GRIOT CARIBBEAN PLUS LLC

Name: GRIOT CARIBBEAN PLUS LLC
Address: 1558 PALM BEACH LAKES BLVD STE 5, WEST PALM BEACH, FL, 33401, US
Rating: 84.6

1558 PALM BEACH LAKES BLVD STE 5, WEST PALM BEACH, FL 33401

License #6020661

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GRIOT CARIBBEAN PLUS LLC in WEST PALM BEACH currently holds an InspectFL Health Score of 84.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 25 total violations — 3 critical, 10 major, 12 minor.

Inspection data quality

What’s powering this page

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.

What you’ll see here

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

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[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 Mac and cheese that operator stated that is made 2 day ago not date marked.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator uses chlorine, but has quaternary test strips
[27-17-4] Water pressure lacking at fixtures that require the use of water. Observed cold water in hand sink at front counter with no pressure.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed electrical plug in front counter hand sink, Operator removed.
[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/
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored in or above a food preparation area, above single-service items. Operator removed.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked vegetables at 11:52 with 2hour left (92F - Cooling) at 12:36 86F due to being in deep plastic containers and not in refrigerator. Operator placed eggs placed in refrigerator .
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bananas bowl in containers of sliced onions.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile by walkin refrigerator.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed bananas bowl raw shelled eggs above celery in walkin refrigerator. Operator placed eggs on lower shelf.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse