MILY CARIBBEAN RESTAURANT

Name: MILY CARIBBEAN RESTAURANT
Address: 5351 N STATE RD 7, TAMARAC, FL, 33319, US
Rating: 76.9

5351 N STATE RD 7, TAMARAC, FL 33319

License #1625603

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

76.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MILY CARIBBEAN RESTAURANT in TAMARAC currently holds an InspectFL Health Score of 76.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 14 total violations — 3 critical, 4 major, 7 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 February 24, 2026 included 2 critical violations, 3 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter in kitchen , cooked goat (53F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed to the side of stove and fryer in kitchen soiled with soiled with grease, food debris, dirt, slime or dust.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by chair and table. Operator removed making sink accessible.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in dukers cooler soiled with food debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar moved from its original packaging not labeled. Operator labeled during the inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter in kitchen , cooked goat (53F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.

Community reaction

What do locals think?

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

Community pulse