Pierre's Caribbean Cuisine
11105 NW 7 Ave, Miami, FL 33168 · Permanent Food Service · License 2317784
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection4 high priority (2 fixed by the Nov 2 follow-up, 1 repeat), 2 intermediate (1 repeat), 4 basic (1 repeat)-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
On 11/1/2026 at the time of the callback inspection Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to a faucet without vacuum breaker.
Repeat violationMore time given
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
On 11/1/2026 at the time of the callback inspection Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
More time given
Basic1
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
On 11/1/2026 at the time of the callback inspection Food debris inside the oven.
More time given
- First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked: Chicken 67°F, pork 67°F and white rice 75°F held from the day before. Inside walk in cooler as per manager.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked: Chicken 67°F, pork 67°F and white rice 75°F held from the day before. Inside walk in cooler as per manager. See stop sale.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose connected to a faucet without vacuum breaker.
Repeat violation
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate2
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.
Cooked: pork, chicken and rice held for more than 24/hrs inside the walk in cooler.
Repeat violation
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/
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair.
Walk in cooler ambient temperature 64°F.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Food debris inside the oven.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine soiled.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.