DirtyFLRestaurant Inspection Data

ORIGINAL ISLAND TASTE

ORIGINAL ISLAND TASTE has 4 health inspections on file for its LEHIGH ACRES location, with an overall rating of 2.0/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

4509 LEE BLVD

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

3/12/2026· 1mo ago

Visit ID: 13564473

Met Inspection Standards

4 high, 1 int, 5 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipment.
  • 08B-38-4:Basic - Food stored on floor. Large jug oil, plastic and metal drink bottles by window for unit.
  • 33-09-4:Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed used oil in containers on ground under truck.
  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  • 33-20-4:Basic - Solid waste on the ground and/or pad around waste water tank. Spoke with operator regarding environmental contamination potential and proper disposal of waste.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands rubbing with soap approximately 5 seconds. Spoke with owner to help explain proper handwashing to employee.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To go plastic bags in direct contact with food in reach-in freezer.
  • 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 steam cabinet, cooked onion sauce (128F - Hot Holding) for less than an hour per operator. Operator returned to microwave for rapid reheat. Sent operator time as a public health control form and explained use to maintain safety for foods difficult to retain temperature control. **Corrective Action Taken** Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at potable water hose connected to mobile unit. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle and other containers containing toxic substance not labeled. 3 under triple sink.
  • 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Near handwash sink.

10/30/2025· 5mo ago

Visit ID: 13533281

Met Inspection Standards

2 high, 2 int

  • 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 steam cabinet cooked vegetables sauce (111F - Hot Holding) for two hours per operator. Operator returned to stove. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb connected to potable water hose for mobile unit.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with reach-in freezer. Operator moved freezer clearing sink for use. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed towels at sink. Corrected On-Site

11/13/2024· 1y 5mo ago

2 high, 3 int, 1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator Choking Handout DBPR FORM HR 5030-105 **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed curried beef in reach in cooler at 66F, and creole coleslaw in reach in cooler at 68 F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed curried beef in reach in cooler at 66F, and creole coleslaw in reach in cooler at 68 F.
  • 11-27-4:Intermediate - 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. Emailed operator Clean up of vomiting and Diarrheal Events DBPR FORM 5030-104 **Corrective Action Taken** Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked had several different dishes stacked in and on it.
  • 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.Emailed operator Employee reporting agreement DBPR FORM HR 5030-103 **Corrective Action Taken**

6/25/2024· 1y 9mo ago

Visit ID: 8701194

Met Inspection Standards

1 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled