MERAKI GREEK GYRO

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Raw animal food stored over or with unwashed produce. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese inside WIC. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced beef gyro (64F - Cold Holding) at cook line stove, as per employee for 1 hour prior. 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. Provided to operator via email. 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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter HWS, employee replaced. Corrected On-Site 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. Observed several new employees with no health reporting agreement. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment serves beef undercooked as medium with no consumer advisory posted. Provided to server and posted at dining area. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef inside WIC with no date marked, as per employee for more than 24 hours prior. Warning

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 Yorlin, Joannis, Milagros, Barbara, and Maikol certified by Safe Staff all certification expired on 12-21-2024. Warning

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

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

Basic - Floor soiled/has accumulation of debris. Repeat Violation Warning

Basic - Food stored on floor. Observed containers of food on floor inside walk in cooler. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between 3 compartment sink and wall. Repeat Violation Warning

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. Warning

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

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

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

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting ROP for ground beef inside walk in cooler not removed from packaging within 48 hours. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed several products thawing at ambient temperature by walk in cooler, coached employee on correct procedures. Warning

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

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cut potatoes (114F - Hot Holding); branzino (115F - Hot Holding); chicken (103F - Hot Holding) at front display. As per chef for less than 2 hours. Instructed chef to reheat food to 165F. Corrective Action Taken

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

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink located next to the grill. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Evi Penna and Adonis Perntkas working for more than 60 days with no certificate.

Basic - Ceiling tile missing. Observed at kitchen area by the entrance.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Observed gaskets in reach in freezer in poor repair.

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

Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the establishment.

Basic - Floors not constructed to be easily cleanable. Observed walk in cooler floor not easily cleanable.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with accumulation of grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers and reach in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at kitchen.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils facing up at preparation area. Repeat Violation

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

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am. Warning - From follow-up inspection 2024-06-19: Front counter steam table: potatoes 86F, vegetables 85F, chicken 86F,85F. 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. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am. Repeat Violation Admin Complaint - From follow-up inspection 2024-06-19: Front counter steam table: potatoes 86F, vegetables 85F, chicken 86F,85F. Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and proceeded to handle cucumbers without washing hands. Manager had employee wash hands.

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. Employee cutting washed cucumbers in prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over container of spices and case of potatoes on shelf next to walk-in cooler. Manager moved raw chicken to prep table. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk-in cooler. Manager moved raw chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am. Repeat Violation Admin Complaint

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. Milk in reach-in cooler behind front counter. Manager stat3d milk opened the previous morning.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer heads for tabletop mixer behind front counter.

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

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/. Six employees working with no certified food manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink across from walk-in cooler. Hand washing sink behind front counter.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees in kitchen missing training certificates.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks behind front counter. Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing in front of kitchen reach-in coolers.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in front of reach-in coolers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from walk-in cooler. Manager removed drink from prep table. Corrected On-Site

Basic - Food stored on floor. Soda boxes stored on floor behind front counter. Cases of cooking oil and plastic container of olives stored on floor in dry storage area. Repeat Violation

Basic - Ice bucket/shovel not stored inverted between uses. Ice bucket stored on top of ice machine. Manager turned ice bucket over. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manage4 placed tongs on top of oven. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas behind front counter stored in standing water, 85F. Manager placed spatulas in dry pan. Corrected On-Site

Basic - Light shield damaged/in disrepair. Lite fixture in dry storage area.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink behind front sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door track for front counter reach-in cooler. Door frame for reach-in freezer across from dry storage room.

Basic - Single-service articles improperly stored. To go cups stone floor behind front counter.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over. Corrected On-Site

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef stored inside hand sink -raw beef (56F - cold holding at room temperature ) Operator removed and placed inside walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed prep,table soiled with build up of food debris, located across from walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed beef stored inside hand wash sink. Beef was removed and placed inside walk in cooler. Corrected On-Site

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

Intermediate - No soap provided at handwash sink, on front counter.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot at one hand sink on front counter, water does not come on at all. Observed hot water 80F at other hand sink on front counter, let water run for approximately 2-3 minutes.

Basic - Bowl or other container with no handle used to dispense food. Observed container used as a scoop stored inside bag of rice in dry storage room. Operator removed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean containers stored on the floor underneath dish machine.

Basic - Cloth used as a food-contact surface. Observed napkin used as a liner inside container of parsley.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris.

Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil and orange juice stored on the floor inside dry storage room.

Basic - In-use tongs stored on oven equipment door handle between uses. Employee removed. Corrected On-Site

Basic - In-use utensil (ice cream scoop) stored in standing water less than 135 degrees Fahrenheit.

Basic - Light shield damaged/in disrepair, inside dry storage room.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled.

Basic - Reach-in freezer interior have accumulation of soil residues, where ice cream is located.

Basic - Wall soiled with accumulated grease, food debris. Observed black debris on wall in dish wash area. Also wall soiled with food debris near hand sink by walk in cooler.

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled. Observed interior of dish machine on front counter soiled. - From follow-up inspection 2021-12-17: Observed interior of microwave soiled. Observed interior of dish machine on front counter soiled. 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. - From follow-up inspection 2021-12-17: Operator has safe staff training book's employees will be trained within 7 days Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection 2021-12-17: Time Extended

Basic - - From initial inspection : Basic - Clean bowls not stored inverted or in a protected manner. - From follow-up inspection 2021-12-17: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed container of potatoes stored on the floor. - From follow-up inspection 2021-12-17: Observed onions and flour stored on floor in storage room. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall, in kitchen near chemical storage rack. - From follow-up inspection 2021-12-17: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2021-12-17: Time Extended

Basic - - From initial inspection : Basic - Lights in food storage/ dry storage area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2021-12-17: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2021-12-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sliding door on reach in cooler on cook line with soil residue/food debri. Reach in cooler gasket soiled on drawer on cook line. Observed plastic on top of reach in cooler soiled, located on cook line. Observed exterior of dish machine soiled. - From follow-up inspection 2021-12-17: Observed sliding door on reach in cooler on cook line with soil residue/food debri. Reach in cooler gasket soiled on drawer on cook line. Observed plastic on top of reach in cooler soiled, located on cook line. Observed exterior of dish machine soiled. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris near waffle maker. - From follow-up inspection 2021-12-17: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Front counter- chlorine 0ppm

High Priority - Non-food grade paper/paper towel used as liner for food container, inside container of cheese and cut lettuce.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored on counter in view gainer at room temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Holding table/ice bins across from cook line, cheese (46°F - Cold Holding); chorizo (54°F - Cold Holding); foods not completely submerged in ice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled. Observed interior of dish machine on front counter soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves salmon raw not identified as a raw product on the menu.

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.

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves salmon raw and burgers cooked to the customers request, no advisory posted.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

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

Basic - Food not stored at least 6 inches off of the floor. Observed container of potatoes stored on the floor.

Basic - Hole in or other damage to wall, in kitchen near chemical storage rack.

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

Basic - Lights in food storage/ dry storage area missing the proper shield, sleeve coatings or covers.

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

Basic - No handwashing sign provided at a hand sink used by food employees, inside women's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sliding door on reach in cooler on cook line with soil residue/food debri. Reach in cooler gasket soiled on drawer on cook line. Observed plastic on top of reach in cooler soiled, located on cook line. Observed exterior of dish machine soiled.

Basic - Wall soiled with accumulated grease, food debris near waffle maker.