B&B CARIBBEAN RESTAURANT

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees In grey bus pan cold on cooked chicken 67F pork 58F turkey 58F 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. Bean 103F hot hold reheating to 185F Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - Temporary interruption - no alternative supply of water provided. Water was turned off by operator she turned the water back on for me to wash my hands Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned water back on Warning

Basic - Cardboard box used as garbage container. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Floors heavily soiled Warning

Basic - Food stored on floor. Warning

Basic - Unnecessary items/unused equipment on the premises. Excessive equipment not used.

Observed electrical wiring in disrepair. For reporting purposes only. Use of extension cords throughout kitchen

Portable fire extinguisher missing from its designated location. For reporting purposes only.

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

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Water turned off at hand sink at the front counter - From follow-up inspection 2023-11-17: Time Extended - From follow-up inspection 2024-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-11-17: Time Extended - From follow-up inspection 2024-01-17: Operator had training completed, does not know where husband put it. Extended for one more day 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. - From follow-up inspection 2023-11-17: Time Extended - From follow-up inspection 2024-01-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dining room, kitchen and some missing in hall way. - From follow-up inspection 2023-11-17: Time Extended - From follow-up inspection 2024-01-17: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Entrance to kitchen - From follow-up inspection 2023-11-17: Time Extended - From follow-up inspection 2024-01-17: Time Extended

Basic - - From initial inspection : Basic - Hood filters heavily soiled. Repeat Violation - From follow-up inspection 2023-11-17: Time Extended - From follow-up inspection 2024-01-17: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom Repeat Violation - From follow-up inspection 2023-11-17: Time Extended - From follow-up inspection 2024-01-17: Time Extended

Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Only light not working in the kitchen - From follow-up inspection 2023-11-17: Time Extended - From follow-up inspection 2024-01-17: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. ABC in kitchen - From follow-up inspection 2023-11-17: Time Extended - From follow-up inspection 2024-01-17: Time Extended

• From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. K class - From follow-up inspection 2023-11-17: Time Extended - From follow-up inspection 2024-01-17: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Fryers not under hood - From follow-up inspection 2023-11-17: Time Extended - From follow-up inspection 2024-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Water turned off at hand sink at the front counter - From follow-up inspection 2023-11-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-11-17: 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. - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dining room, kitchen and some missing in hall way. - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Entrance to kitchen - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Hood filters heavily soiled. Repeat Violation - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom Repeat Violation - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Only light not working in the kitchen - From follow-up inspection 2023-11-17: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. ABC in kitchen - From follow-up inspection 2023-11-17: Time Extended

• From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. K class - From follow-up inspection 2023-11-17: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Fryers not under hood - From follow-up inspection 2023-11-17: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 58F recommend to rapid chill. Placed in the freezer. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Water turned off at hand sink at the front counter

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dining room, kitchen and some missing in hall way.

Basic - Hole in or other damage to wall. Entrance to kitchen

Basic - Hood filters heavily soiled. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom Repeat Violation

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Only light not working in the kitchen

Portable fire extinguisher gauge in red zone. For reporting purposes only. ABC in kitchen

Portable fire extinguisher missing from its designated location. For reporting purposes only. K class

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Fryers not under hood

High Priority - Roach activity present as evidenced by live roaches found 3 live roaches on floor next to hand sink 2 live roaches next to stand up cooler in back.

Basic - Dead roaches on premises 2 dead roach by storage wall behind chairs. 14 dead roaches by oven on rolling rack. 5 dead roaches by hand sink in kitchen 2 egg casings on top of dump sink. 1 dead roach next to stand up cooler in back room 1 dead roach in dry store room.

Basic - Time/temperature control for safety food thawed in an improper manner. Turkeys being thawed in triple sink in still water

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2022-03-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2022-03-09: Time extended 30 days for manager card Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-03-09: Time extended for 30 days for food handler cards Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not within the intended measuring range of use. 0 to 220 - From follow-up inspection 2022-03-09: Can't find Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Where reach in coolers and freezers area - From follow-up inspection 2022-03-09: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs stored at room temperature since 9:00 found at 11:30 90° recommended to rapid chill. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Manager or person in charge lacking proof of food manager certification.

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Probe thermometer not within the intended measuring range of use. 0 to 220°

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's restroom. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Foam cup in flour

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer.

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

Basic - Hole in wall in kitchen by chest freezer and above green door.

Basic - Hood filters soiled.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging from crash cart.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Reuse of single-service or single-use articles. Foil pans and card board boxes reused for produce kitchen.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Where reach in coolers and freezers area

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class in the kitchen