FIERY IRIE JAMAICAN RESTAURANT

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for triple sink sanitizer. Warning - From follow-up inspection 2026-01-15: Observed same. Time Extended - From follow-up inspection 2026-03-17: Observed same. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at hand wash sink in front of triple sink. Warning - From follow-up inspection 2026-01-15: Observed same. Time Extended - From follow-up inspection 2026-03-17: Observed same. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board in kitchen with deep groove marks that are no longer cleanable. Warning - From follow-up inspection 2026-01-15: Observed same. Time Extended - From follow-up inspection 2026-03-17: Observed same. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen exit door. Warning - From follow-up inspection 2026-01-15: Observed same. Time Extended - From follow-up inspection 2026-03-17: Observed same. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket of soap stored inside handwashing wash sink at front counter area. Employee removed. Corrected On-Site - From follow-up inspection 2025-10-28: Observed same Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. In front of reach in cooler in cook line Repeat Violation Warning - From follow-up inspection 2025-01-21: Observed same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -Cleaning equipment storage rack, build up of rust in all shelves -Frigidaire Reach in cooler, bottom shelf- build up of rust. Repeat Violation Warning - From follow-up inspection 2025-01-21: Observed same Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under storage rack in rear kitchen, old residues of paper and food debris. Repeat Violation Warning - From follow-up inspection 2025-01-21: Observed same Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils on water temperature of 70F, employee removed from water to be clean and sanitize Corrected On-Site Warning - From follow-up inspection 2025-01-21: Observed same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter, substantial build up of grease Repeat Violation Warning - From follow-up inspection 2025-01-21: Observed same Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice and beans (112F - Hot Holding), per employee food hot held for one hour, employee reheated on stove to 169F. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ may 14/ 2023 Repeat Violation

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Self customer display, bottles of pineapple ginger juice, soursop, sorrel, missing warning label. Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All containers of prepared food , made yesterday, morning , not labeled, two doors reach in cooler, and inside walk in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen area- build up of black like substance,employee cleaned and sanitized Corrected On-Site

Basic - Accumulation of debris on drainboards or equivalent. Build up of food debris.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Food containers and bowls stored on soiled and rusted surface. Cleaning equipment storage rack

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two doors cooler-salmon son package, per employee one hours ago, employee removed package Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation

Basic - Floor soiled/has accumulation of debris. Dishwasher area used pots and pans with food residues on floor. Repeat Violation

Basic - Food stored on floor. Several containers of cooking oil and sauces stored on floor by dry good storage area Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Front counter-self service display, two bottles of soursop, not label, employee removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side of hood filters

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. Poster emailed.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ May 14/2023

Intermediate - Handwash sink used for purposes other than handwashing. Front counter- two wiping cloths inside sink, employee removed Corrected On-Site

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Assorted fruit juices stored in front counter.

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

Basic - Cutting board has cut marks and is no longer cleanable. Prep table in cook line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -Soiled floor with grease and food debris under cooking equipment Repeat Violation

Basic - Food stored on floor. -dry goods storage- -two boxes of can vegetables -two containers of soy sauce. -several containers of food -several boxes of food on floor inside walk in freezer/ walk in cooler. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Clear bottles of juice and jars of cut peppers, lacking whole description. Employee placed labels Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under triple sink and prep sink in dishwasher area. Under steam table in front counter. Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Prep table in cook line Repeat Violation Warning - From follow-up inspection 2023-07-21: Observed same Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Under steam table equipment in front counter. -Under cooking equipment in kitchen area. -WIF, raw animal blood spills, black like substance -WIC- -Under rack storage cooking equipment -Under trip,e sink -storage area floor Repeat Violation Warning - From follow-up inspection 2023-07-21: Observed clean floors on WIC/WIF, under rack storage of cooking equipment, under triple sink, storage area. Still pending under cooking equipment in cook line Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, substantial build up of food debris and grease. Warning - From follow-up inspection 2023-07-21: Observed same Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter, employee provided Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Metals containers stored on rusty shelves

Basic - Cutting board has cut marks and is no longer cleanable. Prep table in cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Working on cook line, manager provided a hair net. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. -Cook line, under equipment -under triple sink and pre sink

Basic - Food not stored at least 6 inches off of the floor. WIF- several bags of oax tail. Employee removed boxes from the floor. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front Counter-Flip top; cut tomatoes (49F - Cold Holding); cut lettuce (48F - Cold Holding); coleslaw (50F - Cold Holding). Per operator food held less than 4 hours,ice added for a quick chill. Advised operator not to store TCS food until technician check cold holding unit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried plantains (125F - Hot Holding); fried chicken (116F-Hot Holding).per operator food held less than 4 hours, reheated to 165F. Corrected On-Site Repeat Violation

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.

Intermediate - Handwash sink used for purposes other than handwashing. Front counter, used to store sanitizer bucket, employee removed bucket. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed kitchen ice machine build up of black like substance.

Basic - Employee with no hair restraint while engaging in food preparation. Employee cutting chicken. After manager instructed, employee placed a hat Corrected On-Site

Basic - Food stored on floor. Rear kitchen, boxes of can food, near WIC Kitchen line, box of plantains on the floor

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed juice bottles prep on site missing date, name and address of the establishment, Observed peppered shrimps, missing same information. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with build up of grease. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired on 12/01/2021.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (112°F - Hot Holding) at 9:40am. Per operator, 30 min ago. Operator placed lid on steam table to steam. Corrective Action Taken

Intermediate - 1.) Observed self service Coca Cola ice chute soiled- at dining room. 2.) Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3 attempts observed dish machine chlorine sanitizer at 0ppm. Advised operator to manually sanitize until unit is repaired. Operator has triple sink set to 50ppm. Operator contacted technician for service.Corrective Action Taken Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in dish wash area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water handle at hand sink in dish wash area not functioning. Operator replaced handle during inspection and now has hot water. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 small carbon tanks not secured next to Coca Cola machine- at dining room area.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed at juices sold at front counter area. Observed missing address and date product was packaged. Operator stated juices are made from concentrates and not fresh squeezed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood/ hood filters.

High Priority - 1.) Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink at 0ppm. Operator discarded and replenished solution. Retest at 50ppm. Corrected on site. 2.) Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler/ freezer in back prep area near storage rack. 3.) Observed soda machine ice chute soiled.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 flies landing on wall by three compartment sink in rear kitchen area and on top of faucet. Observed no ware washing done in this sink. Operator has additional triple sink across from this sink where ware washing is done. Operator killed flies and sanitized area. Corrected On-Site

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.

Basic - Floor soiled/has accumulation of debris. Observed in walk in freezer.

Basic - Food stored on floor. Observed in walk in cooler.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher in overcharged zone in rear kitchen area next to dry goods.