LITTLE GREEK FRESH GRILL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lamb and beef gyro (126F - Hot Holding)for 30 minutes Operator put on grill to reheat Recheck 167F Corrected On-Site

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

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. Desserts in dessert cooler from day before. Operator date marked Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee He put one on Corrected On-Site Repeat Violation

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

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer broken Operator ordered a new one Corrective Action Taken - From follow-up inspection 2025-07-30: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on cook line drawer Torn gasket reach in freezer Repeat Violation - From follow-up inspection 2025-07-30: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. 2 pans in cook line drawers broken - From follow-up inspection 2025-07-30: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer door Repeat Violation - From follow-up inspection 2025-07-30: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaky spray hose in three compartment sink - From follow-up inspection 2025-07-30: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board prep area

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. Gave operator a copy and she filled out. Corrected On-Site

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.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cookline Employee put on beard guard Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Several employees Repeat Violation

Basic - Equipment in poor repair. Gasket ric prep area Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Rif in prep area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris in handwashing sink front counter Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes over bin of fries in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter Operator discarded Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep dish area Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls over make table Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch and bracelet

Basic - Employee with no hair restraint while engaging in food preparation. Employees engaged in food prep no hats Repeat Violation

Basic - Equipment in poor repair. Gasket on drawers cook line Gasket in reach in cooler prep area Reach in cooler door in prep area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In seasonings Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink cookline Outside of microwave

Basic - Raw fruits/vegetables not washed prior to preparation. Employee peeling potatoes without washing. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residue. Cooler drawers cookline Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Over to go boxes and cups Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen Corrected On-Site Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Entrance to prep area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 gyro cones in walk in cooler from last night at 50F.

High Priority - Non-food grade paper/paper towel used as liner for food container. Blanched fries cooling. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over ready to eat soup. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 gyro cones in walk in cooler at 50F from last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 gyro cones in walk in cooler at 50F from last night. Emailed operator Gyro/shwarmas tear sheet.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and rice soup in steam-table at 128F per operator less than one hour. Operator reheated in microwave. Recheck temperature 170F Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter. Corrected On-Site

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

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

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

Basic - Single-service articles not stored inverted or protected from contamination. To go aluminum pans in prep area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On back prep table. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used for French fries.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat 128F less than 1 hour per operator. Placed on flat top for temperature recovery. Corrective Action Taken

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

High Priority - - From initial inspection : High Priority - Vacuum breaker not properly connected. Connected to the chemical dispenser - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Self-closing metering faucet does not provide water for at least 15 seconds. Ladies room. - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under hand sink front counter. - From follow-up inspection 2023-09-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green small board Warning - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2023-03-13: Time Extended

High Priority - Observed 2 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./ Prep area . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. taziki sauce (62F - Cold Holding); less then 4 hours .

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/ Rosio Diaz

Basic - Hole in or other damage to wall. Underneath 3 comp sink .

High Priority - 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./ prep area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ rice (120F - Hot Holding); soup chicken (120F - Hot Holding) operator re-heated to 165f 15

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ wiping cloth 500 +++ ppm quat Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./ cooked potatoes from yesterday (56 - Cooling) walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./ cooked potatoes from yesterday (56 - Cooling) walk in cooler

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking tzatziki sauce from 10 minutes ago , operator time marked food Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ potatoes slicer

Intermediate - Handwash sink not accessible for employee use at all times./ plastic container inside employee hand sink front area Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ observed employee wearing a bracelet cook line

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

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil./ front area

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation./ cooked potatoes from 9 days ago

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./ cooked potatoes from 9 days ago

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Floor soiled/has accumulation of debris./ front area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. / employee hand sink front area

Basic - Old labels stuck to food containers after cleaning. Repeat Violation