Beauvais Caribbean Restaurant
Last inspected: Nov 6, 2025
58
Score
Public records show 10 inspections at Beauvais Caribbean Restaurant stretching back to 2022. Beauvais Caribbean Restaurant was last inspected on Nov 6, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged four times.
The city-wide average sits at 80, which Beauvais Caribbean Restaurant's 58 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
58
Mar 3, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
61
Nov 20, 2024
Routine - Food
No violations found.
100
Nov 19, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. Cooked goat 48F-50, cooked cow foot 48F-50F, Rice 82F, cooked yesterday. Goat and Cow foot in deep covered containers in reach in cooler. Rice left out on kitchen prep table over night. See stop sale **Warning**
03D-30-5
High Priority - 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. Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. Cooked goat 48F-50, cooked cow foot 48F-50F, Rice 82F, cooked yesterday. Goat and Cow foot in deep covered containers in reach in cooler. Rice left out on kitchen prep table over night. **Warning**
01B-36-5
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer container in sink. Operator removed. **Warning**
31A-09-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 chest freezers soiled on the outside and soiled gaskets. **Warning**
23-03-4
Basic - Vegetables stored on floor in kitchen. Oper placed on shelf. **Corrected On-Site** **Warning**
08B-38-4
58
Jan 30, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oxtail stew (126F - Hot Holding) sitting on top the steam table under 2 hours - operator moved to stove to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. At front counter mop bucket blocking hand sink - operator moved bucket. **Corrected On-Site**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed cell phone from prep surface. **Corrected On-Site** **Repeat Violation**
40-06-5
74
Nov 17, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling tile missing - above prep table. - From follow-up inspection 2023-11-17: **Time Extended**
36-36-4
95
Nov 16, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - 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. cooked oxtail (50F - Cold Holding); cooked pork (50F - Cold Holding); raw oxtail (50F - Cold Holding); raw fish (50F - Cold holing); cooked vegetables (50F - Cold holding) Operator states not prepared or portioned today, kept overnight in the reach in cooler more than 4 hours. Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked oxtail (50F - Cold Holding); cooked pork (50F - Cold Holding); raw oxtail (50F - Cold Holding); raw fish (50F - Cold holing); cooked vegetables (50F - Cold holding) Operator states not prepared or portioned today, kept overnight in the reach in cooler and more than 4 hours. Stop Sale
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Dust pan and mop bucket blocking the hand wash sink. - operator removed and stored correctly. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Food stored on floor. Onion bags and rice bags stored on floor. - operator removed and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Ceiling tile missing - above prep table.
36-36-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing above oil and salt containers- operator removed. **Corrected On-Site**
40-06-5
55
Jul 19, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-07-19: Operator needs son to print it for him. **Time Extended**
50-09-4
95
Apr 18, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored on a shelf above produce. Raw shell eggs to be stored on the bottom shelf.
08A-04-5
Intermediate - Handwash sink in kitchen blocked and not accessible for employee use at all times.
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No soap provided at handwash sink behind front counter. Operator provided. **Corrective Action Taken** **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for Pattie's stored in front counter display box.
03F-10-5
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.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Stored food not covered. Observed a case of frozen beef feet delivered today, thawing at room temperature prior to preparation.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a case of frozen beef feet thawing at room temperature.
06-01-5
45
Nov 4, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink. **Warning** - From follow-up inspection 2022-11-04: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. **Warning** - From follow-up inspection 2022-11-04: **Time Extended**
29-49-6
82
Frequently Asked Questions
When was Beauvais Caribbean Restaurant last inspected?
The most recent health inspection at Beauvais Caribbean Restaurant on file is from Nov 6, 2025. The public record contains 10 inspections in total.
What is the most common violation at Beauvais Caribbean Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Beauvais Caribbean Restaurant.
How does Beauvais Caribbean Restaurant compare to other restaurants in Lantana?
Beauvais Caribbean Restaurant most recently scored 58 out of 100, which is lower than the Lantana average of 80.
Has Beauvais Caribbean Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Beauvais Caribbean Restaurant have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Beauvais Caribbean Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Beauvais Caribbean Restaurant inspected?
Based on the inspection history on file, Beauvais Caribbean Restaurant is inspected around three times per year on average.
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