Sabine Caribbean Restaurant
Last inspected: Dec 2, 2025
58
Score
Sabine Caribbean Restaurant has been inspected nine times since 2022. The most recent visit was on Dec 2, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up three times.
Sabine Caribbean Restaurant's latest score of 58 falls below the Delray Beach average of 71. The inspection history reads as standard for a restaurant of this size.
9
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...chlorine +200 ppm. Operator diluted at 100 ppm. **Corrected On-Site**
22-42-4
High Priority - Raw animal food stored over or with unwashed produce....shell eggs, raw fish above whole tomatoes, whole cucumber in reach in cooler. Operator properly stored. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pork 45F, chicken 45F in reach in cooler. Food not prepped or portion today, food being held less than 4 hours . Operator closed door properly **Corrective Action Taken**
03A-02-5
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
58
Aug 7, 2025
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled...picked dirty card board from floor and then handle ready to eat food beans container without change gloves and washed hands . Employee washed hands after discussion. **Corrected On-Site**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by table and reach in Cooler at front line . Steps front of the handwashing sink at kitchen, employee removed steps. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing... stored tray in handwashing sink . Employee removed tray . **Corrected On-Site**
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.....cooked chicken, cooked pork, cooked goat with wrong date , food was cooked yesterday , date marked for today. Employee properly date marked. **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at bathroom. .
27-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...door left opened . Employee Closed door. **Corrected On-Site**
32-04-4
55
Apr 17, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed carrots Employee placed eggs on bottom shelf
08A-04-5
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.
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinking water in Kitma Cooler. Employee threw bottle of water in garbage can **Corrected On-Site**
40-06-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
70
Sep 9, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit......Hot Holding: noodles 98F, spinach 122F, white rice 102F, chicken 127F, bulgur 124F in steam table at front line , all food being held less than 4 hour except noodles, noodles being more than 4 hours . Stop sale issue . Employee discarded food , other food time marked and higher hot holding thermostats . **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit......Hot Holding: noodles 98F, spinach 122F, white rice 102F, chicken 127F, bulgur 124F in steam table at front line , all food being held less than 4 hour except noodles, noodles being more than 4 hours . **Repeat Violation**
01B-02-5
74
Jul 15, 2024
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
47
Jan 30, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food...cooking potatoes with garbage bag . Operator removed bag **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding pork with pepper 98°-119° , fish 128° , white rice 121° in hot holding table at front line being held less than 4 hours . Operator time marked. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at bath room .
27-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink at bathroom.
29-20-5
Basic - Faucet broken at handwashing sink at kitchen.
29-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at bathroom.
31B-04-4
58
Dec 1, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test strips provided by operator using chlorine sanitizer. **Warning** - From follow-up inspection 2023-12-01: No test kit. Left a few test strips. **Time Extended**
16-32-5
90
Feb 14, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen pan on stove top; chicken drumsticks (108°F - Hot Holding). Operator stated being held less than 1 hour, covered pot and turned on burner to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. At front line; hand wash sink blocked by storage crates. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. At ground wheat storage container and bean storage container; bowl used to dispense. Operator removed bowls. **Corrected On-Site**
14-01-5
74
Sep 15, 2022
Complaint Full
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. At white chest freezer; non-food grade bags used in direct contact with meat pies.
14-31-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At white chest freezer by back door; unwrapped/unpackaged raw turkey stored on top of non-commercially packaged raw beef. Operator placed turkey in bag below beef. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door stainless next to triple sink; coleslaw (46°F - Cold Holding). Operator stated being held less than 4 hours, moved item to double door stainless across from triple sink. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At sanitizer bucket under steam table; chlorine 200ppm. Operator diluted to chlorine 100ppm. **Corrected On-Site**
41-15-5
Basic - Stored food not covered. At white chest freezer by back door; raw turkey stored completely unwrapped/unpackaged. Operator placed in bag. **Corrected On-Site**
08B-12-5
52
Frequently Asked Questions
When was Sabine Caribbean Restaurant last inspected?
The most recent health inspection at Sabine Caribbean Restaurant on file is from Dec 2, 2025. The public record contains nine inspections in total.
What is the most common violation at Sabine Caribbean Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Sabine Caribbean Restaurant.
How does Sabine Caribbean Restaurant compare to other restaurants in Delray Beach?
Sabine Caribbean Restaurant most recently scored 58 out of 100, which is lower than the Delray Beach average of 71.
Has Sabine Caribbean Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sabine Caribbean Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sabine Caribbean Restaurant 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 Sabine Caribbean Restaurant inspected?
Based on the inspection history on file, Sabine Caribbean Restaurant is inspected around three times per year on average.
Nearby Restaurants
Explore More
→
All locations in Delray Beach