Donnas Caribbean Restaurant
Last inspected: Oct 23, 2025
55
Score
Inspectors have visited Donnas Caribbean Restaurant 10 times, with records going back to 2022. The newest entry in the record is dated Oct 23, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to eight violations.
Looking across the full record, “carbon dioxide/helium tanks not adequately secured” is the recurring theme, flagged four times.
By comparison, the average Fort Lauderdale facility scores 80, putting Donnas Caribbean Restaurant on the weaker side. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
1
Major latest
10
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips operator could not locate. **Repeat Violation**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left interior side **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Dried pigeon peas. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Located by ice machine. **Repeat Violation**
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch left wrist while preparing food.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 115F on prep table
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed snapper filets 43F stored in bucket in stagnant water. Operator moved to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed green peppers stored over jerk sauce in walk-in cooler. Operator stored correctly. **Corrected On-Site**
08B-17-4
Basic - Working containers of food(salt) removed from original container not identified by common name. Operator labeled **Corrected On-Site** **Repeat Violation**
02D-01-5
55
Jul 23, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain 109F-120F ( - Hot Holding) front counter hot holding unit over head heating element not turned on. Per operator held out of temperature less than 1 hour. Operator reheated items. **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
16-37-1
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed reach in cooler thermometer 60+F **Repeat Violation**
05-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on counter next to single serve items and microwave.
12B-07-4
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 in sugar container the handle in contact with sugar
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front counter In-use utensil stored in standing water 85F **Repeat Violation**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler **Repeat Violation**
05-09-4
Basic - Working containers of food (sugar)removed from original container not identified by common name.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior left side **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense (cornmeal)food. **Repeat Violation**
14-01-5
45
Dec 4, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk-in cooler reading 60+ degrees **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
05-05-4
90
Dec 3, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
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
Plumbing Maintained; Sewage Disposal
FL-51
47
Sep 4, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on traulsen reach in cooler **Warning** - From follow-up inspection 2024-09-04: At time of callback inspection still observed **Time Extended**
14-11-5
95
Sep 3, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 Ppm employee added chlorine rechecked 50 Ppm **Corrected On-Site** **Warning**
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (120F - Hot Holding) per operator held out of temperature less then 3 hours employee placed in oven to reheat. Observed beef patties (124-129F - Hot Holding) per operator held out of temperature less than three hours Employee placed in oven to reheat. Observed fried chicken (113-120F - Hot Holding); plantain (118-125F - Hot Holding) per operator held out of temperature less then 3 hours. Employee placed items in oven to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Carbon dioxide/helium tanks not adequately secured located by ice machine. **Warning**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not stored inverted or in a protected manner employee inverted. **Corrected On-Site** **Warning**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans not properly air-dried - wet nesting. Operator separated. **Corrected On-Site** **Warning**
24-08-4
Basic - Equipment in poor repair. Torn gasket on traulsen reach in cooler **Warning**
14-11-5
Basic - Food stored on floor. Observed box of raw chicken stored on walk-in cooler floor **Warning**
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket. **Warning**
42-01-4
55
Oct 17, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Plantains (110F - Hot Holding) at front counter area, as per manager, for 30 minutes. Manager reheated plantains. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket tested at 200ppm. Manager corrected to 100ppm by adding water. **Corrected On-Site**
41-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Employee food container on a food preparation table or over/next to clean equipment/utensils. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on back prep table.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in use, in standing water. **Corrected On-Site**
10-07-4
Basic - No suitable facilities provided to store employee clothing and other possessions. **Repeat Violation**
40-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce next to ready to eat food. Manager moved to another location. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour.
02D-01-5
50
Jul 24, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter warmer- observed fried chicken wings and chicken breast 90-106 degrees F. Operator moved chicken wings and breast to oven for reheat. **Corrective Action Taken**
03B-01-6
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in front of 3 compartment sink.
36-06-4
Basic - Ceiling tile missing.observed in storage room at 3 compartment sink.
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line prep table- observed employee cellphone on prep table. Employee removed cellphone. **Corrected On-Site**
40-06-5
74
Jan 12, 2023
Routine - Food
6 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
74
Jul 19, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall next to mop sink. Operator killed and sanitizer area. **Corrected On-Site**
35A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken, beef kidney and pork stored in walk-in cooler. Per operator, items were cooked on 07/18/2022.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical next to hand wash sink.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
64
Frequently Asked Questions
When was Donnas Caribbean Restaurant last inspected?
The most recent health inspection at Donnas Caribbean Restaurant on file is from Oct 23, 2025. The public record contains 10 inspections in total.
What is the most common violation at Donnas Caribbean Restaurant?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited four times, more than any other issue at Donnas Caribbean Restaurant.
How does Donnas Caribbean Restaurant compare to other restaurants in Fort Lauderdale?
Donnas Caribbean Restaurant most recently scored 55 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Donnas Caribbean Restaurant's inspection record improved over time?
No. Recent inspections at Donnas Caribbean Restaurant have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Donnas 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 Donnas Caribbean Restaurant inspected?
Based on the inspection history on file, Donnas Caribbean Restaurant is inspected around three times per year on average.
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