CARIBE RESTAURANT

Name: CARIBE RESTAURANT
Address: 285 NW 27 AVE, MIAMI, FL, 33125, US
Rating: 84.9

285 NW 27 AVE, MIAMI, FL 33125

License #2313577

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CARIBE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 84.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 11, 2025. Across those visits, inspectors documented 27 total violations — 4 critical, 6 major, 17 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (110F - Hot Holding) at front counter, as per operator for less than 4 hours, operator took croquettes to heat up.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not inverted at rack above steam table at cook line.
[08B-12-5] Stored food not covered. Observed croquettes and steak at reach in cooler across cook line not covered.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled located at table across 3 compartment sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling tiles and ceiling vents soiled throughout seating area and kitchen area
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Fettuccine at reach in cooler by preparation area held more than 24 hours not properly date marked. Observed cooked chicken, yellow rice and ground beef at walk in cooler held more than 24 hours not properly date marked.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple task without removing gloves or washing hands at kitchen. Instructed employee on proper method.

Inspection Completed - No Further Action
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no the thermometer inside reach in cooler by sandwich station.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers throughout establishment. Observed hood filter soiled at cook line. Observed fan cover soiled at walk in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink located next to dishwasher.
[33-16-4] Open dumpster lid. Employee closed it .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled Observed wall soiled throughout establishment.
[53A-05-6] 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/
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxed with potatoes not stored at least 6 inches off of the floor by 3 compartment sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking water at preparation area at kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shredded beef held more than 24 hours not properly date marked at walk in cooler. Observed fettuccine at reach in cooler at preparation area held more than 24 hours not properly date marked.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[08B-12-5] Stored food not covered. Observed shredded beef at walk on cooler not covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed meat thawing at 3 compartment sink with no running water. Instructed employee on proper method.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper method.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at preparation area across 3 compartment sink soiled.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple task at kitchen without changing gloves. Instructed employee on proper method.

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