KAYU BEST CARIBBEAN RESTAURANT LLC

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooking - chicken (123F - Hot Holding). Per operator food on cook line les than four hours. Operator turned upbeat on oven to reheat chicken to 165F Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for kitchen hand sink. Operator provided Corrected On-Site Warning

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. Pending call back for same violation. Will be reviewed on SEP 14 2025 Repeat Violation Warning

Basic - Cove molding at floor/wall juncture broken/missing. Cove mold ding broken in kitchen by dish area Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area cut tomatoes (64F - Cold Holding). Per operator food was out for less than four hours. Observed food under no temperature control. Operator placed tomatoes in freezer to quick chill Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at kitchen hand sink Repeat Violation Warning

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 - Cove molding at floor/wall juncture broken/missing. Cove molding in kitchen has hole Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over RTE cheese in reach in freezer. Operator reorganized Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box ; chicken patty (70F - Hot Holding). Per operator item in unit less than four hours ago. Operator discarded at own will Corrected On-Site Warning

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at front sink. Operator provided paper towels Corrected On-Site Warning

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. Employee hired under 60days did not fill out employee health agreement. Employee filled out during inspection Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked turkey, cooked chicken contains no date mark. Per operator items prepared and stored yesterday longer than 24 hours ago. Operator date marked Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs provided at all hand washing sinks Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in sink. Operator turned on water running water to thaw. Corrected On-Site Warning