Caribe Restaurant
Last inspected: Feb 24, 2026
64
Score
Public records show nine inspections at Caribe Restaurant stretching back to 2022. The most recent visit was on Feb 24, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near 11 violations per visit.
“Walk-in cooler/freezer shelves with rust” accounts for the largest share of issues, appearing six times across the record.
That's lower than the typical Miami restaurant, which scores around 74. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork belly in walk in cooler. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-20-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Discussed with operator and provided email handout. Operator printed handout and posted in front counter. **Corrected On-Site**
02B-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Reach-in cooler interior has accumulation of soil residues, located at preparation kitchen.
22-16-4
Basic - Stored food not covered. Observed cut avocados and flan stored in reach in cooler, located at front counter. During the inspection employee covered it. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
64
Sep 4, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked beef in walk in cooler. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork no date marking stored in walk in cooler. As per operator food was prepared 3 days before the inspection.
02C-02-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Reach-in cooler interior has accumulation of soil residues, located at sandwiches station.
22-16-4
Basic - Stored food not covered. Observed cooked ground beef not covered inside walk in cooler.
08B-12-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic spoons, located at preparation kitchen.
25-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
52
Jan 8, 2025
Routine - Food
2 critical violations. 2 major violations. 14 minor violations.
View 18 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicharrons (56F - Hot Holding). As per operator, chicharons made 20 minutes ago. Inspector went over cold and hot holding procedures, provided TPHC form to operator. Observed at counter: pastry warmer: empanada (116F - Hot Holding); croquette (121F - Hot Holding); guava cheese pastry (117F - Hot Holding); meat pastry (116F - Hot Holding). As per operator, pastries have been there less than 2 hours prior to inspection. Operator turned up heat. **Corrective Action Taken** - From follow-up inspection 2025-01-08: Observed meat empanada (112F - Hot Holding); cheese and ham empanada ( 111F- Hot Holding); Chicken Empanada (109F - Hot Holding). As per operator, pastries have been in case for 1 hour prior to inspection. Inspector suggested reheating to higher temp for proper hot holding. **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-01-08: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on dry dish rack in warewash area. Observed rust inside reach in cooler at front counter of bar. - From follow-up inspection 2025-01-08: Observed surface rust on dry dish rack in warewash area. Observed rust inside reach in cooler at front counter of bar. **Time Extended**
22-31-4
Intermediate - - From initial inspection : 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 Jose with expired training 09/23. - From follow-up inspection 2025-01-08: Observed Jose with expired training 09/23. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at front counter. Operator asked employees to clean. **Corrective Action Taken** - From follow-up inspection 2025-01-08: Observed interior of ice machine soiled. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several tiles in disrepair at sandwich prep station. - From follow-up inspection 2025-01-08: Observed several tiles in disrepair at sandwich prep station. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen area. - From follow-up inspection 2025-01-08: Observed ceiling tiles soiled throughout kitchen area. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in where sandwiches are made with ambient temperature of 57F. The following foods stored inside: cream cheese (57F - Cooling); lettuce (56F - Cooling); ham (56F - Cooling); cheese (56F - Cooling); cut tomato (56F - Cooling). As per operator, food has been there 2 hours prior to inspection; items were moved to working coolers for rapid chill. **Corrective Action Taken** - From follow-up inspection 2025-01-08: Observed reach in cooler not working. No TCS foods stored inside at time of callback. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed cooler in dining area not working. No TCS foods stored inside. **Repeat Violation** - From follow-up inspection 2025-01-08: Observed cooler in dining area not working. No TCS foods stored inside. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed Cracked wall tiles in warewash area. - From follow-up inspection 2025-01-08: Observed Cracked wall tiles in warewash area. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at bar area soiled. - From follow-up inspection 2025-01-08: Observed interior of microwave soiled. **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler across cook line. - From follow-up inspection 2025-01-08: Observed no ambient thermometer in reach in cooler across cook line. **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled water heater, observed soiled power cords for outlets throughout kitchen area. Observed on top of pastry warmer soiled. - From follow-up inspection 2025-01-08: Observed soiled water heater, observed soiled power cords for outlets throughout kitchen area. Observed on top of pastry warmer soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves in multiple reach in coolers throughout establishment. **Repeat Violation** - From follow-up inspection 2025-01-08: Observed rust on shelves in multiple reach in coolers throughout establishment. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Observed torn foil used as liner u dear prep tables in kitchen area. - From follow-up inspection 2025-01-08: Observed torn foil used as liner u dear prep tables in kitchen area. **Time Extended**
14-20-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed multiple shelves rusted in walk in freezer and cooler. **Repeat Violation** - From follow-up inspection 2025-01-08: Observed multiple shelves rusted in walk in freezer and cooler. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout establishment. - From follow-up inspection 2025-01-08: Observed soiled walls throughout establishment. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed flour with no label on dry rack in kitchen. - From follow-up inspection 2025-01-08: Observed flour with no label on dry rack in kitchen. **Time Extended**
02D-01-5
30
Jan 7, 2025
Routine - Food
5 critical violations. 5 major violations. 15 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on table cooked onions (56F - Cold Holding). As per operators onions are reheated and used for garnish. Inspector explained about cold holding temperatures, operator placed in cooler for rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicharrons (56F - Hot Holding). As per operator, chicharons made 20 minutes ago. Inspector went over cold and hot holding procedures, provided TPHC form to operator. Observed at counter: pastry warmer: empanada (116F - Hot Holding); croquette (121F - Hot Holding); guava cheese pastry (117F - Hot Holding); meat pastry (116F - Hot Holding). As per operator, pastries have been there less than 2 hours prior to inspection. Operator turned up heat. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked pasta and vegetables in walk in cooler. Operator moved pork to bottom shelf for proper storage. **Corrected On-Site**
08A-05-6
High Priority - 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. Observed raw beef stored above raw shrimp in walk in freezer. Operator changed order. **Corrected On-Site**
08A-17-6
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to verbally calculate thermometer. Inspector and operator calculated both thermometers to 32F. **Corrected On-Site**
53A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled. Observed knife magnet soiled. Observed beer taps soiled at front counter. As per operator, beer taps aren't used.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on dry dish rack in warewash area. Observed rust inside reach in cooler at front counter of bar.
