JERK HUT ISLAND GRILLE AND BEACH CLUB
1241 E FOWLER AVE, Tampa FL 33612 · 8139669170
Last inspected May 1, 2026 · 15 visits since September 2023
JUN 24
JAN 25
MAY 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 live fly in the kitchen 2 live flies in storage unit back of restaurant.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024010352 | Nov 20, 2023 | Jun 26, 2024 | $640 |
| 3--2020056890 | Nov 24, 2020 | May 25, 2021 | $400 |
| 3--2015017084 | Apr 3, 2015 | Sep 23, 2015 | $400 |
Inspection history
15 visits, newest first
May 1, 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 priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese (55F - Cold Holding); milk (52F - Cold Holding); coconut shrimp (48F - Cold Holding); crab cakes (48F - cold holding) conch fritters (50F-cold holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac and cheese (55F - Cold Holding); milk (52F - Cold Holding); coconut shrimp (48F - Cold Holding); crab cakes (48F - cold holding) conch fritters (50F-cold holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain is soiled in lobby area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on Cook's line is soiled with old food debris.
Apr 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of chlorine. 3 compartment sink set up tested 100ppm of chlorine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese (55F - Cold Holding); milk (52F - Cold Holding); coconut shrimp (48F - Cold Holding); crab cakes (48F - cold holding) conch fritters (50F-cold holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac and cheese (55F - Cold Holding); milk (52F - Cold Holding); coconut shrimp (48F - Cold Holding); crab cakes (48F - cold holding) conch fritters (50F-cold holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain is soiled in lobby area.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in seasoning bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation tables in back kitchen area. Employee discarded drink.
Food stored on floor. Soda stored in floor in office hallway.
Ice scoop handle in contact with ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on Cook's line is soiled with old food debris.
Sep 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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. Observed 1 employee training
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outback area and in prep kitchen area.
Hole in or other damage to wall. Cooks line wall next to reach in reach in cooler in disrepair Ceiling tile missing above the dish washing machine.
Working containers of food removed from original container not identified by common name. Red beans in white bin not labeled by raw chicken prep station area.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board on table across from microwave has stains. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Handwashing sink has stirring paddles inside it. Manager removed and placed pads at dishwasher. Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Chicken cooked and held longer then 24 hours has no date markings inside walk in cooler. Priority: Intermediate
Observed: Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside seasoning bucket where they mix jerk seasoning. Priority: Basic
Observed: Floor area(s) covered with standing water. Standing water on floor around dishwasher. Priority: Basic
Observed: Food stored in undrained ice. Raw shrimp stored in undrained ice in small cooler in between ovens and steam table. Priority: Basic
Observed: No copy of latest inspection report available. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters overtop of fryer has buildup of grease. Priority: Basic
Observed: Raw fruits/vegetables not washed prior to preparation. Green onions not washed before cutting. Priority: Basic
Observed: Stored food not covered. Cooked chicken, raw fish, ox tails stored inside walk in cooler is stored uncovered. Priority: Basic
Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust developing on shelves. Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on cutting table top cutting board. Manager removed and properly stored cloth. Priority: Basic
May 12, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At bar area
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. Observed 1 employee training
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outback area and in prep kitchen area.
Hole in or other damage to wall. Cooks line wall next to reach in reach in cooler in disrepair Ceiling tile missing above the dish washing machine.
In-use wet wiping cloth/towel used under cutting board. In raw chicken prep area room
Working containers of food removed from original container not identified by common name. Red beans in white bin not labeled by raw chicken prep station area.
May 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler ambient air temperature 44 f 43 f Cold holding: Mac and cheese 44 f raw fish 45 f cut lettuce 45 f cook noodles 45 f cook beef 45. Discussed with manager to add ice to all foods or move to freezer. Employee began putting ice on food for rapid cool
No paper towels or mechanical hand drying device provided at handwash sink. At bar area
No soap provided at handwash sink.at bar
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. Observed 1 employee training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef cook pasta cook Mac and cheese not dated walk in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outback area and in prep kitchen area.
Cutting board has cut marks and is no longer cleanable. On cooks line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table.
Hole in or other damage to wall. Cooks line wall next to reach in reach in cooler in disrepair Ceiling tile missing above the dish washing machine.
