PEARL OF THE ISLAND CARIBBEAN CUISINE

Name: PEARL OF THE ISLAND CARIBBEAN CUISINE
Address: 1490 N SR 7 BAY A, MARGATE, FL, 33063, US
Rating: 56.3

1490 N SR 7 BAY A, MARGATE, FL 33063

License #1624307

🌴 Cuban/Caribbean ℹ️

56.3 Grade F / 100

Failing Health Score

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Latest inspection

May 27, 2026 · 10 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PEARL OF THE ISLAND CARIBBEAN CUISINE in MARGATE currently holds an InspectFL Health Score of 56.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 27, 2026. Across those visits, inspectors documented 51 total violations — 17 critical, 9 major, 25 minor.

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Record snapshot

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The latest inspection on May 27, 2026 shows 10 observation rows: 3 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

PEARL OF THE ISLAND CARIBBEAN CUISINE 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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. 1. Plastic food container with no handle stored in bulk rice, operator removed.
[36-73-4] Floor area by triple sink soiled with food debris.
[08B-38-4] Food stored on floor. 1. Bulk container of plantains stored on floor, operator stored properly.
[10-20-4] In-use tongs stored on oven door handle between uses. Operator stored properly.
[14-36-5] Interior of reach in cooler gaskets in disrepair throughout kitchen.
[29-49-6] Standing water in bottom of 1. juice reach-in-cooler. 2. Cookline reach in cooler next to fryer.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee picked up food from floor with gloved hands and continued food preparation without removing gloves and washing hands. Reviewed hand washing with operator, employee washed hands and changed gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler: container of raw fish stored over ready to eat pepper sauce. Operator stored properly.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) operator remade solution Sanitizer Bucket (Chlorine 100ppm)
[41-17-4] Spray bottle containing toxic substance not labeled. 1. Unlabeled spray bottle with pink substance stored above triple sink, identified as quaternary sanitizer. Operator labeled.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep tables in kitchen. Operator removed
[08B-38-4] Food stored on floor. 1. Container of cut cabbage stored on floor. Operator elevated 2. Box of raw pork for prep stored on floor in kitchen. Operator elevated
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in kitchen operator elevated
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at prep area touched forehead and continued food preparation without first washing hands. Reviewed proper hand washing procedures with employee and operator employee washed hands
[22-12-5] Metal stem-type thermometer soiled. Stem of operators probe thermometer soiled. Operator cleaned
[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. Walk in cooler shredded cheddar cheese (49F - Cold Holding). Per,operator food cold holding in unit overnight. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler shredded cheddar cheese (49F - Cold Holding). Per,operator food cold holding in unit 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. Hot rail ; conch stew (89F - Hot Holding); beef stew (110F - Hot Holding). Per operator food out of temperature for less than four hours. Observed food under no temperature control. Operator placed food on oven to reheat to 165F
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Flip top cooler next to cook line at 2:55pm macaroni salad 51F heated cooling for 1 hour to 52F at 3:45pm. At 2:55pm pikliz 63 F ambient cooling for 2 hours to 58F at 3:45pm. 2. At 2:50pm cooked pasta 48 heated cooling for 1 1/2 hours to 49F at 3:20pm. at 2:50pm potato salad 48F heated cooling for 1 hour to 48F at 3:20pm. At this rate proper cooling to 41F in four hours will not occur. Operator placed all foods in either freezers or placed on ice to quick chill