Donna's Caribbean Restaurant in The_Pines
Last inspected: Dec 3, 2025
74
Score
Going back to 2022, Donna's Caribbean Restaurant in The_Pines has 13 inspections in the public record. The latest inspection on file is from Dec 3, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged three times.
The city-wide average sits at 79, which Donna's Caribbean Restaurant in The_Pines' 74 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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
Approved Thawing Methods Used
FL-31
74
Aug 1, 2025
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
55
Jun 17, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
64
Sep 23, 2024
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, removed from unit, cooked cabbage (104F - Hot Holding). Per employee out of unit approximately 1 hr. Employee moved cabbage to stove to reheat above 165F for proper hot holding. **Corrective Action Taken**
03B-01-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket reading 10ppm chlorine. Manager remade to 100ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth on prep table by single prep sink in back kitchen area.
21-09-4
78
Aug 20, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked peppers sauce (56F - Cooling); cooked onions (52F - Cooling). Per manager, both prepared on 8-19 and in unit more than 6 hrs.
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked peppers sauce (56F - Cooling); cooked onions (52F - Cooling). Per manager, both prepared on 8-19 and in unit more than 6 hrs. Manager discarded both items. See stop sale.
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by mop sink not labeled. Manager labeled as degreaser. **Corrected On-Site**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on kitchen prep table. Employee moved container to stove to heat water to 135F or above. **Corrective Action Taken**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on kitchen prep table.
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Labeling worn off bulk salt and flour containers in kitchen prep area.
02D-01-5
50
Oct 17, 2023
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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/. Manager on duty certification expired for Anita Smith Reid. **Warning** - From follow-up inspection 2023-10-17: Observed same **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-17: Observed same **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Cove molding in disrepair in hallway to restroom. **Warning** - From follow-up inspection 2023-10-17: Observed same **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in hot holding unit at front counter. **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
05-09-4
74
Oct 16, 2023
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Ware washing sink at 10ppm chlorine, operator remade to 100ppm chlorine. **Corrected On-Site** **Warning**
22-42-4
High Priority - Roach activity present as evidenced by live roaches found. 1 dead roach behind box of tiles in storage section in dining room.. 1 dead roach on floor in office. Operator cleaned and sanitized area during inspection. **Corrected On-Site** **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Hot box at front counter counter; beef patties (110F - Hot Holding) , held less than 4 hours ago. Operator discarded at will . * corrected on site. Suggested using TPHC. 2. Vulcan oven ; grilled chicken (117F - Hot Holding); sweet plantains (109F - Hot Holding) held less than 2 hours ago. Observed equipment on low heat, operator increased temperature to reheat foods to 165F above **Corrective Action Taken** **Warning**
03B-01-6
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/. Manager on duty certification expired for Anita Smith Reid. **Warning**
53A-03-7
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-14-5
Basic - Cove molding in disrepair in hallway to restroom. **Warning**
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 85F in cook line. Operator discarded water **Corrected On-Site** **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in hot holding unit at front counter. **Warning**
05-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength in kitchen. Wiping cloth at 0ppm chlorine, operator remade to 50ppm chlorine. **Corrected On-Site** **Warning**
21-07-4
41
Oct 13, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided ( quaternary)for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment using bleach but unable to provide chlorine test strips. **Warning** - From follow-up inspection 2023-10-13: Operator ordered **Time Extended**
16-32-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-10-13: Observed same, employee training will be reviewed at the next routine inspection. **Time Extended**
53B-14-5
82
Oct 12, 2023
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Walk in Cooler: fried chicken (46F - Cold Holding); cooked bbq chicken (50F cold holding ) held overnight per cook. See stop sale. Foods not prepared or portioned today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Walk in Cooler: fried chicken (46F - Cold Holding); cooked bbq chicken (50F) held overnight per cook. See stop sale. Operator discarded. Foods not prepared or portioned today. 2. Walk in cooler Raw chicken (44 F - Cold Holding) held less than 4 hours ago. Per operator raw chicken removed walk in freezer less than 4 hours ago. Operator moved to wif to quick chill. *corrective action taken * Foods not prepared or portioned **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine at front counter. Operator remade to 100ppm chlorine. **Corrected On-Site** **Warning**
41-27-4
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. Emailed procedure to manager **Warning**
11-27-4
Intermediate - Incorrect chemical test kit provided ( quaternary)for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment using bleach but unable to provide chlorine test strips. **Warning**
16-32-5
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/ **Warning**
53A-05-6
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. Two new employees hired less than 60 days. Emailed reporting agreement to manager. **Warning**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer step in center compartment, Operator set up 3 compartment sink correctly during inspection. **Corrected On-Site** **Warning**
16-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 89f in cook line. Operator discarded water **Corrected On-Site** **Warning**
10-07-4
30
Feb 17, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over collard greens not commercially packaged in reach freezer at the back of the kitchen; Operator stored properly **Corrected On-Site**
08A-02-6
86
Feb 2, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
82
Oct 25, 2022
Routine - Food
No violations found.
100
Sep 9, 2022
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table in kitchen: fried fish (125F - Hot Holding) held under 4 hours ago per cook. Operator moved to oven to be reheated to 165F or above. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding line in front counter ; chopped salad (46F cold holding ) potato salad (47F cold holding ) held under 4 hours ago in Ice bath. Ice melted at time of inspection. Operator placed foods on fresh batch of ice to quick chill. Suggested using TPHC. *Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in front counter and kitchen. Water heater was turned off, water temperature at 85F. Retested when water heater was turned on, hot water at 105F. **Corrected On-Site**
27-16-4
Basic - Cove molding at floor/wall juncture broken/missing,in Hallway to restroom.
36-03-4
Basic - 1.Walk-in freezer shelves with rust that has pitted the surface. 2.Shelf under prep table with rust that pitted the surface in kitchen.
14-17-4
Basic - Equipment in poor repair. 1. Sliding glass door missing from steam cabinet in front counter. 2. Prep table in disrepair in kitchen opposite stove.
14-11-5
Basic - Objectionable odors in hallway to restroom or other areas of the establishment. Turned on all facets and flush toilets in establishment. No sewage back up observed at time of inspection.
36-64-5
47
Frequently Asked Questions
When was Donna's Caribbean Restaurant in The_Pines last inspected?
The most recent health inspection at Donna's Caribbean Restaurant in The_Pines on file is from Dec 3, 2025. The public record contains 13 inspections in total.
What is the most common violation at Donna's Caribbean Restaurant in The_Pines?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Donna's Caribbean Restaurant in The_Pines.
How does Donna's Caribbean Restaurant in The_Pines compare to other restaurants in Pembroke Pines?
Donna's Caribbean Restaurant in The_Pines most recently scored 74 out of 100, which is lower than the Pembroke Pines average of 79.
Has Donna's Caribbean Restaurant in The_Pines' inspection record improved over time?
Results have been roughly steady. Inspections at Donna's Caribbean Restaurant in The_Pines have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Donna's Caribbean Restaurant in The_Pines 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 Donna's Caribbean Restaurant in The_Pines inspected?
Based on the inspection history on file, Donna's Caribbean Restaurant in The_Pines is inspected around four times per year on average.
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