Caribean Delite INC
9491 SW 160 St, Miami, FL 33157 · Permanent Food Service · License 2322638
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 Jul 24 routine inspection3 high priority (no follow-up needed, 1 repeat), 1 intermediate, 3 basic (3 repeats)-20
- Safety score80
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 visitJul 24, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed potatoes (45°F - Cold Holding)inside the reach in cooler. As per operator food was cooked yesterday night. Food has been out of temperature for more than 4 hours. Stop sale was issued.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed beans (124°F - Hot Holding) T the steam table. As per operator less than 1 hour.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed potatoes (45°F - Cold Holding)inside the reach in cooler. As per operator food was cooked yesterday night. Food has been out of temperature for more than 4 hours. Stop sale was issued.
Intermediate1
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.
Observed goat inside the reach in cooler not date marked. As per operator food was cooked 2 days ago.
Basic3
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tiles in disrepair in the kitchen area.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Observed water damage in the kitchen area.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed throughout the kitchen area.
Repeat violation
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.