NICK CARIBBEAN RESTAURANT

Name: NICK CARIBBEAN RESTAURANT
Address: 14530 W DIXIE HWY, NORTH MIAMI BEACH, FL, 33161, US
Rating: 77.2

14530 W DIXIE HWY, NORTH MIAMI BEACH, FL 33161

License #2324206

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

77.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NICK CARIBBEAN RESTAURANT in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 77.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 24 total violations — 4 critical, 7 major, 13 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.

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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

August 5, 2025

The latest inspection on March 23, 2026 included 1 critical violation, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Administrative complaint recommended
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Rust on walk in cooler shelves.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Grease in top of the stove.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking from triple sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 10/1/2025
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside the oven.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Walk in cooler floor in disrepair.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease dripping over the stove and clean equipment.
[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: pork held for more than 24/hrs without date marked inside the walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (46F - Cold Holding) at walk-in cooler, as per owner from previous night.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not chlorine sanitizer test strips available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at walk-in cooler soiled, exterior of cooking equipment with heavy grease accumulation.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed mop bucket stored in close proximity to prep area and cleaned sanitized pot and pans.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed rusted soiled roach used for storing cleaned sanitized pot and pans.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusted shelf under prep tables at kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed old food towel stored at handwashing sink front counter area. .
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[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. Observed cooked pork (46F - Cold Holding) at walk-in cooler, as per owner from previous night.
[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 a new employee and not proof of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Community reaction

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Community pulse