SAVOUR OF CARIBBEAN RESTAURANT INC

Name: SAVOUR OF CARIBBEAN RESTAURANT INC
Address: 2677 FOREST HILL BLVD #111, WEST PALM BEACH, FL, 33406, US
Rating: 60.7

2677 FOREST HILL BLVD #111, WEST PALM BEACH, FL 33406

License #6020459

🌴 Cuban/Caribbean ℹ️

60.7 Grade F / 100

Failing Health Score

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Latest inspection

March 26, 2026 · 8 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAVOUR OF CARIBBEAN RESTAURANT INC in WEST PALM BEACH currently holds an InspectFL Health Score of 60.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 47 total violations — 28 critical, 10 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 11, 2025

The latest inspection on March 26, 2026 shows 8 observation rows: 3 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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SAVOUR OF CARIBBEAN RESTAURANT INC 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
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Purse stored on bags of rice Operator removed
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)
[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. Operator picked up knife off the floor then touched clean Tongs; no handwash Operator washed hands and moved tongs to three compartment sink
[14-31-5] Nonfood-grade bags used in direct contact with food. Cut cabbage in direct contact with thank you to go bag Operator removed product from thank you to go bag
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler: Raw shell eggs stored over raw fish Operator stored properly
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pikliz (61F at 11:15am / 64 at 11:45am - Cooling) as per operator product has been cooling since 10:00am At the current rate of cooling the product will not cool down to 41F within a total of 4 hours Operator moved product into reach in cooler to quick chill
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Advised operator to retrain employee

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. Approximately 50 dead roaches on floor throughout kitchen. Advised Operator to remove dead roaches, clean and sanitize areas.
[29-49-6] Standing water in bottom of reach-in-cooler. At double door stainless reach in cooler; standing water in bottom. Operator removed water from bottom of cooler with shop vac.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Double door stainless; cooked vegetables (48F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled broom and dust pan while sweeping floor and then handled clean equipment, utensils and unwrapped single service take out containers to prepare/serve food to customers without washing hands. Operator discussed with employee who then washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless; raw fish stored over cooked vegetables. Operator discarded cooked vegetables.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 3 live roaches in kitchen crawling on wall/shelf over hand washing sink. Approximately 3 live roaches in kitchen crawling on wall next to sliding glass door reach in cooler. Approximately 2 live roaches in kitchen crawling on floor under sliding glass door reach in cooler. Approximately 2 live roaches in kitchen crawling inside back electrical compartment of low boy reach in cooler. Approximately 2 live roaches in hallway leading to bathroom crawling on dry storage shelves. Advised Operator to eliminate roaches, clean and sanitize areas.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Double door stainless; cooked vegetables (48F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41F within 6 hours. 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. At steam table; cooked vegetables (126F - Hot Holding); cooked rice (118F - Hot Holding). Operator stated rice cooked and vegetables reheated prior to being placed in steam table, held 1 hour, moved to be reheated to 165F.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Throughout kitchen 13 dead roaches
[14-11-5] Equipment in poor repair. At cook line, glass door reach cooler, glass broken on door. Operator stated door is on order for repair.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler,brown rice (65F - Cooling) Operator stated cooling overnight, over 6 hours. See stop sale
[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 reach in cooler # 2 cooked spinach (84F - Cooling)@10am, since 6am, 91F (Cooling)@ 11:15pm Did not reach 70F within 2 hours. See stop sale
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler,brown rice (65F - Cooling) Operator stated cooling overnight, over 6 hours. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler # 2 cooked spinach (84F - Cooling)@10am, since 6am, 91F (Cooling)@ 11:15pm Did not reach 70F within 2 hours. See stop Sale.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves without washing hands and began cutting vegetables. Advised operator of proper handwashing.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed soiled pot with gloves, then proceeded to prepare food without washing hands and changing gloves. Advised operator of proper handwashing
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At chest freezer, not commercially packaged raw turkey stored over raw beef. Operator moved raw turkey.
[35A-05-4] Roach activity present as evidenced by live roaches found. At dry storage 1 live roach
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At reach in cooler chopped cabbage (45F - Cold Holding);rice (45F - Cold Holding), Operator stated not prepared or portioned today, held overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler chopped cabbage (45F - Cold Holding);rice (45F - Cold Holding), Operator stated not prepared or portioned today, held 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. At cook line fried plantains (76F - Hot Holding). Operator stated food prepared today 1 hour prior,held at room temperature until served. Advised operator to put food on TPHC.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In bathroom, paper towel dispenser not working.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, cooked pork, cooked goat, cooked chicken not date marked. Operator stated foods were prepared more than 24 hours prior. Advised operator to date mark.