Chefs of the Caribbean
Last inspected: Aug 20, 2025
95
Score
Going back to 2022, Chefs of the Caribbean has six inspections in the public record. On Aug 20, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly two violations before.
The pattern that stands out is “no proof provided that food employees are informed”, which has been cited three times.
That puts the facility ahead of the local pack: the average Miami restaurant scores 74. The record is unremarkable in either direction.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor drain soiled under the three compartment sink. - From follow-up inspection 2025-08-20: Floor soiled/has accumulation of debris. Observed floor drain soiled under the three compartment sink. **Time Extended**
36-73-4
95
Aug 18, 2025
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Observed employee preparing empanadas without washing hands, observed another employee preparing food without washing his hands, employee washed hands in the three compartment sink next, observed employee serving food without washing hands. Coached employees on handwashing procedures.
12A-16-4
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. Person in charge found agreements. **Corrected On-Site**
11-26-1
Intermediate - No running water at the back area hand washing sink next to the three-compartment sink due to broken pipe.
27-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the three compartment sink.
12A-03-4
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. Person in charge found 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 **Corrected On-Site**
11-27-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint . Employee put hairnets. **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed floor drain soiled under the three compartment sink.
36-73-4
Basic - Food stored on floor. Observed cases of water stored on front area floor.
08B-38-4
Basic - Plumbing system in disrepair. Observed back area hand washing sink pipes in disrepair.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed kitchen area reach in cooler soiled.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed back area handwashing sink leaking pipes on the bottom.
29-11-4
39
Aug 14, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a bottle inside of the back area hand washing sink. Employee removed the bottle. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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 cut fruits containers with no date marked.
02C-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Single-service articles improperly stored. Observed case of clear cups stored in the front counter area floor.
25-05-4
67
Jan 8, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Missing for all employees. - From follow-up inspection 2024-01-08: 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. Missing for all employees. **Admin Complaint**
11-26-1
90
Oct 23, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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 - 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. Missing for all employees.
11-26-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite.
16-37-1
64
Sep 15, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of oven soiled.
23-03-4
86
Frequently Asked Questions
When was Chefs of the Caribbean last inspected?
The most recent health inspection at Chefs of the Caribbean on file is from Aug 20, 2025. The public record contains six inspections in total.
What is the most common violation at Chefs of the Caribbean?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at Chefs of the Caribbean.
How does Chefs of the Caribbean compare to other restaurants in Miami?
Chefs of the Caribbean most recently scored 95 out of 100, which is higher than the Miami average of 74.
Has Chefs of the Caribbean's inspection record improved over time?
No. Recent inspections at Chefs of the Caribbean have averaged around six violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Chefs of the Caribbean 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 Chefs of the Caribbean inspected?
Based on the inspection history on file, Chefs of the Caribbean is inspected around two times per year on average.
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