SANTORINI

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 sanitizer dishwasher machine at 0ppm, also auxiliary glass ware chlorine sanitizer machine at 0 ppm Warning

High Priority - Displayed food not properly protected from contamination. Observed uncovered bucket of ice at coffee station over 3 compartment sink area. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling bare hand toasted bread, requested employee to discard product and to use gloves or tongs while handling food. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked potatoes at walk in cooler. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed tray with raw shell eggs stored at room temperature, as per staff for less than two hours, staff placed raw shell eggs into reach in cooler. Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer bucket at 200+ ppm. Warning

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/ Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed cooking at several of the cooling units. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen and ware washing area. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed auxiliary cutting boards and some prep tables with mar not longer cleanable. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cooking pans stored in drying rack not properly air dried. Warning

Basic - Floor soiled/has accumulation of debris. Observed behind ice machine area. Warning

Basic - Ice scoop handle in contact with ice. Observed at coffee station area and at the other ice bins as well. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at outside bar. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets, cooling units exterior. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at several cooling units. Warning

Basic - Single-service articles improperly stored. Observed several boxes of single serving items stored on the floor at dry storage area. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed all throughout kitchen areas. Warning

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 09/10/2016

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no hand sink at food preparation area located by entrance of establishment. - From follow-up inspection 2025-04-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added a preparation area (cafeteria) with a 3 compartment sink, reach in coolers to the establishment with no plans submitted. - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. Repeat Violation - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen Repeat Violation - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door across cook line in disrepair. - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at reach in cooler kitchen. - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen. - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. - From follow-up inspection 2025-04-29: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed multiple employees placed gloves workout washing hands. Instructed employees on proper procedures.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (59F - Cold Holding); pork belly (56F - Cold Holding); pork (58F - Cold Holding); chicken (64F - Cold Holding); calamari (47F - Cold Holding); chicken breast (66F - Cold Holding) stored at reach in cooler across cook line since previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (59F - Cold Holding); pork belly (56F - Cold Holding); pork (58F - Cold Holding); chicken (64F - Cold Holding); calamari (47F - Cold Holding); chicken breast (66F - Cold Holding) stored at reach in cooler across cook line since previous day.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled near walk in cooler.

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no hand sink at food preparation area located by entrance of establishment.

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

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added a preparation area (cafeteria) with a 3 compartment sink, reach in coolers to the establishment with no plans submitted.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen.

Basic - Ceiling tile missing. Observed ceiling tile missing by walk in cooler.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by preparation area, Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler door across cook line in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at reach in cooler kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in cooler kitchen Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout reach in coolers at kitchen. Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler-cooked egg plant (52fF - Cooling); cooked beans (54fF - Cooling); Foods were cooked on previous day.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler-Reach in cooler-cooked egg plant (52fF - Cooling); cooked beans (54fF - Cooling); Reach in cooler-ground beef (62fF - Cold Holding); taziki yogurt (52fF - Cooling) Foods were cooked on previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-Fish (46fF - Cold Holding); steak (48fF - Cold Holding); lobster (46fF - Cold Holding) Reach in cooler-ground beef (62fF - Cold Holding); taziki yogurt (52fF - Cooling)

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Oyster advisory was provided. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot water at outside bar, let water run for approximately 2minutes.

Basic - Ceiling tile missing.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated debris/dust.

Basic - Clean plates not stored inverted or in a protected manner.

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

Basic - Floor soiled/has accumulation of debris.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with debris, dirt,or dust. Observed reach in cooler gaskets soiled. Observed fan cover inside walk in cooler soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Also observed walk in cooler shelves soiled and rusted.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing different sauces and containers of different spices/seasonings not labeled.

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 dish machine in use, container of sanitizer empty. Chlorine 0ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-shrimp (51°F - Cold Holding); cheese (53°F - Cold Holding); steak (52°F - Cold Holding); cheese (59°F - Cold Holding); grape leaves (63°F - Cold Holding); Walk in cooler-steak (47°F - Cold Holding); shrimp (47°F); raw chicken (49°F - Cold Holding); Fish (49°F - Cold Holding); cheese (46°F - Cold Holding)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, where water hose is connected near dish machine.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, black substance or slime. Observed cutting boards soiled. Ice machine soiled. Can opener soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at bars.

Intermediate - No soap provided at handwash sink, at hand sink near kitchen entrance, in kitchen and bars.

Basic - Ceiling tile missing.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or mold-like substance, near ware wash area.

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

Basic - Faucet/handle missing at plumbing fixture, at hand wash sink near kitchen entrance.

Basic - Floor soiled/has accumulation of debris near dish machines near kitchen entrance.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No handwashing sign provided at a hand sink used by food employees, at bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Fan cover soiled inside walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler,across from dish machine.

Basic - Stored food not covered. Observed pita bread stored inside reach in freezer not covered. Pitas has a build up of ice stored on food.

Basic - Water leaking from pipe and/or faucet/handle, at three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed containers with different spices/seasonings it labeled.

Portable fire extinguisher gauge in red zone. For reporting purposes only.