Five Stars Caribbean Cuisine
6265 County Line Rd, Miramar, FL 33023 · Permanent Food Service · License 1626046
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection6 intermediate, 7 basic-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 visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate6
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 multiple items prepared 25-36 hours prior with no date marks. Observed fried tostones, fried turkey, pikliz, etc.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink in kitchen blocked by bus tub of thawing pork.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No soap provided at handwash sink in kitchen.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle with pink liquid.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed bus tub of frozen pork, sitting on the floor, in standing water, thawing.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bus tub of thawing pork directly on the floor.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed deep fryer with extreme buildup of old grease.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed multiple reach in coolers with build up of food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed cooler door gaskets soiled with buildup of food debris.
Buildup of food debris/soil residue on equipment door handles.
Observed all cooler doors and handles with a buildup of food debris.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole in wall at rear of kitchen.
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.