Caribbean · New York City, NY
445 Albee Square West
Last inspected Oct 17, 2026 · View Map ↗ · Compare ↗
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Inter-Agency Task Force / Initial Inspection
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from NYC Department of Health and Mental Hygiene, Oct 17, 2026 · Original Source
Inter-Agency Task Force / Initial Inspection
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from NYC Department of Health and Mental Hygiene, Sep 30, 2026 · Original Source
Cycle Inspection / Re-inspection
Official score: 5 · Understand This Area’s Scale
1 recorded violation
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from NYC Department of Health and Mental Hygiene, Sep 11, 2025 · Original Source
Inter-Agency Task Force / Initial Inspection
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from NYC Department of Health and Mental Hygiene, Jun 7, 2025 · Original Source
Cycle Inspection / Initial Inspection
Official score: 20 · Understand This Area’s Scale
2 recorded violations
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from NYC Department of Health and Mental Hygiene, Oct 9, 2024 · Original Source
Administrative Miscellaneous / Initial Inspection
1 recorded violation
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from NYC Department of Health and Mental Hygiene, Oct 9, 2024 · Original Source