MONTEGO BAY CARIBBEAN TAKE OUT RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked cabbage 112F, per operator less than 30 minutes stored on prep table, operator relocated to stove to rapidly reheat Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board on prep table Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor underneath cooking equipment has an accumulation of grease and food debris

Basic - Ice buildup in reach-in freezer. -white chest freezer Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -front counter hot holding unit, operator installed ambient air temperature thermometer Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic forks at front counter

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment have an accumulation of grease and food debris -hood filters over cooking equipment have an accumulation of grease and food debris Repeat Violation Warning - From follow-up inspection 2025-07-28: -hood filters over cooking equipment have an accumulation of grease and food debris, operator states professional cleaning is scheduled Time Extended Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -operator filled chlorine sanitizer compartment of triple sink and sanitized food-contact surfaces Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -white cutting board stained on prep table

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to empty store apple juice container, operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in unisex bathroom, operator restocked -handwash sink in kitchen, operator restocked Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor underneath fryer has a light accumulation of grease and food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer has an accumulation of grease and food debris -hood filters over cooking equipment have an accumulation of grease and food debris

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above washed produce in white reach-in cooler, operator reorganized reach-in cooler Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. -double door stainless steel reach-in cooler left door gasket torn

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -white chest freezer

Basic - Interior of microwaves have a light accumulation of grease/food debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 0ppm, operator refilled bucket, retested 200 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked ready to eat food (chicken curry) -relocated by operator Corrected On-Site Repeat Violation

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 Cleanup Plan form to operator via email Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -adjusted by operator Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on upright refrigerator soiled , torn and covered with duct tape

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over shred cheese, operator reorganized reach-in cooler Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -observed 7 seats in lobby

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: chicken (120F - Hot Holding). Advised to reheat item(s) to 165°F for 15 seconds within two hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, prep area.

Basic - Cutting board has cut marks and is no longer cleanable. Prep area.

Basic - Floor soiled/has accumulation of debris. Under equipment, kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves soiled with food debris.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: rice (120F - Hot Holding); plantains (115F - Hot Holding). Advised to reheat item(s) to 165°F for 15 seconds within two hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Prep area.

Basic - Cutting board has cut marks and is no longer cleanable. Prep area.

Basic - Equipment in poor repair. Gasket torn, two door Reach in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 50f, made on 03/21/2021.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over produce. Reach in cooler.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (129F - Hot Holding). Advised to reheat item(s) to 165°F for 15 seconds within two hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Prep area.

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

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 - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a Reach in Cooler - not all products commercially packaged. Raw beef over carrots, Reach in Cooler. - From follow-up inspection 2021-08-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2021-08-26: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2021-08-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2021-08-26: Time Extended