MR MACK ISLAND GRILL
2400 OKEECHOBEE BLVD, West Palm Beach FL 33409 · 5613528407
Last inspected Jul 28, 2026 · 29 visits since September 2023
OCT 25
JAN 26
APR 26
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 in kitchen crawling under unused equipment. Operator eliminated, cleaned and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008419 | Jan 29, 2026 | May 7, 2026 | $800 |
| 2--2025062273 | Aug 20, 2025 | Nov 10, 2025 | $800 |
| 2--2025057913 | Aug 1, 2025 | Sep 4, 2025 | $800 |
| 2--2025030084 | Feb 24, 2025 | May 1, 2025 | $200 |
| 2--2019046881 | Aug 20, 2019 | Nov 7, 2019 | $160 |
| 2--2016001972 | Dec 23, 2015 | Feb 16, 2016 | $600 |
Inspection history
29 visits, newest first
Jul 28, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Employee rubbed hands together for less than 10-15 seconds washing hands (5 seconds after entering establishment, before handling clean equipment and clean utensils used to prepare food for customers) Advised Operator of proper hand washing.
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (48 hours) not properly date marked after opening. Operator applied appropriate date marking.
Juice (sorrel/coconut) packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Advised Operator to properly label juices.
Ready-to-eat, time/temperature control for safety food prepared onsite (cooked goat/cooked oxtail/cooked pasta) and held more than 24 hours (48 hours) not properly date marked. Operator applied appropriate date markings.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At customer self service/grab and go reach in cooler; coconut water, sorrel and cooked pepper shrimp prepared/packaged onsite no label. Advised Operator of labeling requirements.
May 12, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. At small reach in cooler -grab and go - containers of coconut water missing proper labeling.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At small reach in cooler -grab and go - containers of shrimp, lemonade and hibiscus tea- missing proper labeling.
May 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm)- corrected to 100ppm
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At prep area- employees picked up napkin and then proceeded to handle cooking equipment without washing their hands-educated operator - employee washed their hands properly.
Raw animal food stored over or with unwashed produce. At reach in cooler raw salmon stored over unwashed cabbage- operator removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box- Cooked chicken 118F- Hot holding- food out of temperature for 30 minutes- operator placed in oven to reheat.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. At small reach in cooler -grab and go - containers of coconut water missing proper labeling.
Dead roaches on premises. At back storage / mop sink area approximately 2 dead roaches on wall- operator removed. At back prep kitchen area- approximately 1 dead roach on floor underneath reach in cooler - operator removed.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At small reach in cooler -grab and go - containers of shrimp, lemonade and hibiscus tea- missing proper labeling.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep counter - operator removed.
Wiping cloth sanitizing solution stored on the floor.
Apr 9, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Upright double door stainless; cooked chicken (65F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Upright double door stainless; cooked chicken (65F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright double door stainless; raw chicken (53F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours. Advised Operator to return to 41F within a total of 4 hours or discard.
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Upright double door stainless; cooked chicken (65F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling under unused equipment. Operator eliminated, cleaned and sanitized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Upright double door stainless; cooked chicken (65F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright double door stainless; raw chicken (53F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours. Advised Operator to return to 41F within a total of 4 hours or discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside Oven on cook line; cooked chicken (99F - Hot Holding); cooked oxtail (119F - Hot Holding). Operator stated items reheated prior to being held less than 4 hours, moved to be reheated to 165F.
Apr 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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 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.
Feb 2, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Approximately One live roach on the wall above prep table Approximately One live roach crawling on white rice container Approximately Two lives roaches in dry storage Approximately three live roaches on the wall above three compartment sink Approximately One live roach on floor below clean dishes rack Approximately 7 live roaches in empty low boy cooler at cook line Approximately 2 live roaches under steam table
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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 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.
Dead roaches on premises. Approximately four dead roaches in water dispenser for employees Approximately One dead on the wall of dry storage Approximately five dead roaches under reach in cooler Approximately two dead roaches behind reach in freezer Approximately One dead roach in clean pot Approximately nine dead roaches in light fixture above prep table Approximately eight dead roaches under three compartment sink Approximately three dead roaches in empty low boy cooler at cook line Approximately four dead under low boy cooler Approximately two dead in dining area on floor
Feb 2, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Approximately One live roach on the wall above prep table Approximately One live roach crawling on white rice container Approximately Two lives roaches in dry storage Approximately three live roaches on the wall above three compartment sink Approximately One live roach on floor below clean dishes rack Approximately 7 live roaches in empty low boy cooler at cook line Approximately 2 live roaches under steam table
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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 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.
