KALALOU CARAIBBEAN BAR AND GRILL LLC
5160 S JOHN YOUNG PKWYY, Orlando FL 32839 · 3219612299
Last inspected Jul 29, 2026 · 17 visits since July 2023
AUG 24
MAR 25
OCT 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach observed inside mop sink. Operator killed roach. Immediate AC per Randy Hicks
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024010203 | Dec 13, 2023 | Aug 20, 2024 | $800 |
Inspection history
17 visits, newest first
Jul 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 1 high priority.
1 High priority4 Intermediate16 Basic
What the inspector wrote — 21 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked chicken
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in front bar area.
Handwash sink used for purposes other than handwashing. Employee dumping ice in hand sink at front service counter Employee filling pot with water at hand sink by dish machine
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by ice machine, front counter, and throughout facility. Operator placed towels at every hand sink
Show the remaining 17 findings ▾
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/. Chez Lui Cafe added to restaurant Added sink for raw meats by walk in cooler and soda machine
Backflow device not located for convenient service or maintenance access. On mop sink
Bowl or other container with no handle used to dispense food. Bowl in flour. Employee removed
Carbon dioxide/helium tanks not adequately secured. Tank by storage closet and dishwasher and by raw meat sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout cook line
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 across walk in cooler
Cutting board has cut marks and is no longer cleanable. Colored cutting boards on cleaned dry racks.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not in use. Facility using 3 compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack and cellphones on dry storage. Employees removed.
Floor tiles missing and/or in disrepair. Back of the house by soda machine.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
Ice scoop handle in contact with ice. In ice machine operator removed
In-use tongs stored on equipment door handle between uses. Hanging from rolling cart.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler
No conspicuously located ambient air temperature thermometer in holding unit. Reach in at entrance to cook line
Old labels stuck to food containers after cleaning. In clean storage area. Employee removed during inspection
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink next to ice machine at entrance to back of the house.
Jun 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 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. -bar and kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Carbon dioxide/helium tanks not adequately secured.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Jun 4, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate2 Basic
Show 6 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. -bar and kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to ice machine
No soap provided at handwash sink. -hand wash sink kept to ice machine
Carbon dioxide/helium tanks not adequately secured.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
May 28, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate2 Basic
Show 6 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. -bar and kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to ice machine
No soap provided at handwash sink. -hand wash sink kept to ice machine
Carbon dioxide/helium tanks not adequately secured.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
May 27, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate6 Basic
Show 12 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. -bar and kitchen
Live, small flying insects found -1 small flying insects at walk in cooler door -2 small flying insects on prep sink
Roach activity present as evidenced by live roaches found. -4 live roach under hand wash sink in kitchen -4 live roaches on wall above hand wash sink in kitchen -2 live roaches in mop closet in kitchen -6 live roaches under 3 compartment sink -1 live roach under soda fountain -3 live roaches crawling under each in cooler under POS at bar -10 live roaches in cabinet space under coffee machine at bar -2 live roaches coming from wall left of dish machine at bar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to ice machine
No soap provided at handwash sink. -hand wash sink kept to ice machine
Bowl or other container with no handle used to dispense food.
Carbon dioxide/helium tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee items above prep table
Food stored on floor. -oil boxes in kitchen
Oct 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade -Interior of microwave above steam table
No paper towels or mechanical hand drying device provided at handwash sink. -at front hand sink or hand sink on line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Interior rim of ice machine
Carbon dioxide/helium tanks not adequately secured.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine at bar and in kitchen are in disrepair. Both are turned off and not in use.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table
Equipment in poor repair. -Walk in freezer door is unable to completely close. -Ambient temp was 9F all food frozen solid - unused cooler under expo station
Light not functioning. 1 light Under hood system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -In between fryers -Interior of unused cooler under expo station
Old labels stuck to food containers after cleaning. On large plastic bins
Working containers of food removed from original container not identified by common name. Sugar
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Expo station cabbage 48F-53F cold holding in insufficient ice bath. Less than 4hrs per operator. Operator put on sufficient ice bath. For temperature fecovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Hot box : rice, beans, legumes 97F-102F hot holding less than 4hrs per operator. Advised to immediately reheat to 165F for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade -Interior of microwave above steam table
Handwash sink not accessible for employee use at all times. Hand sink at wait station blocked by ice bucket. Operator moved
No paper towels or mechanical hand drying device provided at handwash sink. -at front hand sink or hand sink on line
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Interior rim of ice machine
Bowl or other container with no handle used to dispense food. In sugar. Operator removed and replaced with handled scoop
Carbon dioxide/helium tanks not adequately secured.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine at bar and in kitchen are in disrepair. Both are turned off and not in use.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table snd storage shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table
Equipment in poor repair. -Walk in freezer door is unable to completely close. -Ambient temp was 9F all food frozen solid - unused cooler under expo station
Light not functioning. 1 light Under hood system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -In between fryers -Interior of unused cooler under expo station
Old labels stuck to food containers after cleaning. On large plastic bins
Working containers of food removed from original container not identified by common name. Sugar
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer washing dishes without sanitizing. And storing in rack. Advised to rehash and sanitize all didhes
Handwash sink not accessible for employee use at all times. Hand sink at bar had sanibucket inside. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator got food contact surface bleach
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over prep table and on meat slicer. Operator immediately removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave Can opener
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under Microwave and exterior door
Time/temperature control for safety food thawed in an improper manner. Fish thawing in prep sink in standing water
Mar 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. There is no sanitizer hooked up to dishwasher machine
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer washing dishes without sanitizing. And storing in rack. Advised to rehash and sanitize all didhes
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Pork in use dated to expire 3/19. Pumpkin soup date with an expiration date from 3/28
Handwash sink not accessible for employee use at all times. Hand sink at bar had sanibucket inside. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator got food contact surface bleach
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over prep table and on meat slicer. Operator immediately removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave Can opener
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under Microwave and exterior door
Time/temperature control for safety food thawed in an improper manner. Fish thawing in prep sink in standing water
Aug 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 10 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line.
