WRAP SHACK
6915 SE 221ST ST, Hawthorne FL 32640 · 352-481-0850
Last inspected Aug 24, 2026 · 14 visits since September 2023
JUN 25
OCT 25
FEB 26
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed on kitchen cook line. One by the drive through window and one opposite the hand wash sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025089903 | Oct 6, 2025 | Jan 29, 2026 | $600 |
Inspection history
14 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on cook line utilizing bare hand contact to add cut lettuce to container in reach in cooler.
Live, small flying insects found. Observed two live flying insects, one by soda dispenser and one on cook line by reach in coolers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line two door reach in cooler, raw ground beef over raw shrimp.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution (Quaternary 500+ppm) at front counter turned strip bright blue. Employee removed sanitation bucket to correct.
Show the remaining 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris build up along top weighted portion around blade. Bulk ice bin has build up of mold like substance along interior deflector plate.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in back prep area with accumulation of dust on vent and surrounding tile.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal mixing bowls on top of freezer in back prep room not stored inverted or covered for protection.
Employee eating in a food preparation or other restricted area. Employee drink and food on prep table opposite fryer and breading station.
Equipment in poor repair. Flip top reach in cooler on cook line has separated door gaskets, reach in freezer on cook line has torn door gaskets.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hung over prep table with can opener attached.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on cook line, low two door cooler on cook line, reach in chest freezer on good like all have soiled door gaskets, mold like substance build up. Cook line hood filters have burned grease debris build up.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Window at end of cook line left open and two live flies observed.
Single-service articles improperly stored. In dry storage shed, boxes of single service carry out containers stored on the floor.
Standing water in bottom of reach-in-cooler. Pooling water build up in slotted bottom of produce reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table by hand wash sink and on flip top reach in cooler cutting board.
Apr 16, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 30, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink used to store metal strainer and thawing raw fish.
No soap provided at handwash sink. No soap available at hand wash sink on cook line. Operator provided soap.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water on stool by three compartment sink. Two packages of frozen raw fish thawing in hand wash sink by rear exterior door. Operator relocated all food thawing to correct location.
Feb 6, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw ground beef, placed on grill then without a hand wash step comtinued to work with ready to eat foods, cheese and burger bun.
Stop Sale issued due to food not being in a wholesome, sound condition. In cook line low reach in cooler, 2 fully thawed mahi pieces fully sealed in reduced oxygen packaging. Operator removed from reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler, Mac and cheese (51F - Cold Holding) placed in reach in cooler 2 hours prior and stored inside sealed styrofoam containers inside pan of top portion of cooler. Discussed with operator and removed from styrofoam and back into metal container to receive proper air flow.
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 bodily fluid clean up kit or written procedures available.
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/ Expired food manager certificate for Marut Nimtein 11/26/2025.
Handwash sink used for purposes other than handwashing. Hand wash sink by three compartment sink used to store lettuce in strainer bowl. Operator relocated the lettuce.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any food handling employees. One employee present at time of inspection employed multiple months no food handler training available.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin deflector plate with mold like substance build up.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cook line low reach in cooler, 2 fully thawed mahi pieces fully sealed in reduced oxygen packaging. Operator removed from reach in cooler.
Dead roaches on premises. One dead roach observed between stand up reach in cooler in storage area. Operator swept and discarded.
Employee personal food not properly identified and segregated from food to be served to the public. In standup reach in freezer, employee personal food over food for customers. Discussed with operator.
Employee with no hair restraint while engaging in food preparation. Employee on cook line working with food missing hair restraint when needed and employee scooping ice then working with food with no hair restraint when needed. Operator had both employees restrain hair properly.
Food stored on floor. Bulk rice and bulk sugar stored in the floor.
In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between prep counter and flip top reach in cooler. Employee relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters. Debris build up in low reach in cooler door gaskets. Sides of fryer and flat top grill have grease build up.
Single-service articles improperly stored. In dry storage shed, dinner napkins stored in box on ground.
Working containers of food removed from original container not identified by common name. Bulk sugar container labeled as bulk flour. Employee provided new label.
Oct 8, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 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 priority6 Intermediate10 Basic
Show 19 findings ▾
Live, small flying insects found. Observed one live fly like insect at end of cook line closest to the drive through window area.
Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line low reach in cooler, raw chicken over cooked ready to eat bacon. Operator relocated.
Raw sewage on ground of establishment. Sewage on ground behind establishment, pooling sewage running around corner of building toward restroom area between rear exterior door and dry storage shed. Operator placed table over sewage to prevent a walking path through sewage.
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 bodily fluid clean up kit or written procedures available.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler with food residue staining. Debris build up on prep table can opener blade. Bulk ice bin deflector plate soiled.
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 proof of certified food manager for 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. No proof of employee food handler training for establishment.
No soap provided at handwash sink. No soap at cookline hand wash sink, operator provided.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In flip top reach in cooler Mac and cheese from 9/27 previously frozen and placed into reach in cooler missing thaw date.
A minimum of one bathroom facility is not available for public use. At time of inspection one restroom for establishment, not functioning or accessible to the public. Out of order sign posted, toilet clogged and unable to be unclogged during inspection. Per operator a plumber has been out to establishment recently for the toilet having previous issues.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over reach in freezer in storage room with accumulated dust.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on flip top reach in cooler cutting board. Operator relocated.
