M & W Caribbean Cuisine
Last inspected: Oct 7, 2025
82
Score
M & W Caribbean Cuisine has been inspected 11 times since 2022. Inspectors last stopped by on Oct 7, 2025. 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 seven violations to closer to four violations per visit.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited four times.
M & W Caribbean Cuisine's latest score is in line with the Margate average of 80. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Oct 7, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen **Warning** - From follow-up inspection 2025-10-07: Observed at callback same **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-10-07: Observed at callback same **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed in front of berg cooler **Warning** - From follow-up inspection 2025-10-07: Observed at callback same **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk soiled with food debris throughout kitchen **Warning** - From follow-up inspection 2025-10-07: Observed at callback same **Time Extended**
36-27-5
82
Oct 6, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Jan 24, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top,of prep atable **Warning** - From follow-up inspection 2025-01-24: Observed t callback same **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour container in kitchen not labeled **Warning** - From follow-up inspection 2025-01-24: Observed at callback- same **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-01-24: Observed at callback- same **Time Extended**
50-09-4
86
Jan 23, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. okra and swordfish (105F - Hot Holding); Ackey and sword fish (124F - Hot Holding). Per operator food hot holding less than four hour. Operator placed food on stove to heat up to 165F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Berg cooler milk (47F - Cold Holding). Per operator item in cooler for 2 days. See stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Berg cooler milk (47F - Cold Holding). Per operator item in cooler for 2 days. See stop sale. 2. Berg cooler; beans and rice (55F - Cooling); pork (46F - Cooling); cooked pasta (55F - Cooling), brown stew chicken (55F - Cooling). Per operator items cooling since 2:00am. See stop sale **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Berg cooler; beans and rice (55F - Cooling); pork (46F - Cooling); cooked pasta (55F - Cooling), brown stew chicken (55F - Cooling). Per operator items cooling since 2:00am. See stop sale **Warning**
03D-02-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee in kitchen with no beard guard **Warning**
13-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top,of prep atable **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour container in kitchen not labeled **Warning**
02D-01-5
45
Oct 16, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-10-16: Observed at callback- same **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing watch while working with food. Operator removed watch **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-16: Observed at callback- same. Operator removed watch **Time Extended** **Corrected On-Site**
13-07-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in container of water 99F. Operator moved to stove. Water now 145F **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-10-16: Observed at callback- utensils in water container on stove 99F. Operator applied heat to stove. **Time Extended** **Corrective Action Taken**
10-07-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled with food debris **Warning** - From follow-up inspection 2024-10-16: Observed at callback- same **Time Extended**
22-08-4
82
Oct 15, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. BERG reach in cooler; grilled chicken (56F - Cooling); cooked pork (56F - Cooling); milk (51F - Cold holding); white rice (49F - Cooling); fish (55F - Cooling); fried chicken (51F - Cooling); cooked beef (52-Cooling). Per operator items cooling for 10 hours. Placed in unit at approximately midnight. Observed items covered while cooling and refrigerator at warm ambient temperature settings. See stop sale **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested at 100ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. BERG reach in cooler; grilled chicken (56F - Cooling); cooked pork (56F - Cooling); milk (51F - Cold holding); white rice (49F - Cooling); fish (55F - Cooling); fried chicken (51F - Cooling); cooked beef (52- Cooling). Per operator items cooling for 10 hours. Placed in unit at approximately midnight. Observed items covered while cooling and refrigerator at warm ambient temperature settings. See stop sale **Warning**
03D-15-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two door cooler at front counter- employee food stored with sellable cheese. Operator removed food **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing watch while working with food. Operator removed watch **Corrected On-Site** **Warning**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in container of water 99F. Operator moved to stove. Water now 145F **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled with food debris **Warning**
22-08-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator removed old solution and remade new solution **Corrected On-Site** **Warning**
21-11-4
50
