- Basic - Food stored on floor. Box of the rice on the floor in dry storage room, manager move to the shelf **Corrected On-Site** **Repeat Violation**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Several bags of chips and bread not label, in grocery section **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back door in kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen
- Basic - Working containers of food removed from original container not identified by common name. Bucket of yellow powder not label in dry storage room
- High Priority - Raw animal food stored over ready-to-eat food. Bag of raw chicken above the bag of Kibbe, upright Reach in freezer by Three Compartment Sink **Repeat Violation**
- Intermediate - Accumulation of lime scale substance on/around soda dispensing nozzles. Water leaking in the ice machine above the soda machine. Lime scale build up on the soda nozzles, dining room
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Container of Kibbe left on the grill with grill off, 91°F about 45 min ago. Corrective action taken, manager move to Reach in cooler
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Not all package have label with require information, **Warning** At call back inspection, 3/27/2014, self package cracker not label on the self served table in front of register
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3/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Not all package have label with require information, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cheese, chicken salad, Greek salad, fattoush salad, cooked cut tomatoes, are 48-56F, made this morning, in display cooler for food dining area, upright double door Reach in cooler cheese display cooler. Discarded. **Repeat Violation** **Warning** 1/16/14 At call back inspection, cooked chicken and rice 45°F cooling from yesterday, double door Reach in cooler, cheese 45°F cheese display cooler, dining room
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Display cooler ambient temperature 42F, cheese display cooler ambient temperature 48F, upright double doors Reach in cooler ambient temperature 48F , all Time/Temperature Control for Safety Foods food in those cooler include cheese, chicken salad, Greek salad, fattoush salad, cooked cut tomatoes, are 48-56F.made this morning about 8 am. Discarded. **Warning** 1/16/14 At call back inspection, stop sale issued for cooked chicken and rice 45°F cooling from yesterday around 4 pm. Double doors Reach in cooler ambient thermometer read 46°F
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Display cooler ambient temperature 42F, cheese display cooler ambient temperature 48F, upright double doors Reach in cooler ambient temperature 48F do not meet any Time/Temperature Control for Safety Foods until the cooler are able to keep food under 41F **Repeat Violation** **Warning** 1/16/14 At call back inspection, cheese display cooler ambient temperature 48°F food temped at 46°F , double doors Reach in cooler ambient thermometer read 48°F food temped 45°F
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1/16/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food stored on floor. Case of rice on the floor, storage room **Repeat Violation** **Warning**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Not all package have label with require information, **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Display cooler for food air thermometer not able to read. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Cooking utensils in the bucket on rack by back door **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cheese, chicken salad, Greek salad, fattoush salad, cooked cut tomatoes, are 48-56°F, made this morning, in display cooler for food dining area, upright double door Reach in cooler cheese display cooler. Discarded. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken over a tray of cooked Side dish made with wheat, upright Reach in cooler by stove, kitchen **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Display cooler ambient temperature 42°F, cheese display cooler ambient temperature 48°F, upright double doors Reach in cooler ambient temperature 48°F , all Time/Temperature Control for Safety Foods food in those cooler include cheese, chicken salad, Greek salad, fattoush salad, cooked cut tomatoes, are 48-56°F.made this morning about 8 am. Discarded. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Display cooler ambient temperature 42°F, cheese display cooler ambient temperature 48°F, upright double doors Reach in cooler ambient temperature 48°F do not meet any Time/Temperature Control for Safety Foods until the cooler are able to keep food under 41°F **Repeat Violation** **Warning**
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1/15/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Make table,ambient temperature 60F. **Do not use this unit to store potentially hazardous foods until capable of maintaining food items at 41 or below** At call back, ambient temperature in unit is 60°F. Manager explained technician came yesterday and told him there was nothing wrong with the unit. That it is set-up to 40°F and once that temperature is reached, the motor goes in defrost mode. Manager stated he will call technician again to find out if is possible to set up unit to a lower temperature. **DO NOT USE THIS UNIT TO STORED POTENTIALLY HAZARDOUS FOODS UNTIL IS CAPABLE OF MAINTAINING ITEMS AT 41°F OR BELOW**
- Basic - Food stored on floor. Box of tomatoes, large pot with parsley. **Repeat Violation**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Coconut flakes, sesame seeds, black olives. Dining room upright cooler.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stuffed grape leaves 53-55, beef 52, gyros meat 53, chicken salad 61, tuna salad 60, tzaziki sauce 63, sheep cheese 57, shelled eggs ambient temperature 59, ham cut and whole 57. Manager explained all these food was in upright reach in cooler and was placed in make table at 6 am. Stop sale issued. At call back, in make table: Grilled onions 59-60°, feta cheese 58°, gyros meat 57-61°, cut tomatoes and lettuce 57-59°, tzaziki sauce 50-52°. Manager explained these food items were in ice bath until about 2:45 pm. Corrective action taken, all food was removed from this unit and placed in upright reach in cooler.
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8/6/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Make table,ambient temperature 60°F. **Do not use this unit to store potentially hazardous foods until capable of maintaining food items at 41° or below**
- Basic - Food stored on floor. Box of tomatoes, large pot with parsley. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula and falafel scooper in 76° water, next to fryer.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Coconut flakes, sesame seeds, black olives. Dining room upright cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stuffed grape leaves 53-55°, beef 52°, gyros meat 53°, chicken salad 61°, tuna salad 60°, tzaziki sauce 63°, sheep cheese 57°, shelled eggs ambient temperature 59°, ham cut and whole 57°. Manager explained all these food was in upright reach in cooler and was placed in make table at 6 am. Stop sale issued.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed dishes with gloves on, then handled utensils with ready to eat foods. Corrective action aken, explained hand waning procedure to manager.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked beef and onions, found at 110-114°. **Corrected On-Site**
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8/5/2013 | Routine - Food | Warning Issued |
- Basic - Bag of single-service articles stored on floor in dry storage area. Round plates a.
- Basic - Cardboard used to line food-contact shelves in reach in cooler.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Cloth towels under cutting boards.
- Basic - Food stored on floor. Numerous bags of Beans and rice.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in upright rear freezer.
- Basic - Working containers of food removed from original container not identified by common name. Sugar and salt over prep table.
- 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. Plating tomatoes and kibbe. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In front display coolers. In prep unit.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw ground beef over open bucket of chick peas.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered pot of rice in reach in cooler, covered kibbeh in display cooler.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Prep top unit ambient air 52?
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Numerous cooked foods in front display case.
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3/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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