FLAVOR'S CARIBBEAN RESTAURANT 2

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, rechecked 50ppm. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Stewed Oxtail, stewed chicken, oxtail gravy, curry chicken , curry goat: (52-54F - cooling) at 8:55am; cooling since 9:00pm 3/11 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Stewed Oxtail, stewed chicken, oxtail gravy, curry chicken , curry goat: (52-54F - cooling) at 8:55am; cooling since 9:00pm 3/11 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over juice at reach in freezer. Both products not in commercial packaging. Operator stored products properly. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef patties (75F - Hot Holding) Left in table top hot holding unit overnight. See stop sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cut cabbage (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cut cabbage (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef patties (75F - Hot Holding) Left in table top hot holding unit overnight. See stop sale. Warning

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. Cold press pineapple strawberry produced on premises no warning label at customer self service cooler. Packaged juice not to be sold until warning is added to the label. WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. Warning

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

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. Warning

Basic - Clean utensils stored between equipment and wall. Clean Knives stored between wall and shelf in dry storage. Corrected On-Site Warning

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. Fresh cold pressed strawberry pineapple juice produced on premises has no identification at customer self service cooler. Warning

Basic - Utensils in poor condition. Broken scoops with no handle in storage bins of beans, rice and sugar. Warning

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23 - From follow-up inspection 2025-01-24: License expired 12.1.24. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23

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. Butter 57F, curry goat 55F, oxtail 54F, raw chicken 54F in walk in cooler. Not prepped or cooked today. In cooler since yesterday or longer. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 57F, curry goat 55F, oxtail 54F, raw chicken 54F in walk in cooler. Not prepped or cooked today. In cooler since yesterday or longer. See stop sale Warning

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

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. Walk in cooler - cooked ox tail (57F - Cold Holding); cooked goat (57F-60F - Cold Holding); sour cream (52F - Cold Holding) note portioned or prepared today held overnight and more than 4 hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked ox tail (57F - Cold Holding); cooked goat (57F-60F - Cold Holding); sour cream (52F - Cold Holding) note portioned or prepared today held overnight and more than 4 hours. Warning

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

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. Walk in cooler all TCS foods tested above 52F. Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine >200ppm); operator corrected Triple Sink (Chlorine 100ppm) Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - oxtail (51F - Cold Holding); curried chicken (46F-54 - Cold Holding); chicken soup (51F - Cold Holding) operator states not removed from cooler held overnight and more than 6 hours - see stop sale. Reviewed proper cooling procedures and emailed copy of cooling methods. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - oxtail (51F - Cold Holding); curried chicken (46F-54 - Cold Holding); chicken soup (51F - Cold Holding) operator states not removed from cooler held overnight and more than 6 hours - see stop sale. Reviewed proper cooling procedures and emailed copy of cooling methods. Warning

Basic - Stored food not covered. Reach in freezer - fish not covered - operator covered. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Chicken and fish in plastic containers in production sinks - operator increased water velocity. Corrected On-Site Warning

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Overhead hood system not operating.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauce 50°F, curry chicken 62°F, curry goat 52°F, cooling since yesterday in walk in cooler. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauce 50°F, curry chicken 62°F, curry goat 52°F, cooling since yesterday in walk in cooler. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling containers are covered and stacked on top of each other. Emailed cooling flyer. Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour, jerk and sugar container, Warning

Basic - Working containers of sugar removed from original container not identified by common name. Across prep sink in kitchen. Operator labeled Corrected On-Site Warning