340S CARIBBEAN RESTAURANT

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phones on prep table

Basic - Floor soiled/has accumulation of debris. -under dryer -walk in cooler floor

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler

Basic - Water leaking from pipe and/or faucet/handle. -walk in cooler blower unit dripping into bucket on floor

Basic - Working containers of food removed from original container not identified by common name. -bulk containers under prep table

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cook line stained with food debris.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Employee labeled a bottle of bleach in ware washing area. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Door of the walk in dry storage.

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor soiled with dirt and debris. Underneath fryers soiled with dirt and grease.

Basic - Food storage container/container lid cracked or broken. Employee removed chicken in cracked container in walk in cooler into a new pan. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods system heavily soiled with grease.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of rice and cornmeal.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish 96F hot holding in steamwell Oven: Mac n. Heese 125F hot holding Both less than 4hrs per operator. Advised to reheat to 165F for temperature recovery Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Had sani bucket inside Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front hand sink Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. At front handsink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets and rim of chest freezer - exterior of flour/ seasoning containers

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

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Searched through paper work and debris for license and went to serve customer patties without hand wash. - From follow-up inspection 2023-11-30: 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. potatoes (119F - Hot Holding) Mac and cheese (119F - Hot Holding). Less than 4 hours . Manager took to reheat. Corrective Action Taken - From follow-up inspection 2023-11-30: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine - From follow-up inspection 2023-11-30: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk-in cooler - From follow-up inspection 2023-11-30: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugars and rice. Staff stood scoop up. Corrected On-Site - From follow-up inspection 2023-11-30: Time Extended

Basic - - From initial inspection : Basic - Light not functioning.hood - From follow-up inspection 2023-11-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fry and other equipment in kitchen. - From follow-up inspection 2023-11-30: Time Extended

Basic - - From initial inspection : Basic - Walk- in cooler shelves have accumulation of soil residues. - From follow-up inspection 2023-11-30: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar - From follow-up inspection 2023-11-30: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License are expired as of 04-01-23. Please renew as soon as possible.

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. Provided operator with 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.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of stove and fryers.

Intermediate - Handwash sink not accessible for employee use at all times. Strainer in sink in ware wash area. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave oven.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One light in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink in ware wash area. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Repeat Violation