- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. **Warning** No employee training has been implemented yet. Warned previously .
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area. **Warning** Kitchen area no paper towel during Call Back .
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None of the 3 employees working at the restaurant during Inspection could show proof of employee training. Cited and repeated violation .**Admin Complaint** **Admin Complaint** Unable to show Proof of Employee Training for Food Handling . Staff with 2 yrs and 1 yr and 6 month approximately according to Staff members.
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11/05/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area. **Warning**
- High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. Rice hot held (prepared at other location : Daily Bread) at 108°f (rice and noodles) , rice and lentils 117°f. Must reheat at the stove to requirements before placing it at hot holding. **Warning** not observed during Call Back Inspection.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Outside restaurant . No using mop sink at premises. **Warning** Mop sink not used for its intended purpose. Used as a storage area instead (Chemical, food containers, metal trays used at Gyro machine stored in Mop Sink).
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. **Warning** No employee training has been implemented yet. Warned previously .
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None of the 3 employees working at the restaurant during Inspection could show proof of employee training. Cited and repeated violation .**Admin Complaint** **Admin Complaint**
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09/08/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area. **Warning**
- High Priority - Cooked gyro meat not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. **Warning**
- High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. Rice hot held (prepared at other location : Daily Bread) at 108°f (rice and noodles) , rice and lentils 117°f. Must reheat at the stove to requirements before placing it at hot holding. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Outside restaurant . No using mop sink at premises. **Warning**
- High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice and lentils. At 117°f. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. Kitchen area. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None of the 3 employees working at the restaurant during Inspection could show proof of employee training. Cited and repeated violation .**Admin Complaint** **Admin Complaint**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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09/04/2014 | Routine - Food | Warning Issued |
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/18/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/11/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink missing in food preparation room or area. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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8/9/2013 | Routine - Food | Warning Issued |
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink missing in food preparation room or area. At the front counter
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - OBSERVED EMPLOYEE BEGAN WORKING WITH FOOD, HANDLING CLEAN EQUIPMENT OR UTENSILS, OR TOUCHING UNWRAPPED SINGLE-SERVICE ITEMS WITHOUT FIRST WASHING HANDS.
- Intermediate - OBSERVED HOT WATER NOT PROVIDED/SHUT OFF AT EMPLOYEE HANDWASH SINK.
- Intermediate - OBSERVED NO PAPER TOWELS OR MECHANICAL HAND DRYING DEVICE PROVIDED AT HANDWASH SINK.
- Intermediate - OBSERVED NO SOAP PROVIDED AT HANDWASH SINK.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Manager lacking proof of Food Manager Certification.NEW OWNER
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.NEW OWNER
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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9/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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