JAX SNAPPERS
2901 NE JACKSONVILLE RD, Ocala FL 34479 · 352-421-9332
Last inspected Aug 13, 2026 · 17 visits since August 2023
NOV 24
DEC 24
SEP 25
APR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. Three flies in kitchen area. Three flies at front counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
17 visits, newest first
Aug 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found. Three flies in kitchen area. Three flies at front counter.
Aug 10, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 33 violations recorded, 7 high priority.
7 High priority9 Intermediate17 Basic
Show 33 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee placed raw fish in fryer then changed gloves and removed cooked fries without washing hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched hair then continued working without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed and rinsed pan and knife then placed on clean dish shelf without sanitizing.
Live, small flying insects found. Three flies in kitchen area. Three flies at front counter.
Nonfood-grade bags used in direct contact with food. White bag holding gyro meat.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In grey bin under prep table: chicken 78F - 85F. Employee stated chicken has been out for two hours. Chicken was added to Time as a Public Health Control (TPHC) and will be discarded after four hours.
Toxic substance/chemical improperly stored. Bottle of degreaser hanging on side of grill next to pans.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee seasoning a pan of food with fake nails and no gloves.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Male manager has been in position for more than 1 year and is not certified.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled with mold like substance. Interior of microwave soiled with food debris.
Handwash sink not accessible for employee use at all times. Hand sink in back kitchen area blocked with cart and bulk flour container. Moved during this inspection.
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/ Four employees working with no certified food manager on site.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator stated chicken wings are held using time, but items have no time mark and establishment has no Time as a Public Health Control (TPHC) documentation. Provided DBPR form during this inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler: pan of cooked chicken with no date of preparation.
Records/documents for required employee training do not contain all of the required information. Two certificates missing trainer number.
Spray bottle containing toxic substance not labeled. Chemical next to hand sink at front counter with no label.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Grey bin over triple sink.
Clean utensils stored between equipment and wall. Knives in crack behind triple sink and wall.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on top of chest freezer. Opened bottle of water on top of paper towel dispenser.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prayer rug and charger on shelf over containers of sauce in back room. Phone on top of chest freezer.
Employee with no beard guard/restraint while engaging in food preparation. Two male employees in kitchen area.
Equipment or utensils not designed or constructed in a durable manner. Ice buildup inside three chest freezers. Handle on spatula in fryer area is melted.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoops in bin of flour and bin of sugar inside product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink at front counter soiled with mold like substance. Exterior of bulk food bins soiled with food debris and grease. Sliding door cooler track soiled with food debris. Shelves in dry storage soiled with grease. Hood filters soiled with grease. Around nozzles at soda machine soiled with grease. Around walk in cooler door soiled with grease and dust.
Open dumpster lid. One lid open on dumpster. Also, several pieces of discarded wood on ground next to dumpster and empty drink containers and food packages in parking lot.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door left open and flies present. Also, door has no self closing mechanisms and screen door has several large holes in screen.
Single-service items for customer self-service not properly protected to prevent contamination. Red and white paper trays near walk in cooler not inverted.
Soiled dry wiping cloth in use. Blue towel heavily soiled with food debris next to flattop in kitchen area.
Standing water in bottom of reach-in-cooler. On bottom of reach in cooler on cook line.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screw drivers on wire rack over triple sink with clean dishes.
Unclean building components, attachments or fixtures. Walls soiled with dust and grease throughout kitchen. Floor under triple sink and front counter soiled with food debris. Ceiling in kitchen soiled with grease and dust.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: cases of unwashed produce on shelf over sauce containers.
Working containers of food removed from original container not identified by common name. Several bulk containers with flour, corn meal, and sugar missing labels.
Apr 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee at the drive through window entered to cook line, started wearing gloves and handle cooked chicken wing with hand. Inspector instructed to stop, wash his hands and continue working with food.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line touched his forehead with gloved hands and continue working with food at the cook line.
Employee washed hands in a sink other than an approved handwash sink. Male employee at the cook line, washed hands in triple sink twice.
Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by cart, bin and items being stored inside sink, employee moved all.
