ZAFEM CARIBBEAN RESTAURANT

Name: ZAFEM CARIBBEAN RESTAURANT
Address: 2190 45 STREET 105, VERO BEACH, FL, 32967, US
Rating: 61.9

2190 45 STREET 105, VERO BEACH, FL 32967

License #4105431

🌴 Cuban/Caribbean ℹ️

61.9 Grade F / 100

Failing Health Score

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Latest inspection

June 16, 2026 · 4 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ZAFEM CARIBBEAN RESTAURANT in VERO BEACH currently holds an InspectFL Health Score of 61.9 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 June 16, 2026. Across those visits, inspectors documented 54 total violations — 14 critical, 12 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on June 16, 2026 shows 4 observation rows: 1 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

ZAFEM CARIBBEAN RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[50-09-4] Current Hotel and Restaurant license not displayed. License is current and active. Operator needs to print out new license
[25-05-4] Single-service articles improperly stored. Opened To go containers stored between wall and wire rack. Advised employee to move to storage shelf and store inverted
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelf under condenser unit in walk in is badly rusted
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage mix in pre-portioned cups on cooks line at 73f. Employee states she removed from walk in cooler less than 1 hour ago. Advised employee to rapid chill product and keep in ice bath

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop for beans
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored next to restaurant food in walk in cooler
[08B-38-4] Food stored on floor. Sodas stored on floor behind front counter
[16-46-4] Old labels stuck to food containers after cleaning.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No lighting in walk in cooler, had to use flashlight to see
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cloth hanging on cart
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. white rice (40F - Cold Holding); rice and beans (47F - Cold Holding); cut cabbage (47F - Cold Holding); cooked beef (48F - Cold Holding); cooked oxtail (48F - Cold Holding) all in walk in cooler over night
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (40F - Cold Holding); rice and beans (47F - Cold Holding); cut cabbage (47F - Cold Holding); cooked beef (48F - Cold Holding); cooked oxtail (48F - Cold Holding)
[41-10-4] Toxic substance/chemical improperly stored. Orange cleaner hanging next to sauce on wire shelf
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink sanitizer reading 200+ppm, manager remade solution. Now reading 100ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer shelves
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink had dirty silverware in sink
[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. Emailed form to operator
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not date marked