Karma Juice Bar & Eatery

Basic – Current Hotel and Restaurant license not displayed.

Basic – Dead roaches on premises.n-1 dead roach on floor in dry storage room – employee removed roach, cleaned and sanitized area Corrected On-Site Admin Complaint

Basic – Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. – 30 seats inside area and 33 seats in the out side area

Basic – Exterior door has a gap at the threshold that opens to the outside in dry storage area

Basic – Food stored on floor in storage area and walk in freezer

Basic – Insect control device ( rodent trap ) next to container of sesame seeds in dry storage area – manager relocated rodent trap Corrected On-Site

High Priority – Raw animal food ( raw salmon ) stored over/not properly separated from ready-to-eat food.( shredded mozzarella) in walk in cooler – manager rearranged food Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.n – romaine lettuce date marked 8/28 in cooler at front counter – manager discarded Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. n- cut romaine lettuce date marked 8/28 in cooler at front counter – manager discarded Corrective Action Taken

High Priority – Rodent activity present as evidenced by rodent droppings found.n- 6 rodent droppings on bottom shelf in dry storage room near back door – manager removed droppings and sanitized area Corrected On-Site Admin Complaint

Intermediate – 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.

Intermediate – No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.