MYTHO'S AUTHENTIC GREEK CUISINE

High Priority - Nonfood-grade bags used in direct contact with frozen meat bones.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on importance of having self-closing doors. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling tiles. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles above cook line. Educated operator on changing ceiling tiles. Repeat Violation

Basic - Condensation or other drainage not disposed of according to law. Observed water dripping from ceiling in walk in cooler onto shelving. Operator placed container on shelf to catch water Corrective Action Taken

Basic - Food-contact surface not smooth and easily cleanable. Observed can opener blade rusting.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. Operator removed knife. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf. Corrected On-Site

Basic - Outdoor ice machine with no overhead protection. Educated operator on putting back overhead protection for ice machine. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons. Operator inverted spoons. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by slicer. Operator removed chemical. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on importance of labeling. Operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on importance of having self-closing doors. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling tiles. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles above cook line. Educated operator on changing ceiling tiles. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Cook put on hair restraint. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. Repeat Violation

Basic - Outdoor ice machine with no overhead protection. Educated operator on putting back overhead protection for ice machine. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw lamb. Operator placed raw chicken on bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F cold hold, taziki sauce 50F cold hold less than 4 hours. Operator doubled panned taziki sauce and sliced tomatoes with ice. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands with sprayer at dishmachine.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse utensils. Educated operator on importance of hand wash sink only. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled at bar. Educated operator on importance of labeling. Operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on importance of having self-closing doors. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling tiles. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles above cook line. Educated operator on changing ceiling tiles. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on cutting board at salad prep station. Operator removed cellphone. Corrected On-Site

Basic - Ice buildup in reach-in freezer in kitchen. Educated operator on importance of defrosting freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. Repeat Violation

Basic - Outdoor ice machine with no overhead protection. Educated operator on putting back overhead protection for ice machine. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed seafood thawing in standing water.

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

High Priority - Container of medicine improperly stored on shelving near clean containers. Operator removed medicine. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with raw frozen chicken.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse cheese. Educated operator on hand wash sink only. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on labeling bottles. Operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on importance of having self-closing doors.. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling tiles. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles above cook line. Educated operator on changing ceiling tiles. Repeat Violation

Basic - Ice buildup in reach-in freezer in kitchen. Educated operator on defrosting reach in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. Operator removed knives. Corrected On-Site Repeat Violation

Basic - Outdoor ice machine with no overhead protection. Educated operator on putting back overhead protection for ice machine. Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse container.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms. Educated operator on importance of having self-closing doors. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling tiles. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles above cook line. Educated operator on changing ceiling tiles. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in freezer in near back exit.

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Employee put on hair net. Corrected On-Site

Basic - Ice buildup in reach-in freezer in kitchen. Educated operator on importance of defrosting reach in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site

Basic - Open dumpster lid.

Basic - Outdoor ice machine with no overhead protection. Educated operator on having overhead protection for outdoor ice machine. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Cook line. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored with ready to eat baklava. Operator removed raw shell eggs. 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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory. Operator posted sign before leaving inspection. Corrected On-Site

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.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on importance of having smooth easily cleanable ceiling tiles. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles above cook line.

Basic - Ice buildup in reach-in freezer in kitchen. Educated operator on defrosting freezer. Repeat Violation

Basic - Outdoor ice machine with no overhead protection.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen ground beef thawing in standing water. Educated operator on proper thawing. Operator turned on cool running Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed container of raw chicken stored over peppers in upright reach in cooler. Operator placed chicken on bottom. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored on top of dishmachine.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front service hand wash sink at bar. Educated operator on importance of fixing hand wash sink with hot running water. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on importance of smooth easily cleanable ceiling tiles.. Repeat Violation

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Ice buildup in reach-in freezer in kitchen. Educated operator on importance of defrosting freezer. Repeat Violation

Basic - Ice scoop handle in contact with ice.

Basic - Nonfood-contact surface soiled with grease. Hood filters.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen lamb roast thawing in standing water. Operator turned on cool running water Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator changed sanitizer and called technician. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked sauce in walk in cooler. Operator moved sauce to proper location underneath ready to eat foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed American cheese 45F cold hold, raw shrimp 45F cold hold less than 4 hours in upright reach in cooler near kitchen exit..Operator turned down reach in cooler. Rechecked temperature at 43F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled glasses and backpack stored in hand wash sink at front service bar. Educated operator on importance of hand wash sink only. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and bar. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink at bar.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front service bar.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Ice buildup in reach-in freezer. Kitchen. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored on top of dishmachine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Front bar service handwash sink blocked by cart.

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.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms, front bar area, and kitchen.

Basic - Standing water or very slow draining water in handwash sink. Front bar service handwash sink.

Basic - Water leaking from pipe underneath handwash sink at front bar service area.

Basic - Working containers of food removed from original container not identified by common name. Sugar container. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0ppm. Operator called technician. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored near frood items at beverage/wait station. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Floors not maintained smooth and durable. Kitchen. Repeat Violation

Basic - Ice buildup in reach-in freezer near back kitchen exit. Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken. Women's restroom.