22-31-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed thermometer not used in kitchen, MIC no knowledge to calibrate. Inspector and operator calibrated thermometers together to 32F.
05-10-4
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 Jose with expired training 09/23.
53B-14-5
Basic - Stored food not covered. Observed frozen veggies with no lid in walk in freezer, operator placed cover for proper protection. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout establishment.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at front counter. Operator asked employees to clean. **Corrective Action Taken**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several tiles in disrepair at sandwich prep station.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen area.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in where sandwiches are made with ambient temperature of 57F. The following foods stored inside: cream cheese (57F - Cooling); lettuce (56F - Cooling); ham (56F - Cooling); cheese (56F - Cooling); cut tomato (56F - Cooling). As per operator, food has been there 2 hours prior to inspection; items were moved to working coolers for rapid chill. **Corrective Action Taken**
14-74-7
Basic - Equipment in poor repair. Observed cooler in dining area not working. No TCS foods stored inside. **Repeat Violation**
14-11-5
Basic - Hole in or other damage to wall. Observed Cracked wall tiles in warewash area.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at bar area soiled.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler across cook line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled water heater, observed soiled power cords for outlets throughout kitchen area. Observed on top of pastry warmer soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves in multiple reach in coolers throughout establishment. **Repeat Violation**
14-33-4
Basic - Ripped/worn tin foil used as shelf cover. Observed torn foil used as liner u dear prep tables in kitchen area.
14-20-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour with no label on dry rack in kitchen.
02D-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed multiple shelves rusted in walk in freezer and cooler. **Repeat Violation**
14-17-4
14
Jul 25, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
47
Feb 13, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles by the back door **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the walk in freezer.
14-69-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed front counter reach in cooler shelves with rusted.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Under shelf at the front counter area.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled. Manager labeled it. **Corrected On-Site**
02D-01-5
78
Dec 11, 2023
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - 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. Provided to operator. **Corrective Action Taken**
11-27-4
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/ Observed manager certification for Maria Alvarado expired on 10/15/23
53A-03-7
Intermediate - 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. For all employees.
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for all employees.
53B-05-5
Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair.
14-11-5
Basic - Floor soiled/has accumulation of debris. Next to fryer.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles by the back door.
36-17-5
Basic - Food stored on floor. Observed buckets with chicken, chicken wings stored on the walk in freezer floor. Employee stored buckets on a shelf 6 inches off the floor **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed prep reach in cooler shelves rusted out. **Repeat Violation**
14-33-4
Basic - Steam table with rust shelf.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the oven. **Repeat Violation**
36-27-5
47
Jun 26, 2023
Routine - Food
6 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Nov 29, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.shelf under the steam table: fried chicharrones (99F - Hot Holding). Observed operator place into the oven to reheat.
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 7 employees working at the time of the inspection, did not observe a current active certified person in charge.
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Observed the probe thermometer not working.
05-08-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed the dates for employee training 2020-2024. Discussed with the operator, operator corrected the expiration date to 2023. **Corrected On-Site** **Repeat Violation**
53B-10-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed styrofoam trays not inverted or protected at the prep area. **Repeat Violation**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels stored on the prep table in the kitchen in front of the cook line. **Corrected On-Site**
21-12-4
58
Frequently Asked Questions
When was Caribe Restaurant last inspected?
The most recent health inspection at Caribe Restaurant on file is from Feb 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Caribe Restaurant?
Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited six times, more than any other issue at Caribe Restaurant.
How does Caribe Restaurant compare to other restaurants in Miami?
Caribe Restaurant most recently scored 64 out of 100, which is lower than the Miami average of 74.
Has Caribe Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Caribe Restaurant have averaged around 11 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Caribe 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 Caribe Restaurant inspected?
Based on the inspection history on file, Caribe Restaurant is inspected around three times per year on average.
Nearby Restaurants