Dulcios Caribbean Restaurant

1743 45 St, West Palm Beach, FL 33407 · Permanent Food Service · License 6020251

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within six hours.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
6 high priority (1 fixed on the spot), 3 intermediate
-42
Safety score58

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct262026

Routine inspection

9 violations found

First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 6 High priority
- 3 Intermediate
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within six hours.
  At reach in cooler; cooked pork (46°F - Cooling); cooked chicken (46°F - Cooling). Operator stated cooling overnight in large, full, tightly covered containers, did not reach 41°F within 6 hours. See stop sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  At reach in cooler; cooked pork (46°F - Cooling); cooked chicken (46°F - Cooling). Operator stated cooling overnight, did not reach 41°F within 6 hours. See stop sale.
- Code 08, Food protection and cross-contamination: 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 white chest freezer in back of kitchen; plastic portioned bag of raw poultry stored over plastic portioned bag of raw pork. Operator moved raw poultry to bottom of chest freezer.
  Fixed on the spot
- 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.
  Employee switched from cleaning/dish washing/order taking/inputting to food preparation/handling without washing hands. Advised Operator of proper hand washing requirements.
- Code 14, Food-contact surfaces designed and maintained: Non-food grade take out bags with painted lettering t used in direct contact with ready to eat washed &cut vegetables.
  Advised Operator to remove from bag.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee wash and rinsed food service/storage containers and utensils, then placed to dry/store/reuse without sanitizing; Triple Sink (Quaternary - Not Set Up). Advised Operator to set up triple sink/ properly sanitize dishes.
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At reach in cooler; cooked pork (46°F - Cooling); cooked chicken(46°F - Cooling). Operator stated cooling overnight in large, full, tightly covered containers, did not reach 41°F within 6 hours. See stop sale.
- Code 31, Handwash sinks and supplies: Hand wash sink missing in food preparation area.
  At front line food packaged/portioned (pickled eggs and pickled sausage removed from jars with tongs and played/packaged for customers and ice scooped and drinks prepared, no hand washing sink on front line/a front counter. Advised Operator to add additional hand washing sink or discontinue food preparation at front counter/on front line.
- 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. Advised Operator to provide state approved training to all required employees.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.