PROSPERITY ISLAND RESTAURANT

Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-11-21: Time Extended - From follow-up inspection 2026-01-21: No food handler training certification's available Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning - From follow-up inspection 2025-11-21: Time Extended - From follow-up inspection 2026-01-21: No food handler training certification's available Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty apron with hands and then proceeded to handle clean dishes. Advised employee to wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler cooked turkey (64F - Cold Holding); cooked chicken (65F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved foods to walk in cooler to quick chill. Corrective Action Taken 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. Observed at fryer Plantains 123F stored under no temperature control. Per operator food was held out for less than four hours. Operator reheated plantains to 165F or higher. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at flip top cooler Flip top cooler:shredded lettuce 63F at 10:25 to 65F at 10:58)(cooling since 8:30) salad 75F at 10:32 to 74F at 10:59 (cooling since 8:30); At this current rate of cooling foods will not reach 41F or below within four hours. Operator moved food to walk in cooler to quick chill. Corrective Action Taken Repeat Violation

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. Repeat Violation

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.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook lime hood filters soiled with grease and food debris.

Basic - Wall soiled with accumulated grease, and food debris at cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line wiping cloth stored on flip top cooler. Operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, prep area: cooked chicken (88F at 3:45pm; 86F at 4:34pm- Cooling) As per employee, cooling since 1pm. Cook chicken did not cool down from 135F to 70F in a total of 2 hours. See stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed dishwasher wash dishes at triple sink then handled clean bowl with washed peppers and onions; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher wash several dishes and pans with soap at triple sink; no sanitizing done. Advised operator that dishwasher should clean then sanitize all dishes.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under steam table: cooked rice (112F - Hot Holding) As per operator, cooked and stored since 4.25 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, prep area: cooked chicken (88F at 3:45pm; 86F at 4:34pm- Cooling) As per employee, cooling since 1pm. Cook chicken did not cool down from 135F to 70F in a total of 2 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: cooked turkey (58F - Cold Holding); cooked chicken (56F - Cold holding ) As per employee, items removed from walk in cooler and stored since 2 hours Not prepped or portioned today. Advised operator to quick chill.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line, at fryer: cooked plaintains (110F at 4:10pm- Reheating) As per employee, finished reheating since 5 mins. Item that is cooked in house not reheated to 165F in a total of 2 hours. Employee reheated to 172F. As per employee Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under steam table: cooked rice (112F - Hot Holding) As per operator, cooked and stored since 4.25 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top reach in cooler: cooked goat (64Fat 3:45pm; 63F at 4:30pm - Cooling) As per employee, cooling since 12pm. At current rate of cooling, food items will not cool to 41F in a total of 6 hours. Advised operator to quick chill.

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.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled telephone then put gloves on and begin handling clean utensils Advised operator, employee washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At Reach-in Freezer; Raw Beef stored in direct contact with Togo bags Operator removed Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 01, 2024 Advised operator to renew license

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked green vegetables (113F - Hot Holding) Per operator item held at steam table for approximately two hours Advised operator to reheat to 165+F At Counter in Kitchen; cooked spaghetti (81F - Hot Holding) Per operator held on counter for approximately an hour Advised to reheat to 165+F Operator moved both items to stove top to be reheated to 165+F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in Cooler; A variety of cooked meat stored in cooler-no date mark Per operator items held in cooler more than 24 hours Advised operator to date mark items held for more than 24hours

High Priority - Container of medicine improperly stored. At Prep Area; Medicine (antibiotics, advil) store above food prep area Advised operator who removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone then proceeded to change gloves and handled food. Advised operator who educated employee, who then washed hands Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At Reach In Freezer; Raw chicken stored above green vegetables. Advised operator who removed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; Cooked beef (122F - Hot Holding); chicken (124F - Hot Holding) Per operator food held for less than an hour. Advised operator to reheat to 165F+, operator moved item to stove top Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator has no knowledge of food borne reportable diseases Emailed poster Corrective Action Taken

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. No Vomit Clean up poster or kit Emailed poster Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. In Kitchen; Handwashing sink used to store wet towel Advised operator who removed

High Priority - Observed: Food prepared with soiled equipment/utensil. Employee peeling onions in container stored on top of the garbage can Removed Corrected On-Site Priority: High Priority

High Priority - Observed: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination- pot of cooked beans and plantains at cook line Stored properly Corrected On-Site Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line Priority: Intermediate

Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping clothschlorine Priority: Intermediate

Intermediate - Observed: 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/ Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink at cook line; operator provided Corrected On-Site Priority: Intermediate

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

Basic - Observed: Floor soiled/has accumulation of debris- throughout the kitchen and front counter Priority: Basic

Basic - Observed: No handwashing sign provided at a hand sink at cook line used by food employees. Priority: Basic

Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers- in walk-in cooler; advised to store properly Priority: Basic

Basic - Observed: Stored food not covered in walk-in cooler - multiple food containers not covered Priority: Basic

Basic - Observed: Time/temperature control for safety food thawed in an improper manner- bags of spinach inside three compartment sink ; educated Repeat Violation Priority: Basic

High Priority - Food prepared in a private home. See stop sale. 9 containers of Hetieh jelly prepared at home ( as per manager ) Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Cut cabbage stored in direct contact with thank you to go bags ( without food grade liner )explained.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Hot Dogs in upright cooler . Explained and manager rearranged. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. 9 containers of Hetieh jelly prepared at home ( as per manager )

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. Emailed one

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade.

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by table.explained. Manager moved the table. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage ( monster ) stored with and above food in walk in cooler. Explained and manager moved the drink to bottom shelf. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water in the three compartment sink temperature 29 f. Employee turned on the water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table in the kitchen. Manager put towel in sanitizer solution. Corrected On-Site

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.....hot dogs 52° in white GE reach in cooler at front back room . Food being held more than four hours . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....hot dogs 52° in white GE reach in cooler at front back room . Food being held more than four hours . Stop sale issue. Advice employee to discarded food. Corrective Action Taken 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...hot holding plantain 88° by the fryer being held l

Intermediate - Handwash sink used for purposes other than handwashing...lettuce in handwashing sink at prep station. Employee moved lettuce Corrected On-Site 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/

Basic - Standing water in floor drain/floor drain draining very slowly...below handwashing sink at kitchen.

High Priority - Nonfood-grade bags used in direct contact with food...stored chicken in thank you bag in reach in freezer . Employee moved Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw meats with chopped spinach in chest reach in freezer . Employee properly stored food Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged...raw chicken with raw goat in chest freezer . Employee moved Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....turkey 64°, pork 56°, chicken 55° , beef 63° , cabbage pickle 51 in flip top reach in cooler at kitchen , per employee food being held less than four hours. employee moved food to walk in cooler and time marked. Corrective Action Taken 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.Hot holding Plantain 91° by the fryer being held less than four hours. Employee time marked. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times...blocked by moving cart , table . Employee moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing... container , spoon in handwashing sink at prep station. Employee moved. Corrected On-Site

Basic - Time/temperature control for safety food thawed under hot running water ...frozen Chicken in three compartment sink, employee changed it to cold running water. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cooked chicken, cooked pork , cooked turkey, cooked beef, cooked vegetables, sauce all cooked food in walk in cooler , reach in cooler not date marked. Warning - From follow-up inspection 2022-12-02: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit....cooked to serve hot holding plantain 90° being held less than four hours. Manager time marked Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one live flying insects flying around at prep station. Employee killed Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Food contaminated by unsanitized equipment or utensil ...fried plantain touched wall at fried station.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooling spinach 107° , spinach 91° stacked container top of another . Took another temperature within about 20 minutes take another temperature it was 106° and 88° . Employee separated container and uncovered food. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing...... handwashing sink use as trash can ,cabbage in handwashing sink at prep station. Employee cleaned. Corrected On-Site

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

Basic - Food contaminated by unsanitized equipment or utensil ...fried plantain touched wall at fried station. Employee discarded food. Stop sale issue . Corrected On-Site

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 50, second container cooked chicken 48, cooked turkey 47 ( all cooling overnight in tightly covered containers), Admin Complaint - From follow-up inspection 2022-05-18: Cooked okra 56 cooling overnight tightly covered in walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 50, second container cooked chicken 48, cooked turkey 47 ( all cooling overnight in tightly covered containers), Warning - From follow-up inspection 2022-05-18: Cooked okra 56 cooling overnight tightly covered in walk in cooler, cooked pork 50, cooked turkey 47, cooked chicken 43 in reach in cooler on cook line. Not pulled or prepped today stored overnight in this cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork 47, cooked turkey 47 as per manager moved containers from walk in cooler to this cooler 1/2 hour ago. Repeat Violation Warning - From follow-up inspection 2022-05-18: cooked pork 50, cooked turkey 47 in reach in cooler on cook line. Not pulled or prepped today stored overnight in this cooler. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 50, second container cooked chicken 48, cooked turkey 47 ( all cooling overnight in tightly covered containers), Warning - From follow-up inspection 2022-05-18: Cooked okra 56 cooling overnight tightly covered in walk in cooler. Admin Complaint

