FORGUES CARRIBBEAN RESTAURANT

Name: FORGUES CARRIBBEAN RESTAURANT
Address: 117 N SR 7, PLANTATION, FL, 33317, US
Rating: 71.8

117 N SR 7, PLANTATION, FL 33317

License #1622240

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71.8 Grade C / 100

Mixed Health Record

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Quick take

FORGUES CARRIBBEAN RESTAURANT in PLANTATION currently holds an InspectFL Health Score of 71.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 45 total violations — 11 critical, 9 major, 25 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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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.

Call Back - Admin. complaint recommended
[29-49-6] Standing water in bottom of reach-in-cooler in the front counter area.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Ann Marie Pierre expired 10/30/2025.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside in the rear of the kitchen.

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked turkey (62F - Cooling) @11:20am on 8/11 since 10:00pm on 8/10; sauce with fresh crushed garlic and oil (58F - Cooling) @11:20am on 8/11 since 10:00pm on 8/10; sauce with pork (61F - Cooling) @11:20am on 8/11 since 10:00pm on 8/10. As per operator all items not prepared or portioned today. See stop sale.
[14-31-5] Nonfood-grade to-go bag in reach in cooler in storage area used in direct contact with chopped ready to eat lettuce. Operator moved to food grade bag.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink at front counter and cook line and both employees restrooms with water at 81F.
[32-23-5] Toilet/urinal not flushing/functioning properly. Per operator toilet in mens room does not flush.
[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.
[35B-01-4] Exterior door in kitchen has a gap at the threshold that opens to the outside.
[29-34-4] Hose attached under triple sink : Vacuum breaker missing at hose bibb.
[16-14-4] Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items. Observed in dishwashing area drainboards not large enough for the quantity of dishes needed to be washed.
[41-10-4] Toxic substance/chemical improperly stored. PVC cleaner and paste stored on shelf over clean dishes and prep table. Operator stored properly.
[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 handout to operator.
[36-34-5] Front counter AC vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[50-09-4] Current Hotel and Restaurant license not displayed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either hand wash sink. Operator added paper towels towels.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of bulk flour and bulk salt not labeled on cook line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked turkey (62F - Cooling) @11:20am on 8/11 since 10:00pm on 8/10; sauce with fresh crushed garlic and oil (58F - Cooling) @11:20am on 8/11 since 10:00pm on 8/10; sauce with pork (61F - Cooling) @11:20am on 8/11 since 10:00pm on 8/10. As per operator all items not prepared or portioned today. See stop sale.
[08A-05-6] Cook line low boy - raw chicken and raw fish stored over ready to eat sauces and whole limes. Reach in cooler in storage area raw turkey stored over ready to eat cooked turkey and raw beef stored over various ready to eat vegetables. Operator stored properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all shelving on cook line visibly soiled with rust and food debris. All shelving has clean utensils, pots and pans.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee answer cellphone and touched clean utensils without washing hands or changing gloves. Reviewed proper hand washing and employee washed hands and changed gloves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. 1) Observed wall behind cook line equipment visibly soiled. 2) Wall behind triple sink visibly soiled.

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