No soap provided at handwash sink. Both sinks in kitchen area.
Carbon dioxide/helium tanks not adequately secured. Coke area next to office.
Ceiling tile missing. Back storage area where fire happened 6 tiles missing.
Equipment and utensils not properly air-dried - wet nesting. Clean pans on metal storage racks.
Hole in or other damage to wall. Wall burned with large hole in wall, in storage area where fir happened.
Unnecessary items/unused equipment on the premises. 2 dish machines not being used per operator. 1 in bar area and 1 in kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
Observed scorch marks around electrical outlet. For reporting purposes only. Dry storage area where fire happened.
Feb 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate11 Basic
Show 14 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. At bar and at kitchen Facility AC recommended on last callback inspection
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Both chlorine and quat
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact shelves. Inside Glassdoor cooler at kitchen ebtersnce
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing ring and watch while preparing food
Equipment and utensils not properly air-dried - wet nesting. Bus tubs in warewashing area
Equipment in poor repair. Make table covers
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with old food debris
Unnecessary items/unused equipment on the premises. Old deep fryer in back of kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. Above gravy in walk-in cooler
Wet mop not stored in a manner to allow the mop to dry. Stored in mop buckets
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate5 Basic
Show 8 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. Dishmachine in kitchen and at bar.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need both chlorine and quaternary.
Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler.
Unnecessary items/unused equipment on the premises. Old deep fryer in back of kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.
Jan 9, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority5 Intermediate17 Basic
Show 24 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. At bar and at kitchen Facility AC recommended on last callback inspection
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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/ Facility is on warning for this violation, callback inspection due 2/3/24
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Both chlorine and quat
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/
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. Facility is on warning for this violation, callback inspection due 2/3/24
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. Provided operator with physical copy of DBPR Food Employee Agreement
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact shelves. Inside Glassdoor cooler at kitchen ebtersnce
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing ring and watch while preparing food
Equipment and utensils not properly air-dried - wet nesting. Bus tubs in warewashing area
Equipment in poor repair. Make table covers
Food not stored at least 6 inches off of the floor. In walk in freezer
Food stored on floor. In back storage area and walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with old food debris
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In WIC/WIF
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stovetop soiled with old food debris
Storage area not maintained clean and organized. Back storage area very unorganized. Food stored on floor, boxes stacked
Unnecessary items/unused equipment on the premises. Old deep fryer in back of kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. Above gravy in walk-in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Warewashing area
Wet mop not stored in a manner to allow the mop to dry. Stored in mop buckets
Jan 4, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 27 violations recorded, 3 high priority.
3 High priority6 Intermediate18 Basic
Show 27 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. At bar and at kitchen Facility AC recommended on last callback inspection
Roach activity present as evidenced by live roaches found. 1 live roach observed inside mop sink. Operator killed roach. Immediate AC per Randy Hicks
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 operator with form.
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/ Facility is on warning for this violation, callback inspection due 2/3/24
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Both chlorine and quat
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/
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. Facility is on warning for this violation, callback inspection due 2/3/24
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. Provided operator with physical copy of DBPR Food Employee Agreement
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact shelves. Inside Glassdoor cooler at kitchen ebtersnce
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing ring and watch while preparing food
Equipment and utensils not properly air-dried - wet nesting. Bus tubs in warewashing area
Equipment in poor repair. Make table covers
Food not stored at least 6 inches off of the floor. In walk in freezer
Food stored on floor. In back storage area and walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with old food debris
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In WIC/WIF
No Heimlich maneuver/choking sign posted. Provided operator with copy
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stovetop soiled with old food debris
Storage area not maintained clean and organized. Back storage area very unorganized. Food stored on floor, boxes stacked
Unnecessary items/unused equipment on the premises. Old deep fryer in back of kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. Above gravy in walk-in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Warewashing area
Wet mop not stored in a manner to allow the mop to dry. Stored in mop buckets
Dec 13, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 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. Dishmachine in kitchen and at bar.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need both chlorine and quaternary.
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/ 7 employees present.
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.
Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler.
Unnecessary items/unused equipment on the premises. Old deep fryer in back of kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority8 Intermediate9 Basic
Show 19 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. Dishmachine in kitchen and at bar.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need both chlorine and quaternary.
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/ 7 employees present.
No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area.
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 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. Provided operator with form.
No soap provided at handwash sink. Ware wash area.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.
Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Unnecessary items/unused equipment on the premises. Old deep fryer in back of kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.
Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area.
Jul 27, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 3 high priority.
3 High priority6 Intermediate13 Basic
Show 22 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Not registering.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (115F - Hot Holding). Less than 4 hours. Staff threw out.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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 forms
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Manager added to wash
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/ manager arrived
No probe thermometer provided to measure temperature of food products.
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 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. Provided forms.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Over cold make table on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. 1.Cases of oil in storage area 2. Goat in walk-in freezer.
In-use tongs stored on equipment door handle between uses. Manager removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F. Manager discarded water.
Light not functioning. Hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan Cover
Raw fruits/vegetables not washed prior to preparation. Avocado. Manager removed stickers.
Standing water in bottom of reach-in-cooler. At bar
Walk-in cooler shelves with rust that has pitted the surface.
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.