Equipment and utensils not properly air-dried - wet nesting. On shelf opposite three compartment sink, clean containers stacked while wet.
Hood filter missing from automatic fire suppression/exhaust system. Center hood filter missing from system while operating.
Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in front of bulk ice bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler opposite hand wash sink amid cook line low two door reach in cooler with soiled door gaskets. Grease build up on hood system wall under filters.
Single-service articles improperly stored. In exterior storage shed, singles service containers stored in box on the floor.
Water leaking from pipe and/or faucet/handle. Pipe under cook line hand wash sink leaking when water is running. Operator has bucket under pipe to catch leak.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep counter of cook line.
Jun 18, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed on kitchen cook line. One by the drive through window and one opposite the hand wash sink.
May 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Toxic substance/chemical improperly stored. Two chemical spray bottles of Lysol on prep station cutting board. Operator relocated the spray bottles.
Establishment advertised crab on menu/menu board but served imitation crab. On daily specials board, Crab Rangoon offered. Per operator imitation Krab. Operator corrected daily special menu board.
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. At time of inspection two food handling employees present, one hired over 2 years with no valid food handler certification available, other employee states has ServSafe but no certification available attempted search on ServSafe website, no results. No other food handler certifications available.
Bowl or other container with no handle used to dispense food. In bulk cheese container in reach in freezer, styrofoam cup used as a scoop. Employee removed the cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on prep area ceiling vent.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by hand wash sink. Employee relocated the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and jackets on shelf with dry storage seasonings and clean equipment.
Equipment and utensils not properly air-dried - wet nesting. On shelf next to bulk ice bin, clean metal containers stacked while wet.
Equipment in poor repair. Reach in freezer and reach in cooler on cook line with torn/separating door gaskets.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters grease build up, including on side of hood system. Reach in cooler at entrance to cook line has stained door gaskets.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler not in use as a cooler, used to store no time/temperature control food for safety produce has build up of debris at the base.
Soiled dry wiping cloth in use. Wiping cloth on cutting board of cook line is visibly soiled.
Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored on the ground by the reach in freezer in storage room.
Aug 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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. In the standup reach in freezer unpackaged container of frozen beef patties over bag of frozen shrimp. Operator switched the storage levels.
Stop Sale issued due to food not being in a wholesome, sound condition. In the cook line two door reach in cooler, four reduced oxygen packages of salmon fully thawed and sealed in vacuum packaging. Operator removed and labeled to not sell to the public
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler has build up of food residue staining.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the cook line two door reach in cooler, four reduced oxygen packages of salmon fully thawed and sealed in vacuum packaging. Operator removed and labeled to not sell to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cook line prep table by packages of bread. Operator relocated the phone.
Equipment and utensils not properly air-dried - wet nesting. On the shelf by the bulk ice bin, clean metal container stacked while wet.
Equipment in poor repair. Reach in chest freezer on side of the cook line with torn door gasket.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler food gaskets with mold like substance. Cook line hood filters with grease build up.
Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored on the floor by the rear exterior door.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Household fly bait stored over three compartment sink. Operator removed the fly bait to the exterior shed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in chest freezer raw Philly steak meat with raw shrimp egg rolls over ready to eat okra and spring rolls. Operator rearranged the reach in freezer. In the standup reach in cooler, raw ground beef over cooked ready to eat chicken wings. Operator relocated all items to the correct storage locations.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line with food residue staining build up.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available to test sanitizer bucket or three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent between storage room and front counter has build up of dust.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food labeled in stand up reach in cooler over cooked chicken wings to be served to customers. Operator relocated the personal food.
Equipment and utensils not properly air-dried - wet nesting. On the shelf opposite the three compartment sink, clean containers stacked while wet.
No copy of latest inspection report available. Last inspection report not available during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and reach in freezer door gaskets with mold like substance build up. Hood filters over the cook line have build up of grease.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on the cook line not stored in sanitizer. Sanitizer solution at front counter mixed with soap at 0ppm. Operator had employee remake the sani bucket.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink at 0ppm, person in charge added solution until it reached 200ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer opened package of raw chicken stored over packages of fish, person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef in lowboy at 45F, person in charge states has had unit open, other items in unit 43F or below.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips.
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 on duty with no CFM present.
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. Only able to provide proof of training for one employee not on duty during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle at bar counter area unlabeled. Labeled during inspection.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Insect trap above hand wash sink in kitchen with accumulation of dead insects.
Covered waste receptacle not provided in women's bathroom. Missing from unisex restroom.
Floor soiled/has accumulation of debris. Floors with debris buildup under counter area across from cookline, under and around equipment, under triple sink. Also, cove molding separated from wall behind triple sink. Also damage to wall above triple sink. Also floors showing wear in back kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in external,shed with food storage with no shield. Appear to be glass.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler door with debris buildup at cookline.
Old labels stuck to food containers after cleaning. Multiple containers with old labels present in clean dish area.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed lawn mower, gasoline, power washer in storage shed used for food/ single service items storage.
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.