FLORIDA. A North Miami Beach restaurant accumulated six high-severity violations across five inspections between mid-June and mid-July 2026, more than any other facility on a statewide list of repeat-cited operations compiled from state inspection records covering a 90-day window.
The Worst of the Repeat Offenders
Nick Caribbean Restaurant at 14530 W Dixie Hwy was cited for six distinct high-severity violations during its five inspections, a combination that inspectors documented to include inadequate handwashing by food employees, food contact surfaces not properly cleaned or sanitized, food not cooked to required minimum temperatures, no consumer advisory for raw or undercooked foods, toxic chemicals improperly stored or labeled, and required procedures for specialized processes not followed.
That last category covers operations such as smoking, curing, fermenting, and reduced-oxygen packaging, processes that require written plans and precise controls because they suppress the normal safeguards against bacterial growth.
No single inspection at Nick Caribbean produced all six. The violations were distributed across five separate visits spanning June 16 through July 10, meaning inspectors returned to the same kitchen multiple times and continued finding serious problems.
The Pattern Across Florida
Two facilities in the data were each cited once for the same violation: no written employee health policy. Yamato Japanese Steakhouse and Sushi Bar at 601 Tingle Ct in St. Augustine received that citation across four inspections between June 25 and June 29. Ayiti Breeze Bar and Grill at 701 W Lancaster Rd in Orlando carried the same finding across four inspections between June 15 and June 16.
Chong's Chinese Rest at 1164 W Flagler St in Miami accumulated one high-severity violation and three intermediate violations across four inspections between June 23 and June 29. The high-severity finding was the absence of a consumer advisory for raw or undercooked foods. The intermediate violations included improper sanitizer concentration, single-use items being reused, and inadequate ventilation.
Florentinos Italian Cuisine at 2571 SE Ocean Blvd in Stuart was cited for improperly stored or labeled toxic chemicals, a high-severity finding, and for inadequate ventilation, across five inspections between June 22 and June 26.
Popeyes Louisiana Kitchen #119 at 116 W Merritt Island Cswy on Merritt Island produced no high-severity violations but drew an intermediate citation for single-use items being improperly reused, documented across four inspections between June 26 and July 8.
Seven of the twelve facilities in the 90-day data set accumulated no high-severity or intermediate violations at all despite multiple return visits. Dim Sum House at 2440 E Hwy 50 in Clermont was inspected seven times between June 26 and July 10 without a single high-severity or intermediate finding. Jimmy John's #1127 at 1410 66th St N in St. Petersburg was inspected six times between July 7 and July 10 with the same result.
Mom's OG at 1017 W University Ave in Gainesville, Seven Wonders Bakery and Grill at 5672 Timuquana Rd in Jacksonville, Monkeys Uncle Tavern at 10503 San Jose Blvd in Jacksonville, and Alice's Restaurant at 2781 SE Ocean Blvd in Stuart each completed four inspections during the window without a high-severity or intermediate citation.
What These Violations Mean
The six violations at Nick Caribbean represent a convergence of failure types that public health officials consider especially dangerous in combination. Inadequate handwashing is consistently identified as the single most significant factor in spreading foodborne illness, because hands carry pathogens directly from worker to food with no intervening barrier. When that failure exists alongside food contact surfaces that are not properly cleaned or sanitized, the contamination pathways multiply: bacteria transferred by hands survive on cutting boards, prep surfaces, and utensils, then migrate to the next food item prepared on the same surface.
Undercooking compounds the problem. Salmonella in poultry survives below 165 degrees Fahrenheit. When a kitchen already has handwashing and sanitation failures, undercooked food becomes the final point at which a pathogen that has survived preparation can reach a customer's plate. The absence of a consumer advisory for raw or undercooked items removes the last layer of informed choice for customers who are pregnant, elderly, or immunocompromised.
The chemical storage violation, found at both Nick Caribbean and Florentinos in Stuart, represents a separate and acute risk. Improperly stored or mislabeled chemicals near food can cause poisoning through direct contamination, and the risk is not theoretical: the violation category exists because such incidents have caused harm in food service settings.
The employee health policy violation, cited at both Yamato in St. Augustine and Ayiti Breeze in Orlando, matters for a specific reason. Without a written policy, there is no mechanism to prevent a worker with Norovirus or another transmissible illness from handling food. Norovirus accounts for approximately 20 million cases of foodborne illness in the United States each year, and direct transmission from an infected food handler is one of its primary routes.
The Longer Record
The 90-day window itself is the record here. Multiple inspections at the same facility within a single quarter are not routine. When inspectors return to a location repeatedly, it is typically because prior visits documented problems that required follow-up verification. Five inspections at Nick Caribbean between June 16 and July 10 means inspectors were back at that kitchen roughly every eight days on average.
Florentinos in Stuart drew five inspections in just four days, between June 22 and June 26. That compressed timeline suggests inspectors were returning in rapid succession, likely to verify correction of the chemical storage violation first documented in that stretch.
The four-inspection clusters at Chong's Chinese Rest, Yamato, Ayiti Breeze, and Popeyes on Merritt Island each span shorter windows, between four and twenty-four days depending on the facility. The pattern at Chong's is notable for the breadth of violation types: improper sanitizer concentration means surfaces that appear clean may still carry live bacteria, and that failure alongside the consumer advisory gap and single-use item reuse points to systemic procedure problems rather than a single oversight.
Dim Sum House in Clermont completed seven inspections, the most of any facility in the data set, without a high-severity or intermediate finding. That outcome across seven visits is itself a data point: high inspection frequency does not automatically produce high violation counts.
Nick Caribbean's five inspections over 24 days, each producing or confirming high-severity findings, have not yet produced a closure record in this data set.
