Legends Caribbean Shack

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Employee health
  • 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.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

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

• Employee health
  • 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.
• Plumbing and backflow prevention
  • Basic: Waste line missing at soda gun holster.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. -5 live roaches in wall next to side exit door in kitchen -7live roach in bag in bag above mop sink soap dispenser -1 live roach on speed rack in kitchen
  • Basic: Outer openings not protected with self-closing doors.
• Floors, walls, ceilings and ventilation
  • Basic: Objectionable odors in bathroom or other areas of the establishment.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

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
  • Basic: Working containers of food removed from original container not identified by common name. -bulk starch
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. -shrimp (49°F - Cold Holding); beef (49°F - Cold Holding); noodles (45°F - Cold Holding)
• Employee health
  • 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.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. -bulk containers next to walk in
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. -prep table on cook line -cook line cutting board stained
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwaves
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. -cook line cooler
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soap dispenser
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
  • Basic: Silverware/utensils stored upright with the food-contact surface up.
• Plumbing and backflow prevention
  • Basic: Waste line missing at soda gun holster. -at bar
  • Basic: Drain cover(s) missing. -mop sink
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. -1 dead roach inside cook line cooler
  • High priority: Roach activity present as evidenced by live roaches found. -20 total -2 live roaches on cool line cooler door seal -1 live roach inside cook wall inlet under hand wash sink next to mop sink -1 live roach on fire extinguisher next to mop sink -1 live roach on top on mop sink -1 live roach crawling out of microwave on cook line -1 live roach behind wall tile next to dish storage -1 live roach in unused hot box unit -1 live roach on yellow waterline behind dry storage -2 live roaches in wall inlet for dish machine above spray sink -2 live roaches crawling out of wall panel behind dish machine -1 live roache on wood block behind double oven -2 live roaches crawling on floor in front of dishwasher -2 live roaches crawling from behind spray sink of dish pit -2 live roach falling from sanitizer bucket under spray sink
  • Basic: Outer openings not protected with self-closing doors. -side kitchen door
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. -next to ride kitchen door -next to mop sink
  • Basic: Objectionable odors in bathroom or other areas of the establishment. -from mop sink when hand wash sink is run
• Manager certification and employee training
  • 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 & Lodging Association (SafeStaff) 866-372-7233.