JOYS ROTI DELIGHTS

High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer, non food grade bags used for storage in direct contact with food items. Advised operator of proper storage.

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen cook line, hand wash sink used for other purposes as evident by strainer in sink. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, per operator foods stored-Cooked chicken, cooked goat prepared onsite and held over 24 hours with no date marking,

Basic - Food stored on floor. At walk in freezer, food stored on floor. Advised operator of proper storage.

High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer, Non food grade bags used for storage in direct contact with food items. Advised operator of proper storage.

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen cook line, hand wash sink used for other purposes as evident by strainer in sink. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in freezer, per operator foods stored-cooked chicken, cooked goat prepared onsite and held over 24 hours with no date marking.

Basic - Food stored on floor. At walk in freezer, food stored on floor. Advised operator of proper storage.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at front and back door Warning - From follow-up inspection 2025-08-12: Observed at callback same Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed non-commercially packaged raw chicken stored on shelf above non-commercially packaged green sliced mangoes. Manager rearranged items for proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed bowl of raw fish stored on shelf above bowl of raw dough. Employee removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed folding chair in front of hand-wash sink in back dish wash area. Manager removed chair. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves under prep table at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. 1. Observed no hand wash sign by hand-wash sink in front area next to steam table. 2. Observed no hand wash sign by hand-wash sink in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods in kitchen soiled with grease.

Basic - Stored food not covered. Observed open can of evaporated milk in Fresh Food reach in cooler in dishwasher area. Manager discarded. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed bucket of sanitizer with wiping cloth stored on floor in front of prep table in kitchen. Employee removed and placed on shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed oxtail (58F - Cooling) overnight inside walk in cooler. Oxtail was stored inside deep container, covered. Oxtail never reached 41F for cold holding. Stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. Observed tamarind stored inside non food grade to go bag, inside walk in freezer. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored above unwashed green bell peppers, inside walk in cooler. Operator properly stored. Corrected On-Site

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. Observed oxtail (58F - Cooling) overnight inside walk in cooler. Oxtail was stored inside deep container, covered. Oxtail never reached 41F for cold holding. Stop sale.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) in kitchen. Operator remade and corrected to 100ppm. Corrected On-Site

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. Observed no proof of training for some back of house employees. Repeat Violation

Basic - Food stored on floor. Observed chickpeas stored on floor inside walk in freezer. Operator properly stored. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign on hand wash sink at front counter. Operator provided. Corrected On-Site

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. Observed dishwasher washing chlorine 0 Ppm chlorine sanitizer empty. Operator replaced sanitizer bucket rechecked 100 Ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container of raw raw chicken legs stored on top of lomein noodles in walk in cooler. Employee placed chicken on lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked goat (50F - Cold Holding) in true single door cooler. Per operator removed from walk in and placed in reach in cooler less than two hours not prep or portion today. Operator placed in walk in freezer to chill. Corrective Action Taken 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. Observed chicken (112-130F - Hot Holding) in steam table per operator held out of temperature less than 1 hour. Employee removed and reheated on stove. Rechecked 170F-182F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic tray in hand washing sink at bar. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter and in dishwasher area and bar . Operator provided. Corrected On-Site

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 - Accumulation of debris on exterior of warewashing machine. Observed accumulation

Basic - Bowl or other container with no handle used to dispense food. Observed case of plastic bucket with no handle used to dispense died chick peas. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed one mop wet reach in coolers a buildup of food debris/soil residue on equipment door handles

Basic - Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2024. Operator provided updated license. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet on right wrist while preparing food.

Basic - Food stored on floor. Boxes of peppers stored on the floor Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the scoop handle in contact with the sugar. Repeat Violation

Basic - Single-service articles improperly stored. Observed boxes of single serve soufflé cups on the floor in storage area

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth solution stored on the floor underneath steam table per operator. Employee removed Corrected On-Site

High Priority - Employee washed hands with cold water. Observed employee wash with cold water.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp over cabbage in padela reach in cooler. Employee move shrimp to lower shelf Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler ; rice (49-52F - Cold Holding) stored in deep covered pan. Per operator held less than 4 hours. Employee moved to freezer for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed zested and plastic pourer in hand washing sink at back of the bar. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Opposite steam table. Operator provided. Corrected On-Site

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 - Buildup of food debris/soil residue on equipment door handles. 4 drawers refrigerator opposite flat top grill.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee handbag and backpack stored on spice rack. Operator removed Corrected On-Site

Basic - Food stored on floor. 1 box of sweet chili sauce in storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with red beans Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee plastic water bottle in true reach in cooler operator discarded. Corrected On-Site

Basic - Soiled dry wiping cloth in use though out kitchen. Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on true reachin cooler, torn. Parts on order. Corrective Action Taken Warning - From follow-up inspection 2023-09-12: Observed same. Part on order. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) In walk in cooler, two pans cooked goat (48-50F - Cooling). Per date label items in unit overnight. See stop sale. 2) In True reach in cooler, container of stewed oxtail (56F - Cooling). Per date mark prepared night before. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer, raw ducks in standard trash bags. Employees switched to individual plastic food grade bags. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In reach in cooler opposite dish machine, carton of raw shell eggs above bag of tomatoes and onions. Manager moved to bottom of glassfront cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, two pans cooked goat (48-50F - Cooling). Per date label items in unit overnight. See stop sale. 2) In True reach in cooler, container of stewed oxtail (56F - Cooling). Per date mark prepared night before. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibs in main kitchen and outside opposite ice machines.

Intermediate - No soap provided at handwash sink. Soap missing at hand sink closest to back door. Manager replaced soap. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in dish machine room being used to store buckets. Operator removed buckets. Corrected On-Site

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/ Observed more than 6 employees working with no food service manager on site.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (1) Observed at hand washing sink in dish machine room. (2) Observed at hand washing sink next to 3 compartment sink. Operator provided paper towels at both hand washing sinks. Corrected On-Site

Intermediate - No soap provided at handwash sink. (1) Observed at hand wash sink in dish machine room. (2) Observed at hand wash sink next to 3 compartment sink. Operator provided soap at both hand washing sinks. Corrected On-Site

Basic - Food stored on floor. (1) Observed containers of oil on floor in storage room. (2) Observed boxes of meat being stored directly on floor in walk in freezer.

Basic - Ice buildup in walk-in freezer. Observed in walk in freezer connected to walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table- observed backed chicken temperature ranges 110-120 degrees F. Operator reheated chicken above 165 degrees F and placed on steam table for service.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at pot storage area- observed plates and utensils inside hand washing sink. Operator removed plates and utensils. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen preparation table at low boy cooler- observed soiled wiping cloth on prep table. Operator removed wiping cloth. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen cook line at reach in cooler- observed employee Gatorade and Red Bull beverages in cooler.

Basic - Employee eating in a food preparation or other restricted area. Main kitchen prep table at cook line- observed employee water bottles on prep table.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter between steam table and cashier- observed no paper towel at HWS. Operator provided paper towel. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter steam table area- observed employee cellphone and personal bags stored under and behind steam table. Operator removed employee personal items. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen cook line prep table- observed in-use utensils stored with handles inside bottom of container with employee touching food contact service side. Operator stored utensils correctly.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen prep line reach in cooler- observed employee beverage inside cooler next to bowl of raw shrimp. Operator discarded employee beverage. Corrected On-Site