- Basic - Build-up of mold-like substance on nonfood-contact surface.......in handwashing sink at dishwashing area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Clean equipment stored on floor.....buss pan , dishwashing area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.....dishwashing area.
- Basic - In-use coop/spoon stored in standing water less than 135 degrees Fahrenheit......bread station. **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris......middle one at bar.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above......garlic and butter 105° in bread station ,being held 1 1/2 hours. Time marked on butter. Corrective action taken.
- High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking....raw fish stored behind ready to eat sauce in reach in drawer below grill in kitchen . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food......raw pork above cooked chicken wings, octopus in reach in cooler all the way end in kitchen . Raw fish above ready to eat gyro in reach in drawer below grill in kitchen . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.......raw chicken above raw lamb . **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Tarama sauce, lamb ribs in walk in cooler . Operator discarded food. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink.....dishwashing area.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Handwash sink used for purposes other than handwashing........stored all cleaning rag in handwashing sink in dishwashing area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....dishwashing area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked........cooked lamb in walk in cooler. Tzatziki sauce wrong date in walk in cooler . **Corrected On-Site** **Repeat Violation**
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Equipment in poor repair.......top reach in cooler by the fryer . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below. **Repeat Violation**
- Basic - Food storage container and container lid cracked or broken.
- Basic - No copy of latest inspection report available.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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.......grave pitta bread with bare hands in pitta station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........dolmades (grape leaves stuffing) 48°, calamari 45° in top reach in cooler by the fryer in kitchen.....ice down on food . Hummus 46° no under control temperature in bread station. Time marked on humus. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......sauces in walk in cooler and all food are wrong date.
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.....in flour. **Corrected On-Site**
- Basic - Equipment in poor repair......top cooler next to fryer and reach in drawer bellow the grill in kitchen . Must not have stored any potentially hazardous food until maintain temperature at 41° or below .
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit......pitta station.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.....sugar, flour in dry storage shelf.
- Basic - Stored food not covered in walk-in cooler......lamb shank.
- High Priority - Displayed food not properly protected from cross contamination all cooked food make a date with receipt paper that directly conduct with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized....... Dishmachine not sanitize utensils. Advise to operator use 3 compartment sink for sanitize utensils until fixed the dish machine. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Calamari, dolmaldes 47° top cooler next fryer in kitchen. Garlic n butter 46° in cook line. Wild greens, roast pepper 54°, pork, chicken, sausage, sauce 49° in reach in drawer bellow the grill in kitchen. Food moved to another acceptable cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Garlic n oil 105° Pitta station. Time marked on it. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cooler door in kitchen . **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dolmaldes , moussaka ,pasticho , fish with sauce, lamb etc. in reach in cooler. Lamb shank in walk in cooler.
- Intermediate - Required employee training expired for some 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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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. --- cocktail bar
- Critical - Hand wash sink lacking proper hand drying provisions. --- dishmachine area
- Critical - No conspicuously located thermometer in holding units.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- kitchen shelving and prep table under shelvings.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on kitchen floor. --- in kitcken,under equipment and around perimeters.
- Critical - Observed food stored on floor. --- in walk in cooler, canned cheese, pot of soup/sauce, fresh oranges.
- Observed insect control device installed over food preparation area. --- bug zapper directly above racks of clean/sanitized glassware.
- Critical - Observed raw animal food stored over cooked food. --- in walk in walk in cooler #1, raw shell eggs directly above roasted lamb.
- Observed soda gun holsters with accumulated slime/debris. --- at cocktail bar
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, canned cheese, pot of soup/sauce.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, pot of soip/sauce.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. --- at dishmachine/warewashing area
- No copy of latest inspection report.
- Critical - Observed food stored on floor. --- in walk in cooler 2, gyros bread and cases of produce on floor.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. --- in walk in cooler, raw chicken breasr directly above raw salmon steaks and raw meat kebobs.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler 2 (near office), cookedmeat shanks in stew/sauce not covered
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, peeled onions and potatoes not covered.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, cooked stews and sauces not labeled/datemarked.
