Malaika Caribbean Cuisine and Bakery
Last inspected: Jan 27, 2026
82
Score
Malaika Caribbean Cuisine and Bakery has been inspected 10 times since 2022. On Jan 27, 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.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 11 violations before.
The most common issue across all inspections has been “equipment in poor repair”, showing up three times.
Among Port St. Lucie restaurants, this is a fairly standard result. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
5 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
Plumbing Maintained; Sewage Disposal
FL-51
82
Jul 30, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-07-30: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Handles on oven. - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-07-30: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In storage area. - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-07-30: **Time Extended**
36-32-5
Basic - - From initial inspection : 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. Drinks in self service cooler. **Repeat Violation** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-07-30: **Time Extended**
02D-03-4
82
Jul 28, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found in kitchen 2 landed on cabbage head and 1 lying around. 5 live flies on box of cabbage. 2 flying around pantry area. **Warning** - From follow-up inspection 2025-07-28: 4 live near containers on shelf in kitchen. **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat food items in 3 door cooler. - From follow-up inspection 2025-07-28: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-07-28: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Handles on oven. - From follow-up inspection 2025-07-28: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In storage area. - From follow-up inspection 2025-07-28: **Time Extended**
36-32-5
Basic - - From initial inspection : 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. Drinks in self service cooler. **Repeat Violation** - From follow-up inspection 2025-07-28: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb in warmer needs replacing, needs to be shadder proof. - From follow-up inspection 2025-07-28: **Time Extended**
38-07-4
58
Jul 24, 2025
Routine - Food
4 critical violations. 9 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Food Temperature Measuring Devices Provided and Accurate
FL-46
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
29
Jan 27, 2025
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Food prepared from outside source. See stop sale. Haitian cake.
01A-03-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Haitian Cakes made by outside source.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken found at 51-55F cold holding. Cooked pork 47F ambient, cooked goat 65F ambient, cooked turkey 46-65F sitting out less than 2 hours. No time plan and no time mark. Recommended to place items on time plan or rapid chill. Manager placed items on time plan and time marked. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cooked pork 47F cold holding, cooked goat 65F cold holding, cooked turkey 46-65F sitting out less than 2 hours. No time plan and no time mark. Recommended to place items on time plan or rapid chill. Manager placed items on time plan and time marked. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked pork 47F cold holding, cooked goat 65F cold holding, cooked turkey 46-65F sitting out less than 2 hours. No time plan and no time mark. Recommended to place items on time plan or rapid chill. Manager placed items on time plan and time marked. **Corrected On-Site**
03F-10-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to beer cooler.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Next to exit sign in storage area. **Repeat Violation**
36-32-5
Basic - Dishmachine not being used at this time until serviced to get detergent line fixed. Operator is using three compartment sink.
16-55-4
Basic - Equipment in poor repair. Beer coolers. **Repeat Violation**
14-11-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
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. Minose, lang bef, and tablet and tablet cocoye (coconut). Manager printed labels and attached to said products. **Corrected On-Site** **Repeat Violation**
02D-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 1 door standing cooler.
05-09-4
Basic - Single-service articles improperly stored. Plates on floor. Manager corrected. **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind microwave.
36-27-5
25
Aug 28, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back storage area by entryway of kitchen. **Repeat Violation** - From follow-up inspection 2024-08-28: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler in front of beer beverage and cooler below register not working properly and is being used as storage. Per Operator, cold holding units are not working. - From follow-up inspection 2024-08-28: **Time Extended**
14-11-5
Basic - - From initial inspection : 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. Juice made on site found on grab and go cooler not labeled. Informed Operator and recommend to place behind the counter until labels come in. Operator moved juices to behind the counter. **Corrective Action Taken** - From follow-up inspection 2024-08-28: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black substance found on back wall of 3C sink. - From follow-up inspection 2024-08-28: **Time Extended**
36-27-5
82
Aug 27, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinated pork 53F-55F cold holding, cooked pork 53F cold holding, marinated fish 50F cold holding, 2nd container of cooked pork 55F cold holding all items prepared yesterday per Operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinated pork 53F-55F cold holding, cooked pork 53F cold holding, marinated fish 50F cold holding, 2nd container of cooked pork 55F cold holding all items prepared yesterday. Informed Operator to remind employees to reduce amount of product in a container when cooking in bulk. **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 120F hot holding, chicken patties 122F hot holding. It's holding since 12:30 pm . Recommend to reheat patties to 135F or place on time plan. Operator placed patties on time plan. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork and fish in reach in cooler found covered and in bulk. Educated Operator on proper cooling methods and emailed information.
03D-15-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Unable to calibrate thermometer with Operator due to not working properly. Recommend replacement thermometer.
05-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back storage area by entryway of kitchen. **Repeat Violation**
36-32-5
Basic - Equipment in poor repair. Reach in cooler in front of beer beverage and cooler below register not working properly and is being used as storage. Per Operator, cold holding units are not working.
14-11-5
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. Juice made on site found on grab and go cooler not labeled. Informed Operator and recommend to place behind the counter until labels come in. Operator moved juices to behind the counter. **Corrective Action Taken**
02D-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black substance found on back wall of 3C sink.
36-27-5
43
Nov 13, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over ready to eat. **Corrected On-Site**
08A-05-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in lobby
36-32-5
Basic - Current Hotel and Restaurant license not displayed. Emailed operator license. **Corrected On-Site**
50-09-4
Basic - Working containers of food removed from original container not identified by common name. Flour in container not labeled.
02D-01-5
74
Jun 20, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Dec 21, 2022
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. **Warning**
14-31-5
High Priority - Cabbage with mold-like growth. Operator discarded. **Corrective Action Taken** **Warning**
01B-07-4
High Priority - Container of medicine improperly stored. Medicine on counter **Warning**
41-07-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need chlorine test kit **Warning**
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand washing sign at sink end of front counter. **Warning**
31B-02-4
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 - Sink compartments of three-compartment sink too small to accommodate large pots. **Warning**
16-08-4
Basic - Bowl or other container with no handle used to dispense food. **Warning**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Dead roaches on premises. 5 dead roaches on floor behind cool on front line. **Warning**
35A-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The switch keeps machine running in all 3 cycles continuously. **Warning**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Interior of microwave has accumulation of food debris. **Warning**
22-08-4
Basic - Light not functioning in the hood system. **Warning**
36-62-4
Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
02D-01-5
27
Frequently Asked Questions
When was Malaika Caribbean Cuisine and Bakery last inspected?
The most recent health inspection at Malaika Caribbean Cuisine and Bakery on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Malaika Caribbean Cuisine and Bakery?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at Malaika Caribbean Cuisine and Bakery.
How does Malaika Caribbean Cuisine and Bakery compare to other restaurants in Port St. Lucie?
Malaika Caribbean Cuisine and Bakery most recently scored 82 out of 100, which is about the same as the Port St. Lucie average of 81.
Has Malaika Caribbean Cuisine and Bakery's inspection record improved over time?
Yes. Recent inspections at Malaika Caribbean Cuisine and Bakery have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Malaika Caribbean Cuisine and Bakery 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 Malaika Caribbean Cuisine and Bakery inspected?
Based on the inspection history on file, Malaika Caribbean Cuisine and Bakery is inspected around three times per year on average.
Nearby Restaurants