TASO'S GREEK TAVERNA

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pulled up pants and then proceeded to touch bell peppers without changing gloves or washing hands. Discussed with operator. Employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in stems table at cook line cooked potatoes 125F hot holding. Per operator food held out of temperature less than four hours. Observed water level low. Operator moved food to grill to reheat to 165F or higher. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on shelf with containers stored near walk in cooler.

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

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw beef stored over tortillas. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-02-27: Raw fish over mouska in walk in cooler. Operator moved. Admin Complaint

High Priority - Container of medicine improperly stored. Medicine stored with single service items above cook line, a Allergy medication stored with dry storage items in prep area. Operator reorganized Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb stored above cooked tomato based red sauce in 2 door low top reach in cooler on cook line. Operator reorganized 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 above raw fish in cook line drawers under grill. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda soiled at bar. Operator cleaned and sanitized Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection

Intermediate - No soap provided at handwash sink. No soap provided at ware washing hand wash sink, operator provided Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee mug on cook line. Operator removed Corrected On-Site

Basic - Food stored on floor. Cases of food stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Observed at prep area. Operator cleaned and sanitized Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Can liner used to cover sheet pans of egg plant in direct contact. Operator removed and replaced with food grade wrap Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked soup in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in cook line drawers, operator reorganized Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. gyro cooling for 30 minutes(2:05) (107F - Cooling);; gyro 2:40 (103F - Cooling) being cooled at room temperature. Based on current cooling rate gyro will not reach 70F within 2 hours. Operator moved to walk in cooler Corrective Action Taken

Intermediate - Probe thermometer not within the intended measuring range of use. Hot food probe thermometer provided (50F-500F). Discussed with operator

Flammables stored near a source of ignition. For reporting purposes only. Flammable aerosols stored directly behind oven. Operator removed Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-11-02: Next unannounced Time Extended

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish being thawed at room temperature.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on Baine Marie counter

Basic - Ice scoop handle in contact with ice.

High Priority - Nonfood-grade bags used in direct contact with food. Walk In Cooler

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs over Custard Owner removed and placed on bottom shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over Custard. Kenmore Refrigerator.

Intermediate - Handwash sink used for purposes other than handwashing. To wash Wiping cloth

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Purple Liquid in Spray bottle hanging over hand wash sink next to 3 CS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...00 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above rice soup, raw lamb above rice, syrup , raw pork above feta cheese in walk in cooler. Operator properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tziatziki sauce 71° at expo line being held less than four. Operator moved to reach in cooler. Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink at bar.

Intermediate - Handwash sink used for purposes other than handwashing....stored in use tong, spoon, spatula in handwashing sink at kitchen. Employee moved . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....wrong date marked all cooked and prepared food at walk in cooler.

Basic - Bowl no handle used to dispense food in rice soup, feta cheese in walk in cooler. Operator moved. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit... scoop at server station. Operator putting it in hot water at 142° Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...00 ppm.. operator corrected it at 100 ppm at time of inspection. Corrected On-Site

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 touched pita bread with bare hands . Reheated pita bread 154° and washing hands putting gloves on hands. Corrected On-Site Repeat Violation

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 ..... gyro 84° by the gyro machine at cook line being held less than four hours. Employee time marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....spatulas, containers stored in handsink at kitchen and bar . Employee moved Corrected On-Site

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