Caribbean Kitchen 305
762 NW 183 St, Miami Gardens, FL 33169 · Permanent Food Service · License 2323257
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection5 high priority (1 fixed on the spot), 3 intermediate (1 repeat), 6 basic-43
- Complaint after follow-up on Aug 26Counts in full until a follow-up finds the problems fixed-20
- Safety score37
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 26, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed slice tomatoes (56°F - Cold Holding); sausage (54°F - Cold Holding) stored in the reach in cooler for less than 2 hour ago. Observed chicken (69°F - Cold Holding) stored on top of the prep table for less than 1 hour, as per operator. Placed more ice and covered container.
Administrative complaint
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed multiple containers of cooked chicken, pork and turkey cooling down covered.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed legume (52°F - Cooling); lalu (54°F - Cooling); pork (60°F - Cooling); chicken legs (57°F - Cooling); turkey wings (56°F - Cooling) stored in the reach in cooler for more than 10 hours, as per operator. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pork (68°F - Cold Holding); turkey (65°F - Cold Holding); chicken (68°F - Cold Holding) stored on top of the prep table by the cookline, for less than 3 hours, as per operator. Operator placed more ice under the container.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed fried pork (98°F - Hot Holding); fried chicken (118°F - Hot Holding) stored on top of the fryers for less than 1 hour. Operator reheated items.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed legume (52°F - Cooling); lalu (54°F - Cooling); pork (60°F - Cooling); chicken legs (57°F - Cooling); turkey wings (56°F - Cooling) stored in the reach in cooler for more than 10 hours, as per operator.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed front counter employee charge items on the computer, and then grab tongs to get pattys out from the hot holding box with out washing their hands.
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed multiple containers of cooked food cooling down covered.
Code 31, Handwash sinks and supplies: No handwash sink for employees.
Observed front counter with one employee with a hot holding box for patties with tongs and a clear bucket with donuts and tongs. There is no handwashing sink near wash their hands properly.
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/
Repeat violation
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a case of plantains stored on the floor in the kitchen.
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
In the reach in coolers.
Ice buildup in reach-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
In the kitchen.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Front counter and kitchen.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 2 dead roaches on the floor under the mop sink.
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.
- Stop sale
- An order that the food can’t be sold or served.