- Critical - Working containers of food removed from original container not identified by common name. --- dry good bins opposite walk in cooler 2 are not labeled.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, cooked ribs, cooked chicken, hummas, sauces, etc. --- Repeat Violation. --- on 12/22 in walk in cooler, among the items that were unlabeled and undated were: full hotel pan of cooked rack of ribs @ 37 degrees F, full hotel pan o brian at 38 degrees F, a Lexan container of hummas at 37 F, degrees F, a Lexan 1/3 pan of diced tomatoes/peppers/spices and olive oil, 3 Lexan 1/3 pans of whipped garlic butter.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding units. --- throughout restaurant. --- 12/22 not complied
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- on cook line. --- Repeat Violation. 12/22 on cook line not complied.
- Violation: 14-33-1 Observed equipment in poor repair. --- on cook line, cold table - reach in cooler #2, (opposite char-broiler) has heavy water leaking inside unit. --- 12/22 not conplied.
- Violation: 15-26-2 Observed exhaust system operated with filters removed. For reporting purposes only. --- two exhaust hood filters missing above the 10 burner 'Vulcan' open-top range 12/22 not complied.
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12/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 PPM.
- Critical - Hand wash sink lacking proper hand drying provisions. --- aat cocktail bar.
- Critical - Handwash sink not accessible for employee use at all times. --- blocked by waste recepticles. --- Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three - compartment sink AND at warewashing machine.
- Critical - No conspicuously located thermometer in holding units. --- throughout restaurant.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. --- at cocktaail bar. --- Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. --- cook has no probe thermometer or access to one.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- server handling fruit garnishes with bare hands an bringing them to kitchen. --- Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers. --- in kitchen.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- Repeat Violation.
- Observed equipment in poor repair. --- on cook line, cold table - reach in cooler #2, (opposite char-broiler) has heavy water leaking I side unit.
- Observed exhaust system operated with filters removed. For reporting purposes only. --- two exhaust hood filters missing above the 10 burner 'Vulcan' open-top range
- Critical - Observed food stored in ice used for drinks. --- lemons in 'lexan' type 1/6 pan is stored in drink ice at server end of cocktail bar.
- Observed ice scoop with handle in contact with ice. --- at server end of cocktail bar. --- Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. --- cocktail bar shaker used in lieu of ice scoop with handle
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- on cook line. --- Repeat Violation.
- Observed single-service articles improperly stored. --- aluminium single-service containers and lids not stored inverted.
- Observed soda gun holster with accumulated slime/debris. ---at cocktail bar, two holsters with build up slime/debris is leaking into drink ice.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. --- at dishmachine and 3 compartment sink. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. --- testedd at 0 PPM.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, cooked ribs, cooked chicken, hummas, sauces, etc. --- Repeat Violation.
- Waste line missing at soda gun holsters. --- missing from two holsters at bar. --- Repeat Violation.
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10/18/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. garbage can blocking cookline handwash sink. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. at bar handwash sink.
- Critical - No handwashing sign provided at a handsink used by food employees. at cookline handwash sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. servers / lemons. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed ice scoop with handle in contact with ice. server station next to bar and at bar. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed small flying insects at outside server station area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor by walk-ins with gaps/showing light when locked/closed.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. gyro meat at 105 degrees and chicken kebobs at 90-103 degrees on cookline by grill, not in any hot holding unit. Note: all foods must be either cold held (below 41 degrees), hot held (above 135 degrees) or held under time as a public health control (with written Division approval only). both items were reheated immediately to above 135 degrees and properly hot held. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken in walkin cooler
- Waste line missing at soda gun holster.
- Critical. Observed toxic item stored in food preparation area. on reachin coolers
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. 3 door reachin cooler across from fryers
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.on reachin cooler at cookline
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 6/14/10.
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6/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Observed ice scoop with handle in contact with ice. bar and ice bin outside of bar Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. 3 door reachin cooler across from fryers
- Wet wiping cloth not stored in sanitizing solution between uses.on reachin cooler at cookline
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 6/14/10.
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4/13/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Containers not properly labeled.
- Critical. Observed food stored in a prohibited area. Prepped red peppe s stored ontop of a garbage can . Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken above raw fish in walkin cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored above milk and uncovered cooked rice in walkin cooler. Corrected On Site. Corrected On Site.
- Critical. Observed food stored on floor. Raw sliced potatoes in walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. cooked rice in walkin cooler. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. olives.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Used for Storage of cleaning supplies. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Rinsing salad bowls.
- Critical. Observed hand wash sink used for purpose other than washing hands. Dumping ice behind bar.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Dishes on cook's line exposed to contamination .
- Observed utensils stored in crevices between equipment. Corrected On Site.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/27/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 12/12/2008 | Routine - Food | Warning Issued |
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