Delish Caribbean Restaurant
Last inspected: Feb 10, 2026
82
Score
Delish Caribbean Restaurant appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Feb 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly 10 violations before.
The pattern that stands out is “wiping cloth chlorine sanitizing solution not”, which has been cited three times.
Among Margate restaurants, this is a fairly standard result. The record reflects steady performance over time.
11
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed in Yukon reach in cooler at front counter . Packaged assorted juices not bearing warning label . Operator removed from cooler until item is labeled. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2026-02-10: Observed in Yukon reach in cooler at front counter , soursop juice with milk not bearing the warning label. Advised operator not to sell juice until warning label is placed on packaging. All other juices are made from processed concentrate.**Admin Complaint** **Admin Complaint**
02D-12-1
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge Linda Simonvil. **Warning** - From follow-up inspection 2026-02-10: Manager Sandy Harrigan expired since 08-28-2025. **Admin Complaint**
53A-01-7
82
Dec 11, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
70
Jul 22, 2025
Routine - Food
4 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
82
Jul 21, 2025
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using gloves, touched garbage can , then proceed to grabbed a clean pot to mix cooked beans. After manager instructed, employee discarded gloves, washed hands and put in new pair OSG gloves. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Reach in cooler -storage room.- raw shell eggs (66F - Cold Holding, per manager eggs held less than 4 hours, employee moved eggs to walk in cooler for a quick chill. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed gloved employee touched face and then returned to food preparation without changing gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Reach in cooler- Ham (54F - Cold Holding), Shredded cheese (54F - Cold Holding), Per employee food held less than 4 hours. .All items moved back to reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
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. Poster emailed to operator. **Warning**
11-27-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed assorted juices stored in reach in cooler at front entrance - missing label. **Warning**
02D-12-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in kitchen. Employee provided paper towels at sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no cold holding thermometers in establishment , only hot holding thermometers were observed. **Warning**
05-08-4
Basic - Plumbing system in disrepair. Observed mop sink located in back of building does not have water available for mop washing. Faucet has lock installed. **Warning**
29-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table in cook line, employee removed. **Corrected On-Site** **Warning**
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind steam table in kitchen soiled with food debris. -all wall soiled inside walk in cooler. **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Cook line hand wash sink leaking pipe, when open faucet. **Warning**
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm) Observed chlorine sanitizer in bucket in kitchen at 0 ppm. Manager made new solution to 100 ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Accumulation of black substance in the interior of the ice machine/bin. Observed black substance on the interior sides of ice machine in the bar area. **Warning**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed knives, spoons and forks silverware not inverted in cutlery rack on shelf in dry storage area. Educated manager on proper storage of utensils.. **Corrective Action Taken** **Warning**
24-05-4
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 2 door reach in cooler not maintaining cold holding temperatures of 41F and below. Advised operator not to use unit, until technician verifies proper cold holding temperatures. **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees's purse stored on shelf over dry beans in dry storage area. Manager removed purse from shelf. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two knife handles touching beans in container on shelf in dry storage area. Employee removed from container. **Corrected On-Site** **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter in cook line, substantial build up of grease. **Warning**
23-03-4
21
Mar 13, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed: - Minced beef thawed at room temperature on shelf next to hand wash sink. - Beef thawed in standing water in three compartment sink. Employee educated about proper thawing methods. **Warning** - From follow-up inspection 2025-03-13: Observed beef thawing at room temperature in three compartment sink. POC educated about proper thawing method.
06-01-5
95
Mar 12, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-In cooler, cooked pork (67- 77F at 9:36 - Cooling since 6:00); cooked goat (71F @ 9:35- Cooling since 6:00); cooked turkey (68-73F at 9:35 - Cooling since 6:00). Item did not make it to 70F within two hours. See stop sale. **Warning**
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-In cooler, cooked pork (67- 77F at 9:36 - Cooling since 6:00); cooked goat (71F @ 9:35- Cooling since 6:00); cooked turkey (68-73F at 9:35 - Cooling since 6:00). Item did not make it to 70F within two hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled banana (125F - Hot Holding). Per operator, item has been out of temperature for approximately 20mins. Item placed to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen filled with water. PIC informed that handwash sink must be used for hand washing only. **Warning**
31A-11-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-In cooler, cooked pork (67- 77F at 9:36 - Cooling since 6:00); cooked goat (71F @ 9:35- Cooling since 6:00); cooked turkey (68-73F at 9:35 - Cooling since 6:00). Item did not make it to 70F within two hours. Items were being cooked in deep plastic tubs filled to the top and stacked on top of each other. **Warning**
03D-15-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in kitchen soiled with old food debris. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in kitchen. **Warning**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed: - Minced beef thawed at room temperature on shelf next to hand wash sink. - Beef thawed in standing water in three compartment sink. Employee educated about proper thawing methods. **Warning**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed watercress stored next to opened piece of ready to eat ham. PIC removed and stored appropriately. **Warning**
08B-17-4
43
Jul 15, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Wiping Cloths Properly Used and Stored
FL-41
29
Feb 8, 2024
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit on steam table. Operator discarded and added clean water. **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top; cut romaine (74F - Cold Holding); sliced tomatoes (72F - Cold Holding) .per operator held less than two hours. Operator placed ice packs on products. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler pork (64F - Cooling) in deep covered container cooling since 8:00am at time of inspection 2:30pm inadequate rate of cooling during time of inspection. Operator placed on sheet pans.
