DirtyFLRestaurant Inspection Data

DONNA'S CARIBEANS RESTAURANT

With 11 documented inspections, DONNA'S CARIBEANS RESTAURANT in PLANTATION has achieved a 2.8/5 food safety rating. Recent inspections show improving food safety practices.

1923 North Pine Island Road
Florida, 33322
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 9/20/2025

Inspection #: Visit ID: 13525073

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-09-20: Extending time for operator to clean ceiling. **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in the back prep area. - From follow-up inspection 2025-09-20: Operator needs time to repair. **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at the front in counter next to hot holding/cooking device - From follow-up inspection 2025-09-20: Extended time for operator to obtain hand washing sign **Time Extended**

Inspection Date: 9/19/2025

Inspection #: Visit ID: 10915541

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license not displayed in establishment.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Informed operator to place in segregated location.Corrected On-Site Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.In the walk in cooler water bottle stored on top shelf.Employee food kept in reach in cooler.Mobile devices stored to closely to single service items increasing risk as a driver of contamination. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metallic food container stored above triple sink with accumulation of water. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. In the walk in cooler there was standing water on the floor.Informed operator.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in the back prep area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At the cook line right oven soiled with food debris.
  • 33-11-4:Basic - Missing drain plug at dumpster
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the front in counter next to hot holding/cooking device
  • 25-05-4:Basic - Single-service articles improperly stored. Single service items stored on top of cooler close to soiled ceiling.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris in the back above single service items.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in the kitchen near the cook line. **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In the kitchen under the prep table sugar not labeled.
  • 35A-02-7:High Priority - 3 Live, small flying insects found in back storage area.In small food container there was a 1 fly trapped where bread was stored.1 insect seen flying in kitchen. Admin Complaint
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled towel and prep surface and then handled clean equipment
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken at front counter hot holding 126F.Operator stated Chicken placed 20 minutes prior to storing in hot hold container. Cooked 1 hour prior.Informed operator on reheating chicken and Hot holding at 135F. At the front counters hot holding area fried plantains (121F - Hot Holding) cooked within the last hour.Operator states plantains were placed within the last 20 minutes.Informed the operator on reheating and hot holding at proper temperature.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.Emailed big 6 Foodborne illness chart
  • 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.Emailed cleaning procedures to post in appropriate area.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salad prep@9:00 (55F - Cooling from ambient 10:30) (56F - Cooling 2nd temp 11:45) in a cooler unable to properly cool. Educated operator on using metallic cooler to cool down prepped Salads.

Inspection Date: 1/14/2025

  • 53B-13-5:Intermediate - - From initial inspection : 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. Observed no proof of training for Davian W. employed more than 2 months. Warning - From follow-up inspection 2024-11-09: Still observed. **Time Extended** - From follow-up inspection 2024-11-13: Still observed. **Time Extended** - From follow-up inspection 2025-01-14: Still observed. Admin Complaint

Inspection Date: 11/13/2024

  • 53B-13-5:Intermediate - - From initial inspection : 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. Observed no proof of training for Davian W. employed more than 2 months. Warning - From follow-up inspection 2024-11-09: Still observed. **Time Extended** - From follow-up inspection 2024-11-13: Still observed. **Time Extended**

Inspection Date: 11/9/2024

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 flying insects flying around passage way leading to bathroom. Repeat Violation Admin Complaint - From follow-up inspection 2024-11-09: Observed approximately 6 flying insects flying around passage area leading to bathroom. Admin Complaint
  • 53B-13-5:Intermediate - - From initial inspection : 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. Observed no proof of training for Davian W. employed more than 2 months. Warning - From follow-up inspection 2024-11-09: Still observed. **Time Extended**

Inspection Date: 11/8/2024

  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 flying insects flying around passage way leading to bathroom. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed potato salad (45F @ 9:45 - Cooling since 8:00, second temperature 48F at 10:24). Items were being cooled in portion cups and placed in plastic pan to be cooled in flip top cooler. Warning
  • 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. Observed no proof of training for Davian W. employed more than 2 months. Warning

Inspection Date: 8/3/2024

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting above three compartment sink. Warning - From follow-up inspection 2024-08-03: Still observed.
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Observed live, small flying insects in passage way leading to restroom and restroom. Warning - From follow-up inspection 2024-08-03: Observed approximately 6 flying insects flying from and landing on box containing green plantains in passage way leading to restroom and mop storage area. Admin Complaint

Inspection Date: 8/2/2024

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting above three compartment sink. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed +200ppm. Corrected to 100ppm. Corrected On-Site Repeat Violation Warning
  • 35A-02-6:High Priority - Observed live, small flying insects in passage way leading to restroom and restroom. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed gungo peas (51F - Cold Holding); cow foot (47F - Cold Holding); tripe (47F - Cold Holding). Per operator, items have been out of temperature for more than 4 hours. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed gungo peas (51F - Cold Holding); cow foot (47F - Cold Holding); tripe (47F - Cold Holding). Per operator, 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 bread fruit (119F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins. 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 shredded cabbage prepared more than 24 hours not date marked. PIC date marked item. Warning

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8612777

  • N/A:No Violations Were Observed

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8523397

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting above three compartment sink.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine 200+ ppm. Corrected to 100ppm Corrected On-Site
  • 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. Observed white rice (45-49F - Cooling); beef tripe (47F - Cooling); cow foot (53F - Cooling). Per operator, items were placed in cooler the night prior to inspection but did not make it to 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (45-49F - Cooling); beef tripe (47F - Cooling); cow foot (53F - Cooling). Per operator, items were placed in cooler the night prior to inspection but did not make it to 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 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 kit used to check chemical sanitizer at three compartment sink. Repeat Violation

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8358085

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Back of house. Observed plastic container with no handle used to dispense sugar. PIC removed.. Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. Back of house next to walk in cooler. Observed one dead roach next to water heater. Employee removed and sanitized area. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - Reach in cooler in back of house. Observed opened bottle of employee beverage stored in cooler next to microwave. Employee removed. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 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. Observed Mac and Cheese (54F - Cooling). Per operator item was not prepared or packaged today. Food was prepared prior to 2:30pm yesterday and placed to cool. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Mac and Cheese (54F - Cooling). Per operator item was not prepared or packaged today. Food was prepared prior to 2:30pm yesterday and placed to cool.
  • 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 Patties (82F - Hot Holding) Items were placed in warming unit at approximately 8:00am. Items were out of temperature for approximately 1 hour. Employee placed patties in oven to be reheated. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips used to check chlorine used in sanitizing solution.