ISLAND FLAMED LUCKY HIBACHI

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 on the floor in the kitchen. Cook killed it and cleaned. - From follow-up inspection 2026-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 3 inside of Old refrigerated prep table. Management cleaned it up. Corrected On-Site Repeat Violation - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Old refrigerated prep table. - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer located on the front counter. - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Ice machine located on the front counter. Not in use. - From follow-up inspection 2026-01-26: Time Extended

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Most cooked items in walk in cooler not date marked per operator all made within the past 2 days

Basic - Cutting board has cut marks and is no longer cleanable. On prep table

Basic - Dead roaches on premises. -1 dead roach under steam table - 5 dead roaches in sticky traps by 3 compartment sink. Operator immediately discarded Corrected On-Site

Basic - Equipment in poor repair. Prep cooler currently not in use

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

Basic - Floor tiles missing and/or in disrepair. Under triple sink against wall broken

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. -Pineapple and ginger juice. -Carrot,beet, root ginger, juice -Sorrel juice Repeat Violation

Basic - Plumbing system in disrepair. -Pipe under triple sink

Basic - Standing water in floor drain/floor drain draining very slowly. Standing warer in cront of walk in freezer

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand sink in back kitchen

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach not for food contact surfaces. Manager went and bought bleach. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Coconut ginger drops, grater cake, peanut rounds and spice cookies.located on front counter. No address on label. Some items with no label.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (112F - Hot Holding); chicken (123F - Hot Holding). Less than 4 hours on the line. Advise to add to time control, move items to unit to heat.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cakes and cheese in reach in cooler for customers access.

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. Goat and chicken.

Intermediate - Packaged food not labeled as specified by law. Cakes and cheese in reach in cooler for customers access.

Intermediate - Spray bottle containing toxic substance not labeled. Pink substance staff labeled bottle. Corrected On-Site

Basic - /handle missing at plumbing fixture. Hand sink in the kitchen. Repeat Violation

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on counter next to cut vegetables.

Basic - Equipment in poor repair. Small refrigerator in kitchen.

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

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. Coconut ginger drops, grater cake, peanut rounds and spice cookies.located on front counter. No address on label. Some items with no label.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on front line and sink in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in ware wash area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Faucet/handle missing at plumbing fixture. Cold water handle in hand sink in kitchen will not turn on.

Basic - Food storage container/container lid cracked or broken. Lid and bin in walk in cooler

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. Chocolate cake on front line.

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

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

Basic - Floor area(s) covered with standing water. In between walk in cooler and walk in freezer. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

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

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

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

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

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. Cakes on front counter. Repeat Violation

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Holding unit at front counter.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over beans in walk-in cooler Corrected On-Site

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

Basic - Ice buildup in chest freezer Repeat Violation

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. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook went into cooler and returned to food prep without washing hands. Operator coached employee on proper hand washing Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen above prep sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on prep table in kitchen. Operator removed Corrected On-Site

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

Basic - Ice buildup in chest freezer.

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. Assorted juices and desserts at front counter Repeat Violation

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Bottles of cold medicine on front counter - From follow-up inspection 2022-02-10: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw eggs over cooked meats in walk-in cooler, moved. Corrected On-Site - From follow-up inspection 2022-02-10: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. curry chicken, goat, stewed chicken, oxtail cooling over night, raw beef and cut cabbage cold holding - From follow-up inspection 2022-02-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained - From follow-up inspection 2022-02-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter handsink and in kitchen, employee put some out. Corrected On-Site - From follow-up inspection 2022-02-10: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2022-02-10: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks at dish area, food contact surface up. Operator inverted Corrected On-Site - From follow-up inspection 2022-02-10: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door - From follow-up inspection 2022-02-10: 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. Repeat Violation - From follow-up inspection 2022-02-10: Time Extended

Basic - - From initial inspection : Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Toddler bed under front counter Repeat Violation - From follow-up inspection 2022-02-10: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under front counter handsink - From follow-up inspection 2022-02-10: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2022-02-10: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook went into walk-in then began preparing food with out washing hands. Operator educated employee on proper hand washing Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind front counter, as well as in kitchen Operator placed towels at sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle under three bin sink

Basic - Cove molding at floor/wall juncture broken/missing. Under 2 bin prep sink in kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen. Operator cleaned 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. Repeat Violation

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Child/toddler bed under front counter