FLORIDA. State inspectors visited Nick Caribbean Restaurant on W Dixie Highway in North Miami Beach four times in four days last month and left each time with a list of serious problems, including inadequate handwashing, food not cooked to required temperatures, improperly stored toxic chemicals, and no written policy for keeping sick employees out of the kitchen.
Those four inspections between June 16 and June 19 produced seven high-severity violations and three intermediate ones, the highest combined total among the 12 Florida restaurants that drew three or more inspections within a 90-day window between late May and late June 2026.
The Violations at Nick Caribbean
The seven high-severity citations at Nick Caribbean cover almost every major category of food safety failure. Inspectors found food not cooked to required minimum temperatures, food contact surfaces not properly cleaned or sanitized, no employee health policy, inadequate handwashing, toxic chemicals improperly stored or labeled, no consumer advisory for raw or undercooked items, and required procedures for specialized processes not followed.
That last citation, covering specialized processes such as smoking, curing, fermenting, or reduced-oxygen packaging, signals that the kitchen was attempting preparations that carry elevated risk without the documented protocols those techniques require.
The restaurant also drew a citation for single-use items being improperly reused, an intermediate-level violation, meaning employees were treating disposable gloves, cups, or utensils as if they could be washed and used again.
A Pattern Across the State
Nick Caribbean was not the only Florida restaurant drawing repeated inspector attention during this period.
Wo Banh Trang Tram LLC on Gandy Boulevard in St. Petersburg was inspected four times in three days, between June 3 and June 5. Inspectors cited the facility for two high-severity violations: food contact surfaces not properly cleaned or sanitized, and no consumer advisory posted for raw or undercooked foods. Two intermediate violations also appeared, one for improper sewage or wastewater disposal and one for improper sanitizing solution or procedures.
Four inspections in three days is itself a signal. That pace typically reflects an initial inspection followed by rapid callback visits to verify that cited problems have been corrected.
Keys Jam-Rock Grill on US Highway 19 North in Tarpon Springs was inspected four times between May 27 and May 29, a window of just two days. The single high-severity violation on record for that stretch was food not cooked to required minimum temperature.
Noura-Cafe on University Boulevard in Jacksonville drew four inspections between June 12 and June 19 and produced one high-severity violation: food contact surfaces not properly cleaned or sanitized.
Argo Restaurant on East Hallandale Beach Boulevard in Hallandale Beach also logged four inspections, between June 2 and June 16, with one high-severity citation for food not cooked to required minimum temperature.
Several other restaurants in the dataset drew multiple inspections during the 90-day period without any high-severity violations on their most recent records. Juan's Flying Burrito on South Alcaniz Street in Pensacola was inspected five times between May 27 and June 17, the most inspections of any facility in the dataset, and carried one intermediate violation for single-use items improperly reused. Bull Dog Pub on Deltona Boulevard in Deltona and Rouen Thai Restaurant on West Gandy Boulevard in Tampa each drew four inspections and each carried one intermediate violation, both for improper sanitizing solution or procedures and single-use item reuse, respectively.
China Kitchen on Collins Road in Jacksonville, Rice and Shine Cafe on SW 34th Street in Gainesville, Bee's Boba on McMullen Booth Road in Clearwater, and New Jin Jin Chinese Restaurant on Highway 90 in Milton each completed four inspections in the 90-day window with no high-severity or intermediate violations on their current records.
What These Violations Mean
The handwashing and employee health policy violations at Nick Caribbean represent two of the most direct transmission routes for foodborne illness. An employee who is sick with Norovirus and has no written policy requiring them to report symptoms or stay home can contaminate every surface they touch. Inadequate handwashing compounds that risk at every step of food preparation, from handling raw protein to plating a finished dish.
Food not cooked to required minimum temperatures is the violation that closes the gap between contaminated ingredients and a sick customer. Salmonella in poultry survives below 165 degrees Fahrenheit. That citation appeared at Nick Caribbean, at Keys Jam-Rock Grill in Tarpon Springs, and at Argo Restaurant in Hallandale Beach, three separate kitchens in three separate parts of the state.
Improperly cleaned food contact surfaces, cited at Nick Caribbean, Wo Banh Trang Tram in St. Petersburg, and Noura-Cafe in Jacksonville, create a direct pathway for bacterial transfer between raw and ready-to-eat foods. A cutting board used for raw chicken and inadequately sanitized before being used for vegetables is not a minor procedural lapse. It is a mechanism for cross-contamination.
The sewage disposal violation at Wo Banh Trang Tram in St. Petersburg carries a different category of risk. Improper wastewater handling introduces fecal contamination into a food preparation environment, a condition that can affect any surface, any food item, and any employee working in that space.
The Longer Record
The inspection counts in this dataset are themselves the story. Four inspections in two days, as at Keys Jam-Rock Grill in Tarpon Springs, or four inspections in three days, as at Wo Banh Trang Tram in St. Petersburg, are not routine scheduling. They reflect an initial inspection that generated enough concern to bring inspectors back almost immediately, then again, then again.
Nick Caribbean's four inspections over four consecutive days in June, combined with seven high-severity violations, describes a kitchen where multiple fundamental safety systems were not functioning at the same time. An inadequate handwashing citation alongside a missing employee health policy alongside improperly stored chemicals alongside undercooked food is not a collection of isolated oversights. It is a pattern of management failure across separate domains.
Juan's Flying Burrito in Pensacola drew the most inspections of any facility in the dataset, five visits between late May and mid-June, and its current record shows only one intermediate violation. That trajectory, multiple inspections followed by improvement, represents one possible outcome of sustained regulatory attention.
The facilities that completed four inspections with no violations on their current records, China Kitchen and Noura-Cafe in Jacksonville, Rice and Shine Cafe in Gainesville, Bee's Boba in Clearwater, and New Jin Jin Chinese Restaurant in Milton, show that repeated inspection visits do not always end in continued citations. But Noura-Cafe's clean most-recent record sits alongside a high-severity food contact surface violation elsewhere in its 90-day file, a reminder that a passing inspection is a snapshot, not a verdict.
Nick Caribbean Restaurant's most recent inspection in this dataset was June 19. The high-severity violations documented across those four days remained on the public record as of the close of this reporting period.