Lise Caribbean Best Kitchen

5256 N University Dr, Lauderhill, FL 33351 · Permanent Food Service · License 1624423

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
3 high priority, 5 intermediate (3 repeats), 5 basic
-41
Safety score59

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct222026

Routine inspection

13 violations found

First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked rice cold held in refrigerator at 47°F. Per operator, rice placed in unit from overnight and did not removed since.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Observed cooked rice cold held in refrigerator at 47°F. Per operator, rice placed in unit from overnight and did not removed since. See stop sale.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  -Observed 2 live flying insects landing on walls in dishwashing area.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -Observed no date marked on cooked rice stored in refrigerator. Per operator, rice cooked more than 24 hours.
  Repeat violation
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: 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.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed food containers stored inside hand washing sink.
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employees training at this time.
  Repeat violation
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed flour removed from the original container not labeled.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed pork thawing at room temperature in prep area .
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed an uncovered container with flour stored in storage area. Operator covered.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed clean pots stored on floor in dishwashing area.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed containers with takeout containers stored on kitchen floor. Operator removed and stored properly.
  Fixed on the spot
Official report, on the Florida DBPR website

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.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.