Dead roaches on premises. Approximately four dead roaches in water dispenser for employees Approximately One dead on the wall of dry storage Approximately five dead roaches under reach in cooler Approximately two dead roaches behind reach in freezer Approximately One dead roach in clean pot Approximately nine dead roaches in light fixture above prep table Approximately eight dead roaches under three compartment sink Approximately three dead roaches in empty low boy cooler at cook line Approximately four dead under low boy cooler Approximately two dead in dining area on floor
Jan 31, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Approximately One live roach on the wall above prep table Approximately One live roach crawling on white rice container Approximately Two lives roaches in dry storage Approximately three live roaches on the wall above three compartment sink Approximately One live roach on floor below clean dishes rack Approximately 7 live roaches in empty low boy cooler at cook line Approximately 2 live roaches under steam table
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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 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.
Dead roaches on premises. Approximately four dead roaches in water dispenser for employees Approximately One dead on the wall of dry storage Approximately five dead roaches under reach in cooler Approximately two dead roaches behind reach in freezer Approximately One dead roach in clean pot Approximately nine dead roaches in light fixture above prep table Approximately eight dead roaches under three compartment sink Approximately three dead roaches in empty low boy cooler at cook line Approximately four dead under low boy cooler Approximately two dead in dining area on floor
Jan 30, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects found Approximately 5 small flying insects in dry storage area landing on onions
Roach activity present as evidenced by live roaches found. Approximately One live roach on the wall above prep table Approximately One live roach crawling on white rice container Approximately Two lives roaches in dry storage Approximately three live roaches on the wall above three compartment sink Approximately One live roach on floor below clean dishes rack Approximately 7 live roaches in empty low boy cooler at cook line Approximately 2 live roaches under steam table
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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 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.
Dead roaches on premises. Approximately four dead roaches in water dispenser for employees Approximately One dead on the wall of dry storage Approximately five dead roaches under reach in cooler Approximately two dead roaches behind reach in freezer Approximately One dead roach in clean pot Approximately nine dead roaches in light fixture above prep table Approximately eight dead roaches under three compartment sink Approximately three dead roaches in empty low boy cooler at cook line Approximately four dead under low boy cooler Approximately two dead in dining area on floor
Jan 29, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
12 High priority3 Intermediate1 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put gloves on then grabbed beef patties to serve to customer; no handwash Operator washed hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage cans bare hands then touched prep table and clean container; no handwash Employee touched his phone then grabbed clean tongs; no handwash Employee washed hands
Live, small flying insects found Approximately 5 small flying insects in dry storage area landing on onions
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw fish stored over Jamaican patties - not all products commercially packaged. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler: Raw pork stored over carrots and potatoes Operator stored properly
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. At reach in freezer: Raw chicken stored over raw pork - not all products commercially packaged. Operator stored properly
Roach activity present as evidenced by live roaches found. Approximately One live roach on the wall above prep table Approximately One live roach crawling on white rice container Approximately Two lives roaches in dry storage Approximately three live roaches on the wall above three compartment sink Approximately One live roach on floor below clean dishes rack Approximately 7 live roaches in empty low boy cooler at cook line Approximately 2 live roaches under steam table
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cabbage (127F - Hot Holding) As per employee stored since 9:00am; See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. make table: coleslaw (48F at 1:15pm - Cooling) since 9:00am; pasta salad (53F at 1:17pm- Cooling) since 9:00am; portioned potato salad (46F at 1:21- Cooling) since 9:00am; The products never cooled down to 41F within a total of 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on cook line: dough made with milk (68F - Cold Holding) as per employee stored outside of temperature for an hour Not prepped or portioned today Operator moved product to reach in cooler to quick chill
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. make table: coleslaw (48F at 1:15pm - Cooling) since 9:00am; pasta salad (53F at 1:17pm- Cooling) since 9:00am; portioned potato salad (46F at 1:21- Cooling) since 9:00am; The products never cooled down to 41F within a total of 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cabbage (127F - Hot Holding) As per employee stored since 9:00am; See stop sale fried chicken (110F - Hot Holding) as per employee stored since 10:00am operator moved fried chicken to reheat to 165+
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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 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.
Dead roaches on premises. Approximately four dead roaches in water dispenser for employees Approximately One dead on the wall of dry storage Approximately five dead roaches under reach in cooler Approximately two dead roaches behind reach in freezer Approximately One dead roach in clean pot Approximately nine dead roaches in light fixture above prep table Approximately eight dead roaches under three compartment sink Approximately three dead roaches in empty low boy cooler at cook line Approximately four dead under low boy cooler Approximately two dead in dining area on floor
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw shrimp stored over ice cream. Operator moved raw below ready to eat.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At/inside oven; cut cabbage pineapple slaw (44F - Cold Holding); cut/prepped raw fish (47F - Cold Holding). Operator stated items neither prepared nor portioned today, held in unit overnight. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler; canned cream sauce (45F -Ambient Cooling 1:40). Operator stated can opened more than 4 hours prior at 9:30. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line cold well; cut cabbage pineapple slaw (44F - Cold Holding); cut/prepped raw fish (47F - Cold Holding). Operator stated items neither prepared nor portioned today, held in unit overnight. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler; canned cream sauce (45F -Ambient Cooling 1:40). Operator stated can opened more than 4 hours prior at 9:30. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At/inside oven; cooked cabbage (102F - Hot Holding). Operator stated cabbage cooked prior to being held, less than 2 hours, moved to be reheated to 165F and held at 135F or above.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Fresh squeezed lemonade, squeezed and bottled in establishment no warning label. Packaged juice not to be sold until warning is added to the label. Operator removed from establishment.
