Flavors Caribbean Restaurant 3
Last inspected: Feb 5, 2026
100
Score
Inspectors have visited Flavors Caribbean Restaurant 3 12 times, with records going back to 2022. The most recent report on file is from Feb 5, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Lauderdale Lakes average 75, so Flavors Caribbean Restaurant 3 is doing better than most peers. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
No violations found.
100
Jan 28, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in kitchen on preparation table - cooked plantains (74F -Cooling ); cooked rice (74F - Cooling. Per operator items were prepared less than 4 hours ago. According to the cooling calculator these items will not meet the cooling parameters of 41F within 6 hours. Educated operator on proper cooling methods. Advised operator to reheat the items back to 165F and re start the cooling process. Operator placed items on stove to reheat. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-01-28: Observed in kitchen on preparation table - cooked plantains (74F -Cooling ). Per operator items were prepared less than 4 hours ago. According to the cooling calculator these items will not meet the cooling parameters of 41F within 6 hours. Educated operator on proper cooling methods. Advised operator to reheat the items back to 165F and re start the cooling process. Operator placed items on stove to reheat. **Admin Complaint** **Corrective Action Taken**
03D-01-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment license expired since December 1st , 2025. Establishment is open and serving food to the public. **Warning** - From follow-up inspection 2026-01-28: Observed establishment license expired since December 1st , 2025. Establishment is open and serving food to the public. **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Observed no hot water at 3 compartment sink in kitchen. Water reading 75F. **Warning** - From follow-up inspection 2026-01-28: Observed same. Hot Water reading 75F **Time Extended**
27-06-4
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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-28: Observed same.**Time Extended** **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment has no chemical test kit when using chlorine as the main sanitizer. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-28: Observed same. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed chest freezer in kitchen cover is broken and not attached to hinge. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-28: Observed same. **Time Extended**
14-11-5
52
Jan 27, 2026
Routine - Food
3 critical violations. 5 major violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
26
Sep 25, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. At kitchen, chest freezer door is broken, not attached to hinges. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: Same **Time Extended**
14-11-5
95
Sep 24, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
43
May 27, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Top of freezer chest not attached **Warning** - From follow-up inspection 2025-05-27: At time of callback inspection still observed **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-27: At time of callback inspection still observed **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Top of freezer chest not attached to hinges **Warning** - From follow-up inspection 2025-05-27: At time of callback inspection still observed **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. True 2 door reach in **Repeat Violation** **Warning** - From follow-up inspection 2025-05-27: At time of callback inspection still observed **Time Extended**
05-09-4
78
Mar 26, 2025
Routine - Food
3 critical violations. 7 major violations. 9 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked goat (71F - Cooling); cooked pork (71F - Cooling) in plastic containers stored out at room temperature. per operator held items left out at room temperature overnight. See stop sale **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024 **Admin Complaint**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked goat (71F - Cooling); cooked pork (71F - Cooling) in plastic containers stored out at room temperature. per operator held items left out at room temperature overnight. **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked goat (71F - Cooling); cooked pork (71F - Cooling) in plastic containers stored out at room temperature. per operator held items left out at room temperature overnight **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers sugar,corn meal, black beans flour,rice soiled with food debris, mold-like substance or slime. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
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 - Non-pitting surface rust on food-contact equipment. Top of freezer chest not attached **Warning**
22-31-4
Basic - Buildup of food debris/soil residue on equipment door handles. True reach in cooler **Warning**
23-24-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Equipment in poor repair. Top of freezer chest not attached to hinges **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed build up of grease on the floor next to oven **Warning**
36-73-4
Basic - Food stored on floor. Observed plastic containers of cooking oil stored in contact with food in kitchen. **Warning**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. True 2 door reach in **Repeat Violation** **Warning**
05-09-4
Basic - Single-service articles improperly stored. Observed box single serve hinges containers stored directly on the floor at front counter. **Warning**
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sink at front counter very slow draining water **Warning**
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavy grease buildup on wall behind stove. **Warning**
36-27-5
20
Aug 15, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
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 2024-08-15: Stephanie Lemark **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-08-15: At time of callback inspection still observed **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In true reach in cooler. **Warning** - From follow-up inspection 2024-08-15: At time of callback inspection still observed **Time Extended**
05-09-4
82
Aug 14, 2024
Complaint Full
4 critical violations. 7 major violations. 3 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (55F - Cooling); cooked pork (55F - Cooling) stored in deep covered pans. in true reach in cooler per held in cooler over night.see stop sale. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. whole fish (65F - Cold Holding); raw shrimp (65F - Cold Holding) in freezer chest per manager held overnight freezer chest was not plugged in. Observed cooked chicken (55F - Cooling); cooked pork (55F - Cooling) stored in deep covered pans. in true reach in cooler per held in cooler over night **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whole fish (65F - Cold Holding); raw shrimp (65F - Cold Holding) in freezer chest per manager held overnight. see stop sale freezer chest was not plugged in. Observed on prep table cooked turkey (74F - Cold Holding); cooked pork (74F - Cold Holding) on prep table at room temperature per manager remove from cooler held out of temperature less than two hours. **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. Observed turkey (109-145F - Hot Holding) white rice (125F - Hot Holding) per manager held out of temperature less than three hours. Operator increased heat on steam table.. rechecked 175F **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food bins,rice flour,dried beans,sugar surface soiled with food debris, mold-like substance or slime. Employee clean and sanitize. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (55F - Cooling); cooked pork (55F - Cooling) stored in deep covered pans. in true reach in cooler per held in cooler over night. **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed limes stored in hand washing sink. Employee removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed wicker basket across hand washing stat front counter. Employee removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In true reach in cooler. **Warning**
05-09-4
Basic - Standing water in bottom of reach-in-cooler. In true refrigerator. **Warning**
29-49-6
23
Jan 19, 2024
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water temperature 80 F in container next to stove. Operator removed utensils. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. True reach in cooler.
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket.
42-01-4
86
Mar 29, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw fish. Operator began reorganizing items during inspection. **Corrective Action Taken**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine - 200ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in front counter Handsink. Coffee cup cookline hand sink. Reviewed proper use of hand sinks and operator removed all items. **Corrected On-Site**
31A-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water. Operator placed in proper container and turned on cold water. **Corrected On-Site**
06-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
61
Jul 11, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked chicken and other items in single door reach in - T-shirt bags. Reviewed proper food storage procedures with operator.
14-15-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - cooked vegetables (97-99F). Per operator holding for less than an hour. Observed item on top of trays in warmer. Operator removed item to reheat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in prep area hand sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour. Operator stored properly. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Standing water in bottom of reach-in-cooler. Grab and go beverage cooler.
29-49-6
55
Frequently Asked Questions
When was Flavors Caribbean Restaurant 3 last inspected?
The most recent health inspection at Flavors Caribbean Restaurant 3 on file is from Feb 5, 2026. The public record contains 12 inspections in total.
What is the most common violation at Flavors Caribbean Restaurant 3?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Flavors Caribbean Restaurant 3.
How does Flavors Caribbean Restaurant 3 compare to other restaurants in Lauderdale Lakes?
Flavors Caribbean Restaurant 3 most recently scored 100 out of 100, which is higher than the Lauderdale Lakes average of 75.
Has Flavors Caribbean Restaurant 3's inspection record improved over time?
Results have been roughly steady. Inspections at Flavors Caribbean Restaurant 3 have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Flavors Caribbean Restaurant 3 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 Flavors Caribbean Restaurant 3 inspected?
Based on the inspection history on file, Flavors Caribbean Restaurant 3 is inspected around three times per year on average.
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