CARRIBBEAN S AND B RESTAUTS LLC

Name: CARRIBBEAN S AND B RESTAUTS LLC
Address: 4122 NW 21 ST, LAUDERHILL, FL, 33313, US
Rating: 76.2

4122 NW 21 ST, LAUDERHILL, FL 33313

License #1626022

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.2 Grade C / 100

Mixed Health Record

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Quick take

CARRIBBEAN S AND B RESTAUTS LLC in LAUDERHILL currently holds an InspectFL Health Score of 76.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 41 total violations — 10 critical, 15 major, 16 minor.

How to read this page

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 19, 2026 shows 3 observation rows: no critical rows, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[32-12-6] Covered waste receptacle not provided in womens bathroom. Shared restroom missing covered receptacle.
[53B-13-5] 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.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at cook line slowly draining.

Disposition: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee licked palm of hands to taste food then proceeds to engage in making salad. Advised operator to wash hands and then engage in food preparation. Employee washed hands and washed salad ingredients .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around cooking equipment in kitchen is soiled with grease, food debris, dirt, slime or dust.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Shared restroom missing covered receptacle.
[53B-13-5] 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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line interior soiled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed in transluen freezer in ware washing area, raw chicken stored in printed to go bags. Operator removed and placed in food grade bag.
[35A-03-4] Dead roaches on premises. 1. Approximately 5 dead in non working flip top stored in ware washing area. 2. Approximately 6 dead under dry storage rack in ware washing area. Operator cleaned and sanitized areas during the inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine as the main sanitizer.
[08B-38-4] Food stored on floor. In kitchen , bottle of oil and bananas on floor. Operator elevated during the inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at cook line , rice and peas (47F - Cold Holding); white rice (58F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at cook line , rice and peas (47F - Cold Holding); white rice (58F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at cook line slowly draining.
[31B-03-4] No soap provided at handwash sink. Hand wash sink next to triple sink. Operator provided during the inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container of water in hand washing sink. Operator removed during the inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand was ink sink at cook line. Hand wash sink next to triple sink .Operator provided during the inspection.
[08B-12-5] Stored food not covered. Observed in transluen freezer in ware washing area, raw fish stored uncovered. Operator covered during the inspection.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen tall white reach in cooler, raw fish (71F - Cold Holding); raw pork (68F - Cold Holding); raw chicken (68F - Cold Holding); raw turkey (70F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight exceeding 6 hours. See stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in cooler, per operator cooked food-turkey, pork, chicken, legume prepared onsite and held over 24 hours not properly date marked.
[29-08-4] Plumbing system in disrepair. At kitchen prep area, hand sink in disrepair.
[53B-01-5] 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.
[08B-12-5] Stored food not covered. At kitchen reach in refrigerator, sauces and gravies stored uncovered.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen prep area, raw shell eggs stored over unwashed produce. Advised operator of proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen tall white reach in cooler, raw fish (71F - Cold Holding); raw pork (68F - Cold Holding); raw chicken (68F - Cold Holding); raw turkey (70F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight exceeding 6 hours. See stop sale. At kitchen prep table, cooked pork (68F - Cold Holding); cooked goat (56F - Cold Holding) At kitchen single door stainless steel refrigerator, cooked peas n rice (57F - Cold Holding); cooked chicken (61F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed items into chest freezer to quick chill.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee washing soiled pots and pans not properly sanitizing. Advised operator to not use equipment until washed, rinsed, and sanitized properly.
[41-10-4] Toxic substance/chemical improperly stored. At kitchen prep table, bottles of chemical spray stored on table with food. Operator removed.
[14-74-7] 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. At kitchen, tall white single door freezer in disrepair. Not keeping food cold/frozen.
[14-31-5] Nonfood-grade bags used in direct contact with food. At kitchen reach in cooler, raw meats, unwashed vegetables, stored in non food grade bags. Advised operator of proper storage.
[08B-38-4] Food stored on floor. At kitchen dry storage area, food-Oil, vinegar, stored on floor. Advised operator of proper storage.

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