CARIBBEAN TEASE RESTAURANT LLC

Name: CARIBBEAN TEASE RESTAURANT LLC
Address: 6295 LAKE WORTH RD STE 32, GREENACRES, FL, 33463, US
Rating: 72.8

6295 LAKE WORTH RD STE 32, GREENACRES, FL 33463

License #6009864

🌴 Cuban/Caribbean ℹ️

72.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

September 29, 2026 · 4 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CARIBBEAN TEASE RESTAURANT LLC in GREENACRES currently holds an InspectFL Health Score of 72.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 45 total violations — 16 critical, 5 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 5, 2026

The latest inspection on September 29, 2026 shows 4 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

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DBPR

Community reaction

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Community pulse

Would you eat here?

CARIBBEAN TEASE RESTAURANT LLC has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use spoons stored in utensil water 82F, at food prep table opposite cookline in kitchen. Operator discarded water.
[14-11-5] Equipment in poor repair. 1. Observed torn door gasket at single door reach in cooler in dry storage.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal drinks stored next to single serve cups and seasonings on shelf above food prep table and opposite cookline in kitchen. Operator removed.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and dining areas.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Approximately One dead roach on shelf below prep table Operator removed and sanitized area
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Advised operator to clean microwave and ovens
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building from back door then grabbed bags of seasoning; no handwash Employee washed hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw chicken stored over cooked chicken - not all products commercially packaged. Operator stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: Raw chicken stored over cooked chicken Operator stored properly
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese sauce opened on 2-15-26
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately One live roach under prep table crawling on wall Operator removed and sanitized area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: raw chicken (51F - Cold Holding) as per operator stored out of temperature since 25 minutes ago Not prepped or portioned today Operator moved to cooler to quick chill
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box display: Jamaican beef patties (128F - Hot Holding) as per operator stored since 8:30am Operator moved to oven to reheat to 165F
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Sunday no date mark Operator date marked product
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of degreaser not labeled Operator labeled bottle

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize ice machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen ceiling tiles above cooking area heavily soiled with black debris, grease, dust, or mold-like substance. Discussed with operator to clean ceiling tiles.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Discussed with operator to add covers to waste receptacles.
[35A-03-4] Dead roaches on premises. In kitchen approximately 12 dead roaches on clean and sanitize dishes on storage rack, discussed with operator who removed dishes to be cleaned and sanitize, operator cleaned and sanitized shelves. In kitchen approximately 1 dead roach under reach in freezer, discussed with operator who cleaned and sanitized. In kitchen approximately 4 dead roaches inside reach in freezer, discussed with operator who cleaned and sanitized bottom of reach in freezer. In kitchen approximately 4 dead roaches in dry storage next to cans of foods, discussed with operator who cleaned and sanitized areas.
[16-55-4] Dishmachine not washing/rinsing properly. Discussed with operator who stated dish machine does not function. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[36-73-4] Floor soiled/has accumulation of debris. In kitchen floor soiled underneath of cooking equipment like steam table, fryers, dishwashing machine, discussed with operator to clean and sanitize floors.
[36-17-5] Floor tiles missing and/or in disrepair. In kitchen under dish machine multiple floor tiles broken and in disrepair. At bar multiple floor tiles broken and in disrepair, discussed with operator to repair or replace tiles.
[08B-38-4] Food stored on floor. In walk in cooler buckets of Cooked yucca and cooked meats stored on floor, discussed with operator who removed products from floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen Hand washing sink faucet handles soiled with food / grease debris, discussed with operator clean and sanitize sink.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. In kitchen reach in freezer in front of walk in cooler has accumulation of food debris and dead roaches, discussed with operator who cleaned and sanitized area.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed and adjusted glasses on face and without washing hands employee handled metal pan of cut onions, discussed with operator employee washed hands.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with email copy of clean up poster.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen food preparation table in kitchen heavily soiled with food / great debris used to store bottles of cooking oil discussed with operator to clean and sanitize table.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Discussed with operator who acquired chlorine from store next door.