BOONOONOONOOS INC

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024. Operator renewed his license during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over butter in true freezer.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed a food container stored in handwashing sink at front line.

Basic - Ceiling tile missing in kitchen next to fire suppression system.

Basic - Floor tiles missing and/or in disrepair. -Observed floor tiles in disrepairs throughout kitchen.

Basic - Food stored on floor. -Observed a bag with onions stored on dry storage floor. Operator removed and stored properly. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2025-03-27: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Warning - From follow-up inspection 2025-03-27: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed stainless bowl or other container with no handle used to dispense rice Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on prep area has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. By three compartment sink Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. By reach in cooler. Warning - From follow-up inspection 2024-05-14: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on December 1, 2023 less than 60 days.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp over bag of carrots and garlic. Observed raw shell eggs over shredded cabbage and carrots. Operator placed items on lower shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bottles of coconut water being stored in hand washing sink at front counter. Operator removed Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to locate thermometer has to purchase another one.

Intermediate - No soap provided at handwash sink. Operator provided Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed stainless steel bowl with no handle to scoop rice.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exterior screen door has a gap at the threshold that opens to the outside in kitchen.

Basic - Floor tiles missing and/or in disrepair. Observed multiple tiles missing in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 70F on table next to stove.

Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster Corrective Action Taken

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. Bulletin printed and provided. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Employee unable to locate probe thermometer.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle under front counter hand sink. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed wash sink set up in middle compartment of triple sink. Employee drained sink, cleaned, and remade wash sink in proper order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, shrimp (60F - Cold Holding). Operator states shrimp is being held cold until used to order. Item stored on table between steam tables. Operator moved to cooler to chill and cold hold Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, chicken (101F - Hot Holding); cooked cabbage (110F - Hot Holding). Items held on top of steam table pans. Operator moved into steam table to reheat to 165°F to hot hold Corrective Action Taken Repeat Violation Admin Complaint

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. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At kitchen hand sink. Operator labeled Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in kitchen at reach in freezer; raw chicken being stored next to raw beef fat, not commercially packaged. Reviewed proper storage based upon minimum required cooking temperature with owner. Owner stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter steam table; brown stew (101°F-116°F - Hot Holding) and cabbage (101°F-125°F - Hot Holding) per operator foods were prepared less than 4 hours ago. Operator reheated brown stew 143°F and Cabbage 154°F Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed reporting responsibilities with operator.

Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink and wiping cloths.

Intermediate - No soap provided at handwash sink. Observed at hand wash sink in kitchen. Operator provided soap. Corrected On-Site

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.

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Observed in kitchen at ice machine next to exit door.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in kitchen 2 door reach in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in kitchen across from 3 compartment sink; bowls stored up right on a shelf under the microwave.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Inside/outside of dumpster not clean. Observed food debris around dumpster.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish being thawed in standing water in kitchen next to 3 compartment sink. Fish was out for less than 4 hours. Operator moved fish to reach in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket. Operator stored properly. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Main kitchen prep table at 3 compartment sink- observed service utensils stored inside container of dirty water.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Front counter underneath hand washing sink- observed spray bottle of household Raid roach spray.

Basic - Cutting board has cut marks and is no longer cleanable. Main kitchen prep table at 3 compartment sink- observed cutting board soiled with cut marks.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee water bottles inside cooler.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table at 3 compartment sink- observed soiled wet wiping cloth wet nesting on prep table. Operator removed wiping cloth. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Main kitchen rear exit door- observed exit door being blocked by trash can. Operator removed trash can. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS not accessible due to container being stored inside HWS at front counter and operator personal items stored inside HWS in main kitchen. Operator removed items. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Main kitchen prep table- observed cutting board soiled and with cut marks.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Main kitchen at prep table and next to reach in cooler- observed kitchen knives being stored between raw wood.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter- observed service spoon being stored in standing water. Operator removed service spoon and discarded water. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in main kitchen kitchen reach in cooler across from prep table.