LORANAS CARIBBEAN AND AMERICAN GRILL Inspection – September 15, 2025

High Priority 2

#8High Priority10-05-5

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water of 86F. Cook placed metal containers on top of flattop. **Corrective Action Taken**

Corrective Action Taken

#9High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (112F – Hot Holding) stored on top of flattop for less than 3 hours as per cook. Cook placed items in the oven to reheat.

Intermediate 2

#10Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#11Intermediate53A-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/ Observed 5 employees engaged in food preparation with no certified manager on duty.

Basic 7

#1Basic08B-38-4

Basic – Food stored on floor. Observed carrots stored on the walk in cooler floor.

#2Basic36-24-5

Basic – Hole in or other damage to wall. By the entrance of the dishwashing area.

#3Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. In the kitchen, next to steam table.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in the reach in coolers.

#5Basic29-49-6

Basic – Observed standing water in bottom of reach-in-cooler where snapper is stored in.

#6Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface.

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher and storage rack.

Florida Food Watch