Popular Caribbean Restaurant Cuisine
Last inspected: Sep 12, 2025
32
Score
Going back to 2023, Popular Caribbean Restaurant Cuisine has 12 inspections in the public record. The newest entry in the record is dated Sep 12, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to eight violations before.
“No paper towels” accounts for the largest share of issues, appearing five times across the record.
Popular Caribbean Restaurant Cuisine's latest score of 32 falls below the Orlando average of 79. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
2
Critical latest
5
Major latest
7
Minor latest
Inspection History
Sep 12, 2025
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat stew ( per operator cooling since 6 am) (90 F - Cooling) **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
01B-02-5
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. meat stew ( per operator cooling since 6 am) (90 F - Cooling) **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
03D-01-5
Intermediate - - From initial inspection : Intermediate - No person in charge present during hours of operation. **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
53A-11-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pots and pans heavily soiled. **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator had employee go to near by store during inspection to purchase bleach. **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
22-38-5
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of certificates, Missing date of birth, training dates. **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
53B-09-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door by frontier service counter. **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and bag on prep table. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout back of the house. **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment, hood filters, and behind equipment throughout. **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. No light in bathroom. Per operator he's working on fixing light. **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
38-10-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen. **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
36-27-5
32
Sep 11, 2025
Routine - Food
2 critical violations. 11 major violations. 8 minor violations.
View 21 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat stew ( per operator cooling since 6 am) (90 F - Cooling) **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. meat stew ( per operator cooling since 6 am) (90 F - Cooling) **Warning**
03D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pots and pans heavily soiled. **Warning**
22-02-4
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. 75°F per operator water heater broke yesterday. **Warning**
27-24-5
Intermediate - Hot water supply not maintained during peak periods. Hot water heater broken per operator. **Warning**
27-18-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - No person in charge present during hours of operation. **Warning**
53A-11-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator had employee go to near by store during inspection to purchase bleach. **Corrected On-Site** **Warning**
22-38-5
Intermediate - No soap provided at handwash sink. **Warning**
31B-03-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of certificates, Missing date of birth, training dates. **Warning**
53B-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At any hand wash sink. **Warning**
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door by frontier service counter. **Warning**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and bag on prep table. **Repeat Violation** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Throughout back of the house. **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Facility removed outside mop sink. **Warning**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment, hood filters, and behind equipment throughout. **Warning**
23-03-4
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. No light in bathroom. Per operator he's working on fixing light. **Warning**
38-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen. **Warning**
36-27-5
17
May 7, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : 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. Operator has time marking on sheet but does not have product name next to time marked - From follow-up inspection 2025-05-07: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-05-07: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all handsinks - From follow-up inspection 2025-05-07: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In back kitchen - From follow-up inspection 2025-05-07: **Time Extended**
31B-06-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is open. Advised to install air curtain - From follow-up inspection 2025-05-07: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-05-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. On edges all around back kitchen - From follow-up inspection 2025-05-07: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At back handsink - From follow-up inspection 2025-05-07: **Time Extended**
31B-04-4
52
May 6, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
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. Operator has time marking on sheet but does not have product name next to time marked
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs, cut cabbage smoked hearing, shell eggs, cooked pork, ; (54F-57) in 2 door cooler. Less than 4hrs per operator. Operator immediately moved to chest freezer for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. Behind soap dispenser in kitchen. **Repeat Violation** **Warning**
35A-05-4
High Priority - Toxic substance/chemical improperly stored. Soap on top shelf of prep table above food. Operator immediately removed **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all handsinks
31B-02-4
Intermediate - No soap provided at handwash sink. At front area? Employee went to store and purchased soap. **Corrected On-Site**
31B-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In back kitchen
31B-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Operator removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table Employee phone on top of eggs Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. On edges all around back kitchen
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. At back handsink
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is open. Advised to install air curtain
35B-05-4
27
Mar 7, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
82
Mar 5, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
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. Operator is marking time on sheet but no items are listed
03F-02-5
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches behind soap dispenser at back hand sink 2 live roaches in oven in back kitchen **Admin Complaint**
35A-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No handwash sink for employees. Hand sink in front prep area is clogged and has standing water in basin. Hand sink in back kitchen, is turned off and not working due to leak. Only working hand sink in establishment is in one single bathroom **Admin Complaint**