Oct 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Wilson expired 3/15/2020
Aug 26, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Wilson expired 3/15/2020
Aug 20, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Wilson expired 3/15/2020
Aug 20, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 2 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 4 live roaches in kitchen crawling on wall behind cooking equipment at cook line. Advised Operator to eliminate live roaches, clean and sanitize area.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Wilson 3/15/20, expired 3/15/25.
Aug 20, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Wilson expired 3/15/2020
Aug 2, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Wilson expired 3/15/2020
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. Observed 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. Emailed operator employee health reporting policy paper at time of inspection.
Aug 1, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 2 live roaches crawling on floor underneath stainless reach in cooler at cook line. Observed 1 live roach crawling in between wall and steam table unit at front counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (47F-cold holding); cut lettuce (51F-cold holding) at cold holding unit at front counter. Per operator, items not prepped or portioned today, items placed at unit approximately 2 hours ago. Advised operator to move into colder unit to bring items to 41F within 1 hour or place ice bags to chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Wilson expired 3/15/2020
Food-contact surface soiled with food debris, mold-like substance or slime. Observed clean food containers soiled with food debris at clean storage rack in kitchen.
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. Observed 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. Emailed operator employee health reporting policy paper at time of inspection.
No soap provided at handwash sink in back kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, per operator items made more than 24 hours ago inside tall ranch in cooler in kitchen.
Dead roaches on premises. Observed approximately 7 dead roaches on floor underneath reach in cooler at cook line inside kitchen Observed approximately 2 dead roaches underneath triple sink inside kitchen
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 7 high priority.
7 High priority0 Intermediate0 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while scraping, washing and rinsing and then handled clean and sanitized dishes while placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment receiving prepackaged unpasteurized pineapple juice with ginger. See stop sale. Operator stated will no longer offer products for sale to customers.
Food in a hermetically sealed container received from an unapproved source. Multiple juice products containing temperature control for safety ingredients without required label/information; nutrition information/date packaged/expiration/address. See stop sale. Operator stated will no longer offer products for sale to customers.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw shrimp stored over cooked meat pies. Operator moved raw shrimp to bottom shelf.
Stop Sale issued due to food originating from an unapproved source. Food in a hermetically sealed container received from an unapproved source. Multiple juice products containing temperature control for safety ingredients without required label/information; nutrition information/date packaged/expiration/address. Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment receiving prepackaged unpasteurized pineapple juice with ginger. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line display cabinet; meat pie (118F - Hot Holding); cooked chicken (128F - Hot Holding). Operator stated reheated/cooked prior to being placed in cabinet, held less than 1 hour, moved to be reheated to 165F.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Double door upright stainless reach in cooler; cooked goat (52F - Cooling 10:45am/52F - Cooling 11:15am). Operator stated cooling since 7:00am, stored in full, covered pan, at this rate will not reach 41F within a total of 6 hours, uncovered, moved to reach in freezer to facilitate faster cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Advised Operator to clean/sanitize.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels.
Bowl or other container with no handle used to dispense food. At rice storage container; scoop handle broken off, scoop has no handle, used to dispense rice. Operator discarded scoop.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless reach in cooler; cooked oxtail (65F - Cooling). Operator stated item cooked last night, cooling overnight in full deep pan with tight fitting lid, did not reach 41F within a total of 6 hours. See Stop Sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless reach in cooler; cooked oxtail (65F - Cooling). Operator stated item cooked last night, cooling overnight in full deep pan with tight fitting lid, did not reach 41F within a total of 6 hours. See Stop Sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At upright single door stainless reach in freezer; portioned/plastic wrapped raw salmon stored over ready to eat plantains. Operator moved raw salmon to lower shelf.
Nov 27, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification.
Sep 29, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification.
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Drawers - raw shrimp over raw vegetables- operator inverted.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot make table - fried chicken (126F - Hot Holding), kitchen warmer - fried chicken (116F - Hot Holding) both held under 2 hours - operator moved to oven to reheat. display warmer - Jamaican Patties (130F- Hot Holding); jerk chicken (125F - Hot Holding) held under 2 hours - operator moved to oven to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beans (80F - Cooling) 11:00am cooling since 9:00am - just 2 hours stored in deep covered pot - operator moved to freezer in shallow containers to facilitate the cooling process
Manager or person in charge lacking proof of food manager certification.
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/ 4 employees working at time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Rubber bus pans and to go containers not inverted - operator inverted.
Working containers of food removed from original container not identified by common name. Flour container no label- operator labeled.
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.