ANF GYRO LOCATION 2

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee removed chicken over fish in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cook line stained with food debris

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Employee labeled containers of fish and chicken in walk in cooler prepped on 3-30-26. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed phone from shelf with single service condiments. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. Employee turned single service containers face down on cook line. Corrected On-Site

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

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and butter sauce Garlic buffalo sauce Per operator has been left out over 4 hours. Fresh garlic and oil used to make sauces.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (70F); boneless wings (69F) left out 1 hour and half per operator. Operator placed in freezer for temperature recovery.

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

Basic - Floor soiled/has accumulation of debris. Underneath fryer and grill on cooks line.

Basic - Floor tiles missing and/or in disrepair. Underneath fryer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Time/temperature control for safety food thawed in an improper manner. 8 boxes of chicken wings thawing at room temperature for prep worker to cut.

Basic - Water leaking from pipe and/or faucet/handle. Hws across from cooks line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish and raw chicken over cooked chicken in cooler in cooler. Operator immediately corrected -raw chicken over raw shrimp in walk in cooler. Operator immediately corrected -Case of raw Philly meat over jarred Jalapenos. In prep cooler . Operator immediately corrected Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter Garlic and garlic buffalosauce both made with fresh garlic. Out at room temperature over 4hrs per operator. Operator immediately discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter Garlic and garlic buffalosauce both made with fresh garlic. 75F over 4hrs per operator. Operator immediately discarded Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray cleaner on shelf with packet dressing. Operator immediately removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator immediately removed to be cleaned Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand sink at front counter. Operator immediately removed Corrected On-Site

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

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 - Bowl or other container with no handle used to dispense food. Used to scoop shrimp. Operator immediately replaced with tongs Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf with packet dressing . Drink above prep table. Operator immediately removed both Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At front counter drains slowly

Basic - Working containers of food removed from original container not identified by common name. Salt. Operator immediately labeled Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Manager cleaned blade. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash cans in front of sink located next to triple sink. Staff removed trash cans. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance staff added labels. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Shelf on cook line. Manager removed cardboard. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on the shelf with utensils and other items. Manager removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. On cook line next to hand sink. Staff cleaned. Corrected On-Site

Basic - Ice scoop handle in contact with ice. In ice bin. Manager removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At wing station. Staff removed towel. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Rice in hand sink across from reach in freezer. Manager removed. Corrected On-Site

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

Basic - very slow draining water in handwash sink. Next to cook line

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shrimp over cooked gizzards in reach-in cooler on cook line. Moved gizzards to top shelf. Corrected On-Site - From follow-up inspection 2023-10-02: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish and shrimp in walk-in cooking. Manager changed rotation. Corrected On-Site Repeat Violation - From follow-up inspection 2023-10-02: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw gizzards (47F - Cold Holding); raw chicken (48F - Cold Holding); just at 4 hours. Advised to place in freezer to bring temperature down. Manager also removed some items from reach in cooler to manage air flow. Corrective Action Taken - From follow-up inspection 2023-10-02: Time Extended

High Priority - - From initial inspection : 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. Cooked chicken wings on the cart in the kitchen. Manager added time mark. Corrected On-Site - From follow-up inspection 2023-10-02: Time Extended

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. ; corn (125F - Hot Holding); . Less than 4 hours. Manager turned up heat on the stove to reheat. Corrective Action Taken - From follow-up inspection 2023-10-02: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 4 head splitter missing 2 vacuum - From follow-up inspection 2023-10-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer. Manager asked staff to clean Corrective Action Taken - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on maketable - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above make table on cook line. Repeat Violation - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Several kitchen staff. Added hairnet. Corrected On-Site - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. 2 cases of fries on kitchen floor. Manager picked up fries. Corrected On-Site - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - In-use ladle stored on equipment door handle between uses. Manager moved to dish. Corrected On-Site - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cook line. Staff added thermometer. Corrected On-Site - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sign shows how to wash hands doesn't instruct employees to wash hands. Manager hung sign at sink near triple sink. Corrected On-Site - From follow-up inspection 2023-10-02: Time Extended

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 operator with form. Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken

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

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. Provided operator with form. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on cutting board. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small chest freezer next to back door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice water 82F. Operator poured water out. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in ware wash area. Next routine inspection per Terry Angel.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw shrimp. Repeat high priority violations may result in administrative complaint. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable dicer old food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of cleaner in ware wash area.

Basic - Bowl or other container with no handle used to dispense food. Bowl used in meat containers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on coke boxes.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Single-service articles improperly stored. Case of cups on floor in storage room. Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw shrimp in glass door cooler. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and guard old food debris.

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 - Bowl or other container with no handle used to dispense food. Bowl used in bulk rice. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Water and grease behind cooking equipment.

Basic - Ice scoop handle in contact with ice. Small ice bin. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives behind sink panel and wall at three compartment sink. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. All bulk containers.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler and make table cooler.

Basic - Open dumpster lid. Repeat Violation

High Priority - Food stored in ice used for drinks. See stop sale. Candy bar and open bottle of water in ice machine used for drinks.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above shrimp. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese above fill line 74° less than four hours operator removed cheese and put inside cooler for temperature recovery. Cases of raw chicken out in kitchen 57°F - 68°F less than four per hour operator. Placed chicken in walk in cooler for temperature recovery. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce at 112° less than four hours per operator. Steam well turned up for temperature recovery. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Raid on shelf with single service cups. Lawn Chemicals stored on shelf with condiments Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and guard old food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. I front of coke machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored behind triple sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris outside all bulk food containers Hand wash sink soiled.

Basic - Old labels stuck to food containers after cleaning. Plastic pans on clean storage rack.

Basic - Open dumpster lid. Repeat Violation

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

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

Basic - Working containers of food removed from original container not identified by common name. All bulk containers.