Jun 15, 2026
Routine - Food
Warning Issued
35A-02-7
High Priority - Live, small flying insects found 2 live small flying insects in front counter
14-31-5
High Priority - Nonfood-grade bags used in direct contact with food. Gyro meat inside thank you bags , removed Corrected On-Site** Corrected On-Site
08A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw gyro meat stored over fries in reach in freezer. Removed Corrected On-Site
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (52F - Cold Holding); milk (47F - Cold Holding); heavy cream (47F - Cold Holding kept overnight in cooler at front counter .Discarded Corrected On-Site** Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings kept on counter for 30 minutes with temperature of 76F , place in reach in freezer for rapid cooling . Rechecked temperature 41F butter (52F - Cold Holding); milk (47F - Cold Holding); heavy cream (47F - Cold Holding , discarded Corrected On-Site** Corrected On-Site
29-42-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
53B-01-5
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. No proof for the only employee they have
11-26-1
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. No proof for employee
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Cups use to scoop sugars , removed Corrected On-Site** Corrected On-Site
36-34-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table
12B-12-5
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. Employee drink stored on prep table
08B-49-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Curry food stored over chicken in walk in cooler
13-04-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
14-11-5
Basic - Equipment in poor repair. Gasket in walk in cooler
36-73-4
Basic - Floor soiled/has accumulation of debris. Throughout restaurant
08B-47-4
Basic - Food not stored at least 6 inches off of the floor. Soda boxes and flour, sugar on floor by shelve close to bathroom.
14-38-4
Basic - Food storage container/container lid cracked or broken. Broken container use to store powder sugar.
10-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching vanilla ice cream Tongs inside coleslaw
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water 83F
22-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
35B-05-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door and screen from back door open.
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves debris