KRAVEPOT ON SUNTREE, LLC

High Priority - - From initial inspection : High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washer machine is using quat sanitation for sanitizing. Test the dish washer machine reading 0ppm. Prime the dish washer machine as I was priming the dish washer machine I notice no liquid chemical feeding through tube from gallon sanitizer bucket to dish washer machine. Establishment has to set up 3 compartment sink to wash rinse and sanitize until dish machine is fix Corrective Action Taken Warning - From follow-up inspection 2026-01-15: Dish washer machine is down and has a out of order sign. Posted on the machine. Establishment is using 3 compartment sink that is wash rinse and sanitize reading 300ppm. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Still as 4/1/2025 still posted up - From follow-up inspection 2026-01-15: Time Extended

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washer machine is using quat sanitation for sanitizing. Test the dish washer machine reading 0ppm. Prime the dish washer machine as I was priming the dish washer machine I notice no liquid chemical feeding through tube from gallon sanitizer bucket to dish washer machine. Establishment has to set up 3 compartment sink to wash rinse and sanitize until dish machine is fix Corrective Action Taken Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to dish washer machine does not have paper towels or soap Repeat Violation

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. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Current Hotel and Restaurant license not displayed. Still as 4/1/2025 still posted up

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

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. Dish Washing Machine at 0 ppm chlorine, primed retested still at 0 ppm Warning - From follow-up inspection 2024-03-22: Inspector hold down the prime sanitizer and read 50ppm but dish washing machine with out holding the prime sanitizer button reading 0ppm Time Extended

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Buffet area sneeze guard not adequate for set up of food items displayed. Warning - From follow-up inspection 2024-03-22: Time Extended

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. End cap of the buffet holding raw beef and chicken items equipped with sliding doors but no squeeze guard in placed as needed. Warning - From follow-up inspection 2024-03-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. - From follow-up inspection 2024-03-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator washed dishes thru Dish Washing Machine and did not test machine for corrected sanitizing, unit at 0ppm, test strips available Warning - From follow-up inspection 2024-03-22: O ppm Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. New ownership from 11-1-23, no one on site with certified food managers certificate. - From follow-up inspection 2024-03-22: 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.paperwork sent to operator by inspector - From follow-up inspection 2024-03-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled with clear liquid stored under prep table with clean food storage containers. Warning - From follow-up inspection 2024-03-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter under dump sink for beverage station and ice machine not dated when last change or requires change of filter. Warning - From follow-up inspection 2024-03-22: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on front line very heavily soiled with black and brown mold like substance. - From follow-up inspection 2024-03-22: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Front of kitchen prep area, co2 tanks not secured. - From follow-up inspection 2024-03-22: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ceramic spoon spoons not stored with all hand,es in one direction - From follow-up inspection 2024-03-22: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Confirmed current owner for location, license for location not posted. - From follow-up inspection 2024-03-22: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unit run chlorine at 0 ppm, primed retested still at 0 ppm, 3 compaint sink on site to be used until Dish Washing Machine repaired. Warning - From follow-up inspection 2024-03-22: 0ppm Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floors behind equipment heavily soiled, front line behind beverage dispensing unit and ice machine - From follow-up inspection 2024-03-22: Time Extended

Basic - - From initial inspection : Basic - Garbage can soiled. - From follow-up inspection 2024-03-22: Time Extended

Basic - - From initial inspection : Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. No covering over stored overnight plates, bowls on buffet. - From follow-up inspection 2024-03-22: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Under 3 compartment sink and Dish Washing Machine areas soiled. - From follow-up inspection 2024-03-22: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Left in mop bucket in soiled water from over night. - From follow-up inspection 2024-03-22: Time Extended

High Priority - Dented/rusted cans present. See stop sale. see stop sale, Buffet line cooler 2 cooked tofu approx 2#; (56F - Cold Holding); uncooked tofu approx 1/2# (56F - Cold Holding); fresh garlic who,evans chopped approx 2# (56F - Cold Holding); cut cabbages approx 4# (56F - Cold Holding); cooked canned corn approx 1# (56F - Cold Holding); framers cheese approx 1# (56F - Cold Holding); opened yogurt approx 1/2 quart, molded () Warning

