LADY P JAMAICAN JERK

High Priority - Live, small flying insects found 3 flys near 3 compartment sink 2 flys near stove area, 1 fly in storage area, 1 fly in hallway area. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Storage shelves near stove

Intermediate - Packaged food not labeled as specified by law. Bread slices and cookie by cashier

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

Basic - Floor not cleaned when the least amount of food is exposed. In kitchen and storage areas

Basic - Floor tiles missing and/or in disrepair. Near 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Containers that hold pots and pans need to be cleaned out Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind prep tables Repeat Violation

High Priority - 5 Live, small flying insects in kitchen. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you bags used as food storage bags. Warning

High Priority - Stop Sale issued due to food originating from an unapproved source. Tea is made from a plant grown at home and teas. Warning

Intermediate - Microwaves soiled 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. Adrian and Atalia, Talya 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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared Mac n cheese,soups, cooked meats. Warning

Basic - Bowl or other container with no handle used to dispense food. In bulk rice Warning

Basic - Clean pots and pans not stored protected manner. Stored on the floor in kitchen Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In cooler Warning

Basic - Floor under equipment and 3 bay sink soiled. Floor drains soiled. Warning

Basic - Leaking pipe under hand sink in bathroom. Warning

Basic - Open dumpster lid. Warning

Basic - Steam table soiled with old food debris. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in the 2 door glass cooler. Warning

Basic - Utensils stored upright with the food-contact surface up. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths on cook line Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar bulk container Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly by front register approximately 10 flys by bag of onions. Manager removed and disposed of opinions. Killed flies corrected on site extended to next unannounced per supervisor Christal on duty. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Onions flys flying around and on them Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Basic - Bowl or other container with no handle used to dispense food. In bulk rice

Basic - Current Hotel and Restaurant license not displayed. Pulled up and printed Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Floor tiles missing and/or in disrepair. One tile missing from hallway.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken sitting on counter 33f cold holding , advised to place in reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen area

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 tanks inside building. Manager removed and placed outside. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken pulled out from freezer at 8:30am found at 12 (67F - Cold Holding); In bus to cook since 10:00 (62 F); pork (48F - Cold Holding); - From follow-up inspection 2022-08-30: Rice 58f cold holding , curry chicken 56f cold holding , cabbage cooked 56f cold holding , brown stew chicken 58f cold holding , Came in 3 hours ago food was at temperature owner states cooler was open and reheating products advised rapid chill. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Juice in cooler - From follow-up inspection 2022-08-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not within the intended measuring range of use. 0 to 220, only has a cooking thermometer that starts at 120F. - From follow-up inspection 2022-08-30: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line not in use. - From follow-up inspection 2022-08-30: No tcs foods in unit at this time Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-08-30: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2022-08-30: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2022-08-30: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Repeat Violation - From follow-up inspection 2022-08-30: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2022-08-30: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Due to 3 bay sink not being set up correctly due to floor drain backing up on to floor in kitchen.

High Priority - Pulled off smoker to hot hold at 11:30 cooked chicken (117 to 124F - Hot Holding) cooked ox tail cooked at 10:00 to hot hold (115F - Hot Holding) brown stew chicken (129F - Hot Holding); ox tail

High Priority - Sewage/wastewater backing up through floor drains. In floor drain under three compartment sink. When washing hands drain overflows on to floor.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken pulled out from freezer at 8:30am found at 12 (67F - Cold Holding); In bus to cook since 10:00 (62 F); pork (48F - Cold Holding);

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in one by three bay sink Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Juice in cooler

Intermediate - Probe thermometer not within the intended measuring range of use. 0 to 220, only has a cooking thermometer that starts at 120F.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line not in use.

Basic - Cooler used for cold hold storage heavily soiled with old food debris.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floors in kitchen behind equipment, front lobby back areas soiled with old food debris.

Basic - Food stored on floor. Onions and carrots in storage area

Basic - Garbage on the ground and/or pad around dumpster.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In only working cooler in kitchen

Basic - Open dumpster lid. Repeat Violation

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

Basic - To go containers on the floor in kitchen

Basic - Unable to use 3 bay sink properly due to water backing up from floor drain onto the floor. Washing in large mixing bowl.