DULCIOS CARIBBEAN RESTAURANT

Name: DULCIOS CARIBBEAN RESTAURANT
Address: 1743 45 ST, WEST PALM BEACH, FL, 33407, US
Rating: 69.7

1743 45 ST, WEST PALM BEACH, FL 33407

License #6020251

☕ Café/Breakfast ℹ️

69.7 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 9 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

DULCIOS CARIBBEAN RESTAURANT in WEST PALM BEACH currently holds an InspectFL Health Score of 69.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 11 total violations — 8 critical, 3 major.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 26, 2026 shows 9 observation rows: 6 critical, 3 major, and 0 minor.

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Inspection coverage

100%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

DULCIOS CARIBBEAN RESTAURANT has a rough inspection history. Would you risk it?

F record

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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.

Disposition: Warning Issued
[12A-16-4] 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.
[31A-07-4] 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.
[14-31-5] 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.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233. Advised Operator to provide state approved training to all required employees.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At reach in cooler; cooked pork (46F - Cooling); cooked chicken (46F - Cooling). Operator stated cooling overnight in large, full, tightly covered containers, did not reach 41F within 6 hours. See stop sale.
[22-45-4] 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.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler; cooked pork (46F - Cooling); cooked chicken (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale.
[03D-15-4] 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 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler; cooked pork (46F - Cooling); cooked chicken(46F - Cooling). Operator stated cooling overnight in large, full, tightly covered containers, did not reach 41F within 6 hours. See stop sale.
[08A-17-6] 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.