Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Paper towels
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Grape leaves 64°f, cut tomatoes 50°f, cut lettuce51°f, hummus 54°f
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker blocking hand wash sink.
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.
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