Negril Restaurant & Lounge, also known as Chef’s Kitchen, in West Palm Beach was shut down twice last week for violations including live and dead roaches.
On Tuesday, Dec. 12, a Florida Department of Business and Professional regulation inspector cited the restaurant at 2911 N. Military Trail in the Crosstown Plaza for 13 violations. The restaurant failed inspection a second time on Wednesday, with 10 violations, but was allowed to re-open Thursday with eight violations remaining.
Paul Brown, the restaurant’s owner, said Monday, “Everything is fixed. The inspector saw a few dead roaches.”
The Dec. 12 report noted four high-priority violations including operating with an expired Division of Hotels and Restaurants license. Brown said he has been given more time to renew the license, and the report indicates a time extension.
The high-priority violations were: holding fried chicken in a pan at 95 degrees in a pan and 120 degrees in a fryer, instead of the required 135 degrees or more; roach activity as evidenced by five live roaches, and a missing vacuum breaking at a hose bib by a sink.
The inspector cited the restaurant for an intermediate violation because of a lack of proof of food manager certification. Brown said he has the certification, but did not have the paperwork on the premises. A time extension was granted.
Other intermediate violations were no paper towels or soap at a sink and no proof of state-approved employee training.
Basic violations noted in the Dec. 12 report included a missing ceiling tile, a cutting board that was no longer cleanable, nine dead roaches, an employee beverage container without a lid or straw in a food prep area and outer openings that were not protected by self-closing doors on the restrooms.
The Dec. 13 inspection report noted all the same violations except the cup, paper towels and soap.
The Dec. 14 report found eight remaining violations. By then, no dead or live roaches were found.
However, the beat-up cutting board remained as well as a missing ceiling tile, unprotected openings and missing vacuum breaker.
The state gave the restaurant an unspecified additional amount of time to provide proof of employee training.
The last report states that the violations require further review, but are not an immediate threat to the public.
The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code.
High Priority violations are those which could contribute directly to a food-borne illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to food-borne illness or injury. These violations include personnel training, documentation or record keeping and labeling.
Basic violations are those which are considered best practices to implement.
While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary, the DBPR said.