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. Dish Washing Machine at 0 ppm chlorine, primed retested still at 0 ppm Warning

High Priority - Displayed food not properly protected from contamination. Buffet area sneeze guard not adequate for set up of food items displayed. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee start work to move utensils to buffet and apply gloves without first hand washing, corrected and re-educated. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole raw shell eggs stored next to cleaned/washed lettuce in reach in cooler unit. On buffet raw items not separated from ready to eat items adequately.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On buffet raw shaved chicken stored next to shave raw beef, no separation of products as needed due to minimum cooking temp for each not on a consumer advisory. Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. End cap of the buffet holding raw beef and chicken items equipped with sliding doors but no squeeze guard in placed as needed. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. see stop sale, Buffet line cooler 2 cooked tofu approx 2#; (56F - Cold Holding); uncooked tofu approx 1/2# (56F - Cold Holding); fresh garlic who,evans chopped approx 2# (56F - Cold Holding); cut cabbages approx 4# (56F - Cold Holding); cooked canned corn approx 1# (56F - Cold Holding); framers cheese approx 1# (56F - Cold Holding); opened yogurt approx 1/2 quart, molded () Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice prepared on site left in unplugged rice cooker overnight at 78° hot holding rice that was left in pot found in reach in cooler at 67° Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle glass cleaner and other unlabeled spray bottle stored with food storage containers under prep table. Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator washed dishes thru Dish Washing Machine and did not test machine for corrected sanitizing, unit at 0ppm, test strips available Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened gallon milk on front line not date marked after opening. Also items, broths cooked on site pulled from bulk and date not moved with product. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. New ownership from 11-1-23, no one on site with certified food managers certificate.

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.paperwork sent to operator by inspector

Intermediate - Serving utensil not provided for each food item at self-service salad bar/buffet. Multiple items in buffet without tongs for each items, corrected Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled with clear liquid stored under prep table with clean food storage containers. Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter under dump sink for beverage station and ice machine not dated when last change or requires change of filter. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on front line very heavily soiled with black and brown mold like substance.

Basic - Accumulation of debris inside warewashing machine. Food trap in Dish Washing Machine full of old food.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl with out handle used as scoop in bulk rice.

Basic - Carbon dioxide/helium tanks not adequately secured. Front of kitchen prep area, co2 tanks not secured.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ceramic spoon spoons not stored with all hand,es in one direction

Basic - Current Hotel and Restaurant license not displayed. Confirmed current owner for location, license for location not posted.

Basic - Customer used a soiled utensil and/or plate to obtain additional food from the self-service salad bar/buffet. Tongs used on raw proteins, shaved beef, chicken and pork were left on plates stored outside the reach in cooler unit, observed guest picking up tongs that were previously used on raw chicken to pick up beef, inspector stopped guest and placed tons in pan with raw chicken Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unit run chlorine at 0 ppm, primed retested still at 0 ppm, 3 compaint sink on site to be used until Dish Washing Machine repaired. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table, front line area. Employees purse stored over ice machine. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floors behind equipment heavily soiled, front line behind beverage dispensing unit and ice machine

Basic - Garbage can soiled.

Basic - In-use ice scoop stored on soiled surface between uses. Front counter beverage station, ice scoop stored on grate for dispenser unit.

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.interior of rice cooker soiled with old food left in unit from over night, observed bowl with rice and used rice scoop stored in soiled rice cooker

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. No covering over stored overnight plates, bowls on buffet.

Basic - Stored food not covered. Opened bag of rice stored directly on floor and not covered/closed, corrected by operator. 5 gallon fryer oil stored on floor. Bulk paper bagged sugar stored on floor in back storage area.

Basic - Unclean building components, attachments or fixtures. Under 3 compartment sink and Dish Washing Machine areas soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Opened case of unwashed broccoli stored over ready to eat cleaned / washed lettuce in reach in cooler unit.

Basic - Wet mop not stored in a manner to allow the mop to dry. Left in mop bucket in soiled water from over night.

Basic - Working containers of food removed from original container not identified by common name. Bulk white product stored under oven not labeled.