LITTLE GREEK

High Priority - Operating with an expired Division of Hotels and Restaurants license. Discussed renewing license with shift leader. She contacted manager. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed water pitcher being stored in handwashing sink on cookline. Employee removed water pitcher. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White long cutting board on front counter reach in cooler and brown cutting board on long white front counter cutting board have cut marks and is no longer cleanable. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed several co2 tanks not secured correctly near the handwashing sink in the back prep area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust soiled ceiling tiles in the back kitchen prep area.

Basic - Cutting board has cut marks and is no longer cleanable in the front service area.

Basic - Reach-in cooler shelves with rust that has pitted the surface in the back prep area.

Basic - Soiled dry wiping cloth in use on the make line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed ready to eat sour cream being stored under unwashed produce. Observed ready to eat meat being stored under unwashed produce. Manager corrected storage. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license 2/1/2025, operator renewed license today. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Tomatoes at 48F, manager put tomatoes on ice, retemp at 42F. Cut Lettuce observed at 48F, manger voluntarily through lettuce away.

High Priority - Toxic substance/chemical improperly stored. Observed degreaser bottles stored next to deli paper in storage area next to women's restroom.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle holding degreaser without label. Employee labeled bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Three small Co2 tanks next to handwashing sink unsecured. Employee tethered all tanks with chain to wall. Corrected On-Site

Basic - Dead roacheson premises. 1 dead roach on floor near back door Manager removed and sanitized area Corrected On-Site

Basic - Drying shelves above 3 compartment sink with rust that has pitted the surface. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in plastic containers across from 3 compartment sink.

Basic - Food storage container/container lid cracked or broken. Observed containers with cracked edges in reach in cooler under grill and reach in cooler next to prep table in back.

Basic - Interior of microwaves above prep station has accumulation of food debris. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum pans above 3 compartment sink not stored inverted. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed Unwashed carrots, tomatoes over ready to eat gyro meat. Corrected On-Site

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. Employee touched face and resumed food prep service.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice pudding (49F - Cold Holding) employee threw 4 puddings away. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat at 68 by stove and gyro stand. Employee placed in cooler, second employee moved back to steam well, retemp at 147F. discussed reheating and cooling parameters with employee. Employee placed on flat top to properly reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter with no vacuum breaker.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 2 CFM current, 1 expired. Discussed need to renew CFM every 5 years.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White food containers above three compartment sink has built up food debris.

Basic - Dish shelves with rust that has pitted the surface.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employee drinks on prep table.

Basic - Employee with no hair restraint, employee with no beard guard, while engaging in food preparation. Discussed with employee need for hair restraints while engaging in food prep.

Basic - Equipment in poor repair. Soda machine has rust build up on side of the machine.

Basic - Food stored on floor. Rice hanging off shelf onto ground in storage room. Discussed with employee need for food to be off floor.

Basic - Single-service articles not stored inverted or protected from contamination on shelf above reach in. Employee turned over. Corrected On-Site

Basic - Toaster oven has accumulation of black substance/grease/food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Salmon over fries in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat 45 F in reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro meat 104 F on top of steam well, employee began reheating at time of inspection. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee pour drinks down handwash sink.

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Food storage container/container lid cracked or broken. Rice container cracked in steam well.

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Wrong test kit

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee grab UPS boxes, remove chemicals, and move dirty containers, then proceed to place gloves on without washing hands and prep food at prep table. Inspector explained proper hand washing and glove use to employee Observed employee remove gloves wash hands

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer stored on on hand sink in back kitchen Corrected observed employee remove Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table Corrected -observed employee voluntarily discard Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris inside reachin cooler next to oven on cookline

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored in reachin cooler in back kitchen Corrected-observed employee voluntarily discard Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with old food debris above prep tables in back kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over French Fries. Manager moved the salmon to the bottom shelf. Corrected On-Site

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. I emailed manager the poster and she posted it. Corrected On-Site

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

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. I emailed the manager the reporting sheet.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Observed unwashed produce, cucumbers, stored on top of potato salad. Manager moved the cucumbers to the bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed gyros being held at 92f. Manager put in freezer for rapid cooling. At 20 minutes temperature at 65f.

Basic - Cutting board has cut marks and is no longer cleanable.Observed the white cutting board with grooves on the board. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.Observed no towels in sanitizer when not in use.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a case of cucumbers stored above ready to eat lettuce. Manager moved the cucumbers. Corrected On-Site

High Priority - Vacuum breaker broken at hose bibb or on fitting/splitter added to hose bibb. Observed the vacuum breaker broken at the mop sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand sink blocked by a bucket. Manager removed the bucket from the front of the sink. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed the white and green cutting boards with excessive grooves on the board.

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 certificates available to verify. Warning - From follow-up inspection 2022-04-25: Manager indicates employees who have been employed 60 days or more have not been trained and certificates are not available. Admin Complaint

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup (97°F - Hot Holding); rice (97°F - Hot Holding). Unit had been shut off. Manager removed for reheating. Manager set to reheat to parameters required. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty dishes on the floor in front of 5e hand washing sink inhibiting access to the sink. Dirty dishes were moved. Corrected On-Site

Basic - Food stored in a prohibited area. Observed a container of crackers and cups of sauces stored under the hand washing sink drain line.

Basic - Soiled dry wiping cloth in use. Observed a dry dirty towel on the counter of the front make table. Towel removed. Corrected On-Site Repeat Violation