| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach coolers doors with heavy soiled located soiled
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area **Repeat Violation**
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36-36-4
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Basic - Ceiling tile missing. Observed ceiling tiles missing on top of the walk in cooler. **Repeat Violation**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with heavy soiled throughout the establishment
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean pans stored in a dirty shelf.
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed prep reach in cooler ambient temperature 59 F, located next to the gyro machine
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law. Observed coffee machine condensation hose being disposed inside a bucket.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet.
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14-11-5
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Basic - Equipment in poor repair. Observed prep reach in cooler ambient temperature 59 F, located next to the gyro machine
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the prep area, kitchen area with heavy soiled
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08B-38-4
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Basic - Food stored on floor. Observed cases of liquid oil on the floor in the prep area
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36-24-5
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Basic - Hole in or other damage to wall. Observed hole on wall on the outlet sodas area.
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of reach in cooler.
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed ovens with heavy soiled located in the kitchen area, prep area.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease outside the fryers.
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23-01-4
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Basic - Oven machine exterior soiled.observed on top of pizza oven with heavy soiled.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside of the reach in cooler, freezer with heavy soiled located next to the walk in cooler,in the front counter area, kitchen area.
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler. Observed reach in cooler with standing water located next to the walk in cooler. **Repeat Violation**
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33-34-4
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Basic - Storage area not maintained clean and organized. Observed storage area under front counter shelves not maintained clean and organized.
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08B-12-5
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Basic - Stored food not covered. Observed eggplant inside of the white chest freezer not covered.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the establishment **Repeat Violation**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Observed three garbanzo cans dented.
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside of the kitchen prep cooler located next to the gyro machine Sliced ham (54 F - Cold Holding); American cheese (55 F - Cold Holding); Cut tomatoes (60 F - Cold Holding); veggie salad (61 F - Cold Holding); Tzatziki sauce (55 F - Cold Holding); Cut lettuce (59 F - Cold Holding); Provolone cheese (61 F - Cold Holding), according to person in charge for more than 8 hours.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside of the kitchen prep cooler located next to the gyro machine Sliced ham (54 F - Cold Holding); American cheese (55 F - Cold Holding); Cut tomatoes (60 F - Cold Holding); veggie salad (61 F - Cold Holding); Tzatziki sauce (55 F - Cold Holding); Cut lettuce (59 F - Cold Holding); Provolone cheese (61 F - Cold Holding), according to person in charge for more than 8 hours.
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11-07-5
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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.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles with heavy soiled located.
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit onsite. **Repeat Violation**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Efren Quiche,Nodir kayumov, Kelly Ray without employee certification.
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