Griot Caribbean Plus LLC
1558 Palm Beach Lakes Blvd Ste 5, West Palm Beach, FL 33401 · Permanent Food Service · License 6020661
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 complaint inspection2 high priority (1 repeat), 3 basic-17
- Administrative complaint on Oct 26, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pork by fryer at 60 degrees. At room temperature not cut or portion today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Meat patties 117 degrees hot holding .
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed pork in standing water defrosting in 3 compartment sink.
- First visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed turkey (52°F - Cold Holding). Not cut or portion today due to operator taking In-N-Out freeze all day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at front counter chicken and beef patties (71-78°F - Hot Holding)
Repeat violationAdministrative complaint
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed pork defrosting in standing water in 3 compartment sink.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed some employees without hair restraint
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed floor and drains soiled with food debris.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.