VEES CARIBBEAN KITCHEN

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm). Operator remade 100ppm Corrected On-Site Warning

High Priority - Raw animal food stored in same container as ready-to-eat food. Inside reach in freezer observed raw chicken and poultry in the same box container as commercially processed ham. Operator removed ham. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 2 door reach in cooler observed raw shell eggs on middle shelf above other ready to eat foods. Operator removed Corrected On-Site 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. Milk not date marked. Operator date marked for Feb 10 Warning

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/. Plans do not match what is observed on site. Warning

Basic - - From initial inspection : Basic - Equipment in poor repair. Seafood freezer lid in disrepair Warning - From follow-up inspection 2025-10-02: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall by back exit door Repeat Violation Warning - From follow-up inspection 2025-10-02: No holes in ceilingsobserved same Time Extended

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken in kitchen walls

Basic - Hole in or other damage to wall. Hole in wall by back exit door

Basic - Stored food not covered. Food in reach in cooler not covered. Operator covered Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water at prep sink, operator turned on cold water Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer outside on cooler #2 reading over 60F. TCS food temperatures below 41F.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw shrimp in Atosa freezer.

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.

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.

Basic - Ice scoop handle in contact with ice. -Observed scoop with handle in corn starch container. Corrected On-Site

Basic - Single-service articles improperly stored. -Observed take out containers stored on dry storage floor.

Basic - Working containers of food removed from original container not identified by common name. -Observed corn starch removed from the original container not identified by common name.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of of old food residue buildup on can opener blade.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked rice stored in walk-in cooler. Per operator, rice was cooked on 12/13/2022. 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. -Observed all employees training certification expired on 08/16/2021

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on can opener blade holster.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. One hand wash sink by the three compartment sink not eaching 100°

High Priority - Operating with an expired Division of Hotels and Restaurants license.expired more than thirty days 10692504 Corrected On-Site