ZAFEM CARIBBEAN RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4/1/2025. License was renewed during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 67 cold holding. On cooks line. In service for 1 hour. Advised to move to cooler. Or add to time plan Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired in march Warning

Basic - Condensation or other drainage not disposed of according to law. Walk in cooler drain line is dripping into container

Basic - Stored food not covered. Walk in cooler has various cooked items with no lid or coverings. Operator added coverings Corrected On-Site

Basic - Water draining onto floor surface. Roof mounted AC unit is dripping from ceiling onto floor. Isolated to one area of kitchen away from prep tables or equipment. AC technician arrived during inspection Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk in cooler since 1am

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk in cooler goat (51F - Cold Holding); turkey (54F - Cold Holding); cooked beef (55F - Cold Holding); cooked rice (55F - Cold Holding)cooked chicken 55f cold holding. Griyo 55f. Cold holding Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in steam table in service for 1 hour. Advised to reheat. Operator turned up steam table. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Being stored next to pots and pans lids. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Front counter. Chairs and storage of items are blocking off hand wash sink

Basic - Bowl or other container with no handle used to dispense food. In bulk bin in dry storage

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pots and pan lids next to hand sink

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient 50f. Visible ice on condenser and water draining into pans

Basic - Food stored on floor. Cooked meat in plastic container on floor in walk in cooler

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. white rice (40F - Cold Holding); rice and beans (47F - Cold Holding); cut cabbage (47F - Cold Holding); cooked beef (48F - Cold Holding); cooked oxtail (48F - Cold Holding) all in walk in cooler over night Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (40F - Cold Holding); rice and beans (47F - Cold Holding); cut cabbage (47F - Cold Holding); cooked beef (48F - Cold Holding); cooked oxtail (48F - Cold Holding) Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Orange cleaner hanging next to sauce on wire shelf

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink sanitizer reading 200+ppm, manager remade solution. Now reading 100ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer shelves

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink had dirty silverware in sink

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. Emailed form to operator Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not date marked Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for beans Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored next to restaurant food in walk in cooler

Basic - Food stored on floor. Sodas stored on floor behind front counter

Basic - Old labels stuck to food containers after cleaning.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No lighting in walk in cooler, had to use flashlight to see

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth hanging on cart Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing utensils/equipment with no sanitizer setup. Discussed with owner and manager. Chlorine set up to 50 ppm and dishes sanitized. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of cooked pork at cook line near fryer station at 64/66° for 1.5 hours per owner. Moved to walk in cooler to cold hold until needed for customers. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice being hot held 119/120° at cook line with heat turned off. Manager set up steam table to hot hold over +135°. Corrective Action Taken 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. No proof of any employee training program or certificates. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Cleanser spray bottle. Labeled. Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Knife handle in container of cut greens. Removed. Corrected On-Site Warning

Basic - Water leaking from pipe and/or faucet/handle. Pipe at 3 compartment sink leaking. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Set up to 100 ppm. Corrected On-Site Warning