LORANAS CARIBBEAN AND AMERICAN GRILL

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 form or kit; inspector provided via email. Corrective Action Taken Warning - From follow-up inspection 2026-05-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry dish racks. Warning - From follow-up inspection 2026-05-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all staff with expired certificates. Phyllis, Daniella, Durrell. 03/06/26 and 03/2024. Warning - From follow-up inspection 2026-05-18: Observed all staff with expired certificates. Phyllis, Daniella; 03/06/26 and 03/2024. Durrell is no longer employed as per manager.. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. Warning - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed. Warning - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. Corrective Action Taken Warning - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Observed last copy not on site. Warning - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers. Repeat Violation Warning - From follow-up inspection 2026-05-18: Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water of 86F. Cook placed metal containers on top of flattop. 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 jerk chicken (112F - Hot Holding) stored on top of flattop for less than 3 hours as per cook. Cook placed items in the oven to reheat.

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees engaged in food preparation with no certified manager on duty.

Basic - Food stored on floor. Observed carrots stored on the walk in cooler floor.

Basic - Hole in or other damage to wall. By the entrance of the dishwashing area.

Basic - In-use wet wiping cloth/towel used under cutting board. In the kitchen, next to steam table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in the reach in coolers.

Basic - Observed standing water in bottom of reach-in-cooler where snapper is stored in.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher and storage rack.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed a grease fryer on top of the reach in cooler with no hood suppression system over it.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen handwashing sink with food residue inside. Warning - From follow-up inspection 2025-02-04: Observed kitchen handwashing sink with food residue inside. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-02-04: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

Intermediate - - From initial inspection : 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. Observed Darrell and philliys with an expired certificate. Warning - From follow-up inspection 2025-02-04: Observed Darrell and philliys with an expired certificate. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By the mop sink and dishwasher area. Repeat Violation Warning - From follow-up inspection 2025-02-04: Floor area(s) covered with standing water. By the mop sink and dishwasher area. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in the kitchen reach in cooler by the stove soiled. Warning - From follow-up inspection 2025-02-04: Observed gaskets in the kitchen reach in cooler by the stove soiled. Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) at the kitchen not sanitizing properly. Operator had 3 compartment sink set up. Observed Bar- Dishwasher (Chlorine 0ppm)at the bar not sanitizing properly. Repeat Violation Warning - From follow-up inspection 2024-07-30: Observed Dishwasher (Chlorine 0ppm) at the kitchen not sanitizing properly. Operator had 3 compartment sink set up. Observed Bar- Dishwasher (Chlorine 0ppm)at the bar not sanitizing properly. Admin Complaint

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 jerk chicken (89F - Hot Holding) stored on top of the grill for less than 2 hours, as per operator. Items were placed to reheat. Corrective Action Taken Warning - From follow-up inspection 2024-07-30: At the time of the call back inspection observed jerk chicken (117F - Hot Holding) stored in the hot box for less than 3 hours, as per operator. Item was placed to be reheated. Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Bar: Dishwasher (Chlorine 0ppm) and Kitchen: Dishwasher (Chlorine 0ppm). Operator set up 3 compartment sink in both areas. Warning - From follow-up inspection 2024-04-09: At the time of the callback inspection Bar: Dishwasher (Chlorine 50ppm) and Kitchen: Dishwasher (Chlorine 0ppm). Admin Complaint

Intermediate - - From initial inspection : 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. Observed Yapheh Palmer with an expired certificate. Warning - From follow-up inspection 2024-04-09: Observed Yapheh Palmer with an expired certificate. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in the kitchen soiled. Repeat Violation Warning - From follow-up inspection 2024-04-09: Observed ceiling vents in the kitchen soiled. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed corners of the walls in the kitchen and warehouse washing area damaged. Warning - From follow-up inspection 2024-04-09: Observed corners of the walls in the kitchen and warehouse washing area damaged. Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping clothes under 2 cutting boards, operator removed. Warning - From follow-up inspection 2024-04-09: At the time of the callback inspection observed 1 wet towel under the cutting board. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the bar. Repeat Violation Warning - From follow-up inspection 2024-04-09: Observed no handwashing sign at the bar. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in front of the hot holding box. Repeat Violation Warning - From follow-up inspection 2024-04-09: Observed reach in cooler gaskets soiled in front of the hot holding box. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed seating restaurant license expired on October 1, 2023. At the time of inspection observed approximately 10 customers and 4 food employees engaged in food preparation.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over unpeeled sweet plantains in the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (50F - Cold Holding) on top of prep reach in cooler in front of flat top at kitchen area. As per operator placed on the line at 10am. Operator placed shredded cheese inside reach in freezer for rapid cooling, 2nd temperature observed at 41F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (105F - Hot Holding) in the hot holding box, less than 4 hours. Operator reheated jerk chicken (173F - Reheating). Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwashing sink, across from cookline and near back exit door. Operator replaced. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed two chemical spray bottles on wall stored near food service window, not labeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout the kitchen with dust accumulation. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon in ROP packaging being thawed in standing water, no longer frozen, located near kitchen cookline. Operated removed salmon from ROP packaging and placed into reach in cooler. Corrective Action Taken

Basic - Equipment in poor repair. Observed torn gaskets in reach in cooler under flat top at the kitchen and at the hot holding box.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under green cutting board. Operator removed. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in the bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler across the cook line and walk in cooler. Observed dust accumulation on hood filters.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen handwash sink blocked by boxes. Employee removed boxes. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee personal water not properly identified and segregated from food to be served to the public. Sitting on reach in cooler that stores food used for public consumption.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed deep fryer is soiled.

Basic - Kitchen floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of deep fryers are soiled.

Basic - Reach-in coolers/freezers are interior/shelves have accumulation of soil residues.

Basic - Single-service boxes of cups improperly stored. Observed cups on the kitchen floor.

Basic - Single-service forks are not stored inverted or protected from contamination. Observed at serving station.

Basic - Stored food not covered. Observed chicken and French fries uncovered in the reach in cooler freezer.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on 2 preparation tables.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked cabbage at 114F in a container, on top of a shelf in the kitchen. Over the reach in cooler. Reheated to 171F. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards are soiled.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of white and brown sugar within a closed container. Employee removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water discarded. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under multiple cutting board. Employee removed. Corrected On-Site

Basic - Multiple in-use tongs stored on equipment door handle between uses. Employee removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed inside deep fryer compartment doors are soiled.

Basic - Single-service stirrers not stored inverted or protected from contamination.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Working containers of bread crumbs, and seasoning removed from original container not identified by common name, on the top shelf over the reach in cooler. Employee labeled containers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board is soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Chef using handwash sink to fill up a pitcher with water for ice tea.

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager provided Managers food service certification. Corrected On-Site Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ A Certified Food Manager is present and has provided Managers food service certification. Corrected On-Site Warning

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