Flavor's Caribbean Restaurant 2
Last inspected: Mar 13, 2026
82
Score
Across the available record, Flavor's Caribbean Restaurant 2 has 13 inspections on file, the first dated 2022. On Mar 13, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to six violations per visit.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up four times.
Flavor's Caribbean Restaurant 2 scores about where you'd expect for a Lantana restaurant. Nothing in the record is alarming, but there's room to improve.
13
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. **Warning** - From follow-up inspection 2026-03-13: Same **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some 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 2026-03-13: Same. **Time Extended**
53B-14-5
82
Mar 12, 2026
Routine - Food
8 critical violations. 3 major violations. 3 minor violations.
View 14 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, rechecked 50ppm. **Corrected On-Site** **Warning**
22-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Stewed Oxtail, stewed chicken, oxtail gravy, curry chicken , curry goat: (52-54F - cooling) at 8:55am; cooling since 9:00pm 3/11 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **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. Walk in cooler: Stewed Oxtail, stewed chicken, oxtail gravy, curry chicken , curry goat: (52-54F - cooling) at 8:55am; cooling since 9:00pm 3/11 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
01B-36-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over juice at reach in freezer. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef patties (75F - Hot Holding) Left in table top hot holding unit overnight. See stop sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cut cabbage (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cut cabbage (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef patties (75F - Hot Holding) Left in table top hot holding unit overnight. See stop sale. **Warning**
03B-01-6
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Cold press pineapple strawberry produced on premises no warning label at customer self service cooler. Packaged juice not to be sold until warning is added to the label. WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. **Warning**
02D-12-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. **Warning**
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Utensils in poor condition. Broken scoops with no handle in storage bins of beans, rice and sugar. **Warning**
14-12-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fresh cold pressed strawberry pineapple juice produced on premises has no identification at customer self service cooler. **Warning**
02D-03-4
Basic - Clean utensils stored between equipment and wall. Clean Knives stored between wall and shelf in dry storage. **Corrected On-Site** **Warning**
24-14-4
19
Oct 24, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment in poor repair. Hand sink in kitchen loose.
14-11-5
Basic - Employee personal cell phone stored in or above a food preparation area in kitchen. Operator removed. **Corrected On-Site**
40-06-5
90
Mar 27, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23 - From follow-up inspection 2025-01-24: License expired 12.1.24. **Time Extended** - From follow-up inspection 2025-03-27: License expired 12.1.24. **Admin Complaint**
50-17-3
86
Jan 24, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23 - From follow-up inspection 2025-01-24: License expired 12.1.24. **Time Extended**
50-17-3
86
Jan 23, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 57F, curry goat 55F, oxtail 54F, raw chicken 54F in walk in cooler. Not prepped or cooked today. In cooler since yesterday or longer. See stop sale **Warning**
03A-02-5
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. Butter 57F, curry goat 55F, oxtail 54F, raw chicken 54F in walk in cooler. Not prepped or cooked today. In cooler since yesterday or longer. **Warning**
01B-02-5
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Warning**
31B-04-4
61
Jul 19, 2024
Routine - Food
No violations found.
100
Jul 18, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked ox tail (57F - Cold Holding); cooked goat (57F-60F - Cold Holding); sour cream (52F - Cold Holding) note portioned or prepared today held overnight and more than 4 hours. **Warning**
03A-02-5
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. Walk in cooler - cooked ox tail (57F - Cold Holding); cooked goat (57F-60F - Cold Holding); sour cream (52F - Cold Holding) note portioned or prepared today held overnight and more than 4 hours. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter - operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler all TCS foods tested above 52F. **Warning**
14-74-7
64
Jan 11, 2024
Routine - Food
No violations found.
100
Jan 10, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine >200ppm); operator corrected Triple Sink (Chlorine 100ppm) **Corrected On-Site** **Warning**
22-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - oxtail (51F - Cold Holding); curried chicken (46F-54 - Cold Holding); chicken soup (51F - Cold Holding) operator states not removed from cooler held overnight and more than 6 hours - see stop sale. Reviewed proper cooling procedures and emailed copy of cooling methods. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - oxtail (51F - Cold Holding); curried chicken (46F-54 - Cold Holding); chicken soup (51F - Cold Holding) operator states not removed from cooler held overnight and more than 6 hours - see stop sale. Reviewed proper cooling procedures and emailed copy of cooling methods. **Warning**
01B-02-5
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Chicken and fish in plastic containers in production sinks - operator increased water velocity. **Corrected On-Site** **Warning**
06-08-5
Basic - Stored food not covered. Reach in freezer - fish not covered - operator covered. **Corrected On-Site** **Warning**
08B-12-5
58
Jul 10, 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. Fish 93°F, vegetables 109°F, at front counter, for less than 3 hours. Operator reheated both items above 172°F for hot holding. **Corrected On-Site**
03B-01-6
High Priority - Cook washed hands with no soap in kitchen. Cook filled soap dispenser and washed hands with soap. **Corrected On-Site**
12A-20-4
Intermediate - No soap provided at handwash sink in kitchen. Operator Provided. **Corrected On-Site**
31B-03-4
67
Jan 26, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Cook provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in kitchen. Cook provided. **Corrected On-Site**
31B-03-4
82
Nov 4, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Flavor's Caribbean Restaurant 2 last inspected?
The most recent health inspection at Flavor's Caribbean Restaurant 2 on file is from Mar 13, 2026. The public record contains 13 inspections in total.
What is the most common violation at Flavor's Caribbean Restaurant 2?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Flavor's Caribbean Restaurant 2.
How does Flavor's Caribbean Restaurant 2 compare to other restaurants in Lantana?
Flavor's Caribbean Restaurant 2 most recently scored 82 out of 100, which is about the same as the Lantana average of 80.
Has Flavor's Caribbean Restaurant 2's inspection record improved over time?
No. Recent inspections at Flavor's Caribbean Restaurant 2 have averaged around six violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Flavor's Caribbean Restaurant 2 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 Flavor's Caribbean Restaurant 2 inspected?
Based on the inspection history on file, Flavor's Caribbean Restaurant 2 is inspected around four times per year on average.
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