THE GREAT GREEK MEDITERRANEAN GRILL

High Priority - Dented/rusted cans present. See stop sale. Stuffed cabbage can - 3 pounds

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on without washing hands and started working with foods; educated ; employee washed hands; Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp and French fries and raw lamb over French fries not commercially packaged in reach in freezer at cook line Advised to store properly

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. feta spread (46F - Cooling)in glass cooler at front counter ; food portioned yesterday and stored inside cooler ; food never reached 41 F or below within 4 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed cabbage (44F - Cold Holding);in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale tzatziki (71F - Cold Holding) in small plastic containers at front counter; food not prepared or portioned today; ice bath not properly set up out of temperature for more than four hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed cabbage (44F - Cold Holding);in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; tzatziki (71F - Cold Holding) in small plastic containers at front counter; food not prepared or portioned today; ice bath not properly set up out of temperature for more than four hours; See Stop Sale

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 potatoes and spinach pies on speed rack at prep area by walk-in cooler; As per operator outside since 10:00 am; See Stop Sale

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. feta spread (46F - Cooling)in glass cooler at front counter ; food portioned yesterday and stored inside cooler ; food never reached 41 F or below within 4 hours; See Stop Sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro (100F - Hot Holding) at cook line; as per operator food out of temperature for approximately 2 hours; broiler turned back on Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Degreaser and other chemicals stored over sanitizer compartment at three compartment sink Moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line

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

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

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. Repeat Violation Admin Complaint

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in ROP in walk-in cooler - fish no longer frozen Advised operator to remove

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water next to single service items at front counter Removed Corrected On-Site

Basic - Ice buildup in reach-in freezer at cook line

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored inside grill opening ( area with food debris and unable to be sanitized) Removed Corrected On-Site

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator changed

Basic - Wiping cloth sanitizing solution stored on the floor and prep table Removed Corrected On-Site

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. lemon potatoes (112F - Hot Holding) on top of cooking equipment at cook line; as per operator food cooked earlier; food out of temperature for approximately 2 hours; cook decided to use 4 hour 10:30-2:30 to be discarded Corrective Action Taken - From follow-up inspection 2024-10-02: Lemon potatoes and spinach pie on the speed rack since 1:00 ; advised operator time marked Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-02: Operator unable to locate training certificates No proof Admin Complaint

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 - spinach pies and cooked potatoes on the speed rack at prep station ; Operator time marked Corrected On-Site