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Licensee
Name: THE ORIGINAL MAMA MARIA'S GREEK CUISINE License Number: SEA6216003
Rank: Seating License Expiration Date: 02/01/2022
Primary Status: Ownership Changed Secondary Status:
Location Address: 503 N PINELLAS AVE
TARPON SPRINGS, FL 34689

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/08/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
13 13 28
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-03-4    Basic - Accumulation of debris inside warewashing machine.
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink.
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured.
12B-12-4    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.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Cook
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses
14-38-4    Basic - Food storage container/container lid cracked or broken.
08B-12-4    Basic - Food stored in holding unit not covered. Cheese, soup, mousaka, pastichio
08B-38-4    Basic - Food stored on floor. In kitchen and walk in cooler , onions, raw fish, lamb, beef **Repeat Violation**
23-07-4    Basic - Gaskets with slimy/mold-like build-up.
10-12-4    Basic - In-use ice scoop stored on soiled surface between uses.
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed **Corrected On-Site**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses.
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk flour
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board.
16-38-4    Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Corrected on Site: given **Corrected On-Site**
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Snapper, calimari, shrimp, Corrective Action Taken: moved to walk in cooler
25-32-4    Basic - Reuse of single-service articles.multi items too store food in
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and celery over ready to eat pastichio, walk in cooler
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name.sugar salt
14-67-4    Basic - cooler gasket torn/in disrepair. **Repeat Violation**
50-17-2    High Priority - High - Operating with an expired Division of Hotels and Restaurants license. License paid online, confirmation number 167054266 , **Corrected On-Site**
03A-16-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.custard (45-47°F - Cold Holding); lamb (43-45°F - Cold Holding); spinach cheese filling (48°F - Cold Holding); potato salad (44°F - Cold Holding) repair man called
41-07-4    High Priority - Container of medicine improperly stored.over prep table
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lamb and lemon chicken soup in upright cooler 46°-50° cooled more than 24 hours and crab stuffing 108°-70° in 4 hours
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine
09-01-4    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. Putting feta on salad, cutting bread, cutting lettuce, putting lemon in customer drink
01B-05-4    High Priority - Operator continued to use food after notification by inspector that food is unsafe for human consumption. Heated up some of the soup to serve after being told it can not be served to the public. Inspector had cook dispose of it and it was not served **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at wait station, 69°, in lunch cooler
03D-06-4    High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.chicken marinated 66°-57° in 4 hours
03E-02-4    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. Pastichio 113° **Corrected On-Site**
08A-10-4    High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over raw shrimp and raw fish and walk in cooler
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw burger over French fries, reach in freezer
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-22-4    Intermediate - Encrusted material on can opener blade.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink.only 80° in ladies restroom
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
31B-03-4    Intermediate - No soap provided at handwash sink. back kitchen **Repeat Violation**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Multiple items in walk in
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. pastichio, mmousaka, lamb shanks, chicken Lemon soup
22-18-4    Intermediate - Soil residue in food storage containers. Salt cup, salad dressing, Corrected on Site: placed in clean containers
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Bleach water near ware washer
14-76-5    Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Over stocked and water dripping from pipe
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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