NEGRIL JAMAICAN RESTAURANT INC

High Priority - Nonfood-grade bags used in direct contact with food. Employee removed thyme bags from garbage bag into a food grade bag in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee cleaned gaskets in stand up reach in refrigerator next to triple sink. Employee cleaned can opener blade heavily soiled with food debris. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair. Tiles cracked around floor drain next to cook line.

Basic - Food stored on floor. Box of chicken on floor of walk in freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind equipment on cook line soiled with grease and debris.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Tender cash transactions and continue to prepare meals for service without hand wash. Educated management and she asked staff to wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetables in vinegar sauce (95F - Hot Holding). Less than 4 hours on the counter. Management took to reheat. Corrective Action Taken

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees open beverage with straw located in reach in cooler on front service counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and drinks on shelf next to other items for service. Management removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on front counter.

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

Basic - Unnecessary items/unused equipment on the premises. Old equipment in backyard, display case and reach in cooler.

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw over unwashed fruits and vegetables Operator moved raw items Corrected On-Site - From follow-up inspection 2025-02-05: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (102-125F - Hot Holding) operator put item in time plan. Corrective action taken Kitchen hot box (124F - Hot Holding) Repeat Violation - From follow-up inspection 2025-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Bucket in the sink on front counter. Management removed bucket. Corrected On-Site - From follow-up inspection 2025-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink no paper towels Operator provided paper towels Corrected On-Site - From follow-up inspection 2025-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Grab and go cakes in front drink cooler missing minimum labeling requirements Repeat Violation - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Taped to outside to chest freezer . Staff removed tape. Cardboard lining shelf in kitchen Operator removed cardboard Corrected On-Site - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can on top refrigerator next to clean drying shelf - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor behind equipment soiled - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in the beans. - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over washed ready to produce Operator moved unwashed produce Corrected On-Site - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled at hand sink in kitchen - From follow-up inspection 2025-02-05: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fish sauce (90F - Hot Holding). Less than 4 hours. Staff turned up heat on the stove. Corrective Action Taken

Intermediate - Packaged food not labeled as specified by law. Cakes in grab and go coolers with no label.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in uncooked r. Manager removed scoop. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (51F - Cold Holding). Manager states chicken has been in cooler since Saturday 2 days ago but the staff had door open for cleaning this morning. Manager placed in freezer to cool. Corrective Action Taken

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. Fried chicken on front counter. Staff added time mark. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fish (125F - Hot Holding); corn (94F - Hot Holding);. Less than 4 hours in hot box. Manager turned up heat on hot box and place corn on the stove to reheat. Corrective Action Taken Repeat Violation Admin Complaint

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. Potato bread at front counter for self service. Manager moved the items from customer reach. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (112F - Hot Holding); plantain (112F - Hot Holding). In display case less than 4 hours. Provided time control form.

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.

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Staff at triple sink. Manager educated staff . Corrective Action Taken - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks in the reach in cooler on the front line. Manager removed the drinks. Corrected On-Site - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : 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. Peanut drops on front counter. - From follow-up inspection 2023-10-19: Time Extended

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/ 4 employees present no certified manager. Repeat certified manager violations may result in administrative action. Certified manager came in doing inspection.

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 form. Form must be filled out by each individual employee and kept on file in facility.

Basic - Dumpster overflowing garbage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of drinks on front line. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.

Basic - Floor tiles missing and/or in disrepair. Ware wash area and in front of exit door on server line. Repeat Violation

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

Basic - Plumbing system in disrepair. Water spraying in air hand sink in kitchen. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Fish above cut peppers. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeded 200ppm retested at 50 ppm. Corrected On-Site

Basic - Equipment in poor repair. Door on beef patties cabinet cracked.

Basic - Floor area(s) covered with standing water. In front of service counter.

Basic - Floor soiled/has accumulation of debris. Kitchen area.

Basic - Floor tiles missing and/or in disrepair. Missing tiles in front of ware wash area.

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

Basic - Water leaking from pipe and/or faucet/handle. Faucet spraying water in air through faucet on hand sink in kitchen area.

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

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink hands below the flood rim of sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In glass display holding unit behind front counter. cooked chicken (112F - Hot Holding). Operator stated that it was made just after lunch. Operator removed to reheat in kitchen Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk in cooler have an accumulation of dust

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over peas in reach in cooler in kitchen. Operator moved Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Behind front counter 200++. Operator removed and replaced with proper ppm solution. 50ppm Repeat Violation Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in kitchen Warning

Basic - Clean utensils stored between equipment and wall. Cleaver at dish area stored between shelf and wall. Operator moved Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. In kitchen Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Under prep table in kitchen and near mop sink Warning

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. Warning

Basic - Light not functioning. Over cookline Warning

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen Warning

Basic - Standing water in bottom of reach-in-cooler. Make table behind front counter Warning