CURLY'S CARIBBEAN FLAVA

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has outdoor smoker cooker no plan on file. Advised Operator to complete/submit 7005 application and plans to dhr.planreview@myfloridalicense.com. Warning - From follow-up inspection 2026-06-16: Establishment has outdoor smoker cooker no plan on file. Advised Operator to complete/submit 7005 application and plans to dhr.planreview@myfloridalicense.com. Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee handled container of dough, discussed with employee who washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored above bag of carrots, discussed with employee who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw chicken (50F - Cold Holding) per operator product not portioned or prepared today and left out of cooler for approximately 30-45 minutes in the morning, discussed with operator to move product to freezer to chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked potatoes and bananas (126F - Hot Holding) per operator product prepared on stove and hot held in steam table until served, discussed with employee to reheat product to 165F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. In kitchen spray bottle of bleach stored above rice, discussed with operator who removed bottle. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb no vacuum breaker installed , discussed with employee to install vacuum breaker.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen ceiling tiles soiled with black smoke residue, discussed with employees to clean .

Basic - Food stored on floor. In kitchen large bag of cut cabbage stored on floor, discussed with employee who removed product from floor. Corrected On-Site

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At stainless steel double door reach in cooler: cooked oxtails (52F at 10am- Cooling) As per chef, cooling overnight in cooler. Oxtails did not cool from 135F to 41F in a total of 6 hours. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-28: At stainless steel double door reach in cooler: cooked oxtails (50F at 10am- Cooling). Operator stated cooling overnight in full, deep containers tightly covered in foil, did not reach 41F within 6 hours. See Stop Sale. Admin Complaint

High Priority - - From initial inspection : High Priority - 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. At stainless steel double door reach in cooler: cooked oxtails (52F at 10am- Cooling) As per chef, cooling overnight in cooler. Oxtails did not cool from 135F to 41F in a total of 6 hours. See stop sale. Warning - From follow-up inspection 2025-03-28: At stainless steel double door reach in cooler: cooked oxtails (50F at 10:35am- Cooling). Operator stated cooling overnight in full, deep containers tightly covered in foil, did not reach 41F within 6 hours. See Stop Sale. 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. On prep counter: jerk chicken (109F - Hot Holding) As per operator, stored since 40 mins prior; cooked goat (102F - Hot Holding) stored since 2 hours. At steam table; stored on top of pans at steam table: cooked cabbage (120F - Hot Holding) as per operator, stored since 15 mins; cooked callaloo (109F - Hot Holding); cooked plantains (112F - Hot Holding) as per operator, stored 2 hours. Advised operator to reheat all items to 165F. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-28: Cooked cabbage 143F, cooked ox tail 154F, cooked plantains 100F - Hot Holding. Operator stated plantains cooked 1 hour prior, moved to be reheated to 165F. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Observed: establishment prepares large batches of food. Establishment has on steam table, 1 4 burner stove and 1 6 burner stove. Discussed Time as a public health control with chef. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-28: Evidence by continued observation of temperature abuse resulting in stop sale. Advised Operator to increase cold holding capacity/cooling capability. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer not functioning Warning - From follow-up inspection 2024-12-02: Same Admin Complaint

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. Warning - From follow-up inspection 2024-12-02: Same No proof of training provided for two employees Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in dining room Warning - From follow-up inspection 2024-12-02: Same Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to handle chicken without washing hands . Explained. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over shredded carrots in upright cooler in the kitchen and raw shell eggs over cabbage in cooler in dining room both rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee moved trash can with gloved hand and handheld chicken without changing gloves. Explained Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1/4 chicken 47-51 in the middle in chest freezer, Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47 in upright cooler as per employee prepped an hour ago. Moved to chest freezerCooked cabbage 57 cook had it outside for one hour, moved to chest freezer to cool. Not prepared and portioned today Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. . 1/4 chicken 47-51 in the middle in chest freezer, cooling over in tightly covered large container. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. . 1/4 chicken 47-51 in the middle in chest freezer, cooling overnight tightly covered in large container. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. yuca 114 as per employee 1 hour in there .moved to oven to reheat second temperature 147, curry goat 114 cooked this morning as per employee 1 hour moved to oven second temperature 172 Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink. Warning

