Caribbean Rush
331 West Palm Drive, Florida City, FL 33034 · Permanent Food Service · License 2336836
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 Oct 30 routine inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic-9
- Safety score91
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 30, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed corn (45°F - Cold Holding) at reach in cooler across triple sink. Operator discarded products.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed cook black beans, legume, mayi, cook beef at reach in freezer across the triple sink not date mark.
Basic3
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed water leaking from faucet at the triple sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles with water damage above the reach in cooler and reach in freezer across the triple sink.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.