REGGAE RIDDIM JAMAICAN RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs over ready to eat food items in glass door cooler

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

Intermediate - Handwash sink used for purposes other than handwashing. -food disposal in hand wash sink next to 3 compartment 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. -for one employee

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -operator had employee run out and get chlorine during inspection Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -some prepared food items no date marking

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink

Basic - Bathroom door left open other than during cleaning or maintenance.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout kitchen

Basic - Ceiling tile missing. -above dish washing area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. -around dish washing area

Basic - Outer openings not protected with self-closing doors. -rear door

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -under right side of 3 compartment sink

Exit door locked. For reporting purposes only. -rear screen door

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up fallen piece of cabbage with gloves on and continued to prep cabbage.Educated employee

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink was turned off. Operator turned sink back on Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 12-dead small flying insects at bug zapper under table at front counter. Operator cleaned and discarded Corrected On-Site

Basic - Ceiling tile missing. Ceiling tiles over exit door area Ceiling tiles missing over dish wash area by dry dish storage

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates located on shelf with dry next to exit door leading to dining area

Basic - Dead roaches on premises. 1-dead roach in metal mop sink past second cooks line. Operator cleaned and discarded Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor by triple sink

Basic - Floors not maintained smooth and durable. Throughout kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter at second cooks line

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink by triple sink

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken in triple sink in water. Operator turned on cold water Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind storage shelf at entrance to warehouse wash area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cabbage 115° corrected to 169° Jerk sauce 110° corrected to 165° On cooks line less than 4 hours, operator moved to stove top for immediate temperature recovery Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bins that holds foods - heavilysoiled

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Corrected On-Site

Basic - Ceiling tile missing. Tile missing by ice machine and storage room by ice machine

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

Basic - Cove molding at floor/wall juncture broken/missing on cooks line next to storage bin holding pots and pans

Basic - Equipment in poor repair. 2 door freezer does not close properly, using tape to keep unit closed

Basic - Floor area(s) covered with standing water by 3 compartment sink

Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment

Basic - Floor tiles missing and/or in disrepair. Under cooking equipment Under 3 compartment sink

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer on back cook area has exposed insulation on right interior door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dry goods containers soiled Blue floor fan in kitchen soiled

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor by 3 compartment sink

Basic - Open dumpster lid. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Unnecessary items/unused equipment on the premises. Upright unit in back prep area is out of order

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken front counter 108f, operator turned temp up on holding unit Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 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 operator with handout Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by chemicals hooked up to machine Repeat Violation

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 operator with handout, 3 current employees working signed and dated form Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in prep area Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing in areas throughout the kitchen Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell, keys and ear buds on canned goods shelving Corrected On-Site

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

Basic - Floor tiles missing and/or in disrepair on cooks line Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lid to poultry in kitchen cracked Corrected On-Site

Basic - Hole in or other damage to wall. By mop sink

Basic - Light not functioning over dish machine and over back cooking equipment area

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind 3 compartment sink Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Mop sink has a leak under the sink

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink front counter blocked by garbage can Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in hand sink front counter Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish machine Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous cooked foods from previous day not dated Repeat Violation

Basic - Ceiling tile missing in back room by ice machine, by back door Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair at entrance to kitchen by dining room

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

Basic - Cove molding at floor/wall juncture broken/missing to wall across from dish machine

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris in areas across from dish machine Repeat Violation

Basic - Floor tiles missing and/or in disrepair in areas throughout kitchen Repeat Violation

Basic - Ice buildup in reach-in freezer in hallway

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. 2 door refrigeration unit by hallway has exposed insulation on right door

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

Basic - Outer openings not protected with self-closing doors. Repeat Violation

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

Basic - Unnecessary items/unused equipment on the premises, unit by back door not in use Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust by 3 compartment sink Repeat Violation

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

Basic - towel used under cutting board. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous foods prepared previous day not dated Warning - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing by store room Repeat Violation Warning - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust on vents and ceiling tiles Throughout kitchen area Repeat Violation Warning - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing on wall across from 3 compartment sink and wall at entrance to back door Repeat Violation Warning - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in areas throughout kitchen Repeat Violation Warning - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Cooler by back door not in service Warning - From follow-up inspection 2023-10-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Repeat Violation Warning - From follow-up inspection 2022-12-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing by ice machine and office Repeat Violation Warning - From follow-up inspection 2022-12-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen area Warning - From follow-up inspection 2022-12-14: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2022-12-14: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen Repeat Violation Warning - From follow-up inspection 2022-12-14: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Repeat Violation Warning - From follow-up inspection 2022-12-14: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2022-12-14: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in cooler from previous day not dated Repeat Violation - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing in back room by ice machine - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen area Repeat Violation - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable to blue board on line Repeat Violation - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn to coolers in prep area - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair by cooking equipment - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation to freezer in prep area - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Light not functioning over prep area Repeat Violation - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior freezer prep is soiled - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran twice and primed, tested 0 ppm

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Plantains 102° cooked chicken 112°; red snapper 87°; per operator food sitting above unit less than 4 hours, reheated for immediate temperature recovery Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 2 flats of shell eggs in kitchen cooler over salads and drinks Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink front counter blocked by table

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside hand sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods from previous day in cooler not dated Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink front counter does not go above 80°

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing over ware washing area

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment in poor repair. Gasket torn 1st 2 door unit at entrance to kitchen

Basic - Floor soiled/has accumulation of debris. Floor soiled under fryers

Basic - Floor tiles missing and/or in disrepair and/or in disrepair in front of fryer area

Basic - Food stored on floor. Bag of rice on floor in kitchen Corrected On-Site

Basic - Light not functioning in prep area, several lights burnt out

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooler doors in prep area soiled Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened drink in cooler with food to be served to the public Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of freezer back prep area soiled Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken 115°, operator said chicken had out for 20 minutes. Operator placed in oven to reheat to 165°. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter block by table and a trash can.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in Gravy in U-Star reach in cooler made prior day

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Spray can of Raid stored across ice machine.

Basic - Buildup of food debris/soil residue on equipment door handles. All reach in refrigerators and freezer.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 3light fixtures in kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floors under equipment on cooks line.