Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
VENISE CARIBEAN CUISINE
License Number:
SEA1624479
Rank:
Seating
License Expiration Date:
12/01/2026
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
07/21/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
0
5
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.
High Priority - Employee washed hands with no soap.
Observed in kitchen , operator talking on her cell phone then washes her hands without soap and continues to engage in food preparation . Manager instructed employee to wash hands with soap . **Corrected On-Site**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed operator washing and rinsing dishes but not sanitizing. Advised manager to set up triple sink and sanitize dishes. Triple sink was set up reading 200 ppm quaternary during the inspection. Operator sanitized dishes **Corrected On-Site**
High Priority - Nonfood-grade bags used in direct contact with food.
Observed in reach in two door cooler in kitchen, dough stored in printed to go bags. Operator removed and placed in food grade bags. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cold tech cooler , raw chicken stored over plantains . Operator removed chicken to the lower shelf. **Corrected On-Site**
High Priority - 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.
At cook line , low boy cooler -cooked turkey (58F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At cook line , low boy cooler -cooked turkey (58F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale . **Repeat Violation** **Admin Complaint**
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.