Apr 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 6 high priority.
6 High priority9 Intermediate10 Basic
Show 25 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee at the drive through window entered to cook line, started wearing gloves and handle cooked chicken wing with hand. Inspector instructed to stop, wash his hands and continue working with food.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line touched his forehead with gloved hands and continue working with food at the cook line.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed gray container no sanitization occurs prior to use, inspector instructed to stop using the container, employee placed in triple sink.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above cooked chicken, Employee moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the kitchen area, yellow rice 109F, per employee rice was cooked and kept overnight in warmer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the kitchen area, yellow rice 109F, per employee rice was cooked and kept overnight in warmer. At the cook line, chicken wings 120F and 112F, per employee all chicken cooked around 10:00am.
Employee washed hands in a sink other than an approved handwash sink. Male employee at the cook line, washed hands in triple sink twice.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at the front counter with mold like substance.
Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by cart, bin and items being stored inside sink, employee moved all.
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/ Total of four employees, two on front and two on cook line. To female employees on front handle food and portioned dressings.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the end of the cook line blocked
No probe thermometer provided to measure temperature of food products. Probe thermometer not working (blue thermometer).
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. For one male on site employee.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, pasta, gyro meat, slaw cut lettuce no date marked, per employee all food were prep 04/05-04/2026.
Spray bottle containing toxic substance not labeled. Multiple spray bottles with blue and clear solution not labeled.
Carbon dioxide/helium tanks not adequately secured. At the front line and storage room near back door, co2 not secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen area soiled with dust and debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on top of freezer, also multiple water above prep tables and paper towel holder.
Food stored on floor. Gyro meat case on floor in front of chest freezer at them cook line, manager moved off the floor.
In-use knife/knives stored in cracks between pieces of equipment. Rice knives stored between wall and triple sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the front counter area, lemon breading scoop handle indirect contact with the breading.
No copy of latest inspection report available. No document available.
Single-service articles improperly stored. At the kitchen area near walk-in cooler door, to go containers not inverted,also lids and cups stored on floor at the front counter area.
Time/temperature control for safety food thawed in an improper manner. At the kitchen area, gyro meat case on floor (42F) inspector instructed to move gyro to refrigeration.
Working containers of food removed from original container not identified by common name. At the dry storage room, multiple containers with seasoning not labeled.
Sep 8, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 8 high priority.
8 High priority4 Intermediate10 Basic
Show 22 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed containers and placed them to air dry, no sanitization. Inspector instructed to set up triple sink, quaternary ammonium 300ppm.
Nonfood-grade bags used in direct contact with food. Freezer at the end of the cook line, observed raw meat in direct contact with thank you bags.
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating with an expire license (June 1, 2025).
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above opened bag of cheese, manager moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the front line, slaw 55-56F, slaw stored overnight in cooler. Also rice kept overnight in rice warmer at 127F-131F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the front line, slaw 55-56F, slaw stored overnight in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, cooked chicken and chicken wings no time marked, per manager food was cooked at 10:00am, Manager time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, rice kept overnight in rice warmer at 127F-131F.
Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by table and bulk containers in front of sink, also sink in front of walk-in cooler entrance blocked by shelves with microwave, Manager moved.
Probe thermometer not within the intended measuring range of use. Blue thermometer not working (error).
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, slaw no date marked, per manager slaw made 09/06/25.
Records/documents for required employee training do not contain all of the required information. No expiration date and no trainers certificate number.
Carbon dioxide/helium tanks not adequately secured. Tanks at the dry storage area.
Ceiling/ceiling tile shows damage or is in disrepair. At the dining area, ceiling tiles with water damage
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table, above ice machine and inside reach-in cooler, Manager started moving drinks away.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored above triple sink.
In-use knife/knives stored in cracks between pieces of equipment. Knifes between wall and back of triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind cooking equipment, also walk-in cooler door.
Single-service articles improperly stored. At the front area, cases of cups and cups lids on floor, employee moved some.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler case of tomatoes stored above opened containers of dressings and to go portions of slaw.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At the prep table, soiled wet blue cloth on cutting lard, Manager discarded.
