DirtyFLRestaurant Inspection Data

CARIBE RESTAURANT

8228 West Flagler Street
Miami, Florida, 33144
Miami-Dade County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection on 1/8/2025

High Priority
2
Intermediate
2
Basic
14
Total
18

Inspection Details:

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at front counter. Operator asked employees to clean. **Corrective Action Taken** - From follow-up inspection 2025-01-08: Observed interior of ice machine soiled. **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several tiles in disrepair at sandwich prep station. - From follow-up inspection 2025-01-08: Observed several tiles in disrepair at sandwich prep station. **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen area. - From follow-up inspection 2025-01-08: Observed ceiling tiles soiled throughout kitchen area. **Time Extended**
  • 14-74-7:Basic - - From initial inspection : 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. Observed reach in where sandwiches are made with ambient temperature of 57F. The following foods stored inside: cream cheese (57F - Cooling); lettuce (56F - Cooling); ham (56F - Cooling); cheese (56F - Cooling); cut tomato (56F - Cooling). As per operator, food has been there 2 hours prior to inspection; items were moved to working coolers for rapid chill. **Corrective Action Taken** - From follow-up inspection 2025-01-08: Observed reach in cooler not working. No TCS foods stored inside at time of callback. **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed cooler in dining area not working. No TCS foods stored inside. **Repeat Violation** - From follow-up inspection 2025-01-08: Observed cooler in dining area not working. No TCS foods stored inside. **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed Cracked wall tiles in warewash area. - From follow-up inspection 2025-01-08: Observed Cracked wall tiles in warewash area. **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at bar area soiled. - From follow-up inspection 2025-01-08: Observed interior of microwave soiled. **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler across cook line. - From follow-up inspection 2025-01-08: Observed no ambient thermometer in reach in cooler across cook line. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled water heater, observed soiled power cords for outlets throughout kitchen area. Observed on top of pastry warmer soiled. - From follow-up inspection 2025-01-08: Observed soiled water heater, observed soiled power cords for outlets throughout kitchen area. Observed on top of pastry warmer soiled. **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves in multiple reach in coolers throughout establishment. **Repeat Violation** - From follow-up inspection 2025-01-08: Observed rust on shelves in multiple reach in coolers throughout establishment. **Time Extended**
  • 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Observed torn foil used as liner u dear prep tables in kitchen area. - From follow-up inspection 2025-01-08: Observed torn foil used as liner u dear prep tables in kitchen area. **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed multiple shelves rusted in walk in freezer and cooler. **Repeat Violation** - From follow-up inspection 2025-01-08: Observed multiple shelves rusted in walk in freezer and cooler. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout establishment. - From follow-up inspection 2025-01-08: Observed soiled walls throughout establishment. **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed flour with no label on dry rack in kitchen. - From follow-up inspection 2025-01-08: Observed flour with no label on dry rack in kitchen. **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicharrons (56F - Hot Holding). As per operator, chicharons made 20 minutes ago. Inspector went over cold and hot holding procedures, provided TPHC form to operator. Observed at counter: pastry warmer: empanada (116F - Hot Holding); croquette (121F - Hot Holding); guava cheese pastry (117F - Hot Holding); meat pastry (116F - Hot Holding). As per operator, pastries have been there less than 2 hours prior to inspection. Operator turned up heat. **Corrective Action Taken** - From follow-up inspection 2025-01-08: Observed meat empanada (112F - Hot Holding); cheese and ham empanada ( 111F- Hot Holding); Chicken Empanada (109F - Hot Holding). As per operator, pastries have been in case for 1 hour prior to inspection. Inspector suggested reheating to higher temp for proper hot holding. **Admin Complaint**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-01-08: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Time Extended**
  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on dry dish rack in warewash area. Observed rust inside reach in cooler at front counter of bar. - From follow-up inspection 2025-01-08: Observed surface rust on dry dish rack in warewash area. Observed rust inside reach in cooler at front counter of bar. **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. Observed Jose with expired training 09/23. - From follow-up inspection 2025-01-08: Observed Jose with expired training 09/23. **Time Extended**
Health Inspector (2025-01-08)
2025-01-08
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 1/8/2025 revealed 18 total violations (2 high priority, 2 intermediate, 14 basic).

Inspection on 1/7/2025

High Priority
5
Intermediate
5
Basic
15
Total
25

Inspection Details:

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at front counter. Operator asked employees to clean. **Corrective Action Taken**
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several tiles in disrepair at sandwich prep station.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen area.
  • 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. Observed reach in where sandwiches are made with ambient temperature of 57F. The following foods stored inside: cream cheese (57F - Cooling); lettuce (56F - Cooling); ham (56F - Cooling); cheese (56F - Cooling); cut tomato (56F - Cooling). As per operator, food has been there 2 hours prior to inspection; items were moved to working coolers for rapid chill. **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Observed cooler in dining area not working. No TCS foods stored inside. **Repeat Violation**
  • 36-24-5:Basic - Hole in or other damage to wall. Observed Cracked wall tiles in warewash area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at bar area soiled.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler across cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled water heater, observed soiled power cords for outlets throughout kitchen area. Observed on top of pastry warmer soiled.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves in multiple reach in coolers throughout establishment. **Repeat Violation**
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed torn foil used as liner u dear prep tables in kitchen area.
  • 08B-12-5:Basic - Stored food not covered. Observed frozen veggies with no lid in walk in freezer, operator placed cover for proper protection. **Corrected On-Site**
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed multiple shelves rusted in walk in freezer and cooler. **Repeat Violation**
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout establishment.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour with no label on dry rack in kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked pasta and vegetables in walk in cooler. Operator moved pork to bottom shelf for proper storage. **Corrected On-Site**
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored above raw shrimp in walk in freezer. Operator changed order. **Corrected On-Site**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on table cooked onions (56F - Cold Holding). As per operators onions are reheated and used for garnish. Inspector explained about cold holding temperatures, operator placed in cooler for rapid chill. **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 chicharrons (56F - Hot Holding). As per operator, chicharons made 20 minutes ago. Inspector went over cold and hot holding procedures, provided TPHC form to operator. Observed at counter: pastry warmer: empanada (116F - Hot Holding); croquette (121F - Hot Holding); guava cheese pastry (117F - Hot Holding); meat pastry (116F - Hot Holding). As per operator, pastries have been there less than 2 hours prior to inspection. Operator turned up heat. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to verbally calculate thermometer. Inspector and operator calculated both thermometers to 32F. **Corrected On-Site**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled. Observed knife magnet soiled. Observed beer taps soiled at front counter. As per operator, beer taps aren't used.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on dry dish rack in warewash area. Observed rust inside reach in cooler at front counter of bar.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed thermometer not used in kitchen, MIC no knowledge to calibrate. Inspector and operator calibrated thermometers together to 32F.
  • 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. Observed Jose with expired training 09/23.
Health Inspector (2025-01-07)
2025-01-07
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 1/7/2025 revealed 25 total violations (5 high priority, 5 intermediate, 15 basic).

Inspection on 7/25/2024

High Priority
2
Intermediate
1
Basic
7
Total
10

Inspection Details:

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed handle touching the flour.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located at cooking line.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, located at front counter.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler, located at cooking line and front counter.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over cooked ground beef stored inside the walk in cooler. Employee removed items and placed them correctly.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 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 Cooked black beans, and cooked ground beef held for more than 24 hours with no date marked at walk in cooler.
Health Inspector (2024-07-25)
2024-07-25
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 7/25/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).