El Caribe Latin Flavor Restaurant
3917 Palm Beach Blvd, Fort Myers, FL 33916 · Permanent Food Service · License 4605621
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 22, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler; raw steak container stored over ham/ cheese sandwiches. Operator removed raw steak container to bottom shelf.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In reach in cooler; raw chicken stored over raw beef. Operator removed raw chicken to bottom shelf.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to stored bucket. Operator removed the bucket.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense cumin.
Operator removed bowl.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Earlier inspections 1
B87Routine inspection7 violations, 2 high priority No follow-up needed
- First visitJul 8, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk in cooler; raw chicken stored over raw ground beef. Operator removed raw chicken to bottom shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of supplements improperly stored over prep area.
Operator removed the container to proper storage.
Fixed on the spot
Intermediate1
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 CFM on duty with 4 employees engaged in food preparation/ handling.
Basic4
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.
Bread bags for customer self-service without proper label near front counter; no product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Code 08, Food protection and cross-contamination: Stored food not covered.
Sugar and pork fat stored uncovered at prep area. Operator covered all items.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: 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.
Employee bag stored on steam table. Operator removed employee bag.
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.