M&N CARIBBEAN RESTAURANT AND CATERING INC

Name: M&N CARIBBEAN RESTAURANT AND CATERING INC
Address: 4000 BAILEY RD BLVD STE A1, FORT LAUDERDALE, FL, 33319, US
Rating: 73

4000 BAILEY RD BLVD STE A1, FORT LAUDERDALE, FL 33319

License #1625845

🚚 Catering/Food Truck ℹ️

73 Grade C / 100

Mixed Health Record

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Latest inspection

February 12, 2026 · 5 findings · 2 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

M&N CARIBBEAN RESTAURANT AND CATERING INC in FORT LAUDERDALE currently holds an InspectFL Health Score of 73 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 12, 2026. Across those visits, inspectors documented 42 total violations — 8 critical, 14 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on February 12, 2026 shows 5 observation rows: 2 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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Would you eat here?

M&N CARIBBEAN RESTAURANT AND CATERING INC has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[32-12-6] Covered waste receptacle not provided in womens bathroom. Covered receptacle missing in shared employee restroom.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed in triple sink, chicken thawing at room temperature. Educated operator on proper thawing procedures. Operator placed in the refrigerator to properly thaw.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at preparation table in kitchen, wiping cloth chlorine sanitizer solution reading over 200 ppm. Operator remade solution to 100 ppm chlorine.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired since December 1st , 2025. Establishment is open and selling food to the public.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in asta cooler , raw shell eggs and raw fish stored over cut cabbage. Operator removed storing to the lower shelf.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired December 1 2024
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Observed employee with scarf on head with long braids exposed in back
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rear kitchen exit door
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Both reach in coolers
[14-73-4] No container installed for catching grease from hood drip tray.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer bottom shelf have accumulation of soil residues.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line with accumulated grease, food debris, and/or dust.
[02D-01-5] Working containers of food (flour,salt)removed from original container not identified by common name.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pork in reach in cooler
[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 had quaternary test strips. Using chlorine to sanitize.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen. Operator provided. Corrected On-Site Unisex bathroom