Artibonite Caribean Restaurant
7824 W Sample Rd, Margate, FL 33065 · Permanent Food Service · License 1619402
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection8 high priority (3 fixed on the spot, 1 repeat), 2 intermediate, 9 basic-56
- Administrative complaint on Sep 29, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score24
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed at callback inspection same. In 2 door reach in cooler, cooked oxtail (60°F - Cold Holding); cooked pork (56°F - Cold Holding); cooked legume (57°F - Cold Holding). Per manager, none prepared or portioned today and in hunt more than 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at callback inspection same. In 2 door reach in cooler, cooked oxtail (60°F - Cold Holding); cooked pork (56°F - Cold Holding); cooked legume (57°F - Cold Holding). Per manager, none prepared or portioned today and in hunt more than 4 hours. See stop sale.
Administrative complaint
Intermediate2
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 at callback inspection same. Cooked oxtail and pork in 2 door reach in cooler not date marked. Per manager not prepared in last 24 hrs.
Administrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed at callback inspection same. Employee rinsed hands in triple sink. Reviewed again with employees to use only hand sink.
Administrative complaint
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at callback inspection same. Case of turkey (40°F) just delivered on floor in hallway by kitchen.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed at callback inspection floor in storage room soiled with trash under shelves.
More time given
Code 32, Restrooms: Female Bathroom facility in disrepair observed out of order sign.
Observed at callback inspection same.
More time given
Covered waste receptacle not provided in men's bathroom used as a unisex bathroom.
Observed at callback inspection same.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor in kitchen as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed at callback inspection same. Soiled cardboard in front of triple sink.
More time given
- First visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1. 2 Door Reach in Cooler- pork (51°F - Cold Holding); turkey (55°F - Cold Holding); goat (53°F - Cold Holding); mix veggie(52°F - Cold Holding); ox tail (61°F - Cold Holding); black bean (58°F - Cold Holding) in unit over 4 hours Per Operator not prepared or portioned today. See stop sale 2. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Observed lettuce (73°F)on prep table ambient cooling for over 4 hours. See stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
2 Door Reach in Cooler- pork (51°F - Cold Holding); turkey (55°F - Cold Holding); goat (53°F - Cold Holding); mix veggie(52°F - Cold Holding); ox tail (61°F - Cold Holding); black bean (58°F - Cold Holding) in unit over 4 hours Per Operator not prepared or portioned today. See stop sale
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F in unit less than 4 hours.
1.steam table: cooked corn (115°F - Hot Holding); meat soup (113°F - Hot Holding); Observed unit water temperature 116°F. Operator moved to stove to reheat to 165f. 2. STOVE- ; bean mix (130°F - Hot Holding); fish soup (121°F - Hot Holding); plantains (130°F - Hot Holding); legumes (130°F - Hot Holding) 3. Upper Stove:rice (87°F - Hot Holding); beans (123°F - Hot Holding) Observed on stove less than 4 hours under no temperature control. Stove not on. Operator reheated to 165°F.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Observed lettuce (73°F)on prep table ambient cooling for over 4 hours. See stop Sale
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
Discussed proper handwashing. Employee properly washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Inside white refrigerator Nonfood-grade bags used in direct contact with raw marinated chicken.
Code 22, Food-contact surfaces clean and sanitized: Food preparation sink has soil/old food residue.
Observed prep sink area soiled with old residue. Operator cleaned .
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed on crates in kitchen bleach stored with vinegar and clean dish ware.
Intermediate2
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 ready to eat legume soup, oxtails, black beans, turkey and pork inside 2 Door cooler no date marking. Per Operator prepared over 25 hours. Nothing prepared or portioned today.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hands in triple sink. Discussed proper handwashing locations.
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed on prep sink frozen raw chicken and raw turkey thawing at room temperature. Discussed proper thawing methods. Operator moved to cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in kitchen employee pour rice into a pot on soiled floor then proceeded to cook beans on stove.
Code 12, Handwashing and hygienic practices: Employee grab veggie mix in reach in cooler and began eating while preparing food.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed heavy soil and dirt in back storage room and kitchen.
Buildup of food debris/soil residue on equipment door handles.
Observed on white refrigerator door handle and oven door handles debris and grease buildup.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed under triple sink clean dishes stored on soiled floor.
Code 32, Restrooms: Female Bathroom facility in disrepair observed out of order sign.
Covered waste receptacle not provided in men's bathroom used as a unisex bathroom.
While the female bathroom is out of service.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor in kitchen as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.