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout the kitchen area Warning - From follow-up inspection 2022-05-18: Same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed several deep covered containers inside with cooked chicken at 9:41am (49°F - Cooling); cooked pork at 9:42am (49°F- Cooling); cooked turkey at 9:42 am (49°F - Cooling) cooked spinach sauce at 9:41am (46°F cooling) per operator all products cooling since yesterday. Products did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food Observed two thank you to go bags with cooked potatoes inside on direct contact. Operator removed product from thank you to go bags Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed several deep covered containers inside with cooked chicken at 9:41am (49°F - Cooling); cooked pork at 9:42am (49°F- Cooling); cooked turkey at 9:42 am (49°F - Cooling) cooked spinach sauce at 9:41am (46°F cooling) per operator all products cooling since yesterday. Products did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint

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. Observed two deep containers on top rail of Flip top cooler ; picklin ( coleslaw )at 9:17am (66°F - ambient Cooling)rechecked at 9:46am same temperature, ambient cooling per approximately 10 minutes.chopped lettuce at 9:18am (66°F - ambient Cooling)rechecked at 9:46am, same temperature. Ambient cooling for approximately 10 minutes. At the current ambient cooling rate products will not cooled to 41°F within 4 hours. Operator ice down. Corrective Action Taken

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. On 2019 Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal beverage stored on top of clean utensils on prep area. Operator stored properly. Corrected On-Site

Basic - Food stored on floor. Observed plastic bottles of water stored on the floor on front counter area and containers with cut plantains and cut potatoes on the floor on prep area. Operator stored properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Utility shelf next to fry station.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (49-53°F - Cooling); cooked pork (64-67°F - Cooling); cooked spinach (65-68°F - Cooling) per operator products cooling overnight in deep covered containers stocked one in top of the other in the walk in cooler. Per operator products haven't been prep, pulled or portion today. See stop sale. Operator discarded products. Repeat Violation Admin Complaint - From follow-up inspection 2021-07-02: Cooked chicken 49°F-53°F cooling, cooked pork 56°-59°F cooling. Per operator products cooling overnight in the walk in cooler. Per operator products haven't been prep, pulled or portion today. Foods not maintaining 41°F or below for longer than four hours. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (49-53°F - Cooling); cooked pork (64-67°F - Cooling); cooked spinach (65-68°F - Cooling) per operator products cooling overnight in deep covered containers stocked one in top of the other in the walk in cooler. Per operator products haven't been prep, pulled or portion today. See stop sale. Operator discarded products. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw snapper (65°F - Cold Holding); raw beef (69°F - Cold Holding) per operator products held overnight in the walk in cooler. Per operator product haven't prep, pulled or portion today. Foods not maintaining 41°F and below for longer than 4 hours. See stop sale. Operator discarded products. Repeat Violation Admin Complaint - From follow-up inspection 2021-07-02: Cooked chicken 49°F-53°F cooling, cooked pork 56°-59°F cooling. Per operator products cooling overnight in the walk in cooler. Per operator products haven't been prep, pulled or portion today. Foods not maintaining 41°F or below for longer than four hours. See stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (49-53°F - Cooling); cooked pork (64-67°F - Cooling); cooked spinach (65-68°F - Cooling) per operator products cooling overnight in deep covered containers stocked one in top of the other in the walk in cooler. Warning - From follow-up inspection 2021-07-02: Cooked chicken 49°F-53°F cooling, cooked pork 56°-59°F cooling. Per operator products cooling overnight in the walk in cooler. Per operator products haven't been prep, pulled or portion today. Foods not maintaining 41°F or below for longer than four hours. See stop sale. Observed products cooling in deep containers. Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2021-07-02: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Cold water faucet in disrepair in the triple compartment sink and hand-washing sink in the kitchen. Warning - From follow-up inspection 2021-07-02: Time Extended