Yellow Tail Subs Grill INC

The inspector came back, found the problems fixed and allowed the business to reopen.

• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Still observed at the time of callback.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 2 dead roaches under shelve at dry storage.
  • High priority: Roach activity present as evidenced by live roaches found. At the time of callback observed 4 live roaches at dry storage.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Still observed.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. Still observed
  • Basic: Hole in or other damage to wall. Still observed.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Still observed

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At time of callback did not observe items date marked.
• Food protection and cross-contamination
  • Basic: Food stored on floor. At time of callback observed buckets of seasoning stored on floor.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. At time of callback no employees present.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At time of callback observed 8 dead roaches.
  • High priority: Roach activity present as evidenced by live roaches found. At time of callback inspection observed 1 live roach at water heater wall. 2 live roaches at dry storage area. 7 live roaches at dish washing shelf area. Observed 2 live roaches at cook line metal wall.
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Hole in or other damage to wall.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for prepped conch in walk in cooler not date marked. As per operator from the day prior.
• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed at cook line table fried chicken (101°F - Hot Holding). As per operator less than 30 minutes. Operator placed into cooler to cool.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed frozen conch at prep sink in standing water. Operator turned on water to properly thaw.
• Food protection and cross-contamination
  • Basic: Stored food not covered. Observed at reach in cooler containers of tilapia, shrimp and conch fritters stored uncovered. Observed at dry storage shelf bucket of dry seasoning stored uncovered.
  • Basic: Food stored on floor. Observed at kitchen area 3 plastic gallons of hot sauce and a case of water stored on floor. Operator removed.
• In-use utensils properly stored
  • Basic: In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed at cook line tongs and grease cleaner spatula stored on soiled pipe at cook line.
  • Basic: In-use ice scoop stored on soiled surface between uses. Observed stored on soiled soda grate at drive thru window.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee remove soiled gloves then take new pair to replace no hand wash. Coached employee on proper hand wash procedures.
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook coat raw chicken then proceed to grab raw tilapia and wash off gloves.
• Food-contact surfaces designed and maintained
  • Basic: Interior of ice machine/bin with scaling that has pitted the surface
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout all reach in coolers.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles. Observed at all reach in cooler and freezer handles.
• Garbage and refuse
  • Basic: Open dumpster lid.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed at drive thru area of kitchen approximately 6 live small flying insects on walls. Observed at ice bin 1 live flying insects on interior of bin. Observed at water heater room approximately 40+ live flying insects on walls.
  • Basic: Dead roaches on premises. Observed at fire suppression extinguisher at cook line 7+ dead roaches. Observed at wall above hand wash sink in kitchen 2 dead roaches. Observed at dish washing shelf with clean containers 4 dead roaches. Observed at drive thru window shelf 4 dead roaches in cob web dust.
  • High priority: Roach activity present as evidenced by live roaches found. Observed at cook line 4 live roaches crawling across floor. Observed at fire suppression extinguisher above reach in cooler, 6+ live roaches. Observed at dish washing area shelf approximately 6+ live roaches crawling between cleaned containers. Observed at prep table in kitchen 2 live roaches crawling on prep table where uncovered hot sauce containers were being prepped. Observed at water heater closet 8 live roaches crawling out of door frame. Observed at dry storage area 4 live roaches crawling on walls and shelves where flour bags are stored. Observed 1 live roach crawling out of box of parchment paper used to wrap food items. Observed 1 live roach crawling from under gyro machine at cook line. Observed 1 live roach crawling on lid of reach in cooler flip top.
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed at drive thru area big zapper with an accumulation of dead flys and roaches.
  • High priority: Roach excrement and/or droppings present. Observed at dish washing area shelf 100+ roach droppings on shelf and metal containers.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Observed at both establishments exit doors.
  • Basic: Insect control device installed over food preparation area. Observed at drive thru bug zapper stored on top of soda machine. Observed at dry storage area big zapper stored on shelf above bags of flour.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. Observed missing pieces and broken throughout.
  • Basic: Floor area(s) covered with standing water. Observed at walk in cooler threshold.
  • Basic: Hole in or other damage to wall. Observed throughout.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout with dirty build up, dead roaches and cob webs and flys.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • Basic: Unclean building components, attachments or fixtures. Observed hood filter at cook line soiled with grease build up"
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Observed at rear dry storage area where flour is stored.
  • Basic: Floor soiled/has accumulation of debris. Observed throughout.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment. Observed can of household roach spray at kitchen prep table.
  • High priority: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 100+ppm). Operator began to dilute.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed for employee, Steve, hired more than 60 days.