Dulcios Carribean Restaurant
Last inspected: Mar 26, 2026
90
Score
Dulcios Carribean Restaurant has been inspected 11 times since 2022. The latest inspection on file is from Mar 26, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Dulcios Carribean Restaurant's latest score of 90 sits above the West Palm Beach average of 79. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2026-03-26: **Time Extended**
53B-01-5
90
Mar 25, 2026
Routine - Food
5 critical violations. 4 major violations.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling clean equipment, clean utensils and preparing food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cellphone while holding to face/mouth and then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food storage containers and food cooking utensils washed and rinsed then placed to dry without sanitizing. Advised Operator to set up triple sink to proper quaternary concentration for sanitization and properly sanitize. **Warning**
22-45-4
High Priority - Raw animal food (raw shell eggs) stored over or with unwashed produce (cilantro). Advised Operator to store raw below ready to eat. **Warning**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in; hotdogs (58F - Cold Holding). Operator stated not prepared or portioned today held less than 4 hours, moved to freezer. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass door; cooked pasta (46F - Cooling 11:45/46F 12:45)cooked vegetables (46F - Cooling 11:45/46F 12:45). Operator stated cooling since 10:00 at this rate will not reach 41F within a total of 6 hours. Moved to reach in freezer to facilitate faster cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. Advised Operator to inform employees. **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance (cleaning chemicals) not labeled. Advised Operator to label chemical spray bottles. **Warning**
41-17-4
32
Dec 12, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Underneath Kitchen sink by reach in coolers: Approximately 2 live roaches. **Admin Complaint** - From follow-up inspection 2025-12-12: Observed one live roach in three compartment sink. Operator killed roach and sanitized area. **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 hose connections at mop sink. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-12: Back flow preventer not observed**Admin Complaint** **Admin Complaint**
29-42-4
74
Dec 11, 2025
Routine - Food
10 critical violations. 2 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 hose connections at mop sink. **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. In GRS Cooler: Cooked beef. Per operator, couldn't identify when product it was made. **Warning**
01B-17-5
High Priority - Toxic substance/chemical improperly stored. At prep table on cook line: Rubbing Alcohol stored over prep table. Operator stored properly. **Corrected On-Site** **Warning**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At GRS reach in coolers: cooked rice (46F - Cooling) at 10:45 since 4:00 pm on 12/10 ; cooked pork (45F - Cooling) at 10:55 since 4:00 pm on 12/10 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Educated operator on proper cooling methods. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At GRS reach in coolers: cooked rice (46F - Cooling) at 10:45 since 4:00 pm on 12/10 ; cooked pork (45F - Cooling) at 10:55 since 4:00 pm on 12/10 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Educated operator on proper cooling methods. **Warning**
01B-36-5
High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer in dry storage area: Frozen raw beef, cut potatoes in direct contact with thank you to go bags. Educated operator to use zip lock bags. **Warning**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25 **Warning**
50-17-3
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Kitchen sink by reach in coolers: Raw chicken and raw pork thawing in sink together. Operator stored stored pork in a deep container separated from raw chicken in sink. **Corrected On-Site** **Warning**
08A-24-5
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. In reach in freezer in dry storage area: Raw ground beef stored over raw oxtail not all products in original packaging. Educated operator on safe storage practices **Corrected On-Site** **Warning**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. Underneath Kitchen sink by reach in coolers: Approximately 2 live roaches. **Admin Complaint**
35A-05-4
Basic - Dead roaches on premises. Underneath Kitchen sink by reach in coolers: Approximately 9 dead In between white reach in coolers/freezers: Approximately 3 dead Underneath GRS cooler: Approximately 1 dead Walk way to bathroom in front of kitchen doorway: Approximately 1 dead **Admin Complaint**
35A-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen sink by reach in coolers: Raw chicken and raw pork thawing in sink with no running water. Operator turned on cold water. **Corrected On-Site** **Warning**
06-01-5
20
Mar 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - From follow-up inspection 2025-03-21: **Time Extended**
36-17-5
95