31A-12-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in front prep area or bathroom
31B-02-4
Intermediate - No soap provided at handwash sink. At any handsink
31B-03-4
Basic - Floor soiled/has accumulation of debris. Floor heavily soiled in back kitchen by stoves
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep table in back kitchen Hood vents
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By stoves
36-27-5
43
Aug 9, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Drank with no hand washing. And started preparing food. Manager educated staff. **Corrective Action Taken** - From follow-up inspection 2024-08-09: **Time Extended**
12A-16-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (50F - Cold Holding). Less than 4 hours in cooler. **Repeat Violation** - From follow-up inspection 2024-08-09: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags with raw dough inside. **Repeat Violation** - From follow-up inspection 2024-08-09: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pots with extra buildup - From follow-up inspection 2024-08-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Utensils in sink in kitchen. Waste bottle in sink on front counter. Manager removed. **Corrected On-Site** - From follow-up inspection 2024-08-09: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-08-09: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler and steam table on front counter. **Repeat Violation** - From follow-up inspection 2024-08-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden spoons and bowls - From follow-up inspection 2024-08-09: **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under tables and outside of equipment in the kitchen area. - From follow-up inspection 2024-08-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink. Front counter area - From follow-up inspection 2024-08-09: **Time Extended**
29-20-5
41
Aug 8, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
29
Feb 20, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank bags used to cook eggs in pot with plantain - From follow-up inspection 2024-01-22: **Time Extended** - From follow-up inspection 2024-02-20: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** - From follow-up inspection 2024-01-22: **Time Extended** - From follow-up inspection 2024-02-20: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Equipment in poor repair. 2 cold holding units on front counter. - From follow-up inspection 2024-01-22: **Time Extended** - From follow-up inspection 2024-02-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Togo containers on the floor at front counter. Manager picked up. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-01-22: **Time Extended** - From follow-up inspection 2024-02-20: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Security screening door. Entrance door open. - From follow-up inspection 2024-01-22: **Time Extended** - From follow-up inspection 2024-02-20: **Time Extended**
35B-13-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Plantain with stickers cooked in pot. - From follow-up inspection 2024-01-22: **Time Extended** - From follow-up inspection 2024-02-20: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Repeat Violation** - From follow-up inspection 2024-01-22: **Time Extended** - From follow-up inspection 2024-02-20: **Time Extended**
35B-03-4
61
Jan 22, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank bags used to cook eggs in pot with plantain - From follow-up inspection 2024-01-22: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2024-01-22: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** - From follow-up inspection 2024-01-22: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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 forms **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-01-22: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Plantain with stickers cooked in pot. - From follow-up inspection 2024-01-22: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Security screening door. Entrance door open. - From follow-up inspection 2024-01-22: **Time Extended**
35B-13-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Togo containers on the floor at front counter. Manager picked up. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-01-22: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Repeat Violation** - From follow-up inspection 2024-01-22: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. 2 cold holding units on front counter. - From follow-up inspection 2024-01-22: **Time Extended**
14-11-5
50
Jan 18, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. legumes (72F - Cold Holding); Turkey (72F - Cold Holding) rice (48F - Cold Holding); Turkey (48F - Cold Holding) **Warning**
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank bags used to cook eggs in pot with plantain
14-15-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Warning**
11-01-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
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 forms **Corrective Action Taken** **Repeat Violation** **Warning**
11-26-1
Basic - Equipment in poor repair. 2 cold holding units on front counter.
14-11-5
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Plantain with stickers cooked in pot.
08B-39-4
Basic - Screening is not 16-mesh to the inch. Security screening door. Entrance door open.
35B-13-4
Basic - Single-service articles improperly stored. Togo containers on the floor at front counter. Manager picked up. **Corrected On-Site** **Repeat Violation**
25-05-4
39
Jul 20, 2023
Food-Licensing Inspection
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs above carrots.
08A-04-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked food in cooler for 2 days no date marks.
02C-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips needed.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen area. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Food stored on floor. Bag of rice on floor in kitchen and plastic bottles on floor in dining room.
08B-38-4
Basic - Food not stored at least 6 inches off of the floor. Potatoes and beans in kitchen area.
08B-47-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
47
Frequently Asked Questions
When was Popular Caribbean Restaurant Cuisine last inspected?
The most recent health inspection at Popular Caribbean Restaurant Cuisine on file is from Sep 12, 2025. The public record contains 12 inspections in total.
What is the most common violation at Popular Caribbean Restaurant Cuisine?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Popular Caribbean Restaurant Cuisine.
How does Popular Caribbean Restaurant Cuisine compare to other restaurants in Orlando?
Popular Caribbean Restaurant Cuisine most recently scored 32 out of 100, which is lower than the Orlando average of 79.
Has Popular Caribbean Restaurant Cuisine's inspection record improved over time?
No. Recent inspections at Popular Caribbean Restaurant Cuisine have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Popular Caribbean Restaurant Cuisine 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 Popular Caribbean Restaurant Cuisine inspected?
Based on the inspection history on file, Popular Caribbean Restaurant Cuisine is inspected around six times per year on average.
Nearby Restaurants