - From initial inspection : 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. Observed bottled juice prepared on site missing minimum labeling. Advised operator not to sell product until minimum labeling is done. Operator removed from cooler. **Corrective Action Taken** Warning - From follow-up inspection 2026-01-14: Juice is currently not for sale until minimum labeling is done. **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line , hood filters soiled. Warning - From follow-up inspection 2026-01-14: Observed same. **Time Extended**
29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed in kitchen, surface of two door reach in cooler has standing water. Warning - From follow-up inspection 2026-01-14: Observed same. **Time Extended**

1/13/2026· 1mo ago

Visit ID: 13458510

Follow-up Inspection Required

3 high, 2 int, 6 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed at front counter low boy cooler , styrofoam cup with no handle used to dispense milk . Operator discarded during the inspection. Corrected On-Site Warning
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , cutting board has cut marks and is no longer cleanable. Warning
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 opposite cook line , Employee phone on flip top prep counter. Operator removed and stored away. Corrected On-Site Warning
02D-03-4: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. Observed bottled juice prepared on site missing minimum labeling. Advised operator not to sell product until minimum labeling is done. Operator removed from cooler. **Corrective Action Taken** Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line , hood filters soiled. Warning
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed in kitchen, surface of two door reach in cooler has standing water. Warning
09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed in kitchen , employee peeling cooked bananas for customer order with bare hands. Advised operator to have employee properly wash hands and put on gloves to handle any ready to eat foods where no additional heat is needed. Operator washed hands and put on new pair of gloves .Corrected On-Site Warning
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. Observed in walk in cooler , cooked chicken (47F - Cold Holding); cooked goat (45F - Cold Holding); cooked pork (46F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler , cooked chicken (47F - Cold Holding); cooked goat (45F - Cold Holding); cooked pork (46F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale. Repeat Violation Admin Complaint
02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed bottled drink , kremas ( milk drink ) prepared on site missing warning label. Advised operator to not sell product until warning label is placed on item . Operator removed from cooler. **Corrective Action Taken** Warning
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked goat , cooked turkey not date marked. Per operator items were prepared two or three days ago. Educated operator on proper date marking procedures. Operator date marked during the inspection. Corrected On-Site Warning

7/11/2025· 8mo ago

Visit ID: 13458161

Met Inspection Standards

1 int

11-27-4:Intermediate - Observed - From initial inspection : 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. Warning - From follow-up inspection 2025-07-11: Observed at call back inspection same. Confirmed bulletin received in email. **Time Extended**

7/10/2025· 8mo ago

Visit ID: 10886706

Follow-up Inspection Required

5 high, 3 int, 2 basic

21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket reading 0ppm quaternary. Employee remade to 200ppm. Corrected On-Site Warning
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt and flour containers in kitchen not labeled. 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. In kitchen Coldtech reach in cooler, Rice and peas (50F - Cooling). Per manager cooked day before and in unit overnight. See stop sale. Warning
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen Coldtech reach in cooler, buspan of raw prepped chicken above buspan of raw prepped beef. Employee removed to walk in cooler and stored properly. Corrected On-Site Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen Coldtech cooler, Raw Chicken (45F - Cooling), Raw beef (48F - Cooling). Per manager prepped night before and in cooler more than 4 hours. 2) In kitchen Coldtech reach in cooler, Rice and peas (50F - Cooling). Per manager cooked day before and in unit overnight. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Flip top upper cooler - Cooked Turkey (54F - Cold Holding ) ;Cooked chicken (49F - Cold Holding). Per manager not prepped or portioned today and in unit from 11:00 am. Employees moved to reach in cooler to rechill. **Corrective Action Taken** Repeat Violation Admin Complaint
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. In kitchen Coldtech cooler, Raw Chicken (45F - Cooling), Raw beef (48F - Cooling). Per manager prepped night before and in cooler more than 4 hours. See stop sale. Warning
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. Warning
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1) In kitchen, Marinated Raw fish - 49F at 2:50 pm (ambient cooling from 12:00pm) to 46F at 3:55pm. Based on times and temperatures taken, fish will not reach 41F in 4 hours. Manager had employees moved move fish to reach in freezer to rapid chill. 2) Front counter glass front reach in, Prepared salads 62 F at 3:20 pm ( ambient cooling from 1 :00 pm ) to 62F at 3:50pm. Based on times and temperatures taken, salads will not reach 41F in 4 hours. Manager had employees moved items to kitchen reach in cooler to rapid chill. Corrected On-Site Warning
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, containers of cooked turkey and beef not dated marked. Per manager cooked 2-3 days. Warning

3/24/2025· 11mo ago

Visit ID: 10804164

Met Inspection Standards

1 basic

36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed over three compartment sink. Warning - From follow-up inspection 2025-03-24: Still observed. **Time Extended**

3/21/2025· 11mo ago

Visit ID: 8831827

Follow-up Inspection Required

3 high, 4 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion pickle in cooler at front counter. PIC removed cups. Warning
36-36-4:Basic - Ceiling tile missing. Observed over three compartment sink. Warning
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed knife and tong handle not stored above pot of boiled banana in kitchen. PIC removed utensils. Corrected On-Site Warning
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across from cook line. Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler turkey (47F - Cold Holding); cooked pork (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. Observed at front counter, cooler; pickle (52F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding). Observed in low boy cooler low boy; cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding), Per operator, items have been out of temperature for approximately 2 hours. Items placed in walk-in cooler to rapid cool. Observed in walk-in cooler turkey (47F - Cold Holding); cooked pork (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. Observed at front counter, cooler; pickle (52F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. 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, hard boiled eggs (79F - Hot Holding); beans (110F - Hot Holding). Per operator, items have been out of temperature for approximately 1.5 hours. Beans placed in cooler to rapid cool. **Corrective Action Taken** Repeat Violation Admin Complaint

7/17/2024· 1y 7mo ago

Visit ID: 8732109

Met Inspection Standards

1 high, 5 int, 11 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food dried pinto beans
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cold tech reach in cooler
36-36-4:Basic - Ceiling tile missing. Rear of kitchen
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable Observed white cutting boards has cut marks and is no longer cleanable
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 purses on shelves next to the containers of dried pinto beans and black beans operator removed Corrected On-Site
36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. The scoop handle inn contact with dried black beans.
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door glass low boy at front counter.
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cold tech reach in cooler
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
02D-01-5:Basic - Working containers of flour removed from original container not identified by common name.
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 macaroni and cheese (126F - Hot Holding) per operator held less than 2 hours. Operator increased temperature. **Corrective Action Taken**
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime. Repeat Violation
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse a wiping cloth at hand washing sink at front counter.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Repeat Violation
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/ operator arrived during inspection.
16-43-4:Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Operator had ph test strips not chlorine test strips. Repeat Violation

2/28/2024· 2y ago

Visit ID: 8542068

Met Inspection Standards

2 high, 3 int, 5 basic

11/1/2023· 2y 4mo ago

Visit ID: 8353476

Met Inspection Standards

2 high, 1 int, 4 basic

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table.
08B-38-4:Basic - Food stored on floor. Observed box of avocados on floor at front counter. Operator elevated Observed plastic frying oil on storeroom floor. Corrected On-Site Repeat Violation
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop nesting in mop bucket. Repeat Violation
02D-01-5:Basic - Working containers of food flour ,sugar salt removed from original container not identified by common name.
08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over okra . Operator placed eggs on lower shelf. Corrected On-Site
41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution chlorine 200+ Ppm. Operator discarded solution made new solution rechecked 100 Ppm Corrected On-Site
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips