THE DOUGH SHOW

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine at 146F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2026-05-27: Still the same at callback. Time Extended - From follow-up inspection 2026-05-29: Still the same at callback. Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed 4 flying insects in kitchen. Warning - From follow-up inspection 2026-05-27: Observed 1 flying insect on cook line. Admin Complaint - From follow-up inspection 2026-05-29: Not observed at callback Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat at 110F on wheel. Employee will reheat. Corrective Action Taken Warning - From follow-up inspection 2026-05-27: Observed gyro beef meat at 120F on wheel. Employee will reheat. Admin Complaint - From follow-up inspection 2026-05-29: Observed employees manually turning wheel. Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without a measuring device for high temperature dish machine. Warning - From follow-up inspection 2026-05-27: Still the same at callback Time Extended - From follow-up inspection 2026-05-29: Still the same at callback. Time Extended

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 establishment without proof of employee food training. Warning - From follow-up inspection 2026-05-27: Still the same at callback. Time Extended - From follow-up inspection 2026-05-29: Still the same at callback. Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in kitchen Par cooked chicken (74F - Cooling). Manager stated chicken was par cooked at 10:30am. See stop sale. Warning - From follow-up inspection 2026-05-27: Not observed at callback. Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine at 146F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2026-05-27: Still the same at callback. Time Extended

High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation touch face and then proceeded to touch handle of cooking equipment. Employee removed gloves and washed hands. Warning - From follow-up inspection 2026-05-27: Not observed at callback Time Extended

High Priority - - From initial inspection : High Priority - Gyro meat in a broiler that is turned off. Broiler has no motor for gyro. ( rotated by hand. ) Reference: 3-401.11(A)(2) FC: (A) Raw animal foods such as eggs, fish, meat, poultry, and foods containing foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following: (2) 155 degrees Fahrenheit for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized, and injected meats; the following if they are comminuted: fish, meat, game animals commercially raised for food as specified under Subparagraph 3-201.17(A)(1), and game animals under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); and raw eggs that are not prepared as specified under Subparagraph (A)(1)(a) of this section: [Minimum temperature and time: 145 degrees Fahrenheit for 3 minutes, 150 degrees Fahrenheit for 1 minute or 158 degrees Fahrenheit instantaneous] Repeat Violation Admin Complaint - From follow-up inspection 2026-05-27: Still the same at callback Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed 4 flying insects in kitchen. Warning - From follow-up inspection 2026-05-27: Observed 1 flying insect on cook line. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in kitchen Par cooked chicken (74F - Cooling). Manager stated chicken was par cooked at 10:30am. See stop sale. Warning - From follow-up inspection 2026-05-27: Still the same at callback. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front reach in cooler Humus (54F - Cold Holding); Cut tomatoes (54F - Cold Holding); Cole slaw (54F-56F - Cold Holding); Garlic sauce made with eggs (54F-56F - Cold Holding). Cooler has an ambient temperature of 59F. Cooler has ice build up along back ,and standing water inside unit. Manager placed ice under all TCS items in reach in cooler. Observed on cook line in soufflé cups on shelf inside of reach in cooler Garlic sauce made with eggs (69F-72F - Cold Holding). Manager removed and placed them in ice bath. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-05-27: Observed Cut tomatoes (54F - Cold Holding); Cole slaw (54F-56F - Cold Holding)Eggplant 54F - Cold Holding). Cooler has an ambient temperature of 45F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat at 110F on wheel. Employee will reheat. Corrective Action Taken Warning - From follow-up inspection 2026-05-27: Observed gyro beef meat at 120F on wheel. Employee will reheat. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink with a water hose connected without back flow device on either end of splitter. Repeat Violation Admin Complaint - From follow-up inspection 2026-05-27: Still the same at callback. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment using non continuous cooking of raw chicken without written procedures approved by the division. Repeat Violation Warning - From follow-up inspection 2026-05-27: Not observed at callback Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without a measuring device for high temperature dish machine. Warning - From follow-up inspection 2026-05-27: Still the same at callback Time Extended

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 establishment without proof of employee food training. Warning - From follow-up inspection 2026-05-27: Still the same at callback. Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables throughout kitchen. Warning - From follow-up inspection 2026-05-27: Still the same at callback. Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 79F. Employee removed and placed in empty pan. Corrected On-Site Warning - From follow-up inspection 2026-05-27: Observed utensils in standing water at 79F. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in kitchen Par cooked chicken (74F - Cooling). Manager stated chicken was par cooked at 10:30am. See stop sale. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine at 146F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands less than 10 seconds. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation touch face and then proceeded to touch handle of cooking equipment. Employee removed gloves and washed hands. Warning

