DirtyFLRestaurant Inspection Data

JOYEUSE CARIBBEAN CREOLE CUISINE & BAR

JOYEUSE CARIBBEAN CREOLE CUISINE & BAR has 5 health inspections on file for its OAKLAND PARK location, with an overall rating of 2.1/5. Recent inspections indicate some food safety concerns.

2901 W OAKLAND PARK BLVD A20-21

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/21/2025

Inspection #: Visit ID: 10873619

  • 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Observed two (2) employees beverage in the ice maker bin. Operator removed. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Observed a stack of meat cases stored directly on the freezer floor. Operator relocated to a rack. Repeat Violation
  • 14-38-4:Basic - Food utensils cracked or broken. Observed large metal ice scoop with pieces missing. Operator discarded. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs on top shelf of walk in cooler above unwashed cabbage, carrots, etc. Operator relocated to bottom shelf. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed prep cook with gloves, remove lid to trash can, and then continue to cook line and continue working with food within washing her hands. Manager immediately corrected. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed front counter sink blocked by cases of beverages. Operator uses time removed. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 3rd repeat. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed front counter sink no paper towels. Operator provided. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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 okra, house-made marinade, made 24-36 hours prior, no date marks. Operator provided. Corrected On-Site Repeat Violation

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8829315

  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications.
  • 08B-38-4:Basic - Food stored on floor. Observed 1. Case of soda in plastic bottles stored directly on the floor behind front counter. 2. Cases of food on floor in walk in freezer. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at front counter.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed a case of napkins on the floor under front counter.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter.
  • 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. Multiple employees more than 4 month no training.
  • 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 goat, cooked turkey, etc. Per operator all 48+ hours. No date marks.

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8743980

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35B-01-4:Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed multiple cases of drinks in plastic bottles stored directly on the floor.
  • 08B-38-4:Basic - Food stored on floor. Observed multiple cases of food stored directly on the walk-in freezer floor.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed rice and beans 100F on steam table. Operator states less than 1 hour. Steam table inadequate to reach in 2 hours. Operator returned to stove and reheated to 180F. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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. Employee reporting form provided.

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8648753

  • N/A:No Violations Were Observed

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8625742

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed all 3 restrooms need self closing doors. Warning
  • 36-36-4:Basic - Ceiling tile missing over walk in cooler. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Unable to determine what kind of sanitizer used at dishwashing machine. Machine is off, no chemicals connect to service machine and utensils. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Warning