GIVENESS CARRIBEAN RESTAURANT

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-02-12: Not provided Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked pork 53F, white rice 52F, cooked chicken 57F ...Cooked beef 57F, black rice 57F , black beans 51F in walk in cooler . Food not prepped or portion today , some food being held more than 4 hours some are less . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked pork 53F, white rice 52F, cooked chicken 57F ...Cooked beef 57F, black rice 57F , black beans 51F in walk in cooler . Food not prepped or portion today , some food being held more than 4 hours some are less . Stop sale issue . Employee discarded food . Employee removed food another acceptable walk in cooler . Corrective Action Taken Repeat Violation Admin Complaint

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 - 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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink...unable to get hot hot water due to faucet handle broken.

Basic - Faucet/handle broken at handwashing sink at kitchen.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-09-20: All expired Time Extended

High Priority - Nonfood-grade bags used in direct contact with food....covered food with garbage, reused plastic bags while cooking food. Manager removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken 45F, turkey 45 F in walk in cooler , food not prepped or portion today , food being held less than four hours. Operator closed door properly. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding cooked vegetables 99F , brown rice 123F being held less than 4 hours. Manager time marked. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink all handwashing sink at establishment. Manager provided.

Basic - Buildup dust , dirt in Cleaned plates and other utensil at front rack .

Basic - Floor soiled/has accumulation of debris....throughout kitchen,prep are by the walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy soiled build up shelves in walk in cooler .

Basic - Standing water in floor drain/floor drain draining very slowly underneath dishwashing sink .

Basic - Stored food not covered... all food in walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp 12.1.23

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Coleslaw 58°F on prep table in kitchen, prepared 6.5 hours ago according to manager. Not properly cooled left out at room temperature.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Coleslaw 58°F on prep table in kitchen, prepared 6.5 hours ago according to manager. Not properly cooled left out at room temperature. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (120°F - Hot Holding) cooked less than 1 hour ago left on top of fryer. Manager stated chicken is supposed to be hot held in steam table. Manager reheated chicken to 172°F and placed in steam table. Corrected On-Site

Basic - Wood food-contact surface not properly sealed prep table in kitchen, grooved and worn with deep cut marks, no longer sealed or cleanable.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upright stainless reach in; Upright stainless; cooked spinach (65F - Cold Holding). At walk-in cooler; cooked goat (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked turkey (47F - Cold Holding); cooked oxtail (47F - Cold Holding). Operator stated items being held overnight. See Stop Sale. - From follow-up inspection 2023-03-01: At walk-in cooler; rice/rice and beans 48°F. Operator stated being held overnight. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upright stainless reach in; Upright stainless; cooked spinach (65F - Cold Holding). At walk-in cooler; - From follow-up inspection 2023-03-01: 2/28/2023- At walk-in cooler; cooked goat (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked turkey (47F - Cold Holding); cooked oxtail (47F - Cold Holding). Operator stated items being held overnight. See Stop Sale. 3/1/2023- At walk-in cooler; rice/rice and beans 48°F. Operator stated being held overnight. See stop sale. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. 10 dead roaches at front counter on floor/inside/behind cabinets. 5 dead roaches on floor under shelves outside of walk-in. - From follow-up inspection 2023-03-01: 1 dead roach on floor under table outside walk-in cooler. 2 dead roaches at front counter inside cabinets. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items stored in direct contact with plastic handled bags

High Priority - Toxic substance/chemical improperly stored. Gasoline stored inside of building. Operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up around drink bubblers at front counter

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed outside of walk in cooler Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-21. Provided license flyer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw conch not in original packaging stored above vegetables in reach in freezer. Operator reorganized Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Gasoline tank stored on top of oil in dry storage area. Operator removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at vent outside of walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer at front counter and in walk in freezer

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

Basic - Stored food not covered. Raw fish stored in walk in freezer not covered

High Priority - Nonfood-grade bags used in direct contact with food. Black can liners used in direct contact to store raw turkey, pork, discussed with operator

Intermediate - Packaged food not labeled as specified by law. Individual juices containing fresh fruit not labeled. Juice uses a powder with water.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef prepared yesterday not date marked, located in walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Take out container of fried rice stored in reach in freezer at front counter. Operator removed Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of food debris