JAX SNAPPERS
2901 Northeast Jacksonville Road
Ocala, Florida, 34479
Marion County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 10 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/24/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-48-4:Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. On several clean pans over triple sink. Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2025-02-24: No change Admin Complaint
- 12A-28-4:High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched shirt then continued to cook without washing hands. Warning - From follow-up inspection 2024-12-09: Male employee touched per cleaning towel and employee drink with gloved hands then proceeded to change gloves and prepare food without washing hands. Admin Complaint - From follow-up inspection 2025-02-24: *Changed gloves without washing hands. *Eating food , put on gloves without washing hands. *Handling raw scallops and then continued working with ready to eat food without washing hands. * Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: three bins of wings 68F, 109F, 124F. Manager stated wings were out for one hour and will be gone within the hour. Explained time as a public health control to operator. Operator added time to trays of wings and will discard in four hours. Provided Time as a Public Health Control (TPHC) via email. **Corrective Action Taken** Warning - From follow-up inspection 2024-12-09: Bin of wings 82-86F. Manager stated wings were cooked at 10 AM. Time was added during this inspection and wings will be discarded at 2:00 pm. Admin Complaint - From follow-up inspection 2025-02-24: On cook line: Chicken Wings: 65F, 90F, 62-65F Admin Complaint
Food safety inspection conducted on 2/24/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 12/9/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Gaskets of walk in cooler soiled with food debris. Reach in chest freezer caskets soiled with food debris. Shelves on cookie e soiled with grease and food debris. Exterior of seasonings soiled with food debris. Repeat Violation - From follow-up inspection 2024-12-09: **Time Extended**
- 16-48-4:Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. On several clean pans over triple sink. Warning - From follow-up inspection 2024-12-09: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall and floor soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with dust and grease. Floor throughout restaurant behind equipment soiled with food debris. Warning - From follow-up inspection 2024-12-09: **Time Extended**
- 12A-28-4:High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched shirt then continued to cook without washing hands. Warning - From follow-up inspection 2024-12-09: Male employee touched per cleaning towel and employee drink with gloved hands then proceeded to change gloves and prepare food without washing hands. Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: three bins of wings 68F, 109F, 124F. Manager stated wings were out for one hour and will be gone within the hour. Explained time as a public health control to operator. Operator added time to trays of wings and will discard in four hours. Provided Time as a Public Health Control (TPHC) via email. **Corrective Action Taken** Warning - From follow-up inspection 2024-12-09: Bin of wings 82-86F. Manager stated wings were cooked at 10 AM. Time was added during this inspection and wings will be discarded at 2:00 pm. Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Repeat Violation Warning - From follow-up inspection 2024-12-09: **Time Extended**
Food safety inspection conducted on 12/9/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 12/6/2024
High Priority
11
Intermediate
9
Basic
21
Total
41
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in lemon breading at front counter.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks at front counter.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard being used on shelves under bins of wings and breading. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/2024 Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with drink on top of reach in make table. Opened bottle of water on top of chest freezer. Opened bottle of water and cup on top of prep table on cook.ine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat inside box with salt packets.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee seasoning fries wearing several rings and a watch.
- 14-11-5:Basic - Equipment in poor repair. Door to walk in cooler is not opening and closing properly. Chest freezer lid at cook line not attached.
- 08B-38-4:Basic - Food stored on floor. Bin of cooked chicken wings on floor in kitchen. Bin of raw chicken on floor in walk in cooler. Repeat Violation
- 10-14-5:Basic - Ice bucket/shovel stored improperly between uses. Two ice buckets on top of ice machine not inverted.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of flour in white bin of flour in back room. Removed during this inspection. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Gaskets of walk in cooler soiled with food debris. Reach in chest freezer caskets soiled with food debris. Shelves on cookie e soiled with grease and food debris. Exterior of seasonings soiled with food debris. Repeat Violation
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. On several clean pans over triple sink. Warning
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open during this inspection.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Milk gallon being used to store Cajun ranch dressing in walk in cooler. Boxes being reused to store other foods. Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on mop sink near back door.
- 42-03-5:Basic - 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. Tools on shelf over containers of seasoning in back room. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed to,atoms on shelf over containers of liquid butter.
- 36-27-5:Basic - Wall and floor soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with dust and grease. Floor throughout restaurant behind equipment soiled with food debris. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One on cook line. Manager discarded. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Four bulk seasoning containers in back room.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee picked up raw fish and placed in fryer with gloved hand, removed gloves then plated fries and chicken without washing hands. Warning
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched headset and hair then continued to season fries without washing hands. Repeat Violation Warning
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched shirt then continued to cook without washing hands. Warning
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Male employee enters kitchen from restroom and did not wash hands. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies at front counter.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Fish in cardboard box in reach in chest freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: opened case of raw beef on top of bag of seafood. In reach in make table: raw conch on shelf over feta cheese. Conch was moved during this inspection. In walk in cooler: raw chicken and egg boxes being used to store cakes. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 67F in breading on table near fryer. Flour has been in use for three hours. Manager instructed employee to sift flour. **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. On cook line: three bins of wings 68F, 109F, 124F. Manager stated wings were out for one hour and will be gone within the hour. Explained time as a public health control to operator. Operator added time to trays of wings and will discard in four hours. Provided Time as a Public Health Control (TPHC) via email. **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Windex and hand sanitizer on top of paper towel dispenser at front counter.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink near back door.
