GRIOT CARIBBEAN PLUS LLC

Name: GRIOT CARIBBEAN PLUS LLC
Address: 1558 PALM BEACH LAKES BLVD STE 5, WEST PALM BEACH, FL, 33401, US
Rating: 61.2

1558 PALM BEACH LAKES BLVD STE 5, WEST PALM BEACH, FL 33401

License #6020661

🌴 Cuban/Caribbean ℹ️

61.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

January 6, 2026 · 11 findings · 2 critical

Complaint Full

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GRIOT CARIBBEAN PLUS LLC in WEST PALM BEACH currently holds an InspectFL Health Score of 61.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 66 total violations — 8 critical, 24 major, 34 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 23, 2024

The latest inspection on January 6, 2026 shows 11 observation rows: 2 critical, 6 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

GRIOT CARIBBEAN PLUS LLC has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bananas bowl in containers of sliced onions.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile by walkin refrigerator.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored in or above a food preparation area, above single-service items. Operator removed.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed bananas bowl raw shelled eggs above celery in walkin refrigerator. Operator placed eggs on lower shelf.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table pork (108-112F - Hot Holding) due to foods not in insert but above the rice. Operator fried pork pork (172F - Reheating)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked vegetables at 11:52 with 2hour left (92F - Cooling) at 12:36 86F due to being in deep plastic containers and not in refrigerator. Operator placed eggs placed in refrigerator .
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed electrical plug in front counter hand sink, Operator removed.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator uses chlorine, but has quaternary test strips
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[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 Mac and cheese that operator stated that is made 2 day ago not date marked.
[27-17-4] Water pressure lacking at fixtures that require the use of water. Observed cold water in hand sink at front counter with no pressure.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls, no handles in bulk bean containers.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed on walk in cooler door handle.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed Large hole damage of two (2) ceiling tiles above 3 compartment sink area.
[14-11-5] Equipment in poor repair. Observed broken gasket on hot holding box.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed build up of food and debris on the floors through out front and back kitchen.
[38-01-4] Light fixture damaged/in disrepair. Observed unshielded light in hood, hanging from wire above cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up on walk in cooler shelves.
[25-05-4] Single-service articles improperly stored. Observed a case of plastic take out cups stored directly on the floor.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked turkey , cooked vegetables, cooked chicken, all held overnight 48-51F. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked turkey , cooked vegetables, cooked chicken, all held overnight 48-51F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked Turkey cooling at room temperature. 122F at 10:05. Operator states for 1 hour. Operator placed in walk in to complete cooling.
[05-08-4] No probe thermometer provided to measure temperature of food products. Operated states that the Chef took it home with him.
[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.
[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 Turkey, Legume, Rice, all 24-36 hours since preparation per the operator, no date marks.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on plastic container old margarine container uses to dispense sauce.
[36-36-4] Ceiling tile missing. Observed by walk in refrigerator.
[36-17-5] Floor tiles missing and/or in disrepair. Observed by 3 compartment sink.
[08B-38-4] Food stored on floor. Observed frozen meat in cardboard boxs stored on floor
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at kitchen hand sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
[25-05-4] Single-service articles improperly stored. Observed container lids stored on floor in kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed multiple plastic containers defrosting on top of chest freezer.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee exiting bathroom and then without hand washing put on gloves and engage in food service.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork, cooked vegetables, fish overnight (48-52F - Cold Holding), due to problem with refrigeration. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork, cooked vegetables, fish overnight (48-52F - Cold Holding), due to problem with refrigeration. See stop sale
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed paper and wiping cloth in front counter hand sink.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary test strips but used chlorine.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[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.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store got chlorine.
[31B-03-4] No soap provided at handwash sink. Observed at kitchen hand sink.