| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. By three compartment sink **Repeat Violation** **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged acoustic ceiling tile in kitchen **Warning**
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35A-03-4
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Basic - Dead roaches on premises. Approximately 4 under three compartment sink, 2 under front counter **Warning**
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14-11-4
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Basic - Equipment in poor repair. Cutting board with cut marks and no longer cleanable, microwave interior, reach in cooler gasket three door cooler, walk in cooler shelving with rust that has pitted the surface **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Along baseboards **Warning**
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08B-38-4
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Basic - Food stored on floor. Fryer oil and rice **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Oven **Corrected On-Site** **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. **Repeat Violation** **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Potatoes **Corrected On-Site** **Repeat Violation** **Warning**
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25-35-4
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Basic - Reuse of single-use articles. Yogurt containers **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
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50-17-2
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High Priority - High - Operating with an expired Division of Hotels and Restaurants license. **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
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22-48-4
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High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Scented **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. And to go bag **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hummus 50°f, cheese 48°f, eggplant dip 51°f, tzatziki 50°f, cooked chicken 53°f, stuffed grape leaves 52°f- call repairman for visit **Corrective Action Taken** **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gyro meat 104-112° **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw beef/chicken over chickpeas in walk in cooler **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present. On paint can under three compartment sink, on wall by three compartment sink **Warning**
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22-63-4
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Intermediate - Accumulation of mold-like substance on equipment. Food processor lid **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. 77°f **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
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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. **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
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48-04-4
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Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Repeat Violation**
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