RED STRIPE N TING
6765 DUNN AVE G-204
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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).