JONAE'S ISLAND TWIST

Basic - Ceiling tile missing. Above triple sink.

Basic - Cutting board has cut marks and is no longer cleanable. Red and yellow cutting board at triple sink.

Basic - Equipment in poor repair. Gaskets on Glassdoor cooler in kitchen.

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware and utensils at shelving with clean dishes by triple sink. Operator rotated. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Glassdoor cooler in kitchen.

Basic - Unnecessary items/unused equipment on the premises. Black two door refrigerator non-operational, per operator it will be discarded.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans and rice,47 f,oxtail 51 f cooling from two days ago.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans and rice,47 f,oxtail 51 f held from two days ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese,47 f transferred to reach in freezer for a quick chill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored.Disinfectant cleaner stored next to lids at the front line area. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans and rice,47 f,oxtail 51 f cooling from two days ago.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained. Interior of sprayer hose is soiled on three compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked rice,oxtail.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Dining room.

Basic - Clean spoons not stored inverted or in a protected manner.

Basic - Food stored on floor.Cabbage in kitchen. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Tong handle touching patties.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside food storage containers. Wall is soiled by the cooks line area. Exterior of fryer pot has a residue build up.

Basic - Single-service articles improperly stored.Lids on the floor. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Operator has meat probe thermometer but needs a probe thermometer that can check cold holding items 41F or below - From follow-up inspection 2024-12-13: Time Extended - From follow-up inspection 2025-02-10: Time Extended - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-26: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches behind warming cabnet in front counter area. Operator immediately cleaned and discarded. Operator had pest control come on 11/25Corrected On-Site Corrected On-Site - From follow-up inspection 2024-12-13: Time Extended - From follow-up inspection 2025-02-10: Time Extended - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-26: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn in clear door cooler in back kitchen - From follow-up inspection 2024-12-13: Time Extended - From follow-up inspection 2025-02-10: Time Extended - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-26: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -behind equipment at front counter -Floor by stove water heater - From follow-up inspection 2024-12-13: Time Extended - From follow-up inspection 2025-02-10: Time Extended - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-26: 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. In rice. Corrected On-Site - From follow-up inspection 2024-12-13: Time Extended - From follow-up inspection 2025-02-10: Time Extended - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above rice cooker - From follow-up inspection 2024-12-13: Time Extended - From follow-up inspection 2025-02-10: Time Extended - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-26: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of freezer - From follow-up inspection 2024-12-13: Time Extended - From follow-up inspection 2025-02-10: Time Extended - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-26: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by oven - From follow-up inspection 2024-12-13: Time Extended - From follow-up inspection 2025-02-10: Time Extended - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-26: Time Extended

High Priority - Food prepared in a private home. See stop sale. Observed 3 each rum cakes made at home per operator.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cooked plantains on paper towels in steam table. Operator removed the paper towels. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed 3 each rum cakes made at home per operator.

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 a printed copy during inspection Corrected On-Site

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 and completed with employees during inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser without label. Operator labeled. Corrected On-Site Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers not inverted by 3 compartment sink. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. 4/1/2022 Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees engaging in food preparation without beard restraint. Operator put on a beard guard. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed ed frying oil on the floor under the kitchen hand wash sink. Operator moved it to a shelf. Corrected On-Site Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen wall by microwave in kitchen soiled

Portable fire extinguisher gauge in red zone. For reporting purposes only. Green wall, before bathroom. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -sani bucket inside hand sink up front

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. -new employee, per operator. Advised of require to have employee health agreement signed off from first day for new employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -oxtail, other cooked foods inside stand up glass door cooler without date marks, manager stated from day prior

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Clean utensils, pots and pans not stored inverted or in a protected manner. -equipment storage racks near 3 compartment sink

Basic - Current Hotel and Restaurant license not displayed. -old license on wall put front

Basic - Employee with no beard guard/restraint while engaging in food handling/food preparation.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils. -grease dripping , evidence from backsplash and no drip tray

Basic - Food not stored at least 6 inches off of the floor. -case of plastic bottled waters on floor out front

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle inside bulk rice bin

Basic - No container installed for catching grease from hood drip tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above stove -shelving above hand sink on cook line

Portable fire extinguisher gauge in red zone. For reporting purposes only. -on wall inside dining area near bathrooms/back of house entryway

High Priority - Operating with an expired Division of Hotels and Restaurants license. -operator stated taking care of as soon as possible Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 95-112F inside steam table not currently running during inspection. Manager stated cooked 30 minutes prior. Moved to back and reheated to 185F Corrected On-Site

Basic - Areas of Floors in back prep area not maintained smooth and durable.

Basic - Clean utensils, pots and pans not stored inverted or in a protected manner.

Basic - Floor soiled/has accumulation of debris. -back prep area near coolers

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 resting in uncooked rice Corrected On-Site

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

Basic - Open dumpster lid.

Basic - Standing water or very slow draining water in handwash sink. -hand sink up front

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet

Portable fire extinguisher gauge in red zone. For reporting purposes only. -mounted on wall near entrance to kicthen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding). Advised not to remove from cold holding until ready to prep.

Intermediate - Probe thermometer not within the intended measuring range of use.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and pots.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food not stored at least 6 inches off of the floor. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two door glass front unit, kitchen.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Prep table shelves soiled.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen double glass door reach in cooler Rice and beans 76-86F,placed overnight. Operator instructed to discard.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton of shelled eggs stored over peppers in Samsung reach in cooler. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked meat and white rice prepared 24 hours ago in double glass door kitchen reach in cooler not labeled. Operator updated.. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

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

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 - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Food stored on floor. Box of chick peas stored on kitchen floor. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in glass door reach in holding units.

Basic - Single-service articles not stored inverted or protected from contamination. -box of plastic cups stored on front counter floor.

Basic - Washware area and dining Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of sugar by cookline not labeled.

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas./ cook line Warning - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Warning - From follow-up inspection 2022-04-19: Time Extended