“I had a turkey and bacon sub with American cheese, spinach, cucumbers, tomatoes, black olives, onions and green peppers. For condiments I had southwest chipotle.

I ate around 8:30pm. Around 9 I had severe stomach cramping. 30mins after I was on the toilet for about a hour. Having nausea, diarrhea,... See More chills, and sweats. Throughout the night I still had stomach pain ”

“I got a road turkey sub with lettuce, tomato, mayo and chipotle mac n cheese from this location. It was the only thing I ate that day that my girlfriend didnt. Approx 2 hours later I had painful diarrhea and I have had it every 30m-1hour for the past 48... See More hours now. ”

“Chicken burrito w/brown rice, tomato salsa, lettuce and cheese. About 30 min after I got upset stomach and nasua which turned into violent vomiting and diarrhea, fever got to be as high as 102.5. Still vomiting and diarrhea 3 days later. Went to dr. And agreed it was food poisoning... See More and may take a week for my gut to get back to normal. ”

“I ate a roast beef hoggie with Mike's way(lettuce, tomato, onions, oil/vinegar, cheese). I told my husband that part of it tasted sour. The next day the diarrhea, stomachs cramps, headache, nausea and weakness started. I had it for 3 days, it seemed to be ebbing for about 24 hours... See More but it has started back. Its been over 5 days of this sickness. ”

“Chicken, green peppers, onions, guac, white rice, green and tomato salsa, cheese ”

“I ate from here about 8pm on Friday January 17th 2020. I had white rice, falafel, hummus, tomatoes, chick peas and Greek vinaigrette. Also side of pita chips. I had Shredded romaine too.
My symptoms (quick onset stomach cramps, severe diarrhea were apparent as I woke up. Lasted throughout the... See More day with stomach pains remaining until following day. ”

“Date Closed: 01/08/2020

High Priority - Roach activity present as evidenced by live roaches found. 1 live under pizza prep table in kitchen 1 live under 4 door true low boy cooler in kitchen 2 live on floor in customer sitting area Manager discarded all live roaches found and sanitized... See More area Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking on cut tomatoes in WIC. Per manager tomatoes were cut the day prior. Employee placed date marking **Corrected On-Site** Source: myfloridalicense.com ”

“Date Closed: 01/10/2020

High Priority - Raw animal food stored over ready-to-eat food. Raw fish held over cans of soda in WIC
High Priority - Rodent activity present as evidenced by rodent droppings found. 60 Rodent droppings on floor in dry storage 6 rodent droppings on floor undershelf next to... See More WIC 6 rodent droppings below dish rack 15 rodent droppings under sushi station 25 rodent droppings under prep table High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked eggplants (46-50°F); raw fish patties (56°F); tomato sauce (53°F); cooked lemons (58°F) Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Soap and steel pad stored in HWS. Employee removed **Corrected On-Site** Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking on food held in walk-in or reach in prep cooler Source: myfloridalicense.com ”

“Date Closed: 01/09/2020

High Priority - Food with mold-like growth. See stop sale. 2 moldy lemons at walk-in cooler. Discarded. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beets 58F, tomatoes 51F, stuffed grape leaves50F, pasta salad 49F, tatsiki... See More sauce 50F at buffet. Rice 79F at cookline under no temperature control. Placed inside cooler to quick chill. **Corrective Action Taken** **Warning** High Priority - Roach activity present as evidenced by live roaches found.b 16 under prep table at end of cookline 6 under Hobart table 3 by prep sink sink 50 under plate storage table in cookline frontline area 20 under grill table at cookline 1 inside oven 2 inside unused cooler at cookline 4 under table at kebab grill at cookline 15 under dish machine 1 inside cooler in dessert prep area **Warning** Intermediate - Interior of reach-in cooler soiled with accumulation of food residue at cookline and prep area coolers **Warning** Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Source:myfloridalicense.com ”

“Lettuce. Husband and I has the same chicken, but I had lettuce & tomato and he didn't. 8 hours later I was up all night ”