Donnas Caribbean Restaurant
Last inspected: Oct 27, 2025
61
Score
Going back to 2022, Donnas Caribbean Restaurant has eight inspections in the public record. The most recent report on file is from Oct 27, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “equipment and utensils not properly air-dried - wet nesting”, which has been cited three times.
That's lower than the typical Pompano Beach restaurant, which scores around 78. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
61
Jul 8, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
82
Oct 24, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer 10 Ppm. Operator added more chlorine rechecked 100 Ppm **Corrected On-Site**
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 macaroni and cheese (129-130F - Hot Holding) in hot holding unit per operator held out of temperature less than one hour. Operator increased heat of unit. **Corrective Action Taken**
03B-01-6
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 flour container the scoop handle in contact with flour. Operator removed. **Corrected On-Site**
10-01-5
70
Aug 20, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef liver over whole fish in true reach in . Operator removed liver and placed on other side of cooler.**Corrected On-Site** **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed peas (45-47F - Cooling)in deep stock pot per operator held on stove over night and placed in walk-in cooler at 7:00am
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200+ Ppm at front counter. Operator diluted rechecked 100 Ppm **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. Observed peas (45-47F - Cooling)in deep stock pot per operator held on stove over night and placed in walk-in cooler at 7:00am see stop sale.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beans in deep stock pot on shelf in walk-in cooler.
03D-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on prep table. Employee removed **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans not properly air-dried - wet nesting on shelf above three compartment sink **Repeat Violation**
24-08-4
45
Jan 29, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above prep area in kitchen. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans not dried properly on rack at dishwasher area. Operator moved to dry. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Stored food not covered. Observed stored raw fish pieces at 41F uncovered. Operator covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
86
Oct 24, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing unknown chemical with no label. Operator removed. **Corrected On-Site**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter, wipe cloths not stored in sanitizing solution. Employee set up sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans stacked wet. Employee separated to dry. **Corrected On-Site**
24-08-4
Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed three compartment sink with sanitizer step skipped. Operator set up properly and cleaned pans again. **Corrected On-Site**
16-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at stove, utensils stored in standing water at 70F. Operator removed water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Stored food not covered. Observed in walk-in cooler, cooked potatoes at 42F not covered. Operator covered. **Corrected On-Site**
08B-12-5
70
Jun 19, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
74
Dec 7, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- shredded cheese 47-49F- cold holding- operator states food left out for 20 minutes- operator placed in walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline- utensil stored in water of 94-95F- operator placed on stove to heat water to 135F. **Corrective Action Taken**
10-07-4
74
Frequently Asked Questions
When was Donnas Caribbean Restaurant last inspected?
The most recent health inspection at Donnas Caribbean Restaurant on file is from Oct 27, 2025. The public record contains eight inspections in total.
What is the most common violation at Donnas Caribbean Restaurant?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Donnas Caribbean Restaurant.
How does Donnas Caribbean Restaurant compare to other restaurants in Pompano Beach?
Donnas Caribbean Restaurant most recently scored 61 out of 100, which is lower than the Pompano Beach average of 78.
Has Donnas Caribbean Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Donnas Caribbean Restaurant have averaged around four 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.
Nearby Restaurants