- Basic - Equipment in poor repair, reach in cooler had ambient temp of 46°f, operator cleaned the coils and temp went down to 42°f. **Corrected On-Site** **Warning**, deli unit by cooks line had ambient temp of 47°f.
- Basic - Floor area(s) covered with standing water, under water heater. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, hummus was 45°f, lettuce 45°f. The refrigerator had ambient temp of 46°f, due to very heavy build up of dust over the coils, once cleaned the oils temp went down to 42°f. **Warning**, deli unit had lettuce, cut tomatoes 47°f, were 47°f, by cooks line.
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07/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cleaned and sanitized equipment or utensils not properly stored, stored hanging over handsink. Lid of reach in cooler was stored on floor by front services area. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dishwashing area shelves with rust that has pitted the surface. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair, reach in cooler had ambient temp of 46°f, operator cleaned the coils and temp went down to 42°f. **Corrected On-Site** **Warning**
- Basic - Floor area(s) covered with standing water, under water heater. **Warning**
- Basic - Food stored on floor, boxes of oil in the dry storage area. **Warning**
- Basic - Hole in wall, water heater room. **Warning**
- Basic - Improper storage of equipment that interferes with cleaning, hallway to back door. **Warning**
- Basic - Nonfood-contact equipment in poor repair, door of oven with exposed insulation, by back door. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination, buffet line. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name, salt , dry storage. **Corrected On-Site** **Warning**
- 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, cook touching salad with bare hands . **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, hummus was 45°f, lettuce 45°f. The refrigerator had ambient temp of 46°f, due to very heavy build up of dust over the coils, once cleaned the oils temp went down to 42°f. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after touching clothing, cook. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, holding werewashing equipment. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Christopher Shanwenda was the manager on duty. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided, lemons in the soda station. **Corrected On-Site** **Warning**
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5/21/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/7/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing. Mens room
- Basic - Building components, attachments or fixtures in poor repair. Womens room door has glass fixture kicked in.
- Basic - Case/container/bag of food stored on floor in dry storage area. Bucket of oil and seasoning.
- Basic - Ceiling tile missing.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Emersion blender hung up and resting on dirty pipe in storage room
- 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.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on operator prepping chicken.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Front counter cooler not maintaining 41° during peak operation.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Food being prepared outside. Back hallway not part of licensed establishment. Observed operator prepping chicken on prep counter in hallway.
- Basic - Food stored in dry storage area not covered.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Gaskets/seals on holding unit in poor repair. All reach in coolers
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back hallway, above prep.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In Front Counter RIC
- Basic - No copy of latest inspection report available.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- Basic - Plumbing system in disrepair. HWS in kitchen, faucet
- Basic - Single-service articles stored in garbage room/mechanical room. Items stored in back hallway, accessible to other people.
- Basic - Soiled dry wiping cloth in use. Observed operator wipe cutting board with soiled towel and then used board to cut raw chicken
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths used by service staff used for tables
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front counter prep station cooler, temping products at between 59°-63°. Pasta salad, 64°, tabouleh, 63°, hummus, 64°, precooked veggies, 59°, raw shell eggs, 64° **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gyro meat off the cone left in pan, 127°
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken set out on prep counter for over 2 hrs according to operator, temp. 71° **Admin Complaint**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Grill top
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Placed dirty dishes on sink.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Coke dispenser
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint** **Repeat Violation**
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Raw chicken left on counter. Temp, 71°
- Intermediate - Wild bird present inside establishment.
