Caribbean Delicious Jamaican Mobile Food Truck Restaurant LLC
866 NE 79 St, Miami, FL 33138 · Mobile Food Dispensing Vehicle · License 2359018
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 23 routine inspection1 high priority (fixed on the spot), 1 intermediate, 2 basic-8
- Safety score92
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 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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.
On make table beside fryer, under no temperature control, cooked wings (65-68°F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 1-1.5 hrs. Employee returned wings to reach in cooler to rechill.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: 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.
Basic2
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer in hot case by service window. Manager placed thermometer in unit.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employees both wearing wearing bracelet while preparing orders.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.