LETS DISH CARIBBEAN RESTAURANT

Name: LETS DISH CARIBBEAN RESTAURANT
Address: 5083 OKEECHOBEE BVLD, WEST PALM BEACH, FL, 33417, US
Rating: 1

5083 OKEECHOBEE BVLD, WEST PALM BEACH, FL 33417

License #6020353

🌴 Cuban/Caribbean ℹ️

1 Grade F / 100

Failing Health Score

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Latest inspection

April 22, 2026 · 10 findings · 7 critical

Routine - Food

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Quick take

LETS DISH CARIBBEAN RESTAURANT in WEST PALM BEACH currently holds an InspectFL Health Score of 1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 90 total violations — 40 critical, 35 major, 15 minor.

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The latest inspection on April 22, 2026 shows 10 observation rows: 7 critical, 2 major, and 1 minor.

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Inspector notes

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LETS DISH CARIBBEAN RESTAURANT has a rough inspection history. Would you risk it?

F 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

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

Disposition: Warning Issued
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Advised Operator to clean/sanitize.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At 6 door reach in cooler; cooked rice (79F - Cooling). Operator stated cooling overnight in full, deep container tightly covered with lid, did not reach 70F within 2 hours. See stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen and began preparing/packaging food for customers without washing hands. Advised Operator of proper hand washing requirements.
[14-31-5] Non-food grade "thank you" bags used in direct contact with food (dough). Advised Operator to use only food-grade bags for food.
[14-86-1] Non-food grade paper towel used as liner for food container (fried chicken). Advised Operator to use only food-grade paper for food.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Division of Hotels and Restaurants License #SEA6020353 expired 12/1/2025. Establishment is open/operating, selling food to customers (public at large). Advised Operator to renew/maintain license/requirements.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At 6 door reach in cooler; cooked rice (79F - Cooling). Operator stated cooling overnight in full, deep container tightly covered with lid, did not reach 70F within 2 hours. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; fried chicken (95F - Hot Holding). Operator stated cooked prior to being held less than 2 hours, moved to be reheated to 165F and held at 135F or above.
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
[31B-03-4] No soap provided at kitchen hand wash sink. Advised Operator to maintain all hand washing sinks with soap.

Disposition: Met Inspection Standards
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walking cooler; unwashed onions stored over cooked beans. Operator moved beans.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from washing dirty dishes, out on gloves and began cutting produce without washing hands, Discussed with employee who then washed hands.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; portioned raw chicken stored over raw fish. Operator moved fish above chicken.
[41-10-4] Toxic substance/chemical improperly stored. Cleaning chemicals stored over cooking oil. Operator removed chemicals.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked by pot lid. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Application submitted/pending.
[31B-03-4] No soap provided at handwash sink. Operator provided soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans, prepared 2 days prior, no date mark. Operator date marked.
[41-17-4] Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled.

Disposition: Emergency order recommended
[08B-38-4] Food stored on floor- containers of peppers and ginger ; onion bag - all on the floor in walk-in cooler Operator stored properly
[14-69-4] Ice buildup in or walk-in cooler under condenser fans at the back;
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- hood at cook line;
[22-16-4] Walk-in cooler shelves have accumulation of soil residues.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice and beans (50F - Cooling); soup (50F - Cooling); cooked red beans (50F - Cooling ) at 10:00 in walk-in cooler; as per operator food cooling since 2 am; at this rate food didnt reach 41 F within 6 hours; See Stop Sale.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes, rinsing and not sanitizing afterwards; operator properly set up three compartment sink
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment- roach can used to hold gas lines under steam table; advised operator to remove
[08A-11-5] Raw animal food stored over canned/bottled drinks. Raw fish stored on top of bottled soft drinks Advised to store properly
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw goat stored in the same container with raw oxtail ; food not touching; separated
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish and raw pork and raw beef all not commercially packaged in chest freezer at kitchen entrance Advised to separate and store properly
[01B-02-5] 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. rice and beans (50F - Cooling); soup (50F - Cooling); cooked red beans (50F - Cooling ) at 10:00 in walk-in cooler; as per operator food cooling since 2 am; at this rate food didnt reach 41 F within 6 hours; See Stop Sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at prep table; replaced
[31A-07-4] Handwash sink missing / not available in warewashing or food preparation area. Handwash sink at cook line no water running at all; no other handwash sinks in the food preparation/ cook line / dishwashing area; Handwash sink at the bar- no running hot water in separate room; As per operator washing hands in the bathroom
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- no chlorine test strips when using chlorine as sanitizer; provided some
[27-06-4] No hot running water at three-compartment sink in the kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at the bar
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has removed walls, added walls, removed 3 hand wash sinks, removed employee bathroom, not on plans on file for this location; advised to submit new plans with floor layout
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at cook line no water running at all; no other handwash sinks in the food preparation/ cook line / dishwashing area; Handwash sink at the bar- no running hot water in separate room; As per operator washing hands in the bathroom

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. Approximately 50 dead roaches in kitchen on storage shelves, prep table, floors under all equipment.
[08B-12-5] Stored food not covered. At reach in freezer, raw fish completely unpackaged, no container, no covering. Advised Operator to store properly.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing pots, stopped to prepare/package food without washing hands. Advised Operator on proper hand washing.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Household pesticide stored under cook prep table. Advised Operator pesticide unapproved for use in establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw eggs stored over cooked oxtails. Advised Operator to store raw under ready to eat.
[35A-05-4] Roach activity present as evidenced by live roaches found. 5 live roaches in kitchen crawling on shelves over prep table 1 live roach in kitchen crawling on cutting board on prep table. 1 live roach in kitchen crawling from soap dispenser at hand wash sink 1 live roach in kitchen crawling on floor near steam table 1 live roach in kitchen crawling on shelf under cooking equipment 1 live roach in kitchen crawling under triple sink
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler raw shell eggs (56F -Ambient Air Cold Holding) . Operator stated held in cooler overnight. See stop sale
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler, rice and peas (54F - Cold Holding); curry chicken (54F - Cold Holding); brown stew chicken (54F - Cold Holding); raw eggs (56F -Ambient Air Temperature Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler rice and peas (54F - Cold Holding); curry chicken (54F - Cold Holding); brown stew chicken (54F - Cold Holding); Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line fried plantains (93F - Hot Holding); cooked rice (120F - Hot Holding); fried chicken (110F - Hot Holding). Operator stated food prepared today 3 hours prior held on stove/in steam table until served. Advised Operator to reheat items to 165F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting boards visibly soiled with food debris, mold-like substance or slime. Advised Operator to wash, rinse and sanitize.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked with pan. Employee moved pan.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by steam table, no paper towels. Operator provided paper towels.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has removed walls, added walls, removed 3 hand wash sinks, removed employee bathroom, not on plans on file for this location license.
[41-17-4] Spray bottle containing toxic substance not labeled. At triple sink, spray bottle with cleaning chemical unlabeled. Advised Operator to label.