Le Gout Des Caraibes

1639 S SR 7, North Lauderdale, FL 33068 · Permanent Food Service · License 1626024

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued due to food originating from an unapproved source.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
4 high priority (2 fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 3 basic (1 repeat)
-37
Administrative complaint on Oct 21
Counts in full until a follow-up finds the problems fixed
-20
Safety score43

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

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

11 violations found

First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 4 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food originating from an unapproved source.
  Establishment is selling bottled drinks made in house with no warning label. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At kitchen, Mac n cheese (65°F - Cold Holding); picliz (55°F - Cold Holding), not prepared or portioned today. Operator stated item out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed items into cooler to quick chill
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At kitchen, boiled eggs (95°F - Hot Holding), operator stated item held approximately 3 hours. Advised operator to reheat item to 165°F.
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee used cell phone then proceeded to touch single service items and clean utensils without washing hands. Advised operator of proper hand washing. Employee washed hands.
  Fixed on the spot
Intermediate4
- 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.
  At reach in cooler, foods prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  At kitchen, no soap at hand sink.
  Repeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  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.
Basic3
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Establishment is selling bottled drinks prepared onsite without proper warning label.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  At kitchen, foods stored on floor.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  At kitchen, opened employee beverages stored on prep table. Operator removed.
  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.