FLORIDA. In four inspections conducted over four days in June, state inspectors documented seven high-severity violations at a single North Miami Beach restaurant, a concentration of serious food safety failures that stands out across a statewide review of repeat-inspected facilities from late May through late June 2026.
The Worst of the Twelve
Nick Caribbean Restaurant on W Dixie Highway in North Miami Beach accumulated seven high-severity violations and three intermediate violations across four inspections between June 16 and June 19. That is a four-day span. Inspectors returned three times after the first visit.
The violations documented at Nick Caribbean read like a checklist of the most direct routes to a foodborne illness outbreak. No written employee health policy. Inadequate handwashing by food employees. Food contact surfaces not properly cleaned or sanitized. Food not cooked to required minimum temperature. No consumer advisory for raw or undercooked items. Toxic chemicals improperly stored or labeled. Required procedures for specialized food processes not followed.
Inspectors also noted that single-use items were being improperly reused, an intermediate violation that compounds the contamination risks created by the high-severity failures above it.
A Pattern Across the State
The twelve facilities in this review each drew four or more inspections between May 25 and June 24, 2026. Six of them accumulated at least one high-severity violation during that window. The remaining six finished the period with no high-severity citations, suggesting that repeated inspections, in some cases, did produce compliance.
Kalalou Caraibbean Bar and Grill on S John Young Parkway in Orlando drew two high-severity violations across four inspections between May 27 and June 12. Inspectors cited the restaurant for food not cooked to required minimum temperature and for failing to post a consumer advisory for raw or undercooked foods. Both violations appeared in the same inspection cycle.
Argo Restaurant on E Hallandale Beach Boulevard in Hallandale Beach received one high-severity violation for undercooking across four inspections between June 2 and June 16.
Keys Jam-Rock Grill on US Highway 19 North in Tarpon Springs was cited once for food not cooked to required minimum temperature. Its four inspections were compressed into a three-day window, May 27 through May 29.
Noura-Cafe on University Boulevard in Jacksonville drew one high-severity violation for food contact surfaces not properly cleaned or sanitized across four inspections between June 12 and June 19.
I Bar B Que Express Inc on US 441/27 in Fruitland Park was cited for food contact surfaces not properly cleaned or sanitized and for inadequate ventilation and lighting across four inspections between June 2 and June 17.
What These Violations Mean
The undercooking violation cited at Nick Caribbean, Kalalou Caraibbean, Argo, and Keys Jam-Rock Grill represents one of the most direct and preventable causes of foodborne illness. Salmonella in poultry survives below 165 degrees Fahrenheit. A piece of chicken pulled from a fryer before it reaches that temperature can sicken a customer within hours, and the kitchen may never know it was the source.
The combination of failures at Nick Caribbean is particularly significant. No employee health policy means the restaurant has no formal mechanism to keep sick workers out of the kitchen. Inadequate handwashing compounds that risk directly, because hands are the primary transfer route for Norovirus and other pathogens. When food contact surfaces are also not properly cleaned or sanitized, contamination introduced by an unwashed hand can persist on cutting boards and prep surfaces and spread to every item prepared on them.
Improperly stored or labeled toxic chemicals, also cited at Nick Caribbean, carry a separate and acute risk. Chemicals stored near food or in unlabeled containers can contaminate food directly, and mislabeled containers can be mistaken for food-safe products by other employees.
The missing consumer advisory at both Nick Caribbean and Kalalou Caraibbean matters most for the most vulnerable customers. Elderly diners, pregnant women, and people with compromised immune systems face a substantially higher risk from raw or undercooked proteins. Without a posted advisory, they have no way to make an informed choice before they order.
The Longer Record
The inspection frequency itself tells a story. When state inspectors return to a facility three or four times in a matter of days or weeks, it is typically because earlier visits found conditions serious enough to require follow-up verification. Four inspections in four days at Nick Caribbean, as the record shows, is not routine scheduling.
Mom's OG on W University Avenue in Gainesville drew the most inspections of any facility in this review, six visits between June 16 and June 24, a nine-day stretch. The record shows no high-severity or intermediate violations by the end of that window. Six inspections in nine days without a high-severity finding suggests the facility was working through compliance issues that did not rise to the most serious tier, but the volume of visits alone indicates inspectors were not satisfied after the first few returns.
Royale Cafe on State Street West in Jacksonville and China Kitchen on Collins Road in Jacksonville each drew four inspections and finished the period with no high-severity violations. New Jin Jin Chinese Restaurant on Highway 90 in Milton and Noodles N Boba on Wells Road in Orange Park did the same.
Juan's Flying Burrito on S Alcaniz Street in Pensacola drew five inspections between May 27 and June 17 and finished with one intermediate violation for improperly reused single-use items. Five inspections at a single facility over three weeks without a high-severity finding is a different trajectory than what inspectors documented in North Miami Beach, but the frequency of return visits still indicates the facility was under active scrutiny for most of the review period.
The pattern that stands apart in this data is Nick Caribbean's. Seven high-severity violations documented across four inspections in four days is not an isolated bad day. It is a picture of a kitchen operating without several of the most fundamental safety systems in place simultaneously: no health policy for sick workers, inadequate handwashing, unsanitized food contact surfaces, undercooked food, chemicals stored near food, and no advisory for customers ordering items that carry inherent risk. Each of those failures existed alongside the others.
As of June 19, the last inspection date in this data, Nick Caribbean had received four inspections in four days.