Feb 20, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall between stovetop and kitchen hand sink soiled. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-20: Observed at callback inspection same. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board by fliptop unit grooved and discolored. **Warning** - From follow-up inspection 2024-02-20: Observed at callback inspection same. **Time Extended**
14-09-4
90
Feb 19, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well at front counter, HOT RAIL - fish and vegetables (108F - Hot Holding); oxtail ( 102F - Hot Holding); cooked whole fish and vegetables (112F - Hot Holding); ackee (104F - Hot Holding); boiled plantains (139F - Hot Holding). Per employee all items in steam well between 9:00am and 9:30am. Employee began removing items to oven to reheat for proper hot holding. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Berg reach in cooler - rice and peas (50F - Cooling); white rice (51F - Cooling); curry shrimp (55F - Cooling); jerk pork (54F - Cooling); cooked pasta (52F - Cooling); fried chicken (51F - Cooling). Per manager all items placed in cooler at approximately midnight. **Warning**
01B-02-5
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. Bulletin provided to be posted. **Warning**
11-27-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board by fliptop unit grooved and discolored. **Warning**
14-09-4
Basic - Food stored on floor. Plastic water bottles on floor behind front counter. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table in kitchen. Employee dumped container and replaced with new one on the stovetop to keep hot. **Corrective Action Taken** **Warning**
10-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall between stovetop and kitchen hand sink soiled. **Repeat Violation** **Warning**
36-27-5
55
Jul 11, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 3 live flying insects landing on wall in prep area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken cold held at 45 degrees Fahrenheit in berg refrigerator. Per operator, chicken removed from unit for no more than 5 minutes. Operator transfer cooked chicken to chest freezer for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken and rice stored in berg refrigerator. Per operator, both items were cooked on 07/10/2023. **Repeat Violation**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed a buildup of black substance on can opener holster.
23-03-4
Basic - Food stored on floor. -Observed various food items stored on kitchen floor. **Repeat Violation**
08B-38-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall at prep area soiled with accumulation of old food residue.
36-27-5
43
Feb 8, 2023
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked chicken in Berg refrigerator. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. A poster has been given to the operator. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink at front line used to stored sanitizer bucket **Corrected On-Site** **Repeat Violation**
31A-11-4
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken and rice stored in refrigerator. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at front line. **Corrected On-Site**
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead insects in control device next to exit door.
35A-06-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Food stored on floor. -Observed container with cooking oil and jerk seasoning stored on kitchen floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed fish and shrimp thawing at room temperature in 3 compartment sink. **Repeat Violation**
06-01-5
37
Oct 31, 2022
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked food in refrigerator.
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on various food items stored in refrigerator. Per operator, all items were cooked on 10/30/2022
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance on can opener blade.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with food containers. -Observed sanitizer bucket stored in handwash sink at front line.
31A-09-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed all employees training certification expired on 08/29/2020
53B-05-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Food stored on floor. -Observed container with jerk seasoning stored on kitchen floor.
08B-38-4
Basic - Can opener blade not readily removable for cleaning or replacement.
14-21-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken and shrimp thawing in standing water at prep area. Operator place items in refrigerator **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue on can opener holster.
23-03-4
39
Frequently Asked Questions
When was M & W Caribbean Cuisine last inspected?
The most recent health inspection at M & W Caribbean Cuisine on file is from Oct 7, 2025. The public record contains 11 inspections in total.
What is the most common violation at M & W Caribbean Cuisine?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at M & W Caribbean Cuisine.
How does M & W Caribbean Cuisine compare to other restaurants in Margate?
M & W Caribbean Cuisine most recently scored 82 out of 100, which is about the same as the Margate average of 80.
Has M & W Caribbean Cuisine's inspection record improved over time?
Yes. Recent inspections at M & W Caribbean Cuisine have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at M & W Caribbean Cuisine 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 M & W Caribbean Cuisine inspected?
Based on the inspection history on file, M & W Caribbean Cuisine is inspected around four times per year on average.
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