RED STRIPE N TING
6765 DUNN AVE G-204
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In kitchen left of cook line, metal pan used as scooper in uncooked rice container. Employee removed pan from product. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In kitchen by handwash sink, two white containers of spices stored on floor. Employee moved all containers so they are 6 inches off the ground. Corrected On-Site
- 06-07-5:Basic - Time/temperature control for safety food thawed under hot running water. Employee thawing oxtail in triple sink with hot running water. Manager coached employee about using cold running water. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In stand up reach in cooler in kitchen, pan with two raw fish stored under container of raw chicken. Employee moved fish above chicken. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, cut lettuce (57F - Cold Holding). Table top cooler only had pan of cut lettuce in it and open spots so cold air was not held in to keep temperature down. Employee covered open spots with lids. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up warmer in kitchen, chicken (110F - Hot Holding). Employee stated it had been in warmer for approximately 3 hours. Employee removed and put back in oven to bring up to 165F. Also, in steam table at front counter, chicken (130F - Hot Holding). Employee stated it had been in steam table for approximately 20 minutes. Employee removed from steam table and put back in oven to bring up temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter, Sanitizer Bucket (Chlorine 200+ppm). Employee filled bucket with more water and rechecked 100ppm. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at front counter no soap available.
Food safety inspection conducted on 3/27/2025 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 10/15/2024
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In stored container of raw rice and red beans, metal bowls used as scoopers.
- 36-73-4:Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Wall behind standing silver warming unit has build up.
- 33-16-4:Basic - Open dumpster lid. Shared dumpster lid open. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. On ground next to standing reach in freezer, four cases of to go cups on ground.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards on prep table in kitchen, three wash cloths not stored in sanitizer in between uses.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In standing silver reach in cooler next to manager office, raw chicken stored over raw shrimp. Manager moved shrimp to correct storage levels. Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding unit next to front register, ox tail (122F - Hot Holding). Manager stated item was in warmer unit for approximately 1.5 hours. Manager mourned up warmer unit. Next to front register warming unit, meat patty (112F - Hot Holding) in display case. Manager stated patties were in warmer for approximately 1 hour. Manager turned up unit. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 10/15/2024 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 8/8/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : 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. No proof of any employee food training. Warning - From follow-up inspection 2024-06-12: Operator needs more time. **Time Extended** - From follow-up inspection 2024-08-08: Observed no proof of employee training. Employee stated manager had just left and all employee training is in locked office. Admin Complaint
Food safety inspection conducted on 8/8/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/12/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : 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. No proof of any employee food training. Warning - From follow-up inspection 2024-06-12: Operator needs more time. **Time Extended**
Food safety inspection conducted on 6/12/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/9/2024
High Priority
3
Intermediate
4
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In silver door reach in cooler in kitchen, multiple employee food items stored.
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed as no seating establishment. Establishment now has four chairs with tables in front area of establishment. Inspector provided Seating Change Form. Establishment must call Customer Care at 850.487.1395 to change classification. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Plastic water bottles near entrance to front counter. Multiple spices, rice, beans in back kitchen by cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at front counter. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Shared dumpster outside of establishment.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee smoothie drink in silver door reach in cooler. Drink removed. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In silver door reach in freezer in kitchen, opened raw beef and opened raw chicken stored over and next to ready to eat frozen vegetables. Items moved and stored correctly. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In silver door reach in cooler in kitchen, container of raw chicken stored over container of raw shrimp. Items moved and stored correctly. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat Patties at front counter inside warmer 99F, 122F. Patties placed in warmer approximately one (1) hour prior. Patties removed to be reheated. In glass door warmer near cook line in kitchen, jerk chicken 123F. Chicken placed in warmer approximately one (1) hour prior. Chicken removed to be reheated.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at front counter. Repeat Violation
- 53B-01-5: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. No proof of any employee food training. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of for any employee. Inspector emailed Food Employee Reporting Agreement. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink at front counter. Repeat Violation
Food safety inspection conducted on 4/9/2024 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).
Inspection on 12/7/2023
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door does not self close to unisex restroom.
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Lid for dumpster outside establishment.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at front counter sink. Hand washing sink in kitchen.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door closer is unattached.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at front counter. Hand washing sink in unisex restroom.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At all three hand washing sinks.
Food safety inspection conducted on 12/7/2023 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).