In-use wet wiping cloth/towel used under cutting board. In raw chicken prep area room
No handwashing sign provided at a hand sink used by food employees. Throughout the restaurant
Working containers of food removed from original container not identified by common name. Red beans in white bin not labeled by raw chicken prep station area.
May 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority5 Intermediate11 Basic
Show 20 findings ▾
Dented cans present. See stop sale.carib coconut milk 1 can. Located on shelf by raw chicken prep room area
Live, small flying insects found 1 live fly in the kitchen 2 live flies in storage unit back of restaurant.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over juices in walk in Cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler ambient air temperature 44 f 43 f Cold holding: Mac and cheese 44 f raw fish 45 f cut lettuce 45 f cook noodles 45 f cook beef 45. Discussed with manager to add ice to all foods or move to freezer. Employee began putting ice on food for rapid cool
No paper towels or mechanical hand drying device provided at handwash sink. At bar area
No soap provided at handwash sink.at bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cut Mellons cut lettuce cut tomatoes on buffet bar. Discussed with manager to add to the marker board on wall next to buffet.
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. Observed 1 employee training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef cook pasta cook Mac and cheese not dated walk in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outback area and in prep kitchen area.
Cutting board has cut marks and is no longer cleanable. On cooks line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In back kitchen by walk in cooler. Discussed with the manager the importance of a lid and straw.
Food stored on floor. Raw chicken in bag on floor in walk in freezer employee removed from floor oil. Case on floor in cooks line raw chicken boxes on floor in back prep room
Hole in or other damage to wall. Cooks line wall next to reach in reach in cooler in disrepair Ceiling tile missing above the dish washing machine.
In-use wet wiping cloth/towel used under cutting board. In raw chicken prep area room
No handwashing sign provided at a hand sink used by food employees. Throughout the restaurant
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor
Water draining onto floor surface. Ac ventilation leaking water onto floor in walk in cooler not landing on food
Working containers of food removed from original container not identified by common name. Red beans in white bin not labeled by raw chicken prep station area.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority8 Intermediate9 Basic
Show 18 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over box of unwashed produce in walk-in-cooler
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/ ONeil Cha Manager
Food-contact surface soiled with food debris, mold-like substance or slime. Large ice machine and cutting boards in prep area.
Handwash sink used for purposes other than handwashing. Observed towels in hand sink near dish machine
No paper towels or mechanical hand drying device provided at handwash sink. Near dish machine
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at employee handwash sink near dishwasher
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees jacket on top of dish machine
Floor soiled/has accumulation of debris. Kitchen area and walk-in-cooler
Floor tiles missing and/or in disrepair. Near dish machine Hole in or other damage to wall. In prep area near microwaves
Food stored on floor. Walk-in-freezer, kitchen area
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth not stored in sanitizing solution between uses.
Plumbing system in disrepair. Hand sink in prep area and Hand sink near dish machine faucets in disrepair
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with accumulated black debris in dishwashing area. Floor soiled/has accumulation of debris. Kitchen area and walk-in-cooler
Jun 13, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Probe thermometer not used to ensure proper food temperatures. Operator does not keep temp logs, discussed the importance of keeping them.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in wic
Floor soiled/has accumulation of debris. Floors and drains
Jun 12, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority6 Intermediate4 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp raw (47F - Cold Holding); red sauce (46F - Cold Holding); cream sauce (48F - Cold Holding) operator moved the items to the walk in freezer for rapid cooling less than 4 hours. Small reach in cooler on cooks line across from hand wash sink.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Bucket in sink operator moved it.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Probe thermometer not used to ensure proper food temperatures. Operator does not keep temp logs, discussed the importance of keeping them.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in wic
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee eating in a food preparation or other restricted area. Employee eating lunch in dish area
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Floor soiled/has accumulation of debris. Floors and drains
Nov 20, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink by walk-in cooler disrepair, plumbing has been disconnected. Handwash sink at front kitchen wall has been removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. According to the approved plan on 10/19/2010, the establishment has removed the handwash sink on the kitchen wall and built a buffet station opens to the dining room; handwash sink on cook line end has been relocated to the middle of the cook line. Corner area next to mop sink has been built to be a take out food station with soda machine and hot food holding unit. The private owned section is owned by the establishment now, and it's a event room of the restaurant.
