Caribbean Carnival
1544 MADISON AVENUE, 10029
Caribbean
2128311400
NScore: 58
Last inspected: July 16, 2026
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
July 16, 2026
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 58
02GCold 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.
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
04LEvidence of mice or live mice in establishment's food or non-food areas.
04MLive roaches in facility's food or non-food area.
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
April 1, 2025
Pre-permit (Operational) / Initial Inspection
Violations were cited in the following area(s).
NScore: 25
02BHot TCS food item not held at or above 140 °F.
02GCold 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.
06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.