| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.Observed plate stored in the falafel mix used as a scoop without a handle.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Shelves storing the plates soiled.Observed stove cook line trays soiled with old food.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.Cook line equipment.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.Back prep area.
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.Prep kitchen
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36-36-4
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Basic - Ceiling tile missing. Kitchen.
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36-30-4
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Basic - Door not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen door soiled.
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface.Gaskets to the reach in cooler duct taped. **Repeat Violation**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.Observed cell phone on top of kitchen microwave, ear buds attached to kitchen shelf.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner.Kitchen counter top tiles broken around the hand wash sink.
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51-09-4
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Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
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08B-19-4
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Basic - Food contaminated by unsanitized equipment. See stop sale.Observed unwrapped romaine stored in the reach in cooler on soiled rack.
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.Bottled drinks located in the front of the restaurant.
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08B-12-4
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Basic - Food stored on shelf not covered.Observed baked breads uncovered stored on a bottom shelf on the cook line.
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33-17-4
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Basic - Garbage can soiled.Kitchen
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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36-68-4
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Kitchen
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.Mens bathroom.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.Observed Cuban bread and raw dough stored in plastic "thank you" bags.
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.Observed gasket taped at end unit reach in cooler.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.Around the kitchen hand wash sink area.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.Items stored around, toilet, gyro machine, wood scraps.
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.Kitchen hand wash sink area, Kitchen around.
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Observed *gyro (68°F - Hot Holding); *Beef (51°F - Cold Holding); *Poultry (44°F - Cold Holding); Plant Foods (44°F - Cold Holding); hamburger (49°F)
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03B-11-4
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High Priority - Cooked potatoes on the cook line (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Potatoes at 110° F.
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12A-20-4
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High Priority - Employee washed hands with no soap.Observed employee rinse hands in the kitchen hand wash sink without using soap.
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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.Observed *chicken (46°F - Cold Holding); *meatball (51°F - Cold Holding) held more than 24 hours in the reach in cooler.
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed gyro at 68°F.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Observed gyro at 68°F.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.Shelves Around the kitchen.
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22-26-4
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Intermediate - Buildup of soiled material on speed racks.Back room area.
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14-74-6
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Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink.Observed kitchen hand wash sink used as a coffee dump sink.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.Bucket stored inside the prep kitchen hand wash sink.
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22-28-4
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Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.Prep kitchen reach in freezer.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Kitchen and prep hand wash sink. **Corrected On-Site**
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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.
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31B-03-4
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Intermediate - No soap provided at handwash sink.Back prep kitchen
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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14-77-6
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Intermediate - Reach-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.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Observed portions of turkey , rice, pasta, beef, soup and potato salad stored inside the kitchen reach in cooler.
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22-18-4
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Intermediate - Soil residue in food storage containers.Falafel mix.
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Observed the gas Stove in the prep kitchen does not have ventilation.
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