High Priority - Gyro meat in a broiler that is turned off. Broiler has no motor for gyro. ( rotated by hand. ) Reference: 3-401.11(A)(2) FC: (A) Raw animal foods such as eggs, fish, meat, poultry, and foods containing foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following: (2) 155 degrees Fahrenheit for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized, and injected meats; the following if they are comminuted: fish, meat, game animals commercially raised for food as specified under Subparagraph 3-201.17(A)(1), and game animals under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); and raw eggs that are not prepared as specified under Subparagraph (A)(1)(a) of this section: [Minimum temperature and time: 145 degrees Fahrenheit for 3 minutes, 150 degrees Fahrenheit for 1 minute or 158 degrees Fahrenheit instantaneous] Repeat Violation Admin Complaint

High Priority - Live, small flying insects found. Observed 4 flying insects in kitchen. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in kitchen Par cooked chicken (74F - Cooling). Manager stated chicken was par cooked at 10:30am. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front reach in cooler Humus (54F - Cold Holding); Cut tomatoes (54F - Cold Holding); Cole slaw (54F-56F - Cold Holding); Garlic sauce made with eggs (54F-56F - Cold Holding). Cooler has an ambient temperature of 59F. Cooler has ice build up along back ,and standing water inside unit. Manager placed ice under all TCS items in reach in cooler. Observed on cook line in soufflé cups on shelf inside of reach in cooler Garlic sauce made with eggs (69F-72F - Cold Holding). Manager removed and placed them in ice bath. 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 meat at 110F on wheel. Employee will reheat. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink with a water hose connected without back flow device on either end of splitter. Repeat Violation Admin Complaint

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment using non continuous cooking of raw chicken without written procedures approved by the division. Repeat Violation Warning

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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without a measuring device for high temperature dish machine. Warning

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 establishment without proof of employee food training. 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 of employee reporting agreement. Emailed form. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed House made Cole slaw without date mark. Manager stated was made 3 days prior. Manager placed date on Cole slaw. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents dusty throughout kitchen. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables throughout kitchen. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone , purse stored on prep table in kitchen. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard. Warning

Basic - Food stored on floor. Observed open bag of carrots stored on floor located in walk in cooler. Manager removed and stored properly. Corrected On-Site Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed Gaps between hood filters at front hood. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 79F. Employee removed and placed in empty pan. Corrected On-Site Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed in self service cabinet House made packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Repeat Violation Warning

Basic - No copy of latest inspection report available. Observed establishment without last inspection report. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled with grease. Warning

Basic - Old labels stuck to food containers after cleaning. Observed on clean dry rack old stickers on containers after cleaning. Warning

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped utensils in dining area not presented with handle up. Manager removed and stored properly. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. Time Extended

Intermediate - - From initial 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. No cleanup procedures. Emailed sign. Corrective Action Taken Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. And post. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager. Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip For Three compartment sink. Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available. Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. Time Extended

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. No proof of any employee training available. Warning - From follow-up inspection 2026-01-27: At callback :time needed 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 of employee reporting agreement. Emailed form. Corrective Action Taken Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. Time Extended

Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Frontline rice pudding, tiramisu with not required labeling. (Grab n go cooler ). Repeat Violation Warning - From follow-up inspection 2026-01-27: At callback :time needed to put items on frontline foods. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Warning - From follow-up inspection 2026-01-27: At callback :time needed to clean. Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps between hood filters at front hood Warning - From follow-up inspection 2026-01-27: At callback :time needed to fix. Time Extended

High Priority - Gyro meat in a broiler that is turned off. Broiler has no motor for gyro. ( rotated by hand. ) Warning

High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Raw chicken from gyro at 137-145°. No secondary cook step. Manager set up small side griddle for secondary cook step. Corrective Action Taken Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef kebabs over ready to eat slaw in walk in cooler. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple employees not washing hands as required between tasks. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut /grilled tomato at 75°. Shredded cooked chicken at 98°. (At bottom of gryo rotisserie plate). Moved by manager. Garlic , oil, corn mix at 77°. Next to gyro station. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Frontline Cooked rice at 125-130°. Reheated to 175-180°. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Warning

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 cleanup procedures. Emailed sign. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by drive through blocked by storage cart. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Rear Hand Wash Sink used for filling food containers Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager. Warning

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. Warning

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 employee training available. 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 of employee reporting agreement. Emailed form. Corrective Action Taken Warning

Intermediate - Packaged food not labeled as specified by law. Frontline rice pudding, tiramisu with not required labeling. (Grab n go cooler ). Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket next to single service lids on rack. Moved by manager. Prayer carpet on to of Bulk food containers. Hallway. Marked by manger. Corrective Action Taken Repeat Violation Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps between hood filters at front hood Warning