CARIBE RESTAURANT
Southwest 26th Street
Florida, 33175
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
High Priority
0
Intermediate
5
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed four knives stored between three compartment sink and wall. Operator removed immediately. Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed several reach in cooler throughout establishment with rusted shelves.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths in kitchen cook line area not stored in chlorine sanitizing bucket.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes inside hand wash sink next to dish machine. Operator removed. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside hand wash station near cook line.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observe expired chlorine test kit 05/22.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash station in back prep area. Operator restocked. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle of glass cleaner located near chemical storage area with no label. Operator placed label. Corrected On-Site
Food safety inspection conducted on 4/28/2025 revealed 8 total violations (0 high priority, 5 intermediate, 3 basic).
Inspection on 2/26/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled. - From follow-up inspection 2025-02-26: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface in front of the cookline and several other reach in cooler shelves. Repeat Violation - From follow-up inspection 2025-02-26: Reach-in cooler shelves with rust that has pitted the surface in front of the cookline and several other reach in cooler shelves. **Time Extended**
Food safety inspection conducted on 2/26/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/25/2025
High Priority
3
Intermediate
2
Basic
8
Total
13
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Small cafeteria, counter: approximately 6 live flies landing on a container with clean utensils. Observed operator place the container and the utensils inside the dish to be cleaned. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cooking food with multiple bracelets on both arms.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing sandwiches at the sandwich station without a hair restraint.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warewash area: several pans on a shelf above the prep table wet- nesting.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Ware wash area.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface in front of the cookline and several other reach in cooler shelves. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
- 35A-02-7:High Priority - Live, small flying insects found. Front counter: approximately 6 live flies landing on bottle tops of wines and on avocados inside a tray next to the wine; Ware wash area: 2 live flies flying throughout the kitchen; Dry storage area by the prep kitchen: approximately 4 flies flying by and landing on a can of tomato paste; Small cafeteria, counter: approximately 6 live flies landing on a container with clean utensils.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Front counter: flan prepared on 2/13/25 stored inside the stand up reach in cooler at the front counter.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Front counter: flan prepared on 2/13/25 stored inside the stand up reach in cooler at the front counter.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ware wash area: tray stored inside the hand washing sink. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Front counter: spray bottle with degreaser and the multi-purpose cleaner not labeled. Corrected On-Site
Food safety inspection conducted on 2/25/2025 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 9/25/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area soiled.
- 14-11-5:Basic - Equipment in poor repair. Observed walk in cooler gasket torn.
- 08B-38-4:Basic - Food stored on floor. Observed bucket of garlic seasoning on floor. Operator removed from floor. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink located in kitchen cook line area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at the cook line.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed several reach in coolers throughout establishment with rust accumulation on shelves.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored above unwashed produce inside walk in cooler. Operator removed eggs and placed in another location. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table soiled. Employee washed, rinsed, and sanitized. 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 chlorine test kit expired 01/24
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in back prep room. Operator restocked. Corrected On-Site
Food safety inspection conducted on 9/25/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 5/3/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Broken handles on upright prep area cooler. Repeat Violation
- 38-01-4:Basic - Light shield damaged/in disrepair. Broken light shield in kitchen in front of door to dining room.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Hose incorrectly placed in detergent. Operator corrected hoses and flushed/primed sanitizer line. Corrected to 100ppm. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over lettuce in cook line upright reach in cooler. Lettuce moved at time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo in walk-in cooler 52F, per operator less 1 hour. Moved to freezer at time of inspection. Raw shell eggs on cook line shelf ambient temp 74F, per operator approximately 20 minutes. Discussed Time as a Public Health Control with operator and provided form. **Corrective Action Taken** Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose Bibb outside back door and hose Bibb in dish pit. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on meat tenderizer blades. Rusty water inside grinder. Repeat Violation
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Rust inside meat grinder.
Food safety inspection conducted on 5/3/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 9/5/2023
High Priority
6
Intermediate
1
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area soiled.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler in back prep area with broken door handles.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on a piece of cardboard located at outside ice machine. Operator removed ice scoop. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash near reach in cooler in kitchen.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves in back prep area and next to steam table in kitchen rusted.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service foam containers not inverted on top of microwave. Operator inverted. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths not stored in sanitizing solution located throughout kitchen. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Observed two bottles of nasal spray and bottle of Tylenol above food prep area in kitchen. Operator removed immediately. Corrected On-Site
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish washing machine not sanitizing properly at 0ppm. Advised operator to setup three compartment sink using chlorine sanitizer, at 50PPM. **Corrective Action Taken**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils in standing water near cook line at 123F. Operator discarded water. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri with fresh garlic (64F - Cold Holding) at front counter, less than 4 hours. Advised operator to place chimichurri into reach in cooler for rapid cooling, than keep in reach in cooler to maintain chimichurri at 41F and below. **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. Observed sweet plantains (130F - Hot Holding) under heating lamp next to steam table and croquettes (125F - Hot Holding) at front counter less than 4 hours. Operator reheated croquettes; croquettes (165F - Reheating) and advised to reheat sweet plantains to 135F and above. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb located outside next to ice machine.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Food safety inspection conducted on 9/5/2023 revealed 15 total violations (6 high priority, 1 intermediate, 8 basic).