LETS DISH CARIBBEAN RESTAURANT

Name: LETS DISH CARIBBEAN RESTAURANT
Address: 5083 OKEECHOBEE BVLD, WEST PALM BEACH, FL, 33417, US
Rating: 51

5083 OKEECHOBEE BVLD, WEST PALM BEACH, FL 33417

License #6020353

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

51 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

LETS DISH CARIBBEAN RESTAURANT in WEST PALM BEACH currently holds an InspectFL Health Score of 51 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 20 total violations — 13 critical, 6 major, 1 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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

None on file yet

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

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.

Location + actions

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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: Administrative complaint recommended
[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.
[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.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
[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.
[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.
[14-86-1] Non-food grade paper towel used as liner for food container (fried chicken). Advised Operator to use only food-grade paper for food.
[31B-03-4] No soap provided at kitchen hand wash sink. Advised Operator to maintain all hand washing sinks with soap.
[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.

Community reaction

What do locals think?

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Community pulse