Caribbean Reserve Restaurant
4738 Okeechobee Blvd, West Palm Beach, FL 33417 · Permanent Food Service · License 6023284
What drove the grade
Live, small flying insects found in kitchen flying around ware washing area landing on walls and dish machine.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection5 high priority (2 fixed on the spot), 4 intermediate (2 fixed on the spot)-34
- Administrative complaint on Oct 19, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score46
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 visitOct 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
- First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At double door upright stainless reach in cooler; raw shell eggs stored over cooked vegetables. Operator removed raw shell eggs from cooler.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
At upright double door stainless reach in freezer; opened/portioned/plastic wrapped containers of raw poultry stored over portioned plastic bags of raw beef. Advised Operator to store raw poultry below raw beef.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee using (holding to face/mouth /talking into) cellphone then put on gloves and continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Advised Operator to set up triple sink and manually sanitize dishes until machine is repaired/able to sanitize properly.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found in kitchen flying around ware washing area landing on walls and dish machine.
Advised Operator to eliminate live, small flying insects, clean/sanitize areas.
Administrative complaint
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At prep table across from oven; cooked beans (84°F - Cooling 10:15/84°F 11:15). Operator stated cooling since 9:30 at room temperature in full, deep container, tightly covered with lid at this rate will not reach 70°F within 2 hours, moved to freezer to facilitate faster cooling. At prep table next to fryers; cut lettuce (76°F - Ambient Cooling 10:30/76°F 11:15). Operator stated lettuce cut at 8:00, left at room temperature, at this rate will not reach 41°F within 4 hours, moved to reach in cooler to facilitate faster cooling.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at kitchen hand wash sink.
Operator provided soap.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (cleaning chemical) not labeled.
Advised Operator to label chemical spray bottles.
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. 2 employees present, engaged in food preparation/handling and employed over 60 days, no proof of required state approved training. Advised Operator to provide required training for employees.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.