JAWS TOPOKKI UNIT 2 Inspection – August 31, 2026

High Priority 1

#5High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**

Corrected On-Site

Intermediate 5

#6Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk gallon and heavy cream.

#7Intermediate16-32-5

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need quaternary ammonia type.

#8Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Facility is timing product correctly.

#9Intermediate05-03-4

Intermediate – Probe thermometer not within the intended measuring range of use. Only laser type available. No probe thermometer available

#10Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled.

Basic 4

#1Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Heavily soiled floor drain at prep sink.

#2Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 areas in kitchen.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top edges of rice cookers

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Sugar, flour and sesame bottle.

Florida Food Watch