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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CARIBE CAFE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 1, 2026. Across those visits, inspectors documented 12 total violations — 1 critical, 3 major, 8 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 1, 2026 shows 12 observation rows: 1 critical, 3 major, and 8 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CARIBE CAFE RESTAURANT has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with heavy soiled. Observed walk in cooler fans guard soiled.
- [22-16-4] Walk-in cooler interior shelves have accumulation of soil residues, and mold like substance.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink, located at preparation area. During the inspection employee provided paper towel.
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed most of the reach in cooler shelves rusted
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork stored in reach in cooler without dated marked. As per operator food was prepared 2 days before the inspection. During the inspection employee placed labels with the proper dated.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee beginning work and putting on new gloves without washing their hands first. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed most of the cutting boards have deep cut marks and visible stains marks.
- [22-31-4] Non-pitting surface rust on food-contact equipment. One shelf rack located above the three compartment sink was observed to be used for storing clean kitchen equipment.
- [16-03-4] Accumulation of debris inside warewashing machine.
- [16-46-4] Old labels stuck to food containers after cleaning, stored on racks above the 3 compartment sink. During the inspection employee removed old labels.
- [08B-12-5] Stored food not covered. Observed bread pudding stored in standing reach in cooler, not covered, located at front Counter.
- [36-02-5] Unsealed concrete floor in food preparation, food storage, and warewashing.
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