IRIE MON CARIBBEAN CAFE

Name: IRIE MON CARIBBEAN CAFE
Address: 9921 MIRAMAR PKWY, MIRAMAR, FL, 33025, US
Rating: 76.4

9921 MIRAMAR PKWY, MIRAMAR, FL 33025

License #1615459

🌴 Cuban/Caribbean ℹ️

76.4 Grade C / 100

Mixed Health Record

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Latest inspection

September 4, 2026 · 0 findings · 0 critical

Food-Licensing Inspection

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Minor

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Quick take

IRIE MON CARIBBEAN CAFE in MIRAMAR currently holds an InspectFL Health Score of 76.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 4, 2026. Across those visits, inspectors documented 61 total violations — 17 critical, 17 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 4, 2026

The most recent inspection was clean, with no violations documented on September 4, 2026.

Official recordInspection data quality

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Inspection coverage

80%

Inspector notes

Coverage note

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Would you eat here?

IRIE MON CARIBBEAN CAFE has some meaningful issues on record. Would you still eat here?

C record

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*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

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Official DBPR inspection report ↗

Passed — No Violations

Disposition: Call Back - Complied
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinking water stored in on top shelf in reach in cooler not identified or segregated from restaurant foods.
[36-17-5] Floor tiles missing and/or in disrepair. -Observed floor tiles at dishwashing area and passage way in disrepair.
[35A-02-7] Live, small flying insects found -Observed 3 live flying insects landing on garbage container at exit door. Operator place container outside.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw oxtail in refrigerator. Operator relocate raw chicken to bottom shelf.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed chlorine sanitizer solution exceeds 200 ppm. Operator correct solution to 100 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances buildup on can opener blade.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Observed hand wash sink block with garbage container and high chair.
[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/. Manager Natasha Hawthorne returned during inspection.
[11-26-1] 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. Observed 2 new employees not informed of their health reporting responsibilities.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of old food residue buildup on stove handles, warmer and refrigerators.
[12B-02-4] Employee eating in a food preparation or other restricted area. -Observed employee eating in kitchen area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stocked piling before air drying.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and rinsing dishes without sanitization. Advice operator to set up 3 compartment sink properly.
[14-11-5] Equipment in poor repair. -Observed Maxx Cold refrigerator ambient air temperature at 47F.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed accumulation of foods residue on kitchen floor.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken, gravy, oxtail and curry goat cold held at 46-48F in Maxx cold air reach in cooler. Per operator, all items cooked and placed in unit on 01/25/2025.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken, gravy , oxtail and curry goat cold held at 46-48F in Maxx cold air reach in cooler. Per operator, all items cooked and placed in unit on 01/25/2025. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
[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/ Manager returns during the inspection.
[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 no date marked on cooked oxtails, chicken, gravy and curry goat meat stored in refrigerator. Per operator, all items were cooked on 01/25/2025.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on takeout plates in dry storage area. Operator removed bag.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Prep cook.
[36-17-5] Floor tiles missing and in disrepair at dishwashing area.
[38-01-4] Light shield damaged/in disrepair. -Observed light shield missing in kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloth on prep table not stored in sanitizer solution between uses.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2023.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over oxtail and goat meat in refrigerator. Operator relocate chicken .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed goat meat cold held at 45F in refrigerator. Per operator, goat meat transfer to unit 3.5 hours prior to the inspection. Operator placed meat in freezer for quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 127F and pork at 128F in hot holding cabinet. Per operator, both items transfer to unit 3 hours prior to the inspection. Advice operator to reheat items to 165F.
[41-10-4] Toxic substance/chemical improperly stored. -Observed spray bottle with degreaser stored next to clean cutting boards at dishwashing area. Operator removed spray bottle.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washed his hands in 3 compartment sink. Advice operator to wash his hands in the appropriate hand wash sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen block with garbage container. Operator relocate garbage container.
[41-17-4] Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing station.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -Above triple sink, missing 3 tiles. -above corridor in back entrance area,, missing 3 tiles.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. 3 and 4 cheese portioned packaged, missing date product was packaged, name and address. Employee removed from self customer cooler unit.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked wild caught fish (62F - Cooling); jerk chicken (62F - Cooling ) per employee food cooling overnight, observed food stored on clear plastic bags . See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked wild caught fish (62F - Cooling); jerk chicken (62F - Cooling ) per employee food cooling overnight, observed food stored on clear plastic bags . Employee discarded.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -dry goods storage area, 7 flying insects , landing on bag of yellow onions, employee discarded onions, killed flying insects, cleaned and sanitized shelf. Storage area, located outside of kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Two doors- reach in cooler, raw chicken on same shelf of frozen vegetables packed on clear bags. Operator removed chicken and placed on bottom shelf
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -dry goods storage area, 7 flying insects , landing on bag of yellow onions, employee discarded onions.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried dumplings (112F - Hot Holding), per employee food hot held for one hour, manager refried dumplings.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Carrot cake pound cake, opened two days ago, not dated. Pound cake, carrot cake. Employee dated
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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. Three employees without food handle training. Food employee reporting agreement form provided and explained.