LITTLE GREEK FRESH GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - in walk-in cooler raw salmon over prep peppers Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. - spray bottle hanging on shelf next to Togo utensils. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at drink station in dining area. - white cutting board on front line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to freezer Corrected On-Site

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. - 2 new hires

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent over make line

Basic - Cutting board has cut marks and is no longer cleanable. - white salad cutting board stored on rack next to 3 compartment sink.

Basic - Ice buildup in reach-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink on front line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Speed rack - hood filters - back splash on burner stove

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored on drying rack across 3 compartment sink. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - in walk-in cooler vegetables over feta cheese Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over sour cream in walk in cooler. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.

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.Cheese in walk in cooler. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lettuce cutting board is heavily stained. All cutting boards are stained throughout the establishment . Ice dispensing nozzle is soiled.

Intermediate - Handwash sink used for purposes other than handwashing.Basket in handwash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner in kitchen area. Corrected On-Site

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

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

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

Basic - No handwashing sign provided at a hand sink used by food employees.Front line area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled by three comp sink area. Top back of fryer cabinets are soiled. Gaskets are soiled at back prep area cooler. Ceiling is dusty at dining room area.

Basic - Unwashed vegetables stored with ready-to-eat cheese in walk in cooler..

Basic - Walk in cooler shelves have accumulation of soil residues.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing hands before placing on new pair.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked marinated chicken 44°f stored inside walk in cooler less than 4 hours per Assistant Manager.

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. Observed milk and butter stored inside walk in cooler not date marked.

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. No vomit kit or written procedures follow Manager given information. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has terrible black stains left on the surface used for lettuce.(back prep area) Recommend to replace or resurface cutting boards.

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/ Observed 5 employees working in the restaurant Assistance Manager has no copy of Food Manager certification per Manager will be taking certification very soon.

Intermediate - No soap provided at handwash sink. Observed no soap provided for hand wash sink located in the front service line and back prep kitchen.

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. Observed one employee can not find copy of food handling training all other employees are new hired less than month per David Assistant Manager. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed no current license displayed has copy of 4/1/2023 expired.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with a beard on the main cook and service line.

Basic - Floor soiled/has accumulation of debris. Observed trash and debris underneath the storage shelve.( back prep area)

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large amount of ice inside reach in freezer

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind 3 compartment sink soiled Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Stored over vinegar in dry storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in rear prep area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Rear prep area.

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board in rear storage.

Basic - Food stored on floor. Package of gyros. Corrected On-Site

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Double door reach in cooler in rear prep area.

Intermediate - No soap provided at handwash sink. At hand washing sink by triple sink Corrected On-Site

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

Basic - In-use wet wiping cloth/towel used under cutting board. At front counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee rang up customers at register, then put on gloves to plate food without washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 130° in steam table by grill, less than 4 hrs, manager reheated.

Basic - Bowl or other container with no handle used to dispense food. Small cup in bulk garlic powder. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses hanging on storage rack with food.

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table and front make table. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on table with food by flat top.

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