Pearl of the Island Caribbean Cuisine
Last inspected: Feb 25, 2026
64
Score
Pearl of the Island Caribbean Cuisine has been inspected 11 times since 2022. The most recent visit was on Feb 25, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Looking across the full record, “food stored on floor” is the recurring theme, flagged eight times.
Pearl of the Island Caribbean Cuisine's latest score of 64 falls below the Margate average of 80. The inspection history reads as standard for a restaurant of this size.
11
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Dec 2, 2025
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
90
Dec 1, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 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 prep area touched forehead and continued food preparation without first washing hands. Reviewed proper hand washing procedures with employee and operator employee washed hands **Corrected On-Site** **Warning**
12A-10-4
High Priority - Metal stem-type thermometer soiled. Stem of operators probe thermometer soiled. Operator cleaned **Corrected On-Site** **Warning**
22-12-5
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 shredded cheddar cheese (49F - Cold Holding). Per,operator food cold holding in unit 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 shredded cheddar cheese (49F - Cold Holding). Per,operator food cold holding in unit 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. Hot rail ; conch stew (89F - Hot Holding); beef stew (110F - Hot Holding). Per operator food out of temperature for less than four hours. Observed food under no temperature control. Operator placed food on oven to reheat to 165F **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Flip top cooler next to cook line at 2:55pm macaroni salad 51F heated cooling for 1 hour to 52F at 3:45pm. At 2:55pm pikliz 63 F ambient cooling for 2 hours to 58F at 3:45pm. 2. At 2:50pm cooked pasta 48 heated cooling for 1 1/2 hours to 49F at 3:20pm. at 2:50pm potato salad 48F heated cooling for 1 hour to 48F at 3:20pm. At this rate proper cooling to 41F in four hours will not occur. Operator placed all foods in either freezers or placed on ice to quick chill **Corrective Action Taken** **Warning**
03D-15-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep tables in kitchen. Operator removed **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. 1. Container of cut cabbage stored on floor. Operator elevated 2. Box of raw pork for prep stored on floor in kitchen. Operator elevated **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in kitchen operator elevated **Corrected On-Site** **Warning**
21-38-4
37
Feb 28, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
67
Sep 30, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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. Printed hand out and provided to operator. operator posted **Corrected On-Site**
11-27-4
Basic - Food stored on floor. Pot of beans stored on kitchen floor operator elevated to shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in kitchen two door freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood soiled with grease
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on kitchen cook line not store in sanitizer solution. Operator stored in sanitizer solution **Corrected On-Site**
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vent over over kitchen storage shelf soiled with dust
36-34-5
70
Jun 6, 2024
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple cooked items in walk in cooler date marked for more than 7 days. Prep date within 7 days. Discussed proper date marking with operator. Operator instructed employees to start re dating items **Corrective Action Taken**
02C-01-5
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Broken knife/missing handle in use. Operator discarded **Corrected On-Site**
14-16-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection **Corrected On-Site**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Large pot of beans stored on floor in kitchen. Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. All cooked foods stored in walk in cooler stored uncovered. Operator instructed employees to start covering food items **Corrective Action Taken**
08B-12-5
61
Feb 9, 2024
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 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, boiled crab (79-146F - Hot Holding). Top portions of crabs above holding liquid. Per manager cooked and in line less than 2 hours. Top portions returned to stove to reheat and extra liquid added to containers. **Corrective Action Taken**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer sink reading greater than 500ppm quaternary. Manager drained and remade sink to proper 200ppm. **Corrected On-Site**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading greater than 500ppm quaternary. Manager remade to correct 200ppm. **Corrected On-Site**
41-27-4
High Priority - Container of medicine improperly stored. Bottle of pain reliever on shelf by dry spices at back of kitchen opposite reach in freezer. Manager removed. **Corrected On-Site**
41-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee replaced gloves after moving trash can back into kitchen without first washing hands.