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips
16-37-1
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 - 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.
53B-05-5
Basic - Equipment in poor repair. Observed flip top cooler not functioning correctly. Ambient temperature 80F
14-11-5
Basic - Floor tiles missing and/or in disrepair though out kitchen.
36-17-5
Basic - Food stored on floor. Observed plastic container of pork and fish on floor in kitchen
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at bar.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in door handle
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in walk-in cooler
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed box of fish 36F sitting on floor at room temperature.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket.
42-01-4
Basic - Working containers of food salt removed from original container not identified by common name.
02D-01-5
27
Oct 12, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork (47-50F - Cooling ) oxtail (46-47F - Cooling) in deep covered containers in walk-in cooler . Per operator held in walk-in cooler for 24 hours. See stop sale.
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed whole fish stored in black garbage bags in reach in freezer. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (47-50F - Cooling ) oxtail (46-47F - Cooling) in deep covered containers in walk-in cooler . Per operator held in walk-in cooler for 24 hours.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pork (47-50F - Cooling ) oxtail (46-47F - Cooling) in deep covered containers in walk-in cooler.
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips
16-37-1
Basic - Equipment in poor repair. Observed at make table cooler door is not attached to the unit.
14-11-5
Basic - Food stored on floor. Observed box of plantains on the floor in the kitchen
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in contact with corn meal
10-01-5
Basic - Stored food not covered. Observed container of conch fritter batter not covered in make table
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef 38F in sink in standing water at room temperature
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 10 Ppm **Repeat Violation**
21-07-4
Basic - Working containers of baking soda and salt removed from original container not identified by common name under preparation tables **Repeat Violation**
02D-01-5
37
Mar 15, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for only a few seconds before putting on new gloves. Reviewed proper procedures and employee properly washed hands. **Corrected On-Site**
12A-17-4
High Priority - Nonfood-grade bags used in direct contact with food. Whole fish in black garbage bag in chest freezer.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer, cases of frozen fish thawing above containers of cooked meats and sauces.
08A-05-6
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. Bulletin provided to be posted. **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/ All CFM expired. National Registry of Food Safety Professional. Emmanuel Desir 11-16-17
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. Bulletin provided. **Corrective Action Taken**
11-26-1
Basic - Working containers of food removed from original container not identified by common name. Container of salt under prep table in kitchen not labeled. Employee labeled. **Corrected On-Site**
02D-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen at 50ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
21-07-4
43
Aug 2, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips in use for quaternary sanitizer solution.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in bar area.
31B-02-4
Basic - Floor tiles in disrepair. Observed in kitchen next to kitchen entry door.
36-17-5
Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted during inspection. **Corrected On-Site**
50-09-4
Basic - Insect control device installed over single service food items. Observed in storage area across from reach freezer, bug zapper installed over exposed to go containers.
35B-02-4
Basic - Sugar scoop handle in contact with sugar. Observed scoop handle stored directly in sugar. Operator inverted scoop. **Corrected On-Site**
10-08-5
67
Frequently Asked Questions
When was Delish Caribbean Restaurant last inspected?
The most recent health inspection at Delish Caribbean Restaurant on file is from Feb 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Delish Caribbean Restaurant?
Across the inspection record, “wiping cloth chlorine sanitizing solution not” has been cited three times, more than any other issue at Delish Caribbean Restaurant.
How does Delish Caribbean Restaurant compare to other restaurants in Margate?
Delish Caribbean Restaurant most recently scored 82 out of 100, which is about the same as the Margate average of 80.
Has Delish Caribbean Restaurant's inspection record improved over time?
Yes. Recent inspections at Delish Caribbean Restaurant have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Delish Caribbean 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 Delish Caribbean Restaurant inspected?
Based on the inspection history on file, Delish Caribbean Restaurant is inspected around three times per year on average.
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