NIGHTOWL CARIBBEAN CUISINE

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw Chicken stored in Retail buckets. Operator removed. . Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor in back storage area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven next to register.

Basic - Light not functioning. One bulb at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets. Upright reach in cooler gaskets. Exterior upright cooler. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior. Upright reach in cooler Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours. Moved to oven for reheating. Cooked Ribs (102F - Hot Holding) - From follow-up inspection 2025-11-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. - From follow-up inspection 2025-11-06: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Grista freezer in the kitchen not currently working. - From follow-up inspection 2025-11-06: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor in dry storage soiled - From follow-up inspection 2025-11-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler exterior soiled. - From follow-up inspection 2025-11-06: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled. Repeat Violation - From follow-up inspection 2025-11-06: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table soiled. - From follow-up inspection 2025-11-06: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - coleslaw prepared prior day

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

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

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - smoked chicken 109° per operator put on at 8:30am .

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - grates in smoker

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

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

Basic - Unnecessary items/unused equipment on the premises. - broken cold holding unit stored in back area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board in prep area. -Fry baskets - grates in smoker Repeat Violation

Basic - No copy of latest inspection report available. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers Repeat Violation

Basic - Storage area not maintained clean and organized. - outside storage area Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. - broken cold holding unit stored in enclosed back area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - fry baskets

Intermediate - Handwash sink used for purposes other than handwashing. -Employee filled sanitizer bucket

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Cooked pork prepared 3 days prior Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. - back in dining area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers

Basic - Storage area not maintained clean and organized. - Inside dry storage area -Outside storage area

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located outside at front of building.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Jerk pork prepared 2 days prior. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor in dining area.

Basic - Food stored on floor. Food items stored on floor in dry storage area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 118f. Less than 4 hours. Advised to reheat.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk.

Basic - Food stored on floor. Case of water bottles.

Basic - Wood food-contact surface not properly sealed. Behind steam table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pork. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle wiping cloth and return to plating orders without changing gloves.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open jug of milk. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At front door entrance.