YOUR GREEK COUSIN

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up cloth from the floor then grabbed clean containers; no handwash Employee washed hands and placed containers in triple sink Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer: Cooked tamales in thank you to go bag Chef removed from bag Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license and printed license at the time of inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. below grill: gyro meat (49F - Cold Holding) as per chef since 30 minutes ago Not prepped or portioned today Operator moved to walk in cooler to quick chill Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator

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. Emailed poster to operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter then moved to walk in: cooked rice (90F at 3:15pm / 88F at 3:50pm - Cooling) as per chef since 45 minutes; At the current rate of cooling the product will not cool down to 70F within 2 hours Sitting on oven pastry with cheese (70F at 3:25pm / same at 3:55pm - Cooling) as per chef since an hour ago At the current rate of cooling the product will not cool down to 41F within a total of 6 hours Operate removed lid to rice to cool properly and moved pastry to walk-in cooler to quick chill Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Chef dumped ice in hand wash sink

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. Emailed form to operator

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.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean knife, cutting board and cut lettuce without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Non-food grade containers used for food storage in direct contact with food. Cooking oil stored in direct contact/dispensed from non-food grade spray bottle designed/labeled for chemical use only. Operator discarded spray bottle. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemicals stored over soft drinks. Operator removed. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from handling raw chicken while cooking to handling ready to eat spinach while cutting without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024. Operator renewed online during inspection. Expires 12/1/2025. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; portioned raw hamburgers stored over sheet tray of ready to eat spinach pastries. Operator moved raw below ready to eat. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cut lettuce (56F - Ambient Cooling 10:35am/58F 11:00am). Operator stated lettuce cut 30 minutes prior, at this rate will not reach 41F within 4 hours, moved to be rewashed and placed into walk-in cooler to facilitate faster cooling. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.

Basic - Food stored on floor. At dry storage area; plastic storage containers of lentils and sugar stored directly on floor. Advised Operator to store at least 6 inches off floor. 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. At lentil and sugar storage container(s); scoop handle(s) submerged in food. Advised Operator to remove handles from food.

High Priority - Raw animal food stored over canned/bottled drinks. At walk-in cooler; raw hamburger/raw lamb stored over bottled beer. Operator moved raw meat to bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by pan covering sink. Operator removed. Corrected On-Site

Basic - Food stored on floor. At walk-in cooler; bag of onions stored on floor. Operator moved to shelf. Corrected On-Site

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. All employees Warning - From follow-up inspection 2023-08-29: Same Admin Complaint

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Ladies bathroom - From follow-up inspection 2023-08-29: Degreaser spray bottles not labeled ( one yellow sprayer and one red sprayer ) under three compartment sink. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen - From follow-up inspection 2023-08-29: Same Admin Complaint

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Both cooks - From follow-up inspection 2023-08-29: Manager preparing shake with spindle mixer at front line without any hair restraint for loose head hair. Admin Complaint

High Priority - Food with mold-like growth. See stop sale. Butter will mold like growth in 2 door glass slider at front line. Operator discarded

High Priority - Raw animal food stored over canned/bottled drinks. Raw pork stored above bottled beverages in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Ioakim Philippou 1-31-17. Operator states test is scheduled for next week Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evidenced by food debris. Discussed with operator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink and hand wash sink in kitchen. Operator provided napkins

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. Operator states class/test is scheduled for next week Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed at vent above cook line

High Priority - Operating with an expired Division of Hotels and Restaurants license. Confirmation #216044564 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48°F - Cold Holding) Observed inside reach-in cooler near soda station. Ambient temperature of unit is 47°F. Operator states milk has been in cooler since 11am which is less than 4 hours. Operator moved milk to a working cooler and will call for service. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro meat (96°F - Hot Holding) Observed a stainless steel hotel pan full of gyro meat sitting on top of another stainless steel hotel pan of gyro meat which was on grill. Since metal pan was not directly on stove, the temperature would not reach 135°F. Chef reheated gyro meat to 165°F and placed hotel pan directly on flat top. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator dumped old solution and refilled with fresh solution retesting at 200ppm. 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 cold held at greater than 41 degrees Fahrenheit. Front counter make table - cut tomatoes (48°F - Cold Holding); crumbled feta (47°F - Cold Holding) operator states not portioned or prepared today held over night - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table - cut tomatoes (48°F - Cold Holding); crumbled feta (47°F - Cold Holding) operator states not portioned or prepared today held over night - see stop sale.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lentil soup prepared 2 days prior - operator date marked. Corrected On-Site