SAVE BY GRACE CARIBBEAN RESTARUANT LLC

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee washing dishes without properly sanitizing dishes. Advised operator of proper procedure for washing, rinsing, and sanitizing all dishes. Advised operator to not use dishes until they are properly sanitized.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in freezer, Raw chicken stored over raw pork. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. At kitchen, 3 live roaches crawling underneath 3 compartment sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked plantains (79F - Hot Holding), operator stated items held out of temperature approximately 2 hours. Advised operator of proper hot holding parameters.

Basic - Food stored on floor. At kitchen, bucket of corn meal stored on floor.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary sanitizer 0ppm.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024. Admin Complaint

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

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. And no food handlers training. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brown rice 47 f cooling overnight, turkey 45 f cooling overnight, not prepared or portioned today. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. mixed vegetables 85-86 f, spinach 84-85 f, chicken 64-65 f, pickle40 f, soup 40 f, cooked pork 41 f, Cooked mixed vegetables 85-86 f at 12:40 , second temperature 86 f at 1:02 pm,cooked spinach 80-81 f at 12:39 second temperature 77-80 f at 1:01, as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown rice 47 f cooling overnight, turkey 45 f cooling overnight, mixed vegetables 85-86 f, spinach 84-85 f, chicken 64-65 f, pickle40 f, soup 40 f, cooked pork 41 f, Cooked mixed vegetables 85-86 f at 12:40 , second temperature 86 f at 1:02 pm,cooked spinach 80-81 f at 12:39 second temperature 77-80 f at 1:01, cooked chicken 64-65 f at 12:34 ,second temperature 64-65 f at 1:00 as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. cooked chicken 64-65 f at 12:34 ,second temperature 64-65 f at 1:00 as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. At this rate it will not reach 41 f or colder within total of 6 hours. Stop sale issued based on manager unable to provide cooking time. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried plantains 78 f in plastic container . As per manager less than 3 hours. Explained 135 f or hotter for hot holding. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken 64-65 f at 12:34 ,second temperature 64-65 f at 1:00 as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. At this rate it will not reach 41 f or colder within total of 6 hours. Stop sale issued based on manager unable to provide cooking time. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans 44-45 f cooling overnight in tightly covered container Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female cook put on gloves without washing hands. Explained and she properly put on gloves. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in upright cooler. Explained and emailed proper refrigerated food storage information. Manager rearranged. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. black beans 44-45 f cooling overnight in tightly covered container Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. black beans 44-45 f cooling overnight in tightly covered container Warning

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

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

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. Emailed form Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal backpack hanging on dry food storage shelf. Manager removed the backpack. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in standing water in one of the three compartment sink. Pork temperature 38 f. Explained and manager turned on the water. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Flour bin. Warning