Donnas Caribbean Restaurant
Last inspected: Oct 17, 2025
37
Score
The health department has logged six inspections at Donnas Caribbean Restaurant, the earliest from 2022. Inspectors last stopped by on Oct 17, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 10 violations per visit.
“Time/temperature control for safety food” comes up most often, recorded four times in the inspection record.
That's lower than the typical Miami Gardens restaurant, which scores around 80. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
3
Critical latest
3
Major latest
5
Minor latest
Inspection History
Oct 17, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (132F - Hot Holding) stored in the hot box by the front counter, as per operator placed less than 1 hour ago. Operator placed in oven to reheat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter with no vacuum breaker.
29-42-4
Intermediate - No chlorine Chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Operator placed new roll. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At the front counter. Operator placed new bottle. **Corrected On-Site**
31B-03-4
Basic - Equipment in poor repair. Observed gaskets torn in the front counter hotbox.
14-11-5
Basic - Food storage container/container lid cracked or broken. Observed multiple cracked containers in the walk in cooler. **Repeat Violation**
14-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed king fish thawing in room temperature. Operator placed item in walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. By the mop sink. Operator stored properly. **Corrected On-Site**
42-01-4
37
Dec 17, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried fish (102F - Hot Holding) stored in the hot box for less than 1 hour, as per operator. Operator placed item in the oven to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed storage and seasoning rack in the kitchen with accumulated dust.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the customer bathroom due to missing handle.
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. At the front counter. **Repeat Violation**
51-11-4
Basic - Equipment in poor repair. Observed customer handwashing sink missing the hot water handle.
14-11-5
Basic - Food storage container/container lid cracked or broken. Observed multiple cracked containers in the storage rack and walk in cooler. **Repeat Violation**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in standing water by the stove. Operator removed water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with accumulated grease.
23-03-4
47
Jul 9, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
25
Jan 24, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of flour. Located in reach in cooler. Manager rearranged. **Corrected On-Site**
08A-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. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Single-service articles improperly stored. Observed case of cups on floors in hallway. Manager moved to shelf. **Corrected On-Site**
25-05-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Observed various buckets of food being stored on floor in walk in cooler. Manager moved to shelf. **Corrected On-Site**
08B-38-4
61
Mar 20, 2023
Food-Licensing Inspection
1 critical violation. 2 major 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. Front counter hot box: fried chicken (110-115F - Hot Holding). As per operator, cooked 1 hour before the inspection. Operator reheated to 183F, added water to the unit and adjusted the temperature. **Corrected On-Site**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen, scrub pad stored inside the the hand washing sink. **Corrected On-Site**
31A-11-4
70
Oct 28, 2022
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Displayed food not properly protected from contamination. Observed containers porridge, white rice, rice and peas, cabbage, and chicken on steam table uncovered. **Warning**
08B-02-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice and peas 128-130F, snapper 127F, cooked cabbage 84F on top of the stove; oxtail 122F-125F in the oven. Chef reheated all food to 188-193F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board is soiled. **Warning**
22-02-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - Chicken storage container/container lid cracked or broken. **Warning**
14-38-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal drinks and water next to flour container on shelf, under preparation table; observed drink mug next to seasoning not properly identified and segregated from food to be served to the public. **Warning**
08B-49-4
Basic - Fountain drink dispenser not cleaned at least once every 24 hours. **Warning**
22-13-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed blender is soiled. **Warning**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Single-service boxes of cups are improperly stored. **Warning**
25-05-4
Basic - Stored cases of chicken not covered. **Warning**
08B-12-5
Basic - Cases of chicken, bucket of plantain not stored at least 6 inches off of the kitchen floor. **Repeat Violation** **Warning**
08B-47-4
32
Frequently Asked Questions
When was Donnas Caribbean Restaurant last inspected?
The most recent health inspection at Donnas Caribbean Restaurant on file is from Oct 17, 2025. The public record contains six inspections in total.
What is the most common violation at Donnas Caribbean Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Donnas Caribbean Restaurant.
How does Donnas Caribbean Restaurant compare to other restaurants in Miami Gardens?
Donnas Caribbean Restaurant most recently scored 37 out of 100, which is lower than the Miami Gardens average of 80.
Has Donnas Caribbean Restaurant's inspection record improved over time?
No. Recent inspections at Donnas Caribbean Restaurant have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Donnas Caribbean Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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