SWEET DELIGHT JAMAICAN CUISINE

High Priority - - From initial inspection : High Priority - Food with mold-like growth. See stop sale. Fried chicken with mold on it in glass door reach in cooler. Corrected On-Site - From follow-up inspection 2026-05-14: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1, 2026. Log on to account or call 850-487-1395 to renew. - From follow-up inspection 2026-05-14: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. glass door reach in cooler ; cooked chicken wings (52F - Cold Holding); cooked chicken quarters (52F - Cold Holding); raw chicken quarters (62F - Cold Holding); Mac and cheese (60F - Cold Holding); jerk pork (60F - Cold Holding) Repeat Violation - From follow-up inspection 2026-05-14: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in cooler ; cooked chicken wings (52F - Cold Holding); cooked chicken quarters (52F - Cold Holding); raw chicken quarters (62F - Cold Holding); Mac and cheese (60F - Cold Holding); jerk pork (60F - cold holding) Repeat Violation Admin Complaint - From follow-up inspection 2026-05-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food prep tables have live roaches running. - From follow-up inspection 2026-05-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Peter had no proof of training. - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. No cove molding in mop sink room. Repeat Violation - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Glass door reach in cooler has ambient temperature of 60F cold holding. Operator was informed at last two inspections to repair prior to using for temperature controlled food. Repeat Violation - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floors behind fryers, behind shelves, and under triple sink soiled with food debris. - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Exterior dumpster shared by other businesses had both lids open. Repeat Violation - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Door closure not functional and door propped open. - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line soiled with food debris. Repeat Violation - From follow-up inspection 2026-05-14: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. 80 B: C extinguisher in recharge status. - From follow-up inspection 2026-05-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in glass reach in cooler shows 20f, actually 52f cold holding. - From follow-up inspection 2026-04-01: Ordered. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass reach in cooler at 52 F cold holding see stop sale. - From follow-up inspection 2026-04-01: Still at 50F only non TCS foods in cooler. Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding in mop sink room. - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License displayed expired in 2025. Need to post current license. - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink near 3 compartment sink does not have hand wash sign. Two of three bathrooms in second suite require hand wash signs. - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Lids open on dumpster, neighbors filled it this morning. Operator stated it's dumped everyday. - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Exterior door not self closing. Held open at time of inspection. - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near stove top soiled with food debris. Repeat Violation - From follow-up inspection 2026-04-01: Time Extended

Basic - Equipment in poor repair. Two door glass reach in cooler in back, right slide door doesn't seal all the way.

Basic - Floor soiled/has accumulation of debris. Floor behind stove and fryers soiled with grease.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Chest freezer in back of kitchen is soiled with food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near stove soiled with food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing in bathroom.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kenesha

Basic - Single-service articles improperly stored. Box single service cups on floor

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 44 F - cold holding; recommended rapid chill in freezer. Manager placed items in freezer for rapid chill Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Front hand wash sink blocked with chair. chair removed by manager Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Foil pans in dry storage

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: Soup was out while prepping, suggested rapid chill and to not put the breads next to the condenser fan to encourage better circulation. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed in sanitizer bucket by freezer in prep area. Operator diluted to 100ppm Corrected On-Site

Intermediate - Ambient air thermometer in standing reach-in cooler near register not accurate within plus or minus 3 degrees Fahrenheit. Operator replaced with new thermometers during inspection Corrected On-Site

Basic - Equipment in poor repair, handle on sliding reach-in cooler missing

Basic - Reuse of single-use to go boxes to store cooked beef patties, operator moved to different container Corrected On-Site

Basic - Unpackaged food in white chest reach in freezer in nonsecure area.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *hood filters and under flat top accumulation of grease and food debris

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice and beans 45 to 46

High Priority - Employee handled back pack and went to the front counter to prepare meal boxes without washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish in reach in cooler. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup hot holding on stove 129F recommended to reheat to 165F Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Microwave soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, and fried chicken in the cook line cooler.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. On all restroom doors including employees.

Basic - Broken ambient thermometer in 2 door glass cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack hanging from mixer

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Oil and spices stored on floor.

Basic - Working containers of food removed from original container not identified by common name. Sugar container. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over milk and drinks reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice 114f hot holding Jerk chicken 121f hh Rice reheated to 192f Chicken reheated 172f Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer 400ppm. Corrected to 50ppm Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.by bathrooms

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink reach in cooler Educated Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken touching ready to eat fries in chest freezer. Educated

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by triple sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used for rice Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat onions Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Corrected to 50ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Rice Corrected On-Site

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Throughout facility. - From follow-up inspection 2022-02-28: Time Extended