Donnas Caribbean Restaurant
Last inspected: Feb 2, 2026
74
Score
Public records show 11 inspections at Donnas Caribbean Restaurant stretching back to 2022. The most recent report on file is from Feb 2, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Across the inspection history, “carbon dioxide tanks not adequately secured” is the issue that surfaces most often, recorded five times.
Donnas Caribbean Restaurant's latest score of 74 falls below the Miami Gardens average of 80. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep area: carton of juice stored inside the hand washing sink. **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide tanks not adequately secured. By the walk in cooler. **Corrected On-Site**
51-11-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Corrective Action Taken**
22-16-4
74
Nov 6, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw pork inside reach in cooler in preparation area. Manager removed and stored properly. **Corrected On-Site**
08A-20-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Malika Murphy working without manager certification. **Warning**
53A-02-7
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 - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser next to 3 compartment sink not working properly.
31B-06-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled plastic containers inside handwashing sink next tom3 compartment sink.
31A-11-4
Basic - Bathroom floors not in good condition. Observed floor tile broken inside men bathroom.
36-09-5
Basic - Ceiling tile missing. Observed ceiling tile missing on top cook line.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed green and brown cutting boards with cut marks at dry storage area. Person in charge discarded during inspection. **Corrected On-Site**
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in use wet wiping towel in top preparation table , employee removed and stored properly. **Corrected On-Site**
21-12-4
47
Feb 27, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
52
Aug 29, 2024
Routine - Food
No violations found.
100
Aug 28, 2024
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry chicken(127F - Hot Holding) in the hot box for less than 1 hour, operator reheated curry chicken (181F - Reheating). **Corrected On-Site** **Repeat Violation** **Warning**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) for the front counter, operator remade Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site** **Warning**
41-15-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insect by the prep table area. **Warning**
35A-02-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee unaware how to set up 3 compartment sink properly. **Warning**
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed single service items on top of a dusty shelves at the front counter. **Warning**
22-02-4
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/ Observed 5 employees engaging in food preparation with no manager on duty. Manager arrived during the inspection. **Corrected On-Site** **Warning**
53A-05-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in room temperature on the floor of the kitchen. Operator placed item back into reach in freezer. **Warning**
06-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In the lobby and at the entrance of the kitchen. **Repeat Violation** **Warning**
51-11-4
Basic - Dead roaches/flies on premises. Observed 1 dead roach under the register and 1 dead roach by the drive thru window. Observed 2 dead flying insects by the drive thru and 1 dead flying insect on the floor in the lobby. **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees water bottle in the reach in cooler on top of establishment food, operator stored properly. **Corrected On-Site** **Warning**
40-06-5
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. Observed soap and sanitizer in the middle of compartment of the 3 compartment sink and rinse in the first compartment. Educated employee and set up properly. **Corrective Action Taken** **Warning**
16-13-5
Basic - Floor area(s) covered with standing water. By the hallway to the bathroom. **Warning**
36-22-4
Basic - Food storage container/container lid cracked or broken. Observed multiple food containers cracked in the kitchen and walk in cooler. **Warning**
14-38-4
Basic - Food stored on floor. Observed fish stored on the floor of the kitchen. Operator stored properly. **Corrected On-Site** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Observed hole in the wall by the back exit door of the walk in cooler. **Repeat Violation** **Warning**
36-24-5
30
Feb 5, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed packaged cake slices on the front counter with no date label. As per operator, placed out on 2/3/24. Operator placed date label. **Corrected On-Site** **Repeat Violation**
02C-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the hot holding box: oxtail (127F - Hot Holding/Reheating 169F); stew chicken (118F - Hot Holding/Reheating 172F), stored for about 1 hours before inspection. Operator reheated items to the proper temperature. **Corrected On-Site**
03B-01-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil in hot water of 131F. Operator removed water. **Corrected On-Site** **Repeat Violation**
10-05-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Dumpster overflowing garbage. Observed cardboard dumpster overflowing.
