Islas Del Caribe Restaurant
Last inspected: Apr 8, 2026
52
Score
Across the available record, Islas Del Caribe Restaurant has nine inspections on file, the first dated 2022. The latest inspection on file is from Apr 8, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to seven violations per visit.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited three times.
The city-wide average sits at 74, which Islas Del Caribe Restaurant's 52 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went back to prep area, touched cleaning tools, no hand washing.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler. Ground beef in same container as unwashed vegetables.
08A-05-6
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed for cheese.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
10-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
52
Oct 14, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at Front counter.
12A-10-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets.
23-24-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
67
Apr 29, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No soap provided at handwash sink. At front counter.
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At men bathroom use by food handling employees/bar area/preparation area. **Repeat Violation**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink front counter. **Repeat Violation**
31B-04-4
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Shrimp thawing under very little runny water, coached manager on proper thawing procedures. **Corrected On-Site**
06-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At kitchen working table.
21-12-4
64
Oct 4, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-10-04: 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. **Time Extended**
11-27-4
90
Oct 3, 2024
Routine - Food
8 critical violations. 6 major violations. 16 minor violations.
View 30 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in at warewash area cooked tomatoes salsa (90/88F - Cooling). As per chef, salsa was cooked afternoon before inspection. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container of mozzarella cheese stored above hand sink on rack, temperature reading (69F-Cold Holding). As per chef, cheese was held less than 4 hours prior to inspection. Chef placed cheese in reach in cooler to bring temperature to proper cold holding. **Corrective Action Taken** **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 beans (90F - Hot Holding); meat mixture (90F - Hot Holding) being held on stove top with no heat. As per chef, food was there less than 4 hours prior to inspection. Coached chef on proper hot holding techniques, chef out items back on stove with heat for reheating. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on floor under three compartment sink. **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. Observed in reach in at warewash area cooked tomatoes salsa (90/88F - Cooling). As per chef, salsa was cooked afternoon before inspection. **Warning**
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen fish stored in thank you bag in reach in freezer next to warewash area. **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above seafood, in reach in cooler. **Warning**
08A-05-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef unable to properly calibrate thermometer without assistance from inspector. **Warning**
53B-16-4
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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in kitchen area bowl of water stored in hand sink. Chef removed bowl. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items labeled ceviche with no indication that it is a raw item. Operator identified items in the menu during inspection. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at bar area, and both sinks in men's and women's bathroom. **Warning**
31B-02-4
Basic - Reuse of single-service or single-use articles. Observed container of milk used to store horchata drink in bar area. Observed container of spices used to hold pickled onions. **Corrected On-Site** **Warning**
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed sanitation bucket on prep top table. **Warning**
21-12-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wet wiping cloths in bucket with soapy water and chlorine. **Warning**
21-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth stored in sanitizer bucket with chlorine with ppm reading (0 ppm). Chef tossed bucket and replaced chlorine and water, final reading (100 ppm.) **Corrected On-Site** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of salt and flour with no label. **Warning**
02D-01-5
Basic - Old labels stuck to food containers after cleaning. Observed cleaned metal containers with old labels, located above three compartment sink. **Warning**
16-46-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled in kitchen area **Warning**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Food storage container/container lid cracked or broken. Observed under prep table in warewash area container of flour with cracked lid. **Warning**
14-38-4
Basic - Food stored on floor. Observed in bar area water and beer stored on floor. Observed in kitchen area container of oil stored on floor. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer next to kitchen entrance **Warning**
14-69-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed little cup used for salt. **Warning**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on table in containers of water with temperature reading 55F. Operator discarded water. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board in bar area. Person in charge removed. **Corrected On-Site** **Repeat Violation** **Warning**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in men's or women's restroom. **Warning**
31B-04-4
7
Jun 3, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at kitchen in a bucket with cold water.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters at kitchen soiled.
23-03-4
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Front counter.
38-08-4
70
Oct 31, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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. Provided to operator while conducting the inspection. **Corrected On-Site**
11-26-1
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. Provided to operator while conducting inspection..
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's Restroom .
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Ice scoop handle in contact with ice.
10-08-5
67
Jun 19, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food manager certification expired. 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-03-7
Basic - Ceiling/ceiling tiles/vents, filters soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Kitchen.
24-06-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Single-service articles improperly stored. Stored on floor.
25-05-4
70
Nov 3, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Islas Del Caribe Restaurant last inspected?
The most recent health inspection at Islas Del Caribe Restaurant on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Islas Del Caribe Restaurant?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Islas Del Caribe Restaurant.
How does Islas Del Caribe Restaurant compare to other restaurants in Miami?
Islas Del Caribe Restaurant most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has Islas Del Caribe Restaurant's inspection record improved over time?
Yes. Recent inspections at Islas Del Caribe Restaurant have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Islas Del Caribe Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Islas Del Caribe Restaurant inspected?
Based on the inspection history on file, Islas Del Caribe Restaurant is inspected around three times per year on average.
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