MACCA TREE CARIBBEAN RESTAURANT

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at 8:30 a.m., no date marked on cooked oxtail and ackee stored in walk in cooler. Per operator, items cooked yesterday morning at 7:00 a.m. Operator correctly date marked. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. -Observed container with food items stored on walk in cooler floor. Repeat Violation Admin Complaint

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed various juices made in-house not labeled. Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Observed food manager certification expired on 02/08/2025

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket store in hand wash sink at front line. Operator removed and stored properly. Corrected On-Site

Basic - Food stored on floor. -Observed containers with food items stored on walk in cooler floor. Operator removed and stored properly. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed no minimal labeling on juices made in-house.

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over box with pumpkin in walk in cooler. Operator relocate raw shell eggs. Corrected On-Site

Intermediate - No soap provided at handwash sink. -Observed no soap at hand washing sink in kitchen area. Operator replenished. Corrected On-Site

Basic - Stored food not covered. -Observed an uncovered container with prep plant food in walk in cooler. Operator covered. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed various varieties of juices in freezer not labeled. Repeat Violation Warning - From follow-up inspection 2024-04-04: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.RIF- Open bag of shrimps and salmon, over frozen bag of petite red peppers , Employee placed red peppers on first shelf, above shrimps and salmon. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding display-; fritters (117F - Hot Holding); fried dumplings (125F - Hot Holding), per Chef, food hot held less than one hour, chef stated, food becomes dry if keep it higher temperature. Advised operator to placed hot holding display food on time procedures for 4 hours. Form emailed and provided to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cook line- blocked by garbage can, employee removed. Corrected On-Site

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Assorted bottles of carrot juice, pineapple juice and papaya juices, in RIF, next to walk in cooler.

Intermediate - Packaged food not labeled as specified by law. Food missing fruit flavor and date. RIF-assorted flavors of fruit juices, packaged in bottles.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean utensils rack- Large serving spoons not inverted , in cook line. Employee removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on storage shelf with customer condiments , operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee aprons on shelf with single service plates. -Employee cell phone on prep table, in cook line. -Employee purse on same shelf of cooking equipment, operator removed all and stored on separate shelf. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer compartment on the middle, employee removed and made each compartment with the correct set up. Corrected On-Site

Basic - Equipment in poor repair. -broken outside glass door oven in cook line. -rusted bottom shelf storage of prep table, in cook line Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cook line, under shelf.Handle touching flour, employee removed handle. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Dry storage area- small scoop on top of soiled surface, employee removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm), employee made new solution, chlorine sanitizer at 50 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Non clear containers of flour, salt, curry powder, not labeled, employee labeled. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stewed fish (115F - Hot Holding), per employee food hot held less than an hour, employee reheated on the stove to 169F. Corrected On-Site

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.

Basic - Equipment in poor repair. Under prep table, condiments shelf, rusty surface, in cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. WIC- several containers of food made yesterday early morning , employee dated each container Corrected On-Site

Basic - Food stored on floor. gallon of cooking oil on floor in dry goods storage area. Employee placed on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed Current DBPR License expired on 12/1/2021. Instructed Operator to contact DBPR to renew license during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee filling large plastic container with water in ware wash area hand sink in kitchen.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -Observed floor tile cracked underneath three compartment sink in kitchen.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine >200ppmppm). Instructed employee to dilute chlorine solution during inspection.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed tongs in standing water 85 F in kitchen. Employee discarded water. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Observed spray bottle holding quaternary sanitizer solution stored at front counter hand wash sink in kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverage stored on shelf holding dry spices in kitchen. Employee removed beverage. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed frozen oxtails slacking on table next to three compartment sink in kitchen. Person in charge moved to freezer for storage. Corrected On-Site