NARA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken in walk in cooler at 44-45F cooked last night person in charge.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in kitchen near dishwasher drain. Also, observed approximately 10 flying insects in bar area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in walk in cooler at 44-45F cooked last night person in charge.

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. Feta opened more than 24 hours with no date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles with chemicals unlabeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease buildup on vents in kitchen especially over walk in cooler.

Basic - Food stored on floor. Buckets of food stored on floor in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over nuts. Also in reach in freezer raw beef no longer commercially packaged stored over ready to eat sauce. Person in charge began rearranging. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical sprays stored with bottle of wine at bar area, person in charge moved to appropriate location. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge lacking CFM during 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. No proof of any training for employees working longer than 60 days. Repeat Violation Admin Complaint

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. Person in charge unable to provide proof employees informed of reporting responsibility. Repeat Violation Warning

Basic - Hole in or other damage to wall. Wall with damage by back door by office. Also, holes in ceiling in dry storage room by back door. Also, exhaust vent cover missing in kitchen.

Basic - Ice scoop handle in contact with ice. Observed ice scoop with handle in ice at ice machine and at bar. Person in charge moved to appropriate location. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects under dishmachine. Observed approximately 5 flying insects at bar area by drink storage. Observed 9 flying insects in employee restroom. Warning - From follow-up inspection 2024-02-01: One flying insect observed under triple sink. One flying insect in employee restroom. Person in charge killed. Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Admin Complaint - From follow-up inspection 2024-02-01: No change. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Misrepresentation of a fruit or fruit juice. Establishment has "fresh pineapple" and "fresh watermelon juice" on menu. Establishment is utilizing bottled and canned juice per person in charge. Not squeezing themselves. Admin Complaint - From follow-up inspection 2024-02-01: No change, employees beginning to change during inspection. Admin Complaint Corrective Action Taken

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. Person in charge unable to provide any training for employees working longer than 60 days. Warning - From follow-up inspection 2024-02-01: Operator needs more time to obtain. Time Extended

Intermediate - - From initial inspection : 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. No proof any employee informed of reporting duties. Repeat Violation Warning - From follow-up inspection 2024-02-01: Operator needs more time to complete. Time Extended

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling toothpick that had been in his mouth with gloved hands, then handle clean single service items without handwash.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects under dishmachine. Observed approximately 5 flying insects at bar area by drink storage. Observed 9 flying insects in employee restroom. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In glass door reach in cooler observed ground beef and chicken stored over intact beef.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in lowboy stored next to reach in freezer at cookline at 50F. Overnight temperature per person in charge. Ambient temperature of unit 51F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in lowboy stored next to reach in freezer at cookline at 50F. Overnight temperature per person in charge. Ambient temperature of unit 51F. In fliptop across from cookline cheese, heavy cream at 47F. Person in charge states has been in and out of unit. Lamb in glass door cooler at 46F. Sheet pans may be blocking airflow. Person in charge states has been in unit. Person in charge states repair service due to arrive tonight or tomorrow. 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. Cooked shawarma chicken on back of unit at 116F. Recommend holding on time.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink. Repeat Violation Admin Complaint

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. No proof of biohazard clean up plan provided during inspection. Provided to operator. Corrective Action Taken Repeat Violation

Intermediate - Misrepresentation of a fruit or fruit juice. Establishment has "fresh pineapple" and "fresh watermelon juice" on menu. Establishment is utilizing bottled and canned juice per person in charge. Not squeezing themselves. Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide chlorine test strips for dishmachine.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 + employees working with no CFM present.

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer during 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. Person in charge unable to provide any training for employees working longer than 60 days. 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. No proof any employee informed of reporting duties. Repeat Violation Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per person in charge serves shawarma directly from cone with no secondary cook step. No consumer advisory present. Person in charge posted during inspection. 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. Three door lowboy by reach in freezer by cookline at 51F ambient. Observed ice buildup in back of unit.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple packs of cigarettes stored on reach in freezer at cookline. Person in charge removed. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employees cutting heads of lettuce and radishes directly from bag without washing.

Basic - Single-service articles not stored inverted or protected from contamination. To go items not inverted at top shelf at make line.