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. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. . 1/4 chicken 47-51 in the middle in chest freezer, cooling overnight Warning

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half filled personal beverage bottle stored with and above food in upright cooler. Warning

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees handling food without any hair restraint for loose head hair. Warning

Basic - Food stored on floor. Several boxes of food stored on floor in hallway leading to restroom. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken at room temperature. Checked 65 f. Employee put chicken in the pot and cooking all the chicken. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table Warning

High Priority - Raw animal food stored over or with unwashed produce...raw chicken, shell eggs above vegetables in reach in cooler, Cook moved raw food. Corrected On-Site Repeat Violation

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....raw jerk chicken 57°, raw marinated chicken 52° , cut cabbage 57° in tall reach in cooler being held more than our hours . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw jerk chicken 57°, raw marinated chicken 52° , cut cabbage 57° in tall reach in cooler being held more than our hours . Stop sale issue. Advise manager discarded food. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cooked jerk chicken 91°, cooked fried chicken 92° in oven being held less than four hours, Cooke time marked on food. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times...blocked by prep table . Employee moved. Corrected On-Site Repeat Violation

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/

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal food not properly identified and segregated from food to be served to the public...coconut water , Gatorade bottle in reach in cooler . Cook moved. Corrected On-Site

Basic - Food stored on floor...rice , can food on the hallway.

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...cooked chicken 59 , raw chicken 55, raw marinated chicken 58 in tall two door reach in cooler being held more than four hours. ... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....brown stew chicken 59 in reach in cooler . Per employee food was cooked yesterday. Warning - From follow-up inspection 2022-12-07: Stop sale issue. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked chicken 59 , raw chicken 55, raw marinated chicken 58 in tall two door reach in cooler being held more than four hours. Stop sale issue . Advise employee to discarded food. Repeat Violation Warning - From follow-up inspection 2022-12-07: Fish sauce 47°, butter 47°, salt fish 47° , raw marinated chicken 50°, raw ox tail 45° ( took out from freezer at 10 am) . Stop sale issue . 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....hot holding jerk chicken 88 , grill chicken 92 at kitchen being held less than four hours. Reviewed Time Control in TCS Food.Advised manager to time marked on food. Warning - From follow-up inspection 2022-12-07: Fried chicken 84° at the prep table being held less than four hours. Advised employee time marked on food Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...any cooked food not date marked at reach in cooler. Warning - From follow-up inspection 2022-12-07: No date marked fish sauce, salt fish at reach in cooler. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: raw chicken (49) stored on lower shelf. Per cook is going to fry chicken soon. Observed both cooks going in and out of the one reach in cooler the establishment has. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles under three compartment sink with no label,

Basic - Food stored on floor. Observed case of ackee stored in hallway going to public restrooms. Repeat Violation

Basic - Ice buildup in reach-in freezer Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed hole on door of reach in freezer. Repeat Violation

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

Basic - Wall and ceiling soiled with accumulated grease, food debris, and/or dust. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 20lb brown stew (47-51°F); 10lb cooked rice (51°F); raw chicken (48-52°F) per cook food was cold at 4:30am. Cook goes in and out of cooler. Cook can not determine if it's been less than four hours out of temperature. Cooked food was stop sale and raw food was advised to cook above 165°F. Warning - From follow-up inspection 2021-08-19: Raw jerk chicken 51°F raw curry chicken 50°F. Per owner the cooler works but they only have one cooler and they go in and out of unit all morning. Advised food needs to be below 41°F unless being control with time. 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. pre set lunch to go: rice and vegetables (90°F) per cook he only sets them up for faster service. Reviewed with cook to use time as a public health. Advised needs to reheat above 165°F. Warning - From follow-up inspection 2021-08-19: pre set lunch to go: rice and vegetables (110°F) cook advised only being on counter for couple minutes. Provided time form to owner for him to review. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Case of cabbage, rice bags stored on hallway floor. Repeat Violation Warning - From follow-up inspection 2021-08-19: Food stored on floor in hallway. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Dry storage. Repeat Violation Warning - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer Warning - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer has door in disrepair, whole on top of door Warning - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled Shelves solid Warning - From follow-up inspection 2021-08-19: Time Extended