- Basic - Covered waste receptacle not provided in women's bathroom. Employee's restroom. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline, placed in water at greater than 135°f **Corrected On-Site** **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks at the front counter **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front cookline. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Beef, chicken, cheese, and raw burgers at 53-54°f. Corrective action taken, operator moved the food to the walk in cooler. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Grape leaves, cut tomatoes, cut lettuce, cheese, tzatziki and humus in the flip top coolers at 44-46°f at the front counter cookline. Corrective action taken, Operator turned the units colder and closed the lids. Dropped two degrees by the end of the inspection. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grilled chicken at 115°f on the gyro station, reheated to 165°f on the grill. Beans at the steam table at 113°f, reheated to 165°f on the grill. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cleaning glove on apron then touching ready to eat food, Using double set of gloves, only changing exterior ones. **Corrected On-Site** **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine at greater than 200ppm, diluted to 50ppm **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils in front counter handsink. **Warning**
- 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/hr/food-lodging/managercertification.html. **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. Denise. **Warning**
- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Repeat Violation** **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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11/14/2014 | Complaint Full | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.forks at the front counter. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.salt, sugar, flour. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Mozzarella sticks in the beverage reach in cooler at 65°f, discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milky water at the prep area in an ice bath at 56°f, re-iced down to 41°f. Grape leaves and mozzarella cheese at the cookline fliptop reach in cooler. Iced down to 41°f
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw meat over corn in a freezer.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Flip top cookline reach in cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/18/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing.
- Basic - Equipment in poor repair. Gyro machine not rotating 101.
- Basic - Nonfood-contact equipment in poor repair. 45-47 unit under grill. Can not use until maintaining 41 or under. All temperature control for safety food on this unit at 52-55°f, raw food was moved to another unit, cooked food was discarded. 02/27/14
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45-47 cheese, burgers, gyro slices moved to working unit. 43 unit under grill. **Corrected On-Site** Raw burger 52°f, cheese 53°f, cut tomatoes 53°f, beef 55°f, gyro meat 54°f, chicken 53°f on the drawer cooler under the grill. Stop sale order issued. Discarded 02/27/14
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen. No handsink installed. 02/27/14
- 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. 60 day callback. No certificates provided. 02/27/14
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2/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Gyro machine not rotating 101°.
- Basic - Heat lamp bulb not working.put in new bulb. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Heating unit and salad cooler.
- Basic - Nonfood-contact equipment in poor repair. 45-47° unit under grill. Can not use until maintaining 41° or under.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles improperly stored. Top of cooler, **Corrected On-Site**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45-47° cheese, burgers, gyro slices moved to working unit. 43° unit under grill. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried chicken 120° hot hold turned up, 135° put in new light bulb.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen.
- 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. 60 day callback.
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12/17/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom
- Basic - Bowl or other container with no handle used to dispense food. Using plastic cups to scoop ice from ice machine Scooping cooked rice with plastic cup
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open soda cans in prep area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda cans in prep area
- Basic - Equipment in poor repair. Rusted bottom shelving under steam table in front line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to gyro machine **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In front line
- Basic - Silverware/utensils stored upright with the food-contact surface up. Next to flip top coolers in front line
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee in front line
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Manager prepping pita sandwich for customers with bare hands **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Employee in front line
- High Priority - Food stored in ice used for drinks. See stop sale. Box with fresh basil inside ice machine and plastic beg with fresh bananas .voluntary discarded
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine found over 200 ppm in sanitizer bucket next to steam table
- Intermediate - Employee used handwash sink as a dump sink. Manager dumped can of coke inside
- Intermediate - Encrusted material on can opener blade. In prep area
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In front line utensils inside
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front line
- Intermediate - No soap provided at handwash sink. In front line
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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar, salt containers
- Basic - Build-up of food debris, dust, grease and/or dirt on nonfood-contact surface. Shelves, walls, exterior of equipment.
