LE GOUT DES CARAIBES

Name: LE GOUT DES CARAIBES
Address: 1639 S SR 7, NORTH LAUDERDALE, FL, 33068, US
Rating: 49.6

1639 S SR 7, NORTH LAUDERDALE, FL 33068

License #1626024

☕ Café/Breakfast ℹ️

49.6 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LE GOUT DES CARAIBES in NORTH LAUDERDALE currently holds an InspectFL Health Score of 49.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 59 total violations — 15 critical, 26 major, 18 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 13, 2026

The latest inspection on October 21, 2026 shows 11 observation rows: 4 critical, 4 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

70%

Inspector notes

Coverage note

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Community reaction

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Would you eat here?

LE GOUT DES CARAIBES 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: Administrative complaint recommended
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Establishment is selling bottled drinks made in house with no warning label. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, boiled eggs (95F - Hot Holding), operator stated item held approximately 3 hours. Advised operator to reheat item to 165F.
[31B-03-4] No soap provided at handwash sink. At kitchen, no soap at hand sink.
[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-38-4] Food stored on floor. At kitchen, foods stored on floor.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Establishment is selling bottled drinks prepared onsite without proper warning label.
[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. Employee used cell phone then proceeded to touch single service items and clean utensils without washing hands. Advised operator of proper hand washing. Employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, Mac n cheese (65F - Cold Holding); picliz (55F - Cold Holding), not prepared or portioned today. Operator stated item out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed items into cooler to quick chill
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, foods prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, opened employee beverages stored on prep table. Operator removed.

Disposition: Warning Issued
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In customer female rest room to the back of the establishment.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed in reach in chest freezer - cooked pork (52F - Cold Holding). 2. Two door reach In cooler - cooked white rice (54F - Cold Holding); cooked spaghetti (45F - Cold Holding); Jon Jon rice (55F - Cold Holding); rice and beans (52F - Cold Holding) Per operator item was not prepared or portioned today . Item was left in cooler over night exceeding 6 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed in reach in chest freezer - cooked pork (52F - Cold Holding). 2. Two door reach In cooler - cooked white rice (54F - Cold Holding); cooked spaghetti (45F - Cold Holding); Jon Jon rice (55F - Cold Holding); rice and beans (52F - Cold Holding) Per operator item was not prepared or portioned today . Item was left in cooler over night exceeding 6 hours. See stop sale.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
[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. Emailed poster to operator.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed at front counter reach in cooler , establishment preparing and selling soursop juice with milk, passion fruit juice with milk and kremas . Advised operator not to sell drinks until warning label is placed on packaging. Operator removed drinks from cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to triple sink. Operator provided during the inspection.
[31B-03-4] No soap provided at handwash sink. Hand wash sink next to triple sink. Operator provided during the inspection.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. At kitchen prep area, oil stored on floor. Operator moved oil to shelf.
[08B-52-4] Food stored under dripping water line. At kitchen, raw meat stored under dripping water line from AC unit.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw meat-oxtail thawing in standing water in prep sink with waste water from AC unit dripping into sink. See stop sale.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen prep area, employee rinsed lid for dish with ready to eat food without sanitizing it. Advised operator to properly wash, rinse, sanitize all equipment before use.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food thawed in an improper manner. Raw meat-oxtail thawing in standing water in prep sink with waste water from AC unit dripping into sink. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, pig skin (51F - Cold Holding); conch (51F - Cold Holding); not prepared or portioned today. Operator stated items held out of temperature approximately 2 1/2 hours. Advised operator of cold holding parameters. Operator placed items into freezer 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. At kitchen prep table, cooked pasta (96F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator of proper hot holding parameters. Operator placed item onto stove to reheat.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. At front counter reach in cooler, packaged juices unlabeled.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge-Nadge Pierre
[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.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle dish used to portion flour on shelf next to cook line.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. Observed: - one dead roach in soap dispenser. - one dead roach in food prep sink. - one dead roach on shelf above three compartment sink
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed: - one live roach crawling into paper towel dispenser. - one live roach crawling on wall next to microwave. - one live roach crawling in box holding trash bag. - one live roach crawling on wall behind microwave.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler, blackened rice (67F - Hot Holding); spaghetti (54F - Cold Holding); pickle (46F - Cold Holding); hot dog (56F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler, blackened rice (67F - Hot Holding); spaghetti (54F - Cold Holding); pickle (46F - Cold Holding); hot dog (56F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed Nadege P-L with no proof of certification.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed in kitchen.
[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.
[31B-03-4] No soap provided at handwash sink. Observed in kitchen.