FALAFEL KING

High Priority - Container of medicine improperly stored. Observed : over the counter acid reducer stored with seasonings, overhead shelf.

High Priority - Food stored in ice used for drinks. See stop sale. Observed : an unsealed bottle of water in the ice machine bin. The bottle was removed, ice was scooped out. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed : license expired on 6-01-2025. Owner asked accountant to pay for license. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : hummus 60°, taboullah 60°, lettuce 54°, these were in the kitchen make table. Items stocked after 1:15. Gasket is torn on this unit. ALSO, milk in a reach-in cooler on the front line 48°. This was moved to the back of kitchen reach-in cooler. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the can opener blade with dried food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed : no drying devices at the back kitchen hand wash sink. Napkins were added. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed : flip top, gasket compromised, time/temperature control for safety foods at 59+°.

Basic - Employee eating in a food preparation or other restricted area. Observed : employee eating food on the cook line make table cutting board. Front line staff redirected staff to eat in the dining room. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler in the kitchen, gasket compromised.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 1 flying insect in the market area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: raw chicken frozen in the market reach-in freezer, stored over unsealed lamb/shank.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed: person in charge is not able to recite big 6 food-bourne illnesses.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed: a gallon of milk in the front line reach-in cooler, opened yesterday per the staff, no date.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed: hand wash sink that was next to the 3 compartment sink was removed when it was falling off the wall. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Observed: no probe thermometer was made available at the start of the inspection. When the owner arrived, a probe thermometer was found in the black bag at the first table. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: rice cold held in the reach-in cooler, made yesterday per the staff, no date mark.

Basic - Food not stored at least 6 inches off of the floor. Observed: bags of rice for sale in the market are not 6" off the floor, it is on a flat piece of sealed wood.

Basic - No Heimlich maneuver/choking sign posted. Observed: the choking poster could not be found.

High Priority - Nonfood-grade bags used in direct contact with food. Observed: logoed plastic bags used so store frozen food, in the reach-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: rice in the kitchen, 79F. This was placed uncovered in the reach-in cooler. ALSO, lamb in the reach-in freezer in the corner 45F. The door was closed and the lamb dropped to 43F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: gyro at the front counter, 97-109F. ALSO, gyro 83F. The gyro cooker was turned back on. The gyro in the kitchen was placed in the walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the ceiling of the lower microwave with an accumulation of dried food debris. Also the can opener has dried food debris on the blade. ALSO, the reach-in freezer has liquid spills at rye lower shelf. ALSO, the cutting boards in the 3 compartment sink have stains on them.

Basic - Working containers of food removed from original container not identified by common name. Observed: a container not labeled. A salt label was to be added. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: gyro on the front line, 97F. ALSO, gyro on the make line 112F. The gyro on the front line was turned back on, the gyro in the kitchen was placed uncovered in the reach-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with dried food debris. This was moved to the 3 compartment sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed: bus tubs in the kitchen hand wash sink. These were removed. Corrected On-Site

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed lack of a Certified Food Manager for the business. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: 1 employee over 60 days, no certificate.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed: 1 employee lacking verification.

Intermediate - No soap provided at handwash sink. Observed: the front line hand wash sink lacked soap. Soap was added. Also no paper towels on the front line, napkins awere added. ALSO, no paper towels at the kitchen hand wash sink. These were added. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: phones stored next to the paper plates and deli wrap. Items were adjusted. Corrected On-Site

Basic - Food stored on floor. Observed cases of various dry goods stored on the floor.