- 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.
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Male manager currently working is not a certified food manager.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink near walk in cooler has squeeze bottle inside. Sink near cook line blocked with bins of flour. All items moved during this inspection. Corrected On-Site Repeat Violation
- 53A-05-6:Intermediate - 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/ Four employees currently working
- 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. Missing for three male mployees inkitchen.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Male manager is not aware of the danger zone for food. Explained danger zone to manager.
- 53B-13-5:Intermediate - 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. Establishment has four employees that have been employed over 60 days and provided one certificate with two names.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: cooked chicken made yesterday morning with no date mark.
Food safety inspection conducted on 12/6/2024 revealed 41 total violations (11 high priority, 9 intermediate, 21 basic).
Inspection on 11/21/2024
High Priority
2
Intermediate
3
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard dividers and lining reach in freezer next to fryers
- 06-09-1:Basic - 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. 8 packages of Commercially processed reduced oxygen packaged fish ( catfish ) labeled indicating product to remain frozen until time of use not open or removed from package.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Establishment displayed expired Division of Hotels and Restaurants license dated 6/1/2024
- 08B-38-4:Basic - Food stored on floor. Case of plastic water bottles on floor in reach in cooler . Box of fries stored on floor on cookline.
- 10-14-5:Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
- 25-05-4:Basic - Single-service articles improperly stored. Single service portion cup lids box on floor in server station. Manager placed on shelf Corrected On-Site
- 42-03-5:Basic - 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. Tools stored above seasoning containers in dry goods storage area
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket water.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Seasoning containers in dry goods storage area not labeled
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can of mushroom pieces with several dent on bottom seam
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of Commercially processed reduced oxygen packaged fish ( catfish ) labeled indicating product to remain frozen until time of use not open or removed from package.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hood filters over flyers soled with accumulation of grease
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep area next to reach in freezer has containers and bags in hand wash sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ).
Food safety inspection conducted on 11/21/2024 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).
Inspection on 12/7/2023
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-27-4:Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing disconnected, Observed evidence of grease and heavy debris under sink. Warning - From follow-up inspection 2023-10-06: No change. **Time Extended** - From follow-up inspection 2023-12-07: No change. Mop sink located outside in disrepair, no water available and drain plumbing broken. Admin Complaint
- 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 document available at inspection time. Warning - From follow-up inspection 2023-10-06: No change. **Time Extended** - From follow-up inspection 2023-12-07: No change Admin Complaint
- 11-26-1:Intermediate - - From initial inspection : 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 documents available for any employees and no training certifications. Repeat Violation Warning - From follow-up inspection 2023-10-06: No change. **Time Extended** - From follow-up inspection 2023-12-07: No change. Admin Complaint
Food safety inspection conducted on 12/7/2023 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 12/7/2023
High Priority
9
Intermediate
4
Basic
11
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep tables.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employees at the cook line. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. At the dry storage room, flour bag and soda bag on floor.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Filters missing on both side of the hood.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line tzatziki sauce spoon handle in direct contact with the sauce.
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing broken, Observed evidence of grease and heavy debris under sink and surrounding areas. Repeat Violation Admin Complaint
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and hood with dripping grease on corner. At the front counter, soda base soiled. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Double door cooler soiled.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go containers on storage shelves Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Inside sink, observed containers with raw fish 36-45F in standing water, Employee drained water and placed container inside reach-in cooler. Also raw oyster at 68F in standing water, Employee drained and moved to cooler. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bins near back sink, (flour, panco and white powder). Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine stored above freezer, Manager moved. Corrected On-Site Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line working with raw fish, change gloves to continue working with ready to eat food (cooked chicken wings), Inspector instructed to stop, washed hands and continued working with cooked food, employee removed his gloves and started wearing new gloves without washing his hands. Employee discarded the chicken wing.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw chicken (breading) jump to fryers and touched with same gloves one cooked chicken wing. Inspector instructed to stop and washed his hands. Employee washed his hands. Corrected On-Site Repeat Violation Admin Complaint
- 08A-17-6:High Priority - 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. Chest freezer next to ice machine, observed opened bag of raw chicken stored on top of raw shrimps
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, gyro meat 58F, meat placed in cooler overnight. Also observed yellow rice in rice warmer at 105F, per Manager rice was placed at 10:00 from cooler to reheated, at 12:00, rice was 105F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, gyro meat 58F, meat placed in cooler overnight (stop sale). At the cook line under prep table chicken wings at 49F, per manager wings were moved at 10:00am from cooler. Manager will use time. Wings were gone at 12:50Pm. Repeat Violation Admin Complaint
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed yellow rice in rice warmer at 105F, per Manager rice was placed at 10:00 from cooler to reheated, at 12:00, rice was 105F.
