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Licensee
Name:
VENISE CARIBEAN CUISINE
License Number:
SEA1624479
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
6120-6122 SW 7TH STREET MARGATE, FL 33068
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/10/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
3
2
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Working containers of food removed from original container not identified by common name.
Salt and flour containers in kitchen not labeled. **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In kitchen Coldtech reach in cooler, Rice and peas (50F - Cooling). Per manager cooked day before and in unit overnight. See stop sale. **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In kitchen Coldtech reach in cooler, buspan of raw prepped chicken above buspan of raw prepped beef. Employee removed to walk in cooler and stored properly. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1) In kitchen Coldtech cooler, Raw Chicken (45F - Cooling), Raw beef (48F - Cooling). Per manager prepped night before and in cooler more than 4 hours.
2) In kitchen Coldtech reach in cooler, Rice and peas (50F - Cooling). Per manager cooked day before and in unit overnight. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In Flip top upper cooler - Cooked Turkey (54F - Cold Holding ) ;Cooked chicken (49F - Cold Holding). Per manager not prepped or portioned today and in unit from 11:00 am. Employees moved to reach in cooler to rechill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
In kitchen Coldtech cooler, Raw Chicken (45F - Cooling), Raw beef (48F - Cooling). Per manager prepped night before and in cooler more than 4 hours. See stop sale. **Warning**
Intermediate - 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. **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
1) In kitchen, Marinated Raw fish - 49F at 2:50 pm (ambient cooling from 12:00pm) to 46F at 3:55pm. Based on times and temperatures taken, fish will not reach 41F in 4 hours. Manager had employees moved move fish to reach in freezer to rapid chill.
2) Front counter glass front reach in, Prepared salads 62 F at 3:20 pm ( ambient cooling from 1 :00 pm ) to 62F at 3:50pm. Based on times and temperatures taken, salads will not reach 41F in 4 hours. Manager had employees moved items to kitchen reach in cooler to rapid chill. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk in cooler, containers of cooked turkey and beef not dated marked. Per manager cooked 2-3 days.
**Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
