Donnas Caribbean Restaurant
Last inspected: Dec 4, 2025
74
Score
Inspectors have visited Donnas Caribbean Restaurant eight times, with records going back to 2022. On Dec 4, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Looking across the full record, “no chemical test kit provided when using sanitizer” is the recurring theme, flagged three times.
The city-wide average is 75, putting Donnas Caribbean Restaurant squarely in typical territory. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
74
Jul 15, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
61
Apr 9, 2025
Routine - Food
1 critical violation. 2 major violations. 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 at cook line above stove, fried plantains (108-140F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins. Item placed in oven to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strip used in establishment. **Warning**
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/ **Warning**
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored with restaurant items in low boy cooler at front counter. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
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 cup handle not stored above sugar stored in bucket under preparation table across from cook line. PIC removed handle. **Corrected On-Site** **Warning**
10-01-5
Basic - Soiled dry wiping cloth in use. Observed at preparation table across from 3 compartment sink. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar stored in bucket under preparation table across from cook line not identified by its common name. **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle pan used to portion bulgur rice stored bucket under preparation table. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. PIC showed license to inspector. **Warning**
50-09-4
52
Jul 2, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
43
Feb 2, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed quaternary test strips establishment using chlorine to sanitize. **Repeat Violation**
16-33-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinsing hands in three compartment sink
12A-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Basic - Working containers of food sugar removed from original container not identified by common name.
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the handle in contact with sugar. Employee removed **Corrected On-Site**
10-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup in u star reach in freezer. **Repeat Violation**
14-69-4
Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink. **Repeat Violation**
36-17-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while engaging in food preparation.
13-07-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In front of prep area
36-06-4
55
Sep 13, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
50
Apr 17, 2023
Routine - Food
2 critical violations. 1 major violation.
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 front counter, fried chicken (93-140F - Hot Holding). Chicken stored in shallow pan in steam table. Operator returned pan of chicken to oven to reheat to 165°F to hot hold.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, potato salad (71F - Cold Holding). Item stored at room temperature for less than 4 hours. Item moved to cooler to rapidly chill to cold cold
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
67
Jul 13, 2022
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook returning to kitchen without washing hands before putting new gloves on. Cook washed and sanitized hands. **Corrected On-Site**
12A-07-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer bucket chlorine solution 200 ppm, at front counter. Operator remade chlorine solution 50 ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 48°-51°F in walk in cooler, per operator chicken was in cooler less than 4 hours. Chicken was in thick container and covered not allowing temperature to come down to 41° or below. Operator moved chicken to freezer to quick chill. Chicken rechecked at 38°F. **Corrected On-Site**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for Chlorine or Quaternary. Provided test strips to operator. **Corrective Action Taken**
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 - No soap provided at handwash sink. Observed no soap at hand washing sink in kitchen. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Food stored on floor. Observed cases of water on floor in front of kitchen entry door in hallway.
08B-38-4
41
Frequently Asked Questions
When was Donnas Caribbean Restaurant last inspected?
The most recent health inspection at Donnas Caribbean Restaurant on file is from Dec 4, 2025. The public record contains eight inspections in total.
What is the most common violation at Donnas Caribbean Restaurant?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at Donnas Caribbean Restaurant.
How does Donnas Caribbean Restaurant compare to other restaurants in Lauderhill?
Donnas Caribbean Restaurant most recently scored 74 out of 100, which is about the same as the Lauderhill average of 75.
Has Donnas Caribbean Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Donnas Caribbean Restaurant have averaged around eight violations per visit across the recent 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 two times per year on average.
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