- Basic - Employee beverage container ( open soda can) on a food preparation table or over/next to clean equipment/utensils. Frontline. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Hood and filters soiled with accumulated grease.
- Basic - Reach-in cooler gasket torn/in disrepair. At 2 door frontline reach in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. At the only kitchen Hand wash sink. Was turned back on immediately.
- Intermediate - Handwash sink not accessible for employee use at all times. Bucket, chair in front of the only kitchen hand wash sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At the only kitchen hand wash sink. Was turned back on immediately. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid cleaner/bleach water by kitchen hand wash sink.. **Corrected On-Site**
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Lights missing the proper shield, sleeve coatings or covers. rear storage area.
- Observed build-up of food debris, dust, grease and/or dirt on nonfood-contact surface. shelves.
- Observed clean utensils/equipment stored in dirty containers. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed leaking faucet at rear prep area handwash sink.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over lunchmeats in reach-in portion of walk-in cooler. Corrected On Site.
- Observed several walls and doors ( bathroom door and backdoor ) soiled with accumulated debris/dirt.
- Critical - Observed unlabeled spray bottle. sanitizer in unlabeled spraybottle. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken and sauces in walk-in cooler. Corrected On Site.
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11/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- Observed build-up of food debris, grease and/ or dirt on nonfood-contact surface. wire shelf in dishwash area.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. oven interior.
- Observed single-service articles improperly stored. plastic forks, knifes, spoons on frontline not stored with handles facing one way.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. walk-in cooler fanguard . Corrected On Site. Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline . Corrected On Site.
- Observed nonfood-contact equipment in poor repair. freezer chest lid falling apart and exsing insulation .
- Critical - Observed potentially hazardous food thawed at room temperature. beef in prepsink . Corrected On Site.
- Critical - Observed unlabeled spray bottle. bleach and water in spraybottle in kitchen . Corrected On Site.
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5/24/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooling drawers under grill at 50 degrees ambient air temperature. Note: Raw beef was removed from this unit. DO NOT USE THIS COOLING UNIT UNTIL REPAIRED / ABLE TO MAINTAIN FOODS AT 41 degrees or below. This violation must be corrected by : 03/25/2012.
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. rear prep kitchen handwash sink. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. walk-in cooler fanguard. Repeat Violation.
- Critical - Observed buildup of slime/black debris in the interior of ice machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar scooped with cup with no handle and cup stored in sugar container after use. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. rusted bottom shelf of preptable in rear prep kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw hamburger beef patties in cooling drawers under grill at 45 degrees fahrenheit. Patties were placed back into walk-in cooler to maintain proper temperatures and will be all used/cooked today. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef patties over parsley in walk-in cooler. Corrected On Site.
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1/25/2012 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. in back storage area.
- Critical - No handwashing sign provided at a handsink used by food employees. rear kitchen area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. fan guard in walk-in cooler.
- Observed clean utensils/equipment stored in dirty drawers/containers. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in ice machine. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw beef over cooked chicken in walk-in cooler. Corrected On Site.
- Observed single-service articles improperly stored. plastic spoons, forks, knifes on frontline not stod with handles facing one-way.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed stored containers in disrepair used for food storage.
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site. Repeat Violation.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Drain cover(s) missing.
- Observed food debris accumulated on walk in cooler floor. Repeat Violation.
- Observed ceiling in disrepair. Water drips from AC
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pastries in walk in cooler
- Critical. Observed food stored on floor. Humus in walk in cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil residue in storage containers.
- Observed grease accumulated under cooking equipment.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Humus in bucket on kitchen floor
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed food debris accumulated on walk in cooler floor.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/2/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/31/2009 | Routine - Food | Warning Issued |
| No report available. | 3/31/2009 | Routine - Food | Warning Issued |
| No report available. | 2/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/23/2008 | Routine - Food | Warning Issued |
| No report available. | 7/2/2008 | Routine - Food | Call Back - Complied |
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