Caribe Restaurant
Last inspected: Dec 11, 2025
43
Score
Caribe Restaurant has been inspected 11 times since 2022. On Dec 11, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to eight violations before.
The most common issue across all inspections has been “reach-in cooler shelves with rust that has pitted the surface”, showing up six times.
Restaurants in Miami average 74, so Caribe Restaurant trails the local norm. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (110F - Hot Holding) at front counter, as per operator for less than 4 hours, operator took croquettes to heat up. **Corrected On-Site**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple task without removing gloves or washing hands at kitchen. Instructed employee on proper method. **Repeat Violation**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled located at table across 3 compartment sink. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Fettuccine at reach in cooler by preparation area held more than 24 hours not properly date marked. Observed cooked chicken, yellow rice and ground beef at walk in cooler held more than 24 hours not properly date marked.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling tiles and ceiling vents soiled throughout seating area and kitchen area **Repeat Violation**
36-34-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen across cook line.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Stored food not covered. Observed croquettes and steak at reach in cooler across cook line not covered. **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by dishwasher area. **Repeat Violation**
36-27-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not inverted at rack above steam table at cook line.
24-05-4
43
Sep 23, 2025
Routine - Food
2 critical violations. 5 major violations. 13 minor violations.
View 20 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper method.
12A-07-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple task at kitchen without changing gloves. Instructed employee on proper method.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at preparation area across 3 compartment sink soiled.
22-02-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink located next to dishwasher.
31B-02-4
Intermediate - Packaged food not labeled as specified by law. Observed bucket with flour inside with no label on it at kitchen.
02D-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 cooked shredded beef held more than 24 hours not properly date marked at walk in cooler. Observed fettuccine at reach in cooler at preparation area held more than 24 hours not properly date marked.
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen.
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen area.
36-27-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat thawing at 3 compartment sink with no running water. Instructed employee on proper method.
06-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Open dumpster lid. Employee closed it . **Corrected On-Site**
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers throughout establishment. Observed hood filter soiled at cook line. Observed fan cover soiled at walk in cooler. **Repeat Violation**
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no the thermometer inside reach in cooler by sandwich station.
05-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Stored food not covered. Observed shredded beef at walk on cooler not covered.
08B-12-5
Basic - Food not stored at least 6 inches off of the floor. Observed boxed with potatoes not stored at least 6 inches off of the floor by 3 compartment sink.
08B-47-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water at preparation area at kitchen.
12B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled Observed wall soiled throughout establishment.
36-34-5
23
Jun 20, 2025
Complaint Full
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to a faucet without vacuum breaker.
29-34-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
22-20-5
Basic - Accumulation of debris in hand washing sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside ovens.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gasket soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves with rust on them in kitchen area.
14-33-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand washing sink under dishwasher machine.
29-11-4
58
Apr 28, 2025
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes inside hand wash sink next to dish machine. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside hand wash station near cook line.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observe expired chlorine test kit 05/22.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash station in back prep area. Operator restocked. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle of glass cleaner located near chemical storage area with no label. Operator placed label. **Corrected On-Site**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths in kitchen cook line area not stored in chlorine sanitizing bucket.
21-12-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed several reach in cooler throughout establishment with rusted shelves.
14-33-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed four knives stored between three compartment sink and wall. Operator removed immediately. **Corrected On-Site**
10-17-4
52
Feb 26, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
90
Feb 25, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Front counter: flan prepared on 2/13/25 stored inside the stand up reach in cooler at the front counter.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Front counter: flan prepared on 2/13/25 stored inside the stand up reach in cooler at the front counter.
01B-24-5
High Priority - Live, small flying insects found. Front counter: approximately 6 live flies landing on bottle tops of wines and on avocados inside a tray next to the wine; Ware wash area: 2 live flies flying throughout the kitchen; Dry storage area by the prep kitchen: approximately 4 flies flying by and landing on a can of tomato paste; Small cafeteria, counter: approximately 6 live flies landing on a container with clean utensils.
35A-02-7
Intermediate - Spray bottle containing toxic substance not labeled. Front counter: spray bottle with degreaser and the multi-purpose cleaner not labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Ware wash area: tray stored inside the hand washing sink. **Corrected On-Site**
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cooking food with multiple bracelets on both arms.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing sandwiches at the sandwich station without a hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Warewash area: several pans on a shelf above the prep table wet- nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Ware wash area.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface in front of the cookline and several other reach in cooler shelves. **Repeat Violation**
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
21-12-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Small cafeteria, counter: approximately 6 live flies landing on a container with clean utensils. Observed operator place the container and the utensils inside the dish to be cleaned. **Corrected On-Site**
24-06-4
35
Sep 25, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored above unwashed produce inside walk in cooler. Operator removed eggs and placed in another location. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table soiled. Employee washed, rinsed, and sanitized. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 01/24
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in back prep room. Operator restocked. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area soiled.
36-34-5
Basic - Equipment in poor repair. Observed walk in cooler gasket torn.
14-11-5
Basic - Food stored on floor. Observed bucket of garlic seasoning on floor. Operator removed from floor. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink located in kitchen cook line area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at the cook line.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed several reach in coolers throughout establishment with rust accumulation on shelves.
14-33-4
47
May 3, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose Bibb outside back door and hose Bibb in dish pit. **Repeat Violation**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo in walk-in cooler 52F, per operator less 1 hour. Moved to freezer at time of inspection. Raw shell eggs on cook line shelf ambient temp 74F, per operator approximately 20 minutes. Discussed Time as a Public Health Control with operator and provided form. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over lettuce in cook line upright reach in cooler. Lettuce moved at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Hose incorrectly placed in detergent. Operator corrected hoses and flushed/primed sanitizer line. Corrected to 100ppm. **Corrected On-Site** **Repeat Violation**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on meat tenderizer blades. Rusty water inside grinder. **Repeat Violation**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Rust inside meat grinder.
22-31-4
Basic - Equipment in poor repair. Broken handles on upright prep area cooler. **Repeat Violation**
14-11-5
Basic - Light shield damaged/in disrepair. Broken light shield in kitchen in front of door to dining room.
38-01-4
41
Sep 5, 2023
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
25
Jan 20, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
33
Sep 2, 2022
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container inside the hand wash sink. Operator removed it. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Nonfood-grade basting brush used in food. Observed a non food grade brush at the coffee station.
14-14-4
Basic - Bowl or other container with no handle used to dispense food. Observed a cup used as scoop inside a container with beans. Operator removed it. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed all the cutting board throughout the kitchen need to be replaced because they have too many marks.
14-09-4
Basic - Food stored on floor. Observed a plastic bucket with raw chicken stored on the floor. Operator removed it and placed it at least 6 inches off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between the wall and the 3 compartment sink. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under a yellow cutting board at the preparation area.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
55
Frequently Asked Questions
When was Caribe Restaurant last inspected?
The most recent health inspection at Caribe Restaurant on file is from Dec 11, 2025. The public record contains 11 inspections in total.
What is the most common violation at Caribe Restaurant?
Across the inspection record, “reach-in cooler shelves with rust that has pitted the surface” 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 43 out of 100, which is lower than the Miami average of 74.
Has Caribe Restaurant's inspection record improved over time?
No. Recent inspections at Caribe Restaurant have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Caribe Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Caribe Restaurant inspected?
Based on the inspection history on file, Caribe Restaurant is inspected around three times per year on average.
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