Artibonite Caribean Restaurant
Last inspected: Feb 5, 2026
82
Score
Public records show 10 inspections at Artibonite Caribean Restaurant stretching back to 2022. On Feb 5, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around four violations compared to roughly nine violations earlier on.
The most common issue across all inspections has been “food manager certification expired”, showing up four times.
Artibonite Caribean Restaurant scores about where you'd expect for a Margate restaurant. There isn't much in the file that would give a customer pause.
10
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler; cooked pork (55F - Cold Holding); cooked turkey (46F - Cold Holding); cooked chicken (50F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 4hrs. Observed door not shut properly, door being obstructed by a container filled with cook pork. Operator removed the container and door shut properly. Operator moved all TCS foods to reach in freezers for quick chill **Corrective Action Taken** **Warning** - From follow-up inspection 2026-02-05: 2 door reach in cooler Cooked chicken (41-45F - Cold Holding) Cooked pork (43F - Cold Holding) As per operator food not portioned or prepared today. In unit less than 4hrs. Operator moved food items to reach in freezer for quick chill **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside kitchen light on ceiling missing shield **Warning** - From follow-up inspection 2026-02-05: Observed same **Time Extended**
38-07-4
82
Feb 4, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Insects, Rodents, and Animals Not Present
FL-38
52
Sep 18, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
64
Dec 4, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
33
Aug 2, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to cook line under no time or temperature control, stewed fish (109F - Hot Holding). Per employee finished cooking approximately 10:30am and moved off stove. Employee replaced back on stove to reheat for proper hot holding. **Corrective Action Taken**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 10ppm chlorine. Manager added bleach to correct 100ppm chlorine. **Corrected On-Site**
22-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On table by steam well, sliced tomatoes 63F at 11:35am (cut cooling 20 minutes) to 66F at 11:50am. Employee moved tomatoes to reach in cooler to properly chill. **Corrective Action Taken**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Wilcia Benjamin 10-19-2017 ServSafe **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Traulsen reach in cooler pans of cooked beef missing date mark when produced. Per manager in cooler more than 24 hrs. **Repeat Violation**
02C-02-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Large clean pots stored on floor of kitchen by cook line.
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on top of microwave in kitchen.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Visible gap at bottom of back door. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Gallon jugs of vinegar and container if fryer oil on floor in kitchen area.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavy discoloration around top of walls due to grease buildup.
36-27-5
37
Apr 11, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing pans in triple sink without setting up a sanitizer sink. Reviewed proper washing procedures with manager. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-11: Observed ware washing at triple sink. Chlorine sanitizer tested at 0ppm chlorine. Instructed operator to set up triple sink with chlorine. Tested at 100ppm chlorine **Admin Complaint** **Corrected On-Site**
22-45-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Wilcia Benjamin 10-19-2017 Manager scheduled for new test as did not pass first attempt. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-11: Operator unable to provide; PIC: Wilcia Benjamin **Admin Complaint**
53A-03-7
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2024-04-11: Operator unable to provide probe thermometer at time of inspection **Admin Complaint**
05-08-4
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-11: Tested at 200+ppm. Remade solution at 100ppm **Corrected On-Site**
21-07-4
67
Feb 1, 2024
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In True reach in cooler in kitchen, cooked pork 68F at 10:10am (prepped cooling 2 hrs) to 65F at 10:40am. Based on times and temperatures pork will not return to 41F in proper time. **Warning**
03D-07-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed and rinsed pans, put on new gloves, and went back to preparing raw vegetables without first washing hands. Reviewed proper hand washing procedures with manager. **Warning**
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing pans in triple sink without setting up a sanitizer sink. Reviewed proper washing procedures with manager. **Corrected On-Site** **Warning**
22-45-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Wilcia Benjamin 10-19-2017 Manager scheduled for new test as did not pass first attempt. **Repeat Violation** **Warning**
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. No soap in men's restroom. **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bus pans of raw chicken and raw fish in back store room chest freezer not date marked. **Repeat Violation** **Warning**
02C-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with rice in bulk container on dry goods shelf at entrance to kitchen. Employee removed scoop. **Corrected On-Site** **Warning**
10-01-5
Basic - Stored food not covered. In Traulsen reach in cooler, container of cooked oxtail not covered. **Warning**
08B-12-5
Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam to go boxes on top of microwave not inverted. Employee inverted. **Corrected On-Site** **Warning**
25-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen hand sink. Sign printed and posted. **Corrected On-Site** **Warning**
31B-04-4
Basic - No Heimlich maneuver/choking sign posted. Poster printed and provided. **Corrected On-Site** **Warning**
51-13-4
Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in container of ground cor in back storage room. **Warning**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Visible gap at bottom of back door. **Warning**
35B-01-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing dishes in middle sink of three compartment sink. Reviewed proper set up of triple sink and provided bulletin to post. Employee correctly set up sinks. **Corrected On-Site** **Warning**
16-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee purses hanging on dry hood shelf at entrance to kitchen. 2) Employee cell phone and money on top of bulk rice container on dry goods shelf at entrance to kitchen. **Warning**
40-06-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine. **Corrected On-Site** **Warning**
21-07-4
23
Jul 19, 2023
Routine - Food
7 major violations. 7 minor violations.
View 14 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Observed Wilcia Benjamin food manager certification expired on 10/19/2022. **Admin Complaint**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on on can opener blade. **Repeat Violation** **Admin Complaint**
22-02-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Repeat Violation** **Admin Complaint**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked turkey, pork and goat meat stored in Traulsen refrigerator. Per operator, all items were cooked on 07/18/2023. **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - 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. -Observed some employees training certification expired on 06/17/2022
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical underneath prep table in kitchen. **Repeat Violation** **Admin Complaint**
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Food stored on floor. -Observed various food items stored on kitchen floor. **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Light shield damaged/in disrepair. -Observed several light shields missing throughout kitchen. **Repeat Violation**
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Repeat Violation** **Admin Complaint**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of soiled residue buildup on can opener holster. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. -Observed single used cans reuse to stored food items .
25-32-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen soiled with accumulation of old food residue. **Repeat Violation**
36-27-5
35
Jan 12, 2023
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
30
Jul 7, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
61
Frequently Asked Questions
When was Artibonite Caribean Restaurant last inspected?
The most recent health inspection at Artibonite Caribean Restaurant on file is from Feb 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Artibonite Caribean Restaurant?
Across the inspection record, “food manager certification expired” has been cited four times, more than any other issue at Artibonite Caribean Restaurant.
How does Artibonite Caribean Restaurant compare to other restaurants in Margate?
Artibonite Caribean Restaurant most recently scored 82 out of 100, which is about the same as the Margate average of 80.
Has Artibonite Caribean Restaurant's inspection record improved over time?
Yes. Recent inspections at Artibonite Caribean Restaurant have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Artibonite Caribean Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Artibonite Caribean Restaurant inspected?
Based on the inspection history on file, Artibonite Caribean Restaurant is inspected around three times per year on average.
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