ISLAND VYBZ FUSION GRILL 2 LLC

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 (47-55F - Cooling) in deep covered pan in reach in cooler per operator item cooked last night and stored in cooler overnight. See stop sale.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs over milk in low boy at front counter.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast stored over seasoned raw pork in reach in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked turkey and baked chicken date marked 10/25 see stop sale Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed oxtail (47-55F - Cooling) in deep covered pan in reach in cooler per operator item cooked last night and stored in cooler overnight.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in convection oven (turned off) cooked chicken (112-128F - Hot Holding) per operator held out of temperature less than thirty minutes. Operator turned on convection oven to reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose attached to faucet with no vacuum breaker located by three compartment sink.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked turkey,cooked ribs and pasta prepared 11/3-11/2 -11/01 not date marked.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation.

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 scoop handle in contact with raw rice.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid surface of rice container surface soiled with grease, food debris, dirt, slime or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on the floor and inside mop bucket in kitchen. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 Ppm chlorine. Employee added chlorine rechecked 50 Ppm Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed pumpkin squash stored in direct contact with a broward meat t shirt bag.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken quarters (51-55F - Cold Holding) sitting in a pan at room temperature. Per employee removed from cooler less than 1 hour prior to inspection not portion or prepared today. Employee placed in reach in cooler to chill Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located by three compartment sink

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork 94F in deep covered pan cooling for 1 hour at this rate item will not make it to 70F in on hour. Employee placed on sheet pan and placed in reach in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand washing sink by three compartment sink. Employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom

Intermediate - No probe thermometer provided to measure temperature of food products. Could not locate

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. Employee training FBIFS expire 10/22/2024

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling tile missing. Rear kitchen by exit door

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage ceiling tiles in kitchen

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

Basic - Food stored on floor. Observed two plastic containers of cooking oil stored on the floor back of kitchen . Employee elevated Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance by three compartment sink.

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

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of cooking oil stored. Employee labeled Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked oxtails and ribs per operator made on January 7, 2025. Operator date marked. 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. FBIFS expire 10/22/2024

Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup with no handle used to dispense

Basic - Ceiling tile missing. Rear kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage located at rear door.

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 rice

Basic - Time/temperature control for safety food thawed in an improper manner. Observed conch 36F in standing water at three compartment sink. Operator placed in cooler. Corrected On-Site Repeat Violation

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 flour removed from original container not identified by common name.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast over raw shrimp in lower portion of flip top cooler. Operator placed chicken on lower shelf. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed hose attached at mop sink faucet with no vacuum breaker.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers in front of hand washing sink. Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth stored in hand washing sink. Operator removed Corrected On-Site

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

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

Intermediate - No probe thermometer provided to measure temperature of food products. Could not locate

Basic - Food stored on floor. Observed plastic containers of cooking oil stored on floor in kitchen. Operator elevated. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed two open water bottles in atosa 3 door low boy.

Basic - Stored food not covered. Observed raw pork in a bowl not covered in atosa reach in freezer. Operator covered Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken 38F thawing at room temperature on prep counter. Operator place in cooler. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink. Operator provided. Corrected On-Site

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