WILLIE¿S BBQ

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -macaroni and cheese (127F - Hot Holding); front line, held less than four hours per operator. Moved to oven for rapid reheat to 165F. Recheck 166F Corrected On-Site Repeat Violation

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. Provided copy to operator Corrective Action Taken

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

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

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -roast chicken (121F - Hot Holding), front line, held less than four hours per operator. Moved to microwave for rapid reheat. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. -yellow liquid in dining room