Mar 20, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler and low boy, cooked pork (58F - Cold Holding); cooked chicken (57F); cooked turkey (57F - Cold Holding); cooked rice (63F - Cold Holding); cooked (65F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked pasta (62F - Cold Holding); gravy (63F - Cold Holding); cooked beef (63F - Cold Holding); cooked oxtail (63F - Cold Holding); cooked beans (66F - Cold Holding), At reach in cooler, raw fish (54F - Cold Holding); cut cabbage (51F - Cold Holding) raw fish (54F - Cold Holding); not prepared or portioned today. Operator states all items held in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler and low boy, cooked pork (58F - Cold Holding); cooked chicken (57F); cooked turkey (57F - Cold Holding); cooked rice (63F - Cold Holding); cooked (65F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked pasta (62F - Cold Holding); gravy (63F - Cold Holding); cooked beef (63F - Cold Holding); cooked oxtail (63F - Cold Holding); cooked beans (66F - Cold Holding), At reach in cooler, raw fish (54F - Cold Holding); cut cabbage (51F - Cold Holding) raw fish (54F - Cold Holding); not prepared or portioned today. Operator states all items held in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at mop sink hose Bibb with hose attached. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. **Repeat Violation** **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any 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-01-5
52
Dec 19, 2024
Routine - Food
10 critical violations. 2 major violations. 2 minor violations.
View 14 violations
High Priority - Cream coconut drink received from unapproved source/no invoice provided to verify source. See Stop Sale. **Admin Complaint**
01A-05-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
High Priority - Pesticide/insecticide labeled for household use only present in establishment. At rear of kitchen, 3 cans of household pesticide. Operator removed. **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw eggs stored over bread. Advised operator of proper storage, operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cream coconut drink received from unapproved source/no invoice provided to verify source. See Stop Sale.
01B-13-4
High Priority - Stop Sale issued due to food originating from an unapproved source. Cream coconut drink received from unapproved source/no invoice provided to verify source. There is no manufacturer label or nutrition labeling on cream coconut drink. See stop sale.
01B-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen flip top cooler, cooked chicken (49F - Cold Holding); At kitchen reach in cooler, collard greens (66F - Cold Holding); not prepared or portioned today. Operator stated items held in units over night. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen flip top cooler, cooked chicken (49F - Cold Holding); At kitchen reach in cooler, collard greens (66F - Cold Holding); not prepared or portioned today. Operator stated items held in units over night. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam table, black bean sauce (115F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator of proper hot holding parameters. Operator placed item onto stove to reheat to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb with hose attached. Advised operator that vacuum breaker is required where there is a hose attached.
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
17
Jan 30, 2024
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
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 one.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Employee refilled the soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle not labeled. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. Posted license expired on 12/01/2023
50-09-4
64
Sep 7, 2023
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
37
Apr 25, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor 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. Chicken Pattie's 100°F-105°F, for less than 2 hours stated PIC. Cook started reheating process. **Corrective Action Taken**
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water. Operator turned water on. **Corrected On-Site**
06-01-5
74
Aug 11, 2022
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths......CHLORINE **Warning** - From follow-up inspection 2022-08-11: Not provided **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2022-08-11: Not provided **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.... Ceiling hole in several area at kitchen. **Warning** - From follow-up inspection 2022-08-11: Not repaired **Time Extended**
36-32-5
78
Frequently Asked Questions
When was Dulcios Carribean Restaurant last inspected?
The most recent health inspection at Dulcios Carribean Restaurant on file is from Mar 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Dulcios Carribean Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Dulcios Carribean Restaurant.
How does Dulcios Carribean Restaurant compare to other restaurants in West Palm Beach?
Dulcios Carribean Restaurant most recently scored 90 out of 100, which is higher than the West Palm Beach average of 79.
Has Dulcios Carribean Restaurant's inspection record improved over time?
Yes. Recent inspections at Dulcios Carribean Restaurant have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Dulcios Carribean Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dulcios Carribean Restaurant inspected?
Based on the inspection history on file, Dulcios Carribean Restaurant is inspected around three times per year on average.
Nearby Restaurants