OD'S JERK GRILL AND CATERING

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 0 ppm. Operator added bleach then 100 ppm. Corrected On-Site

Intermediate - Nonself-sufficient mobile food dispensing vehicle operating from an unapproved commissary. Establishment is storing dry goods (onions, trays, rice) in second truck at set up location. Warning

Basic - Current Hotel and Restaurant license not displayed. Displayed decal expired 6/1/2025.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in food truck.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains 99F in pan in steam table. Operator increased temperature in steam table. On shelf over stove: fried fish 113F. Operator stated fish was fried 30 minutes prior. Operator will reheat fish. Discussed using Time as a Public Health Control (TPHC) with operator. Corrective Action Taken

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. Warning

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. Missing for one employee. One employee has expired food handler training.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meats cooked yesterday morning in reach in freezer with no date marks.

Basic - Clean utensils stored between equipment and wall. Knives stored between wall and triple sink.

Basic - In-use tongs stored on equipment door handle between uses. One pair on oven door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf over triple sink has a buildup of grease and dust.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door opened on food truck, flies in unit.