CARIBE CAFE
3068 LAKE WORTH RD #1 · PALM SPRINGS · Palm Beach County · FL 33461
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 7
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1)Observed at walkin cooler sausage (54°F – Cold Holding); cooked mushroom (54°F – Cold Holding); chicken (54°F – Cold Holding); Yuki cooked (54°F – Cold Holding); shelled eggs (54°F – Cold Holding); mozzarella cheese (54°F – Cold Holding). All TCS food at 54°F. See stop sale. 2) Observed at Fliptop refrigerator ; pepperoni (72°F – Cold Holding); Poultry (68°F – Cold Holding); turkey (120°F – Cold Holding). See stop sale.
03D-05-4High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed at Fliptop refrigerator ; cooked goat overnight (61°F – Cooling); .
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed at prep table cooked plantain (100°F – Hot Holding).
08A-18-5High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer – all products not commercially packaged. 1)Observed raw fish above cooked green in chest freezer.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 1 live roach in freezer crawling on food. Observed 7 live roaches in rear kitchen walk behind chest freezer. Observed 20 live roaches on lower shelf of prep table. Observed approximately 30 live roaches in to go cup box, 1 live roach behind stove , 20 live roaches in box containing pasta and can goods, 1 live roach in flour container.
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1)Observed at walkin cooler sausage (54°F – Cold Holding); cooked mushroom (54°F – Cold Holding); chicken (54°F – Cold Holding); Yuki cooked (54°F – Cold Holding); shelled eggs (54°F – Cold Holding); mozzarella cheese (54°F – Cold Holding). All TCS food at 54°F. 2) Observed at Fliptop refrigerator ; cooked goat overnight (61°F – Cooling); pepperoni (72°F – Cold Holding); Poultry (68°F – Cold Holding); turkey (120°F – Cold Holding). 3) Observed at Observed in reach in freezer meatball (54°F – Cold Holding); hash browns (54°F – Cold Holding); pepperoni (54°F – Cold Holding.
41-18-4High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at at 200+ppm. Operator corrected to 50PPM. **Corrected On-Site**
Intermediate 2
04-02-4Intermediate – Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Operator has walkin cooler at all TCS foods at 54°F. Fliptop refrigerator all TCS foods at Fliptop refrigerator ; cooked goat overnight (61°F – Cooling); pepperoni (72°F – Cold Holding); Poultry (68°F – Cold Holding); turkey (120°F – Cold Holding).
16-35-4Intermediate – No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
Basic 12
23-06-4Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Observed behind stove.
14-45-4Basic – Cardboard used to line nonfood-contact shelves. Observed at shelf in rear kitchen.
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. Observed pots stored on floor in rear kitchen..
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Observed on table next to stove.
35A-03-4Basic – Dead roaches on premises. Observed approximately 7 dead roaches on water heater .
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 86°F. Operator discarded water. **Corrected On-Site**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed in flip top refrigerator.
35B-05-4Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed hole in wall next to chest freezer.
03A-05-4Basic – Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Observed in reach in freezer meatball (54°F – Cold Holding); hash browns (54°F – Cold Holding); pepperoni (54°F – Cold Holding). See stop sale.
06-04-4Basic – Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed chicken defrosting at room temperature. Operator place in refrigerator. **Corrected On-Site**
08A-27-4Basic – Raw animal food not properly separated from unwashed produce. Observed raw shelled eggs above bag of onions in walkin. Operator discarded due to stop sale of eggs. **Corrected On-Site**
14-20-4Basic – Ripped/worn tin foil used as food-contact shelf cover. Observed on shelf in rear kitchen.
Inspector observations synchronized from DBPR on August 11, 2026 1:31 AM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.