Dlc Caribbean Restaurant
Last inspected: Oct 13, 2025
74
Score
The health department has logged 13 inspections at Dlc Caribbean Restaurant, the earliest from 2022. The most recent visit was on Oct 13, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have ticked up lately, averaging around four violations per visit versus roughly one violation earlier in the record.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded three times.
Dlc Caribbean Restaurant's latest score is in line with the Lake Worth average of 77. Nothing in the record is alarming, but there's room to improve.
13
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Oct 13, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 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. Emailed poster
11-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in coolers, food prepared on site held more than 24 hours not date marked
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. In three compartment sink, meat thawing in standing water. Employee turned in running water. **Corrective Action Taken**
06-01-5
Basic - Food stored on floor. In dry storage area, fryer oil boxes stored on floor
08B-38-4
74
Aug 12, 2025
Routine - Food
No violations found.
100
Aug 11, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee washing dishes without properly sanitizing dishes. Advised operator of proper procedure for washing, rinsing, and sanitizing all dishes. Advised operator to not use dishes until they are properly sanitized.
22-45-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in freezer, Raw chicken stored over raw pork. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. At kitchen, 3 live roaches crawling underneath 3 compartment sink.
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked plantains (79F - Hot Holding), operator stated items held out of temperature approximately 2 hours. Advised operator of proper hot holding parameters.
03B-01-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary sanitizer 0ppm.
21-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
22-08-4
Basic - Food stored on floor. At kitchen, bucket of corn meal stored on floor.
08B-38-4
47
May 7, 2025
Routine - Food
No violations found.
100
Mar 7, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024. **Admin Complaint**
50-17-3
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. And no food handlers training. **Warning**
11-26-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
70
Sep 13, 2024
Routine - Food
1 critical violation.
View 1 violation
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. Fried plantains 78 f in plastic container . As per manager less than 3 hours. Explained 135 f or hotter for hot holding. **Warning** - From follow-up inspection 2024-09-13: Fried plantains 91 f in covered plastic container on prep table .hot holding. As per manager less than 4 hours ( 1:00 to 4:30 . 3 hours 30 minutes) explained and emailed time as public health control **Admin Complaint**
03B-01-6
86
Sep 12, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried plantains 78 f in plastic container . As per manager less than 3 hours. Explained 135 f or hotter for hot holding. **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown rice 47 f cooling overnight, turkey 45 f cooling overnight, mixed vegetables 85-86 f, spinach 84-85 f, chicken 64-65 f, pickle40 f, soup 40 f, cooked pork 41 f, Cooked mixed vegetables 85-86 f at 12:40 , second temperature 86 f at 1:02 pm,cooked spinach 80-81 f at 12:39 second temperature 77-80 f at 1:01, cooked chicken 64-65 f at 12:34 ,second temperature 64-65 f at 1:00 as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. cooked chicken 64-65 f at 12:34 ,second temperature 64-65 f at 1:00 as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. At this rate it will not reach 41 f or colder within total of 6 hours. Stop sale issued based on manager unable to provide cooking time. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. mixed vegetables 85-86 f, spinach 84-85 f, chicken 64-65 f, pickle40 f, soup 40 f, cooked pork 41 f, Cooked mixed vegetables 85-86 f at 12:40 , second temperature 86 f at 1:02 pm,cooked spinach 80-81 f at 12:39 second temperature 77-80 f at 1:01, as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brown rice 47 f cooling overnight, turkey 45 f cooling overnight, not prepared or portioned today. **Repeat Violation** **Admin Complaint**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken 64-65 f at 12:34 ,second temperature 64-65 f at 1:00 as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. At this rate it will not reach 41 f or colder within total of 6 hours. Stop sale issued based on manager unable to provide cooking time. **Repeat Violation** **Admin Complaint**
03D-15-4
50
May 10, 2024
Routine - Food
No violations found.
100
Mar 11, 2024
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans 44-45 f cooling overnight in tightly covered container **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female cook put on gloves without washing hands. Explained and she properly put on gloves. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in upright cooler. Explained and emailed proper refrigerated food storage information. Manager rearranged. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. black beans 44-45 f cooling overnight in tightly covered container **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. black beans 44-45 f cooling overnight in tightly covered container **Warning**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat **Repeat Violation** **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. Emailed form **Warning**
11-26-1
Basic - Working containers of food removed from original container not identified by common name. Flour bin. **Warning**
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in standing water in one of the three compartment sink. Pork temperature 38 f. Explained and manager turned on the water. **Corrected On-Site** **Warning**
06-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal backpack hanging on dry food storage shelf. Manager removed the backpack. **Corrected On-Site** **Warning**
40-06-5
32
Dec 6, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Observed: Nonfood-grade bags used in direct contact with food. Thank you bags in direct contact with rice on the stove Operator removed **Corrected On-Site** Priority: High Priority
14-31-5
Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping clothsquaternary strips for three compartment sink and sanitizer bucket; provided a few strips **Corrected On-Site** Priority: Intermediate
16-37-1
Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
05-08-4
70
Jun 27, 2023
Food-Licensing Inspection
No violations found.
100
Oct 18, 2022
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
23
Aug 18, 2022
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2022-08-18: **Admin Complaint**
50-17-2
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Prep table stored directly in front of hand sink in kitchen. - From follow-up inspection 2022-08-18: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2022-08-18: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-quaternary. - From follow-up inspection 2022-08-18: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-08-18: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to two door reach in freezer unclean. - From follow-up inspection 2022-08-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Bottom Reach in cooler gasket torn located across from steam table. - From follow-up inspection 2022-08-18: **Time Extended**
14-11-5
52
Frequently Asked Questions
When was Dlc Caribbean Restaurant last inspected?
The most recent health inspection at Dlc Caribbean Restaurant on file is from Oct 13, 2025. The public record contains 13 inspections in total.
What is the most common violation at Dlc Caribbean Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Dlc Caribbean Restaurant.
How does Dlc Caribbean Restaurant compare to other restaurants in Lake Worth?
Dlc Caribbean Restaurant most recently scored 74 out of 100, which is about the same as the Lake Worth average of 77.
Has Dlc Caribbean Restaurant's inspection record improved over time?
No. Recent inspections at Dlc Caribbean Restaurant have averaged around four violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dlc 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 Dlc Caribbean Restaurant inspected?
Based on the inspection history on file, Dlc Caribbean Restaurant is inspected around four times per year on average.
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