SO HEAVENLY

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink at front counter. - From follow-up inspection 2026-06-09: On 6/9/2026 at the time of the callback inspection Handwashing sink at front counter. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken 128°F, beef 125°F and rice 127°F on the top of the front counter. As per manager lees than 1/hrs. Manager reheated them to 165°F and keep them inside the oven.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Manager washed it. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked chicken 128°F, beef 125°F and rice 127°F on the top of the front counter. As per manager lees than 1/hrs. Manager reheated them to 165°F and keep them inside the oven.

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. Food items inside reach in freezer.

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

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

Basic - Self-closing device on bathroom door disconnected/broken.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee washed it. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign by triple sink.

Basic - Self-closing device on bathroom door disconnected/broken. Self closing door broken.

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

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

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. Frozen food items without date marked inside reach in cooler. Repeat Violation

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

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

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. Cooked beef without date marked inside reach in freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on the top of the preparation table. PIC put it inside the sanitizer bucket. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed cooked chicken, yellow rice and beef top of the front counter not properly protected. PIC removed then and reheated to 165°F. Corrective Action Taken Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 10/1/23

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked: chicken 115°F, beef 120°F, rice 107°F on top for the front counter. Less than 2/hrs as per PIC. PIC reheated at 165°F Corrective Action Taken

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/

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. Observed cooked: chicken, beef frozen without date marked inside reach in freezer.

Basic - Employee with soiled clothing. Food employees in the kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in freezer.

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. Poster was provided to operator Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by restroom

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside oven Warning - From follow-up inspection 2022-12-29: On 12/29/2022 at the time of callback inspection in used

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator provided parasite destruction letter from provider. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renew the license during inspection. Confirmation number 217056769. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish and ground beef over fish in reach in cooler. Preparation area. Operator moved raw chicken to bottom shelf and fish over ground beef. . Observed chicken over beef in reach in freezer by dry storage area, not in original packages. Operator moved chicken to bottom shelf. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with person in charge health policy and provided Big 6 Foodborne Illnesses poster and posted.. Corrected On-Site

Intermediate - No sign/No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roasted ribs in reach in cooler preparation area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed cobra and red snapper in reach in cooler in preparation table. Operator opened fish filet packages. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gaskets in reach in coolers for preparation area.

Basic - Food stored on floor. Observed oil containers in dry storage area. Operator moved to shelf. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Not observed in front counter reach in cooler.

Basic - No sign/No handwashing sign provided at a hand sink used by food employees. Observed in kitchen area.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs and soup in reach in coolers without date marked.

Basic - Food not stored at least 6 inches off of the floor. Observed bags with food on floor by preparation. Advised manager he corrected it Corrected On-Site

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