SHALAMAS ROTISHOP

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1 2025 Operator renewed during inspection. License is now current and active Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap provided at wear washing area hand sink. Operator provided Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris at wear washing station

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen Counter tops soiled with food debris Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled with food debris

Basic - Water draining onto floor surface. AC condensation leaking from ceiling to floor. Not touching food equipment

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on front counter

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front steam table cooked beef (125F - Hot Holding). Per operator item in unit less than four hours. Observed unit not fully on.operator tuned on unit to reheat Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine 400ppm. Operator remade solution. New chlorine solution tested 100ppm Corrected On-Site

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. Reviewed big 6 with operator Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple. Advised employee to on,t wash hands in hand sinks. Employee washed hand in hand sink Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease Repeat Violation

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. Provided hand out to operator. Reviewed food born illnesses and symptoms during inspection.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed provided handout to operator. Operator posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area soiled with mold like substance

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Styrofoam plates at front counter not inverted. Operator inverted Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded wiping cloth Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade solution. Chlorine tested 100ppm Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin emailed to operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen prep area - At 10:25am cooked chicken at 119F (cooling for 25 minutes) to 101F at 11:00am. Based on temperatures and times taken proper cooling to 70F will not happen within two hours. Operator moved to freezer rapid cool Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket in kitchen hand sink. Operator removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen has accumulated debris inside.

Basic - Uncovered food stored near sink exposed to splash. Bowl of corn on drain board next to sanitizer bucket. Operator moved corn to prep table away from sink Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on kitchen counter. Operator stored in sanitizer solution Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket solution 0ppm. Operator changed chlorine sanitizer to 100ppm Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Attached propane tank on burner in back kitchen area. Repeat Violation

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Propane burner with attached propane tack in back kitchen prep area. Notified Fire AHJ. For reporting purposes only. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-04-25: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Warning - From follow-up inspection 2024-04-25: Next unannounced Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. - From follow-up inspection 2024-04-25:

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Left side steam well, cooked beef (118F - Hot Holding); callilou (107F - Hot Holding). Per manager, in unit less than 1 hr. Manager removed to stove to reheat. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin sent to operator. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.

Basic - Food stored on floor. Case of plastic bottled drinks on floor at back of dining room. Manager moved case to table. Corrected On-Site Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Raw and ready to eat goods in unlocked 3 door reach in cooler at back of dining area. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A copy has been given to the operator.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Food stored on floor. -Observed cases with drinks stored on floor in dining room area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside refrigerator in dining room area.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -Observed unpackaged food stored in a unlock refrigerator in dining room .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice hot held at 98 degrees Fahrenheit in kitchen. Advice operator to reheat item to 165 degrees Fahrenheit. Item prepared less than 2 hours prior to the inspection Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -Observed a food container stored in handwash sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee keys stored on food preparation table. Corrected On-Site

Basic - Food stored on floor. -Observed cases with drinks stored on floor in dining area.

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on floor in dining room area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a in-use wet wiping cloth at prep area not stored in sanitizer solution.

High Priority - Toxic substance/chemical improperly stored. Multi purpose cleaner on shelf above prep table. Operator relocated Corrected On-Site

Basic - Chicken wings being thawed in sink with no running water. Time/temperature control for safety food thawed in an improper manner.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment at front counter. Operator relocated Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at front counter.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cabbage (121°F - Hot Holding) Observed sitting on top of a steam well with lid on top. Operator removed lid and put the cabbage into a steam well. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator states he will purchase soon.

Basic - Food stored on floor. Observed a container of potatoes being stored on the floor under a prep table. Operator moved to shelf. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop being stored in mop bucket still wet. Operator stored mop upside down to dry. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Flammables stored/debris present in kitchen and prep room. For reporting purposes only. Manager put out side Corrected On-Site