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11/1/2013 | Routine - Food | Administrative complaint recommended |
- Basic - (1)Soil residue build-up on fan blower cover. (2) soil residue build-up at the underside of soda dispensing heads, at self- serve soda machine. **Warning**
- Basic - Bathroom door not self-closing. / men''s room **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor area(s) covered with standing water. / BY WATER HEATER **Warning**
- Basic - Food stored on floor. / BOXES OF SODA SYRUP ON FLOOR INSIDE CABINET AT SELF-SERVE DRINK STATION **Warning**
- Basic - Open condiments provided for self-service not properly protected. / CUT LEMON AT SELF-SERVE STATION **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. / FRONT DOORS ARE ALL OPEN AND OBSERVED FLIES IN THE KITCHEN **Warning**
- Basic - Plumbing system in disrepair. / SPOUT AT KITCHEN HAND SINK CANNOT STAY IN POSITION TO ALLOW PROPER WATER DISPENSING. USER HAS TO HOLD THE SPOUT WHILE WASHING THE HANDS. ONCE LET GO THE SPOUT WILL SPRING TO THE LEFT SIDE AND OUT OF THE HAND SINK **Warning**
- Basic - Working containers of food removed from original container not identified by common name. /. OIL SPRAY BOTTLE AT COOKLINE **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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8/14/2013 | Complaint Full | Call Back - Complied |
- Basic - (1) Build-up of grease inside build-up of grease inside fryer cabinet cabinet (2) Build-up of grease on hood filters **Warning**
- Basic - (1)Soil residue build-up on fan blower cover. (2) soil residue build-up at the underside of soda dispensing heads, at self- serve soda machine. **Warning**
- Basic - Bathroom door not self-closing. / men's room **Warning**
- Basic - Cloth used as a food-contact surface. /. WIPING CLOTH WAS USED TO COVER CUT LETTUCE, IN REACH IN COOLER **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. / 3 reach in coolers at frontline has ambient air temperature of 50-55F **Warning**
- Basic - Floor area(s) covered with standing water. / BY WATER HEATER **Warning**
- Basic - Food stored on floor. / BOXES OF SODA SYRUP ON FLOOR INSIDE CABINET AT SELF-SERVE DRINK STATION **Warning**
- Basic - Open condiments provided for self-service not properly protected. / CUT LEMON AT SELF-SERVE STATION **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. / FRONT DOORS ARE ALL OPEN AND OBSERVED FLIES IN THE KITCHEN **Warning**
- Basic - Plumbing system in disrepair. / SPOUT AT KITCHEN HAND SINK CANNOT STAY IN POSITION TO ALLOW PROPER WATER DISPENSING. USER HAS TO HOLD THE SPOUT WHILE WASHING THE HANDS. ONCE LET GO THE SPOUT WILL SPRING TO THE LEFT SIDE AND OUT OF THE HAND SINK **Warning**
- Basic - Working containers of food removed from original container not identified by common name. /. OIL SPRAY BOTTLE AT COOKLINE **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / RAW SHRIMP WAS 57F IN 2 DR RIC. COOKED ONION WAS 51F, CHICKEN FALAFEL WAS 50F IN SINGLE DOOR REACH IN COOLER, RAW CHICKEN WAS 53F CUT SPINACH WAS 60F IN COLD HOLDING DRAWERS **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / GYRO WAS 99F, CHICKEN SHAWARMA WAS 99F, THE GYRO OVEN WAS NOT TURNED ON **Warning**
- High Priority - Toxic substance/chemical stored by or with food. /. SPRAY CAN OF STAINLESS STEEL CLEANER ON SHELF WITH FOOD ITEMS **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Interior of reach-in cooler/ freezer soiled with accumulation of food residue. / IN OFF-SITE STORAGE ROOM **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No plan review submitted and approved - ICE MACHINE added IN THE OFF-SIDE FOOD AND DRY STORAGE ROOM. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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6/14/2013 | Complaint Full | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table shelf by rear exit door.
- Basic - Employee with no hair restraint while engaging in food preparation. Observe employees preparing food without hair restraint. **Corrected On-Site**
- Basic - Food stored on floor. Chick peas, oil on floor near rear exit door **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. over prep area at main location.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. No thermometer in refrigerator in storage area. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at second location.
- Basic - Reach-in cooler gasket torn/in disrepair. RIC in the front of make table.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cauliflower over pitas in RIC in storage area across the street.
- Basic - Working containers of food removed from original container not identified by common name. Spray bottle with oil not labeled next to grill
- High Priority - License expired within 30 days after expiration date.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sani bucket in HWS **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. HWS no hot water
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager came in during inspection **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-16-1 No plan review submitted - identified second location used by Whitewood mediterranean - located on Central Blvd in room on first floor of parking garage - next to Ember. Facility used for prepping meat - 5 reach in coolers, prep sink, no 3 compartment sink. This violation must be corrected by : 8-6-12. Callback inspection: prep table removed, storage cupboard placed in front of prep sink. Observed on 2-28-13 Operator submitted a sketch of establishment storage to Plan review. Plan review not submitted correctly per Rhonda Steele.
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2/28/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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.
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12/31/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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.
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10/30/2012 | Routine - Food | Call Back - Extension given, pending |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times, faucet locked to the side at all times.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit, reach in cooler by handwashing sink .
- No copy of latest inspection report.
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cooks.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed roach activity as evidenced by 2 live roaches found walking on floor by water heater
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, spoons.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken and beef in kitchen area.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cooks.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of deli unit.
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10/29/2012 | Routine - Food | Warning Issued |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 10 seats - 31 seats counted. 56 seating counted during callback inspection.
- Violation: 51-16-1 No plan review submitted - identified second location used by Whitewood mediterranean - located on Central Blvd in room on first floor of parking garage - next to Ember. Facility used for prepping meat - 5 reach in coolers, prep sink, no 3 compartment sink. This violation must be corrected by : 8-6-12. Callback inspection: prep table removed, storage cupboard placed in front of prep sink.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8-6-12.
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8/8/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 50-09-1 Hotel and Restaurant current license not properly displayed.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 10 seats - 31 seats counted.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Central Blvd location.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Violation: 51-16-1 No plan review submitted - identified second location used by Whitewood mediterranean - located on Central Blvd in room on first floor of parking garage - next to Ember. Facility used for prepping meat - 5 reach in coolers, prep sink, no 3 compartment sink. This violation must be corrected by : 8-6-12. Callback inspection: prep table removed, storage cupboard placed in front of prep sink.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8-6-12.
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6/8/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. Central Blvd location.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 10 seats - 31 seats counted.
- Critical - Hotel and Restaurant current license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8-6-12.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips.
- Critical - No conspicuously located thermometer in any of the holding units.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No plan review submitted - identified second location used by Whitewood mediterranean - located on Central Blvd in room on first floor of parking garage - next to Ember. Facility used for prepping meat - 5 reach in coolers, prep sink, no 3 compartment sink. This violation must be corrected by : 8-6-12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink stored at cutting board.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Bare hand contact with cheese slices. Corrected On Site. Discarded.
- Critical - Observed dented/rusted cans. Cortas, stuffed grape leaves. Central Blvd location.
- Observed employee with no hair restraint.
- Observed floor area(s) covered with standing water. Water heater storage area.
- Observed hole in ceiling. Above handsink and 3 compartment sink .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Central Blvd location.
- Observed nonfood-contact equipment in poor repair - faucet of handsink needs to be held by hand inside sink while washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Make table: Grilled onions 45F, cheese slices 47F. Reach in cooler: yoghurt/eggplant dish 52F in reach in cooler and 60F on cold table above [cooler under cold table at 41F] - stored more than 4 hours. Facility down the street: reach in cooler: cheese ast 52F. This violation must be corrected by : 6-7-12.
- Critical - Observed raw animal food stored over cooked food. Shell eggs stored above ready to eat grape leaves. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Surface around ice dispenser chute - soda machine in dining area.
- Observed single-service articles improperly stored. Containers not stored inverted - frontline.
- Critical - Observed unlabeled spray bottle. Dining area - under counter.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken kebabs 129F. Held 5 hours.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken kebabs.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Yoghurt/eggplant dishes 50-60F [stored longer than 4 hours].
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6/6/2012 | Routine - Food | Warning Issued |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements./ counted 68 seats between inside and out, gave operator seating change form to complete and send in
- Critical - Insufficient space around electrical equipment to permit ready and safe operation of such equipment. For reporting purposes only./ refrigerator placed between hot water tank and electrical panel box
- No Heimlich maneuver sign posted.
- Observed mop/service sink in disrepair./ placed another sink on top of mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses./ next to grill
- Critical - Working containers of food removed from original container not identified by common name./ wheat Corrected On Site.
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12/19/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit./ small cold table Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed food stored on floor./ fryer oil
- Critical - Observed unlabeled spray bottle./ 3 sitting on counter
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10/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about White Wood Mediterranean Grill, 1 S Orange Ave Ste 104, 1 & 2 S Orange Ave - Storage Only, Orlando, FL »