HOT GYROS AND MORE, INC.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler cooked rice pudding labeled 3/6/2026, today is 3/13/2026. Operator immediately discarded all products.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler cooked rice pudding labeled 3/6/2026, today is 3/13/2026. Operator immediately discarded all products.

High Priority - Toxic substance/chemical improperly stored. By walk-in cooler, three spray bottles chemicals on prep table over bag oats. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler, tzatziki made by operator 2 dates ago date marked on container not updated when refilled. Operator updated with correct date.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over wax paper in back, drinks and personal items over single use gloves in back. Operator rearranged shelving for proper food protection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw shell eggs stored over precooked chicken. Operator switched container to other side over raw chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice 51F cold hold less than 4 hours. Operator placed rice in working walk in cooler to cool. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back prep reach-in cooler, cooked rice (74F - Cooling) for four hours per operator.

High Priority - Dented/rusted cans present. See stop sale. On far back kitchen hallway dry storage rack, 2 cans stuffed grape leaves, 1 can pizza sauce, one can Roman beans heavily dented at seams. Repeat Violation

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw ground beef and cooked bacon on same tray in walk-in cooler. Operator separated. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back prep reach-in cooler, cooked rice (74F - Cooling) for four hours per operator.

High Priority - Dented/rusted cans present. See stop sale. On can rack top shelf in back of kitchen, 1 can chickpeas, 2 cans stuffed grape leaves, 1 can pickles heavily dented at seams.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chickpea hummus made in house in walk-in cooler and cook line reach-in cooler to left of flat top stove labeled 11/25/2024, or per operator made on 11/25/2024, today is 12/11/2024.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chickpea hummus made in house in walk-in cooler and cook line reach-in cooler to left of flat top stove labeled 11/25/2024, or per operator made on 11/25/2024, today is 12/11/2024.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink closest to triple sink partially blocked with garbage can, cleaning equipment. Operator cleared sink for access. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over feta in walk-in cooler. Due to space constraints, operator was unable to rearrange foods at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In front reach-in cooler drawers, cooked chickpeas hummus, tzatziki, and dolmas containing cooked rice not date marked, per operator prepared 4 days ago. Discussed labeling system with operator and provided handout.

Basic - Covered waste receptacle not provided in unisex bathroom.

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/ observed four employee present handling food, no certified food manager present. Repeat 11/7/2023. 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. Operator reviewed agreement with all employees and signed at time of inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In front of restaurant, ceiling over food prep and food storage areas not smooth, durable, easily cleanable. Repeat 11/7/2023. Repeat Violation

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. Cookies, banana bread and cut pita packed for customer self service lacking proper label. Repeat 11/7/2023. Repeat Violation

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/ Observed 4 food handlers present, no food manager present.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed advisory sign for operator, operator hung sign. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta salad on cook line cooler right not date marked, per operator prepared 6 days ago.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Cook line front and reach-in freezer front extends beyond area that is smooth, durable and easily cleanable, porous ceiling tiles.

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. Around front counter on customer side, cooked pasta salad, stuffed grape leaves, hummus, dressings, cookies, bread, soup and rice pudding packed and prepared onsite, lacking complete labeling. Operator removed all foods from customer self service area. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. On far back dry storage shelf, tools stored above and next to foods. Operator removed tools to office Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine test strip triple compartment sink uses quaternary sanitizer. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth in kitchen counter not store in sanitizer bucket.

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. Observed baklava not date marked held more than 24 hours.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine test strip triple compartment sink uses quaternary sanitizer.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 out of 2 expired food handlers card.

Basic - Food not stored at least 6 inches off of the floor. Observed tray of food in walk in freezer. Operator removed off floor. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer bucket quaternary at 0 ppm . Operator replenished sanitizer bucket quaternary at 200ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor by kitchen. Operator put another bucket under bucket. Corrected On-Site