TAZIKIS MEDITERRANEAN CAFE

High Priority - - From initial inspection : High Priority - Approximately 4 live, small flying insects found in the ware washing area. Warning - From follow-up inspection 2026-02-24: Upon callback, approximately three live, small flying insects found in the ware washing area. Time Extended - From follow-up inspection 2026-03-03: Upon callback, approximately four live, small flying insects found in the ware washing area, underneath three compartment sink. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water in all the handwashing sinks in the establishment at 68F. Repeat Violation Warning - From follow-up inspection 2026-02-24: Upon callback, water in handwashing sinks at 64F. Time Extended - From follow-up inspection 2026-03-03: Upon callback, water in handwashing sink next to preparation table adjacent to ware washing area reached 86F in over two minutes, and handwashing sink next to salad station on cooking line with fluctuating temperatures, being 72F the highest temperature reached. Time Extended

High Priority - - From initial inspection : High Priority - Approximately 4 live, small flying insects found in the ware washing area. Warning - From follow-up inspection 2026-02-24: Upon callback, approximately three live, small flying insects found in the ware washing area. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water in all the handwashing sinks in the establishment at 68F. Repeat Violation Warning - From follow-up inspection 2026-02-24: Upon callback, water in handwashing sinks at 64F. Time Extended

High Priority - Approximately 4 live, small flying insects found in the ware washing area. Warning

High Priority - Employee in ware washing area washes hands with cold water.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs carton over cooked pasta in walk in cooler.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water in all the handwashing sinks in the establishment at 68F. Repeat Violation Warning

Basic - Employee at the prep area with no hair restraint while engaging in food preparation.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in the cheese container at the maketable next to handwashing sink on cooking line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Two sanitizer buckets stored next to pita chips container. Manager removed them and properly stored them at the time of inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler leaking into the floor in the cooking line's lowboy next to handwashing sink.

Basic - Working containers of food removed from original container not identified by common name. Unlabeled container of sugar, salt and pepper in the prep area. Manager labeled them appropriately at the time of inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested at 0ppm. Repeat Violation Warning - From follow-up inspection 2023-07-25: Dish machine tested at 0ppm chlorine, 0ppm quaternary sanitizer. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested at 0ppm. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler: chickpeas 48F, per employee over night, cooked red peppers 52F, feta cheese 51F, per employee on station over 4 hours. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler: chickpeas 48F, per employee over night, cooked red peppers 52F, feta cheese 51F, per employee on station over 4 hours. See stop sale Warning

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 dish washer and 1 cashier/front house employee, no proof of reporting agreement

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of certificates.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon in bags, fully thawed, in walk-in cooler, labeled to be removed from package before thawing.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.

Basic - Plumbing system in disrepair. Hot water knob broken on Hand wash sink by dish pit.

Intermediate - - From initial inspection : 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. Observed 2 food handlers on line hired over 60 days per manager, no proof of training. Warning - From follow-up inspection 2021-11-29: Manager on duty, unaware of location of certificates. Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three compartment sink quat sanitizer tested at 0 ppm. Employee made new solution. Retested at quat 300 Dish machine tested at 0ppm chlorine. Establishment to use three compartment sink for sanitizing. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution tested at 500+ppm. Employee diluted, retested at 400ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on dicer under prep table. Employee washed at time of inspection. Corrected On-Site

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. Observed 2 food handlers on line hired over 60 days per manager, no proof of training. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish pit hand wash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee with no hair restraint while engaging in food preparation. 1 food handler on cook line with no hair restraint. Employee obtained hat at time of inspection. Corrected On-Site

Basic - Food stored on floor. Case of chicken on floor under shelf in walk-in. Employee put chicken on shelf. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pans of utensils on clean dish rack soiled, items sent to dish area at time of inspection. Mold like substance on wall where ice scoop is kept.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler gasket. Debris built up under cook line equipment.

Basic - Single-service articles improperly stored. Plastic to go cup lids on floor on cook line.