EXPRESS CARAIBBEAN RESTAURANT

High Priority - Live rodent present. At kitchen, 3 live rodents on glue trap near hand wash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, piklis (48F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature overnight exceeding 6 hours. Operator discarded.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of hot shot ant and roach spray on top shelf in kitchen

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 8 rodent droppings on storage shelf underneath bag of jasmine rice. Observed 2 rodent droppings on the floor in storage room off kitchen Observed approximately10 rodent droppings in mop sink next to three compartment sink. Observed approximately 10 rodent droppings on shelves on cook line, Observed 4 rodent droppings on the floor next to freezer chests in back storage room. Observed 6 rodent droppings on the floor in front of 2 door glass beverage cooler at front counter.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed picliz 65F in a non functioning flip top cooler ambient temperature 60F per employee held in cooler overnight. Not portion or prep today

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked turkey (54F - Cold Holding) on the counter at room temperature per operator held out of temperature less than 1 hour. Observed picliz 65F in a non functioning flip top cooler ambient temperature 60F per employee held in cooler overnight. Not portion or prep today. See stop sale .

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in hand washing sink in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Employee bathroom in storage area

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

Intermediate - No soap provided at handwash sink. Employee bathroom in storage area Public bathroom

Basic - Bowl or other container with no handle used to dispense flour and rice food.

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed plastic containers of cooking oil stored in contact with the floor in back storage area

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked pork 39F-41F sitting out at room temperature in kitchen

Basic - Working containers of food (flour)removed from original container not identified by common name.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings on floor next to the prep sink in the kitchen. Observed 3 rodent droppings on floor underneath the shelf that houses rice, flour, dried beans in the kitchen. Observed 15 rodent droppings on shelf above prep table in the kitchen. Observed 3 rodent droppings on floor in storage room. Observed 2 rodent droppings underneath employee bathroom sink. Observed 1 rodent droppings on the floor at hallway leading into the kitchen. Observed 2 rodent droppings on the floor front counter next to the supera reach in cooler. Observed 1 rodent dropping behind beverage cooler front counter. Observed 1 rodent dropping on the floor at the end of the bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top; sliced tomatoes (60F - Cold Holding); cut iceberg (59F - Cold Holding); pikliz (59F - Cold Holding) I flip tip cooler per employee held less than two hours. Observed cooked pork (58F - Cold Holding); cooked turkey (59F - Cold Holding) in containers on prep table out in room temp pic stated less than two hours.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom

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

Basic - Bowl or other container with no handle used to dispense food. Bowl or other container with no handle used to dispense rice and flour. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on December 1 2023

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Bag of carrots and cabbage stored on the floor in kitchen

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both flip top units

Basic - Stored food not covered. Observed cooked goat not covered in ikon reach in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw oxtail out at room temperature sitting in empty prep sink

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee talking on cell phone and then engaged in food preparation without washing hands.

High Priority - Nonfood-grade bags used in direct contact with food. Observed pork being stored in contact with glad quick tie bag.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked chicken wings in ikon reach in Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw fish in ikon reach in cooler

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings next to freezer chest in dry store room next to kitchen Observed 4 rodent droppings on floor underneath to go racks in storage area next to kitchen Observed 3 rodent droppers behind Argus reach in cooler located in the kitchen

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (55F - Cold Holding); cut iceberg (55F - Cold Holding) in shallow pans in flip top cooler per operator cooling since 10:00am did not cool with in 4 hours.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (55F - Cold Holding); cut iceberg (55F - Cold Holding) in shallow pans in flip top cooler per operator cooling since 10:00am did not cool with in 4 hours. See stop sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves over flip top cooler in kitchen surface soiled with food debris, mold-like substance or slime.

Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloths in hand washing sink in kitchen. Employee removed. Corrected On-Site

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

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

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.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense rice ,dried beans and corn meal. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License posted expired December 1, 2023 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open can of soda on flip top cooler.

Basic - Food stored on floor. Plastic water bottles stored on floor front counter. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in kitchen. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top unit Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Argus reach in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pasta (110F - Cooling) in deep covered container @ 9:30am cooling since 8:00am rechecked 103F @ 10:00. Employee placed in cooler. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone than engaged in food preparation.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee taste black rice with hand and then engaged in food preparation without washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2023 Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (47F - Cold Holding) sitting on cook line counter. Per employee since 8:00am. Employee moved to cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pikliz (60F - Cold Holding) in to go containers sitting out at room temperature. Per employee less than two hours. Employee put in cooler. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen

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.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bucket with no handle in the rice container.

Basic - Buildup of food debris/soil residue on equipment door handles. On flip top and walk-in freezer. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair.observed water stains on ceiling tiles over steam table. Observed in storage area ceiling tile shows damage or is in disrepair.

Basic - Current Hotel and Restaurant license not displayed. Expired December 1 2023 Repeat Violation

Basic - Food stored on floor. Plastic containers of pork and turkey stored on floor in kitchen. Observed two boxes of chicken on walk-in freezer floor. Observed box of limes and plantains on kitchen floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance/grease/food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep station

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top units

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer gaskets and shelves though out kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in Argus reach in interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. Observed boxes of single serve containers stored on floor in storage areas.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef being thawed in a plastic container on the floor.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in freezer shelves with rust that has pitted the surface

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind preparation table. Observed wall by mop sink

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket.

Basic - Working containers of food salt removed from original container not identified by common name.