Express Caribbean Restaurant
7895 W Sample Rd, Coral Springs, FL 33065 · Permanent Food Service · License 1620567
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 9 basic (2 repeats)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
1. Employee washing food equipment with gloved hands then started preparing raw meat for food preparation without washing hands and changing gloves. Reviewed glove usage with owner due to employee language barrier.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
1. Container of sliced sliced tomatoes 87°F at 1:45pm cooling since 1pm to 86°F at 2pm, observed stored on counter in kitchen under no temperature control, item prepared today less than 4hours ago, operator placed in reach in freezer to quick chill. 2. Reach in cooler; Cooked goat 52°F at 2pm cooling since 12pm to 54°F at 2:30pm at this rate food will not reach 41°F in time. Observed food stored in reach in cooler with exposed insulation. Operator placed in reach in freezer to quick chill.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 27, Water source: No running water at mop sink.
Water pressure lacking at triple sink.
Basic9
Code 14, Food-contact surfaces designed and maintained: Bowl handle used to dispense rice, and cornmeal.
Repeat violation
Interior of reach in cooler in prep area has exposed insulation.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
1. Employee washed and rinsed pots for food service but did not sanitized. Reviewed proper ware washing set up with operator. Operator placed items to be sanitized
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from handwashing sink handles at cookline.
Very slow draining water in cookline hand washing sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles shows damage and is in disrepair in ware washing station.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1. Employee bag and cellphone stored on top on bone saw used for food preparation on prep table.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.