- 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 the cook line, under prep table, observed two containers of cooked chicken wing at 129F, Manager will use time, wings will be discarded at 2:00pm. Inspector provided Time as a Public Health control form (printed). **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Gallon of bleach stored on Top of ice machine.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by three big bins, also food tray container inside sink. Employee moved. Corrected On-Site Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No thermometer available at inspection time.
- 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 training for four employees Admin Complaint
- 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 documents available at inspection time. Repeat Violation Admin Complaint
Food safety inspection conducted on 12/7/2023 revealed 24 total violations (9 high priority, 4 intermediate, 11 basic).
Inspection on 10/6/2023
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-27-4:Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing disconnected, Observed evidence of grease and heavy debris under sink. Warning - From follow-up inspection 2023-10-06: No change. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind breading station (in front of fryers) heavily soiled. Warning - From follow-up inspection 2023-10-06: No change. **Time Extended**
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - 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 documents available at inspection time. Warning - From follow-up inspection 2023-10-06: No change. **Time Extended**
- 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 document available at inspection time. Warning - From follow-up inspection 2023-10-06: No change. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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 documents available for any employees and no training certifications. Repeat Violation Warning - From follow-up inspection 2023-10-06: No change. **Time Extended**
Food safety inspection conducted on 10/6/2023 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 10/3/2023
High Priority
9
Intermediate
8
Basic
15
Total
32
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, observed cigarettes above food containers, also at the cook line electronic cigarette on shelf above freezer.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employees at the cook line. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers above triple sink.
- 08B-38-4:Basic - Food stored on floor. At the cook line, observed container of chicken wings on floor, also case of red onions, bag of yellow onions and opened bag of flour on floor.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. At the cook line above fryers filters missing.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing disconnected, Observed evidence of grease and heavy debris under sink. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under prep tables soiled, also walk-in cooler door with mold like substance. At the front counter, juice dispenser machine exterior soiled with mold, also base of soda nozzles.
- 33-16-4:Basic - Open dumpster lid. Dumpster located Behind the establishment
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employees drinks above opened container of fish, Manager moved. Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed used gloves next to cut lettuce at the cook line Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go containers stored not inverted, also observed cases of single service on floor.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Inside triple sink, observed raw shrimp in standing water temperature of shrimp 59F, employee moved to cooler. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind breading station (in front of fryers) heavily soiled. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple Bulk containers not labeled.
- 41-07-4:High Priority - Container of medicine improperly stored. At the cook line, above freezer, observed container of ointment medicine. Repeat Violation Admin Complaint
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At the cook line, observed chicken tray stored on top of containers 83F, employee stated chicken was cooked at 10:00, at 2:35 temperature was 83F.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the cook line, observed chicken tray stored on top of containers 83F, employee stated chicken was cooked at 10:00, at 2:35 temperature was 83F.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee came from outside and rinsed his hands in the triple sink, then applied soap to hands and immediately removed the soap without rubbing his hands, also employee started working with food containers and food items. Inspector instructed to stop and properly washed hands in the hands sink. **Corrective Action Taken** Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at the cook line working with raw shrimp (breading), started plating cooked rice from warmer into to go containers, Inspector instructed to stop, removed the dirty gloves, washed his hands and continued working with the fully cooked items and single service. Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed plastic white container and immediately after finishing employee placed container above triple sink with the already cleaned containers, per employee the containers were ready to be use. Inspector explained the correct sanitation process for equipment and utensils/containers to employees. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, observed raw burgers stored above dressings and opened lemon juice, also observed raw chicken containers stored above fish.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (standing double door cooler); raw fish 46F and 45F. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At the dry storage room, observed degreaser containers and cleaners stored above dressing containers.
- 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. No documents available at inspection time. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Both handwash sinks at the kitchen area blocked, one by boxes and bins and the other one with items inside and shelf in front of sink, manager moved shelf. **Corrective Action Taken**
- 53A-07-6:Intermediate - 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 documents available at inspection time. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. 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 document available at inspection time. 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 documents available for any employees and no training certifications. Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Both Handwash sinks at the kitchen area without soap, also the one next to ice machine no readable sign and no paper towel.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the server station (front counter area), spray bottle with yellow solution not labeled.
Food safety inspection conducted on 10/3/2023 revealed 32 total violations (9 high priority, 8 intermediate, 15 basic).
Inspection on 8/18/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/18/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/7/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 27-08-4:Intermediate - - From initial inspection : Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink. Lack of hot water for establishment. Water is 77F in entire establishment. Warning - From follow-up inspection 2023-08-07: No change. Admin Complaint
Food safety inspection conducted on 8/7/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).