Working containers of food removed from original container not identified by common name. Bulk containers at the dry storage room.
Feb 24, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. Male employee touched shirt then continued to cook without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: three bins of wings 68F, 109F, 124F. Manager stated wings were out for one hour and will be gone within the hour. Explained time as a public health control to operator. Operator added time to trays of wings and will discard in four hours. Provided Time as a Public Health Control (TPHC) via email.
Old food stuck to clean dishware/utensils. On several clean pans over triple sink.
Dec 9, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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. Male employee touched shirt then continued to cook without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: three bins of wings 68F, 109F, 124F. Manager stated wings were out for one hour and will be gone within the hour. Explained time as a public health control to operator. Operator added time to trays of wings and will discard in four hours. Provided Time as a Public Health Control (TPHC) via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Gaskets of walk in cooler soiled with food debris. Reach in chest freezer caskets soiled with food debris. Shelves on cookie e soiled with grease and food debris. Exterior of seasonings soiled with food debris.
Old food stuck to clean dishware/utensils. On several clean pans over triple sink.
Wall and floor soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with dust and grease. Floor throughout restaurant behind equipment soiled with food debris.
Dec 6, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 41 recorded, 11 high priority.
11 High priority9 Intermediate21 Basic
Show 41 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee picked up raw fish and placed in fryer with gloved hand, removed gloves then plated fries and chicken without washing hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched headset and hair then continued to season fries without washing hands.
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. Male employee touched shirt then continued to cook without washing hands.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Male employee enters kitchen from restroom and did not wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies at front counter.
Nonfood-grade containers used for food storage - direct contact with food. Fish in cardboard box in reach in chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: opened case of raw beef on top of bag of seafood. In reach in make table: raw conch on shelf over feta cheese. Conch was moved during this inspection. In walk in cooler: raw chicken and egg boxes being used to store cakes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 67F in breading on table near fryer. Flour has been in use for three hours. Manager instructed employee to sift flour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: three bins of wings 68F, 109F, 124F. Manager stated wings were out for one hour and will be gone within the hour. Explained time as a public health control to operator. Operator added time to trays of wings and will discard in four hours. Provided Time as a Public Health Control (TPHC) via email.
Toxic substance/chemical improperly stored. Windex and hand sanitizer on top of paper towel dispenser at front counter.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink near back door.
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.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Male manager currently working is not a certified food manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.
Handwash sink not accessible for employee use at all times. Sink near walk in cooler has squeeze bottle inside. Sink near cook line blocked with bins of flour. All items moved during this inspection.
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/ Four employees currently working
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. Missing for three male mployees inkitchen.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Male manager is not aware of the danger zone for food. Explained danger zone to manager.
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. Establishment has four employees that have been employed over 60 days and provided one certificate with two names.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: cooked chicken made yesterday morning with no date mark.
Bowl or other container with no handle used to dispense food. Cup in lemon breading at front counter.
Carbon dioxide/helium tanks not adequately secured. Two tanks at front counter.
Cardboard used to line food-contact shelves. Cardboard being used on shelves under bins of wings and breading.
Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/2024
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with drink on top of reach in make table. Opened bottle of water on top of chest freezer. Opened bottle of water and cup on top of prep table on cook.ine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat inside box with salt packets.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee seasoning fries wearing several rings and a watch.
Equipment in poor repair. Door to walk in cooler is not opening and closing properly. Chest freezer lid at cook line not attached.
Food stored on floor. Bin of cooked chicken wings on floor in kitchen. Bin of raw chicken on floor in walk in cooler.
Ice bucket/shovel stored improperly between uses. Two ice buckets on top of ice machine not inverted.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of flour in white bin of flour in back room. Removed during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Gaskets of walk in cooler soiled with food debris. Reach in chest freezer caskets soiled with food debris. Shelves on cookie e soiled with grease and food debris. Exterior of seasonings soiled with food debris.
Old food stuck to clean dishware/utensils. On several clean pans over triple sink.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open during this inspection.
Reuse of single-service or single-use articles. Milk gallon being used to store Cajun ranch dressing in walk in cooler. Boxes being reused to store other foods.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on mop sink near back door.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools on shelf over containers of seasoning in back room.
Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed to,atoms on shelf over containers of liquid butter.
Wall and floor soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with dust and grease. Floor throughout restaurant behind equipment soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. One on cook line. Manager discarded.
Working containers of food removed from original container not identified by common name. Four bulk seasoning containers in back room.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Can of mushroom pieces with several dent on bottom seam
Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of Commercially processed reduced oxygen packaged fish ( catfish ) labeled indicating product to remain frozen until time of use not open or removed from package.
Food-contact surface soiled with food debris, mold-like substance or slime. Hood filters over flyers soled with accumulation of grease
Handwash sink not accessible for employee use at all times. Hand wash sink in prep area next to reach in freezer has containers and bags in hand wash sink.
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ).
Cardboard used to line nonfood-contact shelves. Cardboard dividers and lining reach in freezer next to fryers
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 packages of Commercially processed reduced oxygen packaged fish ( catfish ) labeled indicating product to remain frozen until time of use not open or removed from package.
Current Hotel and Restaurant license not displayed. Establishment displayed expired Division of Hotels and Restaurants license dated 6/1/2024
Food stored on floor. Case of plastic water bottles on floor in reach in cooler. Box of fries stored on floor on cookline.
Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
Single-service articles improperly stored. Single service portion cup lids box on floor in server station. Manager placed on shelf
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored above seasoning containers in dry goods storage area
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket water.
Working containers of food removed from original container not identified by common name. Seasoning containers in dry goods storage area not labeled
Dec 7, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 24 violations recorded, 9 high priority.
9 High priority4 Intermediate11 Basic
Show 24 findings ▾
Container of medicine improperly stored. Employee medicine stored above freezer, Manager moved.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line working with raw fish, change gloves to continue working with ready to eat food (cooked chicken wings), Inspector instructed to stop, washed hands and continued working with cooked food, employee removed his gloves and started wearing new gloves without washing his hands. Employee discarded the chicken wing.
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw chicken (breading) jump to fryers and touched with same gloves one cooked chicken wing. Inspector instructed to stop and washed his hands. Employee washed his hands.
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. Chest freezer next to ice machine, observed opened bag of raw chicken stored on top of raw shrimps
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, gyro meat 58F, meat placed in cooler overnight. Also observed yellow rice in rice warmer at 105F, per Manager rice was placed at 10:00 from cooler to reheated, at 12:00, rice was 105F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, gyro meat 58F, meat placed in cooler overnight (stop sale). At the cook line under prep table chicken wings at 49F, per manager wings were moved at 10:00am from cooler. Manager will use time. Wings were gone at 12:50Pm.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed yellow rice in rice warmer at 105F, per Manager rice was placed at 10:00 from cooler to reheated, at 12:00, rice was 105F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, under prep table, observed two containers of cooked chicken wing at 129F, Manager will use time, wings will be discarded at 2:00pm. Inspector provided Time as a Public Health control form (printed).
Toxic substance/chemical improperly stored. Gallon of bleach stored on Top of ice machine.
Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by three big bins, also food tray container inside sink. Employee moved.
No probe thermometer provided to measure temperature of food products. No thermometer available at inspection time.
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. No proof of training for four employees
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. No documents available at inspection time.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep tables.
Employee with no hair restraint while engaging in food preparation. Male employees at the cook line.
Food stored on floor. At the dry storage room, flour bag and soda bag on floor.
Hood filter missing from automatic fire suppression/exhaust system. Filters missing on both side of the hood.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line tzatziki sauce spoon handle in direct contact with the sauce.
No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing broken, Observed evidence of grease and heavy debris under sink and surrounding areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and hood with dripping grease on corner. At the front counter, soda base soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Double door cooler soiled.
Single-service articles not stored inverted or protected from contamination. Multiple to go containers on storage shelves
Time/temperature control for safety food thawed in an improper manner. Inside sink, observed containers with raw fish 36-45F in standing water, Employee drained water and placed container inside reach-in cooler. Also raw oyster at 68F in standing water, Employee drained and moved to cooler.