12A-07-5
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.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle above triple sink. Employee labeled as sanitizer. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Food stored on floor. Fryer oil containers and bucket of marinade on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - Stored food not covered. Multiple good items in reach in cooler and walk in not covered. **Repeat Violation**
08B-12-5
35
Jul 26, 2023
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -Observed raw ground beef stored over cases with lettuce. - From follow-up inspection 2023-07-26: **Time Extended**
08A-04-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with sanitizer at mop sink. **Repeat Violation** - From follow-up inspection 2023-07-26: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on on can opener blade. **Repeat Violation** - From follow-up inspection 2023-07-26: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some 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 2023-07-26: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : 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 on cooked pork and chicken stored in walk-in cooler. Per operator, both items were cooked on 07/23/2023. None of the above mentioned TCS foods items removed from walk-in cooler within the last 48 hours. **Repeat Violation** - From follow-up inspection 2023-07-26: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at hand between prep table. - From follow-up inspection 2023-07-26: **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-07-26: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. -Observed various food items stored on kitchen floor. -Observed various food items stored on walk-in cooler floor. **Repeat Violation** - From follow-up inspection 2023-07-26: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. -Observed light shields missing in kitchen area. - From follow-up inspection 2023-07-26: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster. **Repeat Violation** - From follow-up inspection 2023-07-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. -Observed several uncovered containers with TCS food items stored in walk-in cooler. **Repeat Violation** - From follow-up inspection 2023-07-26: **Time Extended**
08B-12-5
43
Jul 25, 2023
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked chicken and eggs with bare hands. Advice operator to wear gloves. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over or with unwashed produce. -Observed raw ground beef stored over cases with lettuce.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shrimp eggs stored over cooked meatballs in walk-in cooler. Operator relocate shell eggs. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked turkey (46F - Cold Holding); chicken (46F - Cold Holding); Pork (47F - Cold Holding). Per operator, all above mentioned TCS foods placed in unit from 07/23/2023. None of the above mentioned TCS foods items removed from walk-in cooler within the last 48 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked turkey (46F - Cold Holding); chicken (46F - Cold Holding); Pork (47F - Cold Holding). Per operator, all above mentioned TCS foods placed in unit from 07/23/2023. See stop sale. **Warning**
03A-02-5
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 on cooked pork and chicken stored in walk-in cooler. Per operator, both items were cooked on 07/23/2023. None of the above mentioned TCS foods items removed from walk-in cooler within the last 48 hours. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with sanitizer at mop sink. **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on on can opener blade. **Repeat Violation**
22-02-4
Intermediate - Proof of required state approved employee training not available for some 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**
53B-13-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. -Observed walk in cooler ambient temperature at 47°F. **Warning**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at hand between prep table.
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. -Observed various food items stored on kitchen floor. -Observed various food items stored on walk-in cooler floor. **Repeat Violation**
08B-38-4
Basic - Light shield damaged/in disrepair. -Observed light shields missing in kitchen area.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster. **Repeat Violation**
23-03-4
Basic - Stored food not covered. -Observed several uncovered containers with TCS food items stored in walk-in cooler. **Repeat Violation**
08B-12-5
21
Feb 20, 2023
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of soiled residue buildup on can opener blade. **Repeat Violation**
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed meatballs and chicken stored in walk-in cooler not date marked. Per operator, items were cooked on 2/18/2023. Operator correctly date marked **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at dishwashing area.
41-17-4
Basic - Equipment in poor repair. -Observed reach in cooler gaskets in disrepairs. **Repeat Violation**
14-11-5
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense rice. **Repeat Violation**
14-01-5
Basic - Food stored on floor. -Observed various food items stored on kitchen floor. -Observed various food items stored on walk-in cooler floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substance buildup on can opener holster. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior of Delfield refrigerator soiled with accumulation of old food residue.
22-16-4
Basic - Stored food not covered. -Observed a uncovered container with rice in dry storage area. -Observed various uncovered containers with TCS foods stored in walk-in cooler not covered. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed vegetables stored over cooked meats in walk-in cooler.
08B-17-4
43
Nov 7, 2022
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
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. Observed cooked ground meat cooling in walk-in cooler at 46 degrees Fahrenheit. Per operator, item has been cooling from overnight. See stop sale.
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked turkey and pork cold held in kitchen at 47 degrees Fahrenheit. Per operator, both items removed from walk-in cooler 40 minutes prior to inspection. Operator place items in walk-in cooler on ice pack . **Corrective Action Taken**
03A-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. -Observed cooked ground meat cooling in walk-in cooler at 46 degrees Fahrenheit. Per operator, item has been cooling from overnight. See stop sale
03D-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink.
12A-03-4
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/ -Observed food manager certification expired on 03/24/2022
53A-03-7
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 - Handwash sink used for purposes other than handwashing. -Observed a sanitizer bucket stored in handwash sink at front line.
31A-11-4
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 ground meat stored in walk-in cooler. Per operator, item was cooked on 11/6/2022.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense salt and rice. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of heavy black mold like substance buildup on AC vents in kitchen.
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean food containers stored on floor next to handwash sink.
24-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed a open container with drinking water stored on food preparation table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food storage shelf.
40-06-5
Basic - Equipment in poor repair. -Observed Deerfield freezer gasket in disrepairs. **Repeat Violation**
14-11-5
Basic - Food stored on floor. -Observed various food items stored on kitchen and walk in cooler floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substance buildup on can opener holster. **Repeat Violation**
23-03-4
26
Frequently Asked Questions
When was Pearl of the Island Caribbean Cuisine last inspected?
The most recent health inspection at Pearl of the Island Caribbean Cuisine on file is from Feb 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pearl of the Island Caribbean Cuisine?
Across the inspection record, “food stored on floor” has been cited eight times, more than any other issue at Pearl of the Island Caribbean Cuisine.
How does Pearl of the Island Caribbean Cuisine compare to other restaurants in Margate?
Pearl of the Island Caribbean Cuisine most recently scored 64 out of 100, which is lower than the Margate average of 80.
Has Pearl of the Island Caribbean Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Pearl of the Island Caribbean Cuisine have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pearl of the Island Caribbean Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pearl of the Island Caribbean Cuisine inspected?
Based on the inspection history on file, Pearl of the Island Caribbean Cuisine is inspected around three times per year on average.
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