TRAVELERS CARIBBEAN REST

Name: TRAVELERS CARIBBEAN REST
Address: 211 SW 5 ST, BELLE GLADE, FL, 33430-3332, US
Rating: 61.5

211 SW 5 ST, BELLE GLADE, FL 33430-3332

License #6007378

🌴 Cuban/Caribbean ℹ️

61.5 Grade F / 100

Failing Health Score

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Latest inspection

March 31, 2026 · 3 findings · 2 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

TRAVELERS CARIBBEAN REST in BELLE GLADE currently holds an InspectFL Health Score of 61.5 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 31, 2026. Across those visits, inspectors documented 49 total violations — 17 critical, 19 major, 13 minor.

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Record snapshot

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The latest inspection on March 31, 2026 shows 3 observation rows: 2 critical, 1 major, and 0 minor.

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Inspector notes

Coverage note

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Would you eat here?

TRAVELERS CARIBBEAN REST 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
[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. At reach in cooler: milk (46F - Cold Holding); butter with milk (47F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: milk (46F - Cold Holding); butter with milk (47F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler: cheese sauce (46F at 10:30am; 46F at 11:00am- Ambient Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill.

Disposition: Emergency order recommended
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink: microwave plate cleaned but not sanitized. Advised operator to clean and sanitize item.
[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 deep freezer to the backend of kitchen where raw animal foods are stored: Raw chicken feet stored over raw cow feet. Operator stored properly.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. At bar area: approximately 2 rodent droppings on counter top and on a piece of board under counter. Approximately 5 rodent droppings under food storage rack to the backend of kitchen near the area where large food storage containers are stored. Operator removed and began cleaning the area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in cooler: cooked oxtails (44F - Cold Holding) As per operator taken out an hour prior for 30 minutes to portion from it. Not prepped or prepared today. Operator moved to deep freezer to quick chill.
[41-10-4] Toxic substance/chemical improperly stored. Canned cleaner stored on top of double glass door reach in cooler. Operator stored properly.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in rinse compartment of triple sink then put mittens and took containers of cake from the oven. Advised operator that hand washing should only be done in the hand wash sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. Printed form for operator.

Disposition: Emergency order recommended
[36-32-5] At the back end of kitchen where freezers are stored: Ceiling/ceiling tiles in disrepair.
[22-08-4] Interior of oven/microwave has accumulation of grease/food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at only hand wash station in kitchen and bar area.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched hair then opened sauce jug and prepared chicken wings. Advised operator of proper hand washing practices.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. At the back end of kitchen where freezers are stored: At dry storage area: approximately 10 rodent droppings on shelf. At pats and pans storage rack: approximately 4 rodent droppings on shelf. At storage area where there are large containers of flour, sugar and rice: beneath shelf with the containers, approximately 15 rodent droppings. At bar area: on floor and lower shelves approximately 10 rodent droppings At bar area: around hand wash sink approximately 2 rodent droppings
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: homogenized milk (56F - Cold Holding) Not prepped or portioned today. As per operator taken out 30 mins ago. Operator placed in deep freezer to quick chill.
[41-10-4] Toxic substance/chemical improperly stored. Chemicals stored over pans in clean dish rack. Operator stored chemicals properly.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in rinse section of triple sink. Advised operator of the purposes of the triple sink versus that of the hand wash sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-31-4] Non-pitting surface rust on food-contact equipment. Floor and walls of deep freezer used to store food heavily rusted.