33-14-4
Basic - Observed all reach-in cooler shelves with rust. **Repeat Violation**
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored properly. **Corrected On-Site**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 100+ppm) stored by the 2 compartment sink. Operator remade Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
21-07-4
47
Jan 22, 2024
Complaint Full
5 major violations. 6 minor violations.
View 11 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked mackerel (38F - Cold Holding); cooked beef kidney (34F - Cold Holding) not date marked. All foods were cooked more than 24 hours ago. Manager added date marking.
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates not kept in establishment but in corporate office. Manager provided email showing completed certificates.
53B-09-4
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located next to 2 compartment sink. **Repeat Violation**
31B-02-4
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 - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located on prep table.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located in kitchen area.
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Water draining onto floor surface from vent in men's restroom.
29-03-4
45
Dec 6, 2023
Complaint Full
No violations found.
100
Dec 5, 2023
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches under the stove in the kitchen, 3 live roaches behind the reach in cooler outlet, 10+ live roaches under the 3 compartment sink. **Warning** - From follow-up inspection 2023-12-05: At the time of the callback inspection, observed 1 live roach under the 3 compartment sink. Observed 4 dead roaches under the dry storage area by the mop sink, 2 dead roaches under the 3 compartment sink, and 6 dead roaches under the stove and 2 by the front counter hand washing sink. **Time Extended**
35A-05-4
Intermediate - - From initial inspection : 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. Observed Donald Williams hired 1 year ago with no employee training. **Warning** - From follow-up inspection 2023-12-05: Observed Donald Williams hired 1 year ago with no employee training. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. By the entrance of the kitchen. **Warning** - From follow-up inspection 2023-12-05: Carbon dioxide/helium tanks not adequately secured. By the entrance of the kitchen. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler gaskets are torn. Observed reach in cooler door in the kitchen in disrepair. **Warning** - From follow-up inspection 2023-12-05: Walk in cooler gaskets are torn. Observed reach in cooler door in the kitchen in disrepair. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in the wall in front of walk in cooler. **Warning** - From follow-up inspection 2023-12-05: Observed hole in the wall in front of walk in cooler. **Warning** **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled in the kitchen. **Warning** - From follow-up inspection 2023-12-05: Observed hood filters soiled in the kitchen. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-12-05: Reach-in cooler shelves with rust that has pitted the surface. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed under the 3 compartment sink and stoves soiled. Observed walk in cooler floor soiled. **Warning** - From follow-up inspection 2023-12-05: Observed walk in cooler floor soiled. **Time Extended**
36-10-4
58
Dec 4, 2023
Complaint Full
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license with expiration date of 10/01/23. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw goat inside the reach in freezer. **Warning**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches under the stove in the kitchen, 3 live roaches behind the reach in cooler outlet, 10+ live roaches under the 3 compartment sink. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked fish (117F - Hot Holding) for less than 4 hours at per operator, operator placed inside the oven to be reheated at 165°F or above. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handwashing sink. Operator placed new roll. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no chlorine sanitation in the establishment. Operator went to the store to get a bucket of chlorine. **Warning**
22-38-5
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. Observed Donald Williams hired 1 year ago with no employee training. **Warning**
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured. By the entrance of the kitchen. **Warning**
51-11-4
Basic - Equipment in poor repair. Walk in cooler gaskets are torn. Observed reach in cooler door in the kitchen in disrepair. **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled in the kitchen. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers and walk in cooler shelves with soil residues. **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed under the 3 compartment sink and stoves soiled. Observed walk in cooler floor soiled. **Warning**
36-10-4
Basic - Hole in or other damage to wall. Observed hole in the wall in front of walk in cooler. **Warning**
36-24-5
29
Oct 6, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
74
Frequently Asked Questions
When was Donnas Caribbean Restaurant last inspected?
The most recent health inspection at Donnas Caribbean Restaurant on file is from Feb 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Donnas Caribbean Restaurant?
Across the inspection record, “carbon dioxide tanks not adequately secured” has been cited five 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 74 out of 100, which is lower than the Miami Gardens average of 80.
Has Donnas Caribbean Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Donnas Caribbean Restaurant have averaged around seven 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 three times per year on average.
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