MAGIC GRILL

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food And beverages to customers with an expired license.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris, underneath the kitchen stove and oven.

Basic - Ice buildup in reach-in freezer, located at preparation kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood systems soiled.

Basic - Reach-in cooler interior, and standing reach in freezer have accumulation of soil residues. Repeat Violation

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked fried rice (63F - Cold Holding); cooked noodles (50F - Cold Holding); cooked breaded chicken (60F - Cold Holding); raw chicken wings (60F - Cold Holding) stored in walk in cooler. As per operator food was prepared 24 hours before the inspection. - From follow-up inspection 2025-07-31: During the callback inspection observed cooked shrimp (52 F cold holding); fried rice ( 56 F cold holding); raw chicken wings (52 F cold holding); cut ham (52 F cold holding); cooked breaded chicken ( 61 F cold holding); cooked chicken (49 F cold holding); vegetables egg rolls (45 F cold holding); marinated chicken ( 51 F cold holding); cooked pork (51 F cold holding); American cheese (51 F cold holding), stored inside walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked fried rice (63F - Cold Holding); cooked noodles (50F - Cold Holding); cooked breaded chicken (60F - Cold Holding); raw chicken wings (60F - Cold Holding) stored in walk in cooler. As per operator food was prepared 24 hours before the inspection. Repeat Violation - From follow-up inspection 2025-07-31: During the callback inspection observed cooked shrimp (52 F cold holding); fried rice ( 56 F cold holding); raw chicken wings (52 F cold holding); cut ham (52 F cold holding); cooked breaded chicken ( 61 F cold holding); cooked chicken (49 F cold holding); vegetables egg rolls (45 F cold holding); marinated chicken ( 51 F cold holding); cooked pork (51 F cold holding); American cheese (51 F cold holding), stored inside walk in cooler. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation - From follow-up inspection 2025-07-31: Accumulation of black/green mold-like substance in the interior of the ice machine. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-07-31: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 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. Observed walk in cooler running at 62 F. Repeat Violation - From follow-up inspection 2025-07-31: During the callback inspection observed cooked shrimp (52 F cold holding); fried rice ( 56 F cold holding); raw chicken wings (52 F cold holding); cut ham (52 F cold holding); cooked breaded chicken ( 61 F cold holding); cooked chicken (49 F cold holding); vegetables egg rolls (45 F cold holding); marinated chicken ( 51 F cold holding); cooked pork (51 F cold holding); American cheese (51 F cold holding), stored inside walk in cooler. Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed 3 doors reach in cooler gaskets torn. - From follow-up inspection 2025-07-31: Equipment in poor repair. Observed 3 doors reach in cooler gaskets torn. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed heavy soil accumulation on the floor underneath the kitchen stove, fryers, and the walk-in cooler. - From follow-up inspection 2025-07-31: Floor soiled/has accumulation of debris. Observed heavy soil accumulation on the floor underneath the kitchen stove, fryers, and the walk-in cooler. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed a hole in the wall near the hand sink located in the preparation kitchen. - From follow-up inspection 2025-07-31: Hole in or other damage to wall. Observed a hole in the wall near the hand sink located in the preparation kitchen. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 1 door reach in cooler gasket soiled. - From follow-up inspection 2025-07-31: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 1 door reach in cooler gasket soiled. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed one single door reach in cooler with a soiled interior, and two double door reach in coolers with heavily soiled interiors, all located on the cooking line. - From follow-up inspection 2025-07-31: Reach-in cooler interior/shelves have accumulation of soil residues. Observed one single door reach in cooler with a soiled interior, and two double door reach in coolers with heavily soiled interiors, all located on the cooking line. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, throughout the preparation kitchen. Repeat Violation - From follow-up inspection 2025-07-31: Wall soiled with accumulated grease, food debris, throughout the preparation kitchen. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on soy sauce. Operator moved eggs. Observed raw pork stored above cooked noodles. Operator moved pork. Observed raw fish above cooked chicken in reach in across wok. Operator changed order. Corrected On-Site - From follow-up inspection 2025-01-09: Observed raw shell eggs stored on soy sauce. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen entrance fried rice (58F - Hot Holding). As per operator, rice is removed from walk in cooler and left on line for reheating for service; rice at entrance less than 2 hours prior to inspection. Operator place rice back in walk in cooler. Observed at counter: cabbage cooked (90F - Hot Holding); cooked chicken (112F - Hot Holding); corn cooked (99F - Hot Holding); cooked veggies (114F - Hot Holding); egg rolls (90F Hot Holding); fish (103F Hot Holding) As per operator, food is cooked in kitchen then placed on line. Food has been at table less than 3 hours prior to inspection. Inspector had food reheated in kitchen to proper hot holding temperatures. Second temperature reading after 15 minutes: cooked chicken (166F - Hot Holding); egg rolls (190F - Hot Holding); fish (187F - Hot Holding). Corrective Action Taken - From follow-up inspection 2025-01-09: Observed at counter: corn (80F Hot Holding); fish (126 Hit Holding); broccoli cooked (112F Hot Holding); cooked chicken (113F Hot Holding); observed orange chicken (126F Hot Holding); Maduros (120F Hot Holding). Observed at kitchen entrance fried rice (60F Hot Holding). Admin Complaint

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees unable to properly set up three compartment sink. Operator assisted in the process. - From follow-up inspection 2025-01-09: Observed employees unable to properly set up three compartment sink Time Extended

