CAJUN BOIL

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (48F - Cold Holding); raw alligator bites (52F - Cold Holding) inside small black reach in cooler across cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2026-04-16: Observed chicken wings (49F - Cold Holding); raw alligator bites (50F - Cold Holding) inside small black reach in cooler across cook line. As per operator for less than 4 hrs. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 food employees without a CFM present. Warning - From follow-up inspection 2026-04-16: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed alligator bites (53F - Cold Holding); mozzarella sticks (47F - Cold Holding) inside small black cooler across cook line. As per operator for less than 4 hrs. Operator placed products inside WIC for rapid cooling. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser over triple sink without label.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table across freezers. Operator removed the drink. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at front counter. Operator placed handle upwards. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw alligator meat stored over lemons inside reach in cooler next to triple sink. Operator properly arranged products. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked eggs, cooked potatoes and cooked corn in a cob without time mark on prep table across cook line. As per operator for approximately 1 hr. Operator properly time marked. Corrected On-Site

Basic - Open dumpster lid.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) under hand sink next to triple sink. Employee added chlorine, retest Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - - From initial inspection : 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. Observed employee training expired for Lai Yee Tam on 2/12/23 also for XingXia Zhu on 6/12/24. - From follow-up inspection 2024-09-16: Observed Lai Yee Tam is no longer an employee at the establishment. Observed employee training by XingXia Zhu expired 6/12/24. Admin Complaint

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across cook line. Repeat Violation - From follow-up inspection 2024-09-16: Observed Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across cook line. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed boiled eggs (112F - Cooling) at 1:58 PM on kitchen preparation table. Retest boiled eggs (97F - Cooling) at 2:56 PM. Product didn't reach 70F with 2 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed boiled eggs (112F - Cooling) at 1:58 PM on kitchen preparation table. Retest boiled eggs (97F - Cooling) at 2:56 PM. Product didn't reach 70F with 2 hours.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside reach in cooler without date mark . As per employee was cooked more than 24 hrs.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in shelve cracks across reach in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed oyster 54F thawing on standing water. Employee placed the products inside walk in cooler for rapid cooling. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation reach in cooler across cook line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm) stored under hand wash sink. Employee added chlorine, retest Sanitizer Bucket (Chlorine 50ppm). Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Some tags not in chronological order. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic jar inside hand wash sink at front counter also used as a dump sink. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no device to measure the temperature available for high temperature dish machine.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spry bottle containing degreaser no labeled at kitchen. Repeat Violation

Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed oyster tags removed from oysters containers inside reach in freezer at kitchen

Basic - Current Hotel and Restaurant license not displayed. Observed at front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above raw shrimp inside walk-in cooler.Employee rearranged properly during the inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags not dated with last date served.

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 form during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty blender inside front hand wash 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. Provided form during inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Observed alcohol spray bottle not labeled with common name in kitchen area.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in reach in coolers in kitchen area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed cooked shrimp not covered inside walk-in cooler. Employee covered during inspection. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled with common name in dry storage area. Employee labeled during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach in cooler units in kitchen.

Basic - Ceiling tile missing. Observed on top of door entrance in kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table. Employee removed during inspection.. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed container with sauce and bag of raw onions stored on floor inside of walk in cooler. Employee rearranged properly during inspection. Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in contact of food inside of containers of flour and rice. Employee removed during inspection. Corrected On-Site

Basic - Stored food not covered. Observed containers with raw shrimp not covered stored inside in walk in cooler. Employee covered food during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed wiping cloths stored next to front hand wash sink.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored above broccoli inside the walk in cooler. The operator removed the broccoli. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the cook line prep area, Cajun butter sauce (64 F - Cold Holding). The operator mentioned they only had it there for 30 mins and it will finish in 1 hour. Advised the operator to use the 4 hours as a public health control form. Provided a 4 hours time control form to the operator by email. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Observed bags of onions stored on the floor in the walk in cooler. The operator removed all items. Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. Observed bug zapper stored above the coolers in the kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the table fan cover soiled with dust.

Basic - Open dumpster lid. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of the reach in freezer soiled with old food debris. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice bin next to dish machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on handles to reach in cooler on kitchen line across from wok station.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking water from an open container placed on a food preparation table in the kitchen, spoke to operator and they removed it during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door to kitchen.

Basic - Food stored on floor. Observed fryer oil on floor next to entrance to kitchen. Operator moved at time of inspection. Corrected On-Site

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Observed over food preparation area in kitchen over microwave. Operator moved at time of inspection. Corrected On-Site

Basic - Open dumpster lid. Observed behind restaurant.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in reach in cooler across from Wok station.