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. All expired on 07/07/2023.
Sep 27, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink by walk-in cooler disrepair, plumbing has been disconnected. Handwash sink at front kitchen wall has been removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. According to the approved plan on 10/19/2010, the establishment has removed the handwash sink on the kitchen wall and built a buffet station opens to the dining room; handwash sink on cook line end has been relocated to the middle of the cook line. Corner area next to mop sink has been built to be a take out food station with soda machine and hot food holding unit. The private owned section is owned by the establishment now, and it's a event room of the restaurant.
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.
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. All expired on 07/07/2023.
Sep 25, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority6 Intermediate1 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold holding: cooked potato 47 F, cooked chicken 46 F, mac n cheese 46 F, raw chicken 46 F. Reach-in cooler on cook line Cold holding: cooked chicken wing 46 F, sliced tomato 47 F, cut lettuce 47 F, milk 46 F. Prep table: mac n cheese (63F - Cold Holding). Operator contacted refrigerator repair company at time of inspection. Employee starts place ice on time/temperature control for safety food at time of inspection.
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.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink by walk-in cooler disrepair, plumbing has been disconnected. Handwash sink at front kitchen wall has been removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. According to the approved plan on 10/19/2010, the establishment has removed the handwash sink on the kitchen wall and built a buffet station opens to the dining room; handwash sink on cook line end has been relocated to the middle of the cook line. Corner area next to mop sink has been built to be a take out food station with soda machine and hot food holding unit. The private owned section is owned by the establishment now, and it's a event room of the restaurant.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided by email.
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. All expired on 07/07/2023.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Sep 21, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority7 Intermediate1 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold holding: cooked potato 47 F, cooked chicken 46 F, mac n cheese 46 F, raw chicken 46 F. Reach-in cooler on cook line Cold holding: cooked chicken wing 46 F, sliced tomato 47 F, cut lettuce 47 F, milk 46 F. Prep table: mac n cheese (63F - Cold Holding). Operator contacted refrigerator repair company at time of inspection. Employee starts place ice on time/temperature control for safety food at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: jerk chicken 112-123 F, white rice 120 F. Operator moved items to reheat in oven. Re temped: jerk chicken 167-170 F, white rice 164 F.
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.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink by walk-in cooler disrepair, plumbing has been disconnected. Handwash sink at front kitchen wall has been removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. According to the approved plan on 10/19/2010, the establishment has removed the handwash sink on the kitchen wall and built a buffet station opens to the dining room; handwash sink on cook line end has been relocated to the middle of the cook line. Corner area next to mop sink has been built to be a take out food station with soda machine and hot food holding unit. The private owned section is owned by the establishment now, and it's a event room of the restaurant.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided by email.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
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. All expired on 07/07/2023.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Sep 20, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority7 Intermediate6 Basic
Show 17 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple employees.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold holding: cooked potato 47 F, cooked chicken 46 F, mac n cheese 46 F, raw chicken 46 F. Reach-in cooler on cook line Cold holding: cooked chicken wing 46 F, sliced tomato 47 F, cut lettuce 47 F, milk 46 F. Prep table: mac n cheese (63F - Cold Holding). Operator contacted refrigerator repair company at time of inspection. Employee starts place ice on time/temperature control for safety food at time of inspection.
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: jerk chicken 112-123 F, white rice 120 F. Operator moved items to reheat in oven. Re temped: jerk chicken 167-170 F, white rice 164 F.
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.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink by walk-in cooler disrepair, plumbing has been disconnected. Handwash sink at front kitchen wall has been removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. According to the approved plan on 10/19/2010, the establishment has removed the handwash sink on the kitchen wall and built a buffet station opens to the dining room; handwash sink on cook line end has been relocated to the middle of the cook line. Corner area next to mop sink has been built to be a take out food station with soda machine and hot food holding unit. The private owned section is owned by the establishment now, and it's a event room of the restaurant.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided by email.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
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. All expired on 07/07/2023.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table at kitchen.
Food stored on floor. Cooking oil on floor at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle on ice well. Operator moved handle up.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoon at buffet line self service area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm.
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.