Intermediate - - From initial inspection : 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. Observed no kit or form. Inspector provided form via email. Corrective Action Taken - From follow-up inspection 2025-01-09: Observed no kit or form. Inspector provided form via email. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves at warewash area for dishes soiled. Observed soiled prep tables throughout establishment when not in use. - From follow-up inspection 2025-01-09: Observed shelves at warewash area for dishes soiled. Observed soiled prep tables throughout establishment when not in use. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no training or form filled by employees : Ramon Rodriguez; 1 week employed. - From follow-up inspection 2025-01-09: Observed no training or form filled by employees : Ramon Rodriguez; 1 week employed. Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed underneath shelving of prep table rusted at kitchen entrance. - From follow-up inspection 2025-01-09: Observed underneath shelving of prep table rusted at kitchen entrance. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled. - From follow-up inspection 2025-01-09: Observed interior of ice machine soiled. Time Extended

Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Observed urinal in disrepair in bathroom. - From follow-up inspection 2025-01-09: Observed urinal in disrepair in bathroom. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of multiple coolers and microwaves soiled. - From follow-up inspection 2025-01-09: Observed handles of multiple coolers and microwaves soiled. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and air vents soiled throughout establishment. - From follow-up inspection 2025-01-09: Observed ceiling tiles and air vents soiled throughout establishment. 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. Observed reach in cooler with ambient temperature of 58F. The following TCS foods stored inside: Across fryers: chicken breaded (56F - Cold Holding); egg rolls (56F - Cold Holding); noodles (56F - Cold Holding). - From follow-up inspection 2025-01-09: Observed reach in cooler with ambient temperature of 58F No TCS foods stored inside. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed lid on rice bin broken. - From follow-up inspection 2025-01-09: Observed lid on rice bin broken. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed containers of soy sauce on floor at kitchen entrance. - From follow-up inspection 2025-01-09: Observed containers of soy sauce on floor at kitchen entrance. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall in disrepair next to storage closet. - From follow-up inspection 2025-01-09: Observed wall in disrepair next to storage closet. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer.observed ice buildup in all reach in freezers. - From follow-up inspection 2025-01-09: Observed ice buildup in all reach in freezers. Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - From follow-up inspection 2025-01-09: Observed utensils in standing water at 80F. Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloths under multiple cutting boards throughout establishment. - From follow-up inspection 2025-01-09: Observed cloths under multiple cutting boards throughout establishment. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. - From follow-up inspection 2025-01-09: Observed interior of microwave soiled. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - From follow-up inspection 2025-01-09: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen. - From follow-up inspection 2025-01-09: Observed soiled walls throughout kitchen. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.observed soiled cloths used as shelf liners. - From follow-up inspection 2025-01-09: Observed soiled cloths used as shelf liners. Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled throughout kitchen. - From follow-up inspection 2025-01-09: Observed floor soiled throughout kitchen. Time Extended

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. - From follow-up inspection 2025-01-09: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over cooked ham stored inside the walk in cooler. Employee removed items and placed them correctly. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

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. Discussed and coached employee in proper methods. Corrective Action Taken

Basic - Interior of microwave has accumulation of grease and food.

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

Basic - Observed walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the establishment.

High Priority - Container of medicine improperly stored. Observed a plastic container with all kind of medicines stored inside standing reach in cooler, located near the cooking line. Discussed and coached employees in proper methods. Employee removed medicines, and placed them correctly. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (103F - Hot Holding) stored on top of preparation table. As per employee prepared 2 hours before the inspection. Employee reheated item, cooked chicken (169F - Reheating). Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken stored inside reach in cooler, prepared for more than 2 day without the proper date mark.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled, located at preparation area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at preparation area. Discussed and coached employee.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled, located at preparation area.

Basic - Observed Reach-in cooler interior have accumulation of soil residues, located at cooking line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen areas.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 10/01/23. Corrected On-Site

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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed with the operator and provided the form. Corrective Action Taken

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. Gladys, food handlers card expired 7/30/22.

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler: bus tub with marinated chicken stored on the floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer chest reach in freezer by the storage area.

Basic - Observed the urinal not flushing/functioning properly.

Basic - Single-service articles not stored inverted or protected from contamination. Front counter: to-go containers not inverted, nearby the rice cooker. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation

Basic - 4 Wet wiping cloth not stored in sanitizing solution between uses. Front counter, by the hand washing sink.

Basic - Employee with no hair restraint while engaging in food preparation. Cook prepared fried rice with hat/hair restraint. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelf. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: bean sprouts (46F - Cold Holding).observed operator place the bean sprouts inside a container with ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Underneath a heat lamp in the kitchen: cooked chicken (125-130F - Hot Holding). As per operator, cooked 1 hour before the inspection. Operator reheated, 169F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soy sauce containers on the bottom shelf of a prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (68F - Cold Holding); raw beans sprouts (63F - Cold Holding) stored at room temperature as per operator less than 1 hour, operator placed food in the walk in cooler. Observed cooked chicken (45F - Cold Holding) in the cooler located across from fryers as per operator less than 1 hour. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine >200ppm), operator discarded water and prepared a new solution at 100ppm. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets broken at the make table cooler. Repeat Violation

Basic - Food stored on floor. Observed raw chicken boxes stored on the kitchen floor by the 3 compartment sink, operator placed food in the walk in cooler. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go plates not inverted or protected stored on shelf by the hand sink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawed at room temperature by the 3 compartment sink, operator placed food in the walk in cooler.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator discarded water and prepared a new solution. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets broken. - From follow-up inspection 2022-02-02: At the time of the callback inspection observed make table cooler broken. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed cooked chicken with no cover in the reach in cooler. Repeat Violation - From follow-up inspection 2022-02-02: At the time of the callback inspection observed cooked chicken stored inside reach in cooler not cover. Time Extended