Working containers of food removed from original container not identified by common name. Bins near back sink, (flour, panco and white powder).
Dec 7, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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. No document available at inspection time.
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. No documents available for any employees and no training certifications.
No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing disconnected, Observed evidence of grease and heavy debris under sink.
Oct 6, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No documents available at inspection time.
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. No document available at inspection time.
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. No documents available for any employees and no training certifications.
No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing disconnected, Observed evidence of grease and heavy debris under sink.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind breading station (in front of fryers) heavily soiled.
Oct 3, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 32 violations recorded, 9 high priority.
9 High priority8 Intermediate15 Basic
Show 32 findings ▾
Container of medicine improperly stored. At the cook line, above freezer, observed container of ointment medicine.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At the cook line, observed chicken tray stored on top of containers 83F, employee stated chicken was cooked at 10:00, at 2:35 temperature was 83F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the cook line, observed chicken tray stored on top of containers 83F, employee stated chicken was cooked at 10:00, at 2:35 temperature was 83F.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee came from outside and rinsed his hands in the triple sink, then applied soap to hands and immediately removed the soap without rubbing his hands, also employee started working with food containers and food items. Inspector instructed to stop and properly washed hands in the hands sink.
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at the cook line working with raw shrimp (breading), started plating cooked rice from warmer into to go containers, Inspector instructed to stop, removed the dirty gloves, washed his hands and continued working with the fully cooked items and single service.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed plastic white container and immediately after finishing employee placed container above triple sink with the already cleaned containers, per employee the containers were ready to be use. Inspector explained the correct sanitation process for equipment and utensils/containers to employees.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, observed raw burgers stored above dressings and opened lemon juice, also observed raw chicken containers stored above fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (standing double door cooler); raw fish 46F and 45F.
Toxic substance/chemical improperly stored. At the dry storage room, observed degreaser containers and cleaners stored above dressing containers.
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 documents available at inspection time.
Handwash sink not accessible for employee use at all times. Both handwash sinks at the kitchen area blocked, one by boxes and bins and the other one with items inside and shelf in front of sink, manager moved shelf.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No documents available at inspection time.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
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. No document available at inspection time.
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. No documents available for any employees and no training certifications.
No soap provided at handwash sink. Both Handwash sinks at the kitchen area without soap, also the one next to ice machine no readable sign and no paper towel.
Spray bottle containing toxic substance not labeled. At the server station (front counter area), spray bottle with yellow solution not labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, observed cigarettes above food containers, also at the cook line electronic cigarette on shelf above freezer.
Employee with no hair restraint while engaging in food preparation. Male employees at the cook line.
Equipment and utensils not properly air-dried - wet nesting. Stacked containers above triple sink.
Food stored on floor. At the cook line, observed container of chicken wings on floor, also case of red onions, bag of yellow onions and opened bag of flour on floor.
Hood filter missing from automatic fire suppression/exhaust system. At the cook line above fryers filters missing.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing disconnected, Observed evidence of grease and heavy debris under sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under prep tables soiled, also walk-in cooler door with mold like substance. At the front counter, juice dispenser machine exterior soiled with mold, also base of soda nozzles.
Open dumpster lid. Dumpster located Behind the establishment
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employees drinks above opened container of fish, Manager moved.
Reuse of single-service or single-use articles. Observed used gloves next to cut lettuce at the cook line
Single-service articles not stored inverted or protected from contamination. Multiple to go containers stored not inverted, also observed cases of single service on floor.
Time/temperature control for safety food thawed in an improper manner. Inside triple sink, observed raw shrimp in standing water temperature of shrimp 59F, employee moved to cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind breading station (in front of fryers) heavily soiled.
Working containers of food removed from original container not identified by common name. Multiple Bulk containers not labeled.
Aug 18, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2023Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No hot water provided at handwash sink/three-compartment sink/mop sink. Lack of hot water for establishment. Water is 77F in entire establishment.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.