LITTLE GREEK CUISINE

High Priority - Medicine not labeled properly on shelf next to box of straws and box of sweetener above food prep table . Person in charge relocated medicine Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/26. Operator renewed license during the inspection . License is now current Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat sliced from cone on counter at 89 F . The person in charge reheated gyro meat to 174 F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored next to container of domades in the food prep area in kitchen . Person in charge relocated chemicals Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sponges and scrub pads stored in hand wash sink in back food prep area . Reviewed with person in charge hand wash sinks are for washing hands only . Person in charge removed items from the hand wash sink 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. Mousaka not date marked in the walk in cooler . Person in charge date marked food Corrected On-Site

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. Jose B. expired training 3/4/26, Unita E. expired training 3/4/26, Abdesmad E. expired training 4/13/23

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ladles and tongs stored on the end of the storage rack in the dish washing area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee making salad while wearing a watch. Employee removed watch Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation preparing salads in the front line area . Employee put on a hair net . Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues in food prep area in back kitchen area

Basic - Working containers of food removed from original container not identified by common name on storage shelves in kitchen . Manager labeled bulk containers Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzatsiki at 56 F in portion containers on shelf on below front counter for less than 1 hour. Employee moved to freezer for quick chill down recheck 45 F 30 minutes in freezer . 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 at 109 F in oven . Manager reheated on grill to 188 F Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen area . Reviewed with manager Manager placed paper towels at hand wash sink . Corrected On-Site

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. Medhat and Kaciana expired 6/03/24 . Reviewed with manager

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler opposite grill Reviewed with manager .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee purse and jacket on shelf next to to go containers in food prep area . Reviewed with manager . Employee items relocated to designated area Corrected On-Site

Basic - Equipment in poor repair. Microwave rusted and peeling paint in the interior area on shelf in food prep area . Reviewed with manager . Manager discarded microwave Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled outer surface of food container in walk in cooler . Reviewed with manager .

Basic - Reach-in freezer interior/shelves have accumulation of soil residues in back kitchen . Reviewed with manager

Basic - Single-service articles improperly stored inside cabinet at soda station with a floor surface not 6 inches off the floor . Reviewed with manager . Manager relocated to go items Corrected On-Site

Basic - Unwashed fruits/vegetables ( box of cucumbers , parsley ) stored with ready-to-eat food ( cooked dolmades , cooked rice) in walk in cooler . Reviewed with manager

High Priority - Displayed food not properly protected from contamination. Tea dispensers at customer service counter not covered, lids placed on top Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over produce in walk in cooler, order corrected Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Accumulation of grease on stove surface

Basic - Carbon dioxide tanks not adequately secured.

Basic - Equipment in poor repair. Torn cooler gaskets on cook line

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Ice buildup in reach-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on doors of desert cooler on counter Cooler gaskets soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over potatoes in walk-in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (127F - Hot Holding), instructed staff to reheat to minimum 165F, operator adjusted temperature Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on grill surface

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked lasagna in freezer not dated Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk in cooler Corrected On-Site

Basic - Ice buildup in reach-in freezer

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pastitsio not tracked after being removed from freezer. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on drawer under flat top grill.

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

Basic - Food stored on floor. Case of water on floor under prep table.

Basic - No handwashing sign provided at a hand sink used by food employees. Prep area. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling container to drain into large food container in back food prep area - reviewed with manager that hand wash sinks are for washing hands only

Basic - Accumulation of black/green mold-like substance in the interior of the chute of ice machine in self service station

Basic - No handwashing sign provided at a hand sink used by food employees in back food prep area

Basic - Unwashed fruits/vegetables( box of tomatoes ) stored with ready-to-eat food ( container of sour cream ) in walk in cooler .

High Priority - Container of medicine improperly stored. -Hydrogen peroxide stored on shelf above Food prep area in back kitchen area. Manager moved. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -White board cleaner stored on shelf near microwaves, next to dressings. Manager moved. Corrected On-Site

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. Nicholas and Unita expired 08/02/2022

Basic - Current Hotel and Restaurant license not displayed. -Manager printed and posted license. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Styrofoam employee drink stored on prep table in back prep area, manager moved drink. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Measuring cup used to scoop uncooked vegetables, zucchini, broccoli, and cauliflower. Manager removed measuring cup. Corrected On-Site

Basic - Interior of microwave has accumulation of black food debris. -Interior of two microwaves located above Food prep table soiled with food debris, manager had employee clean. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease and food debris. -Exterior of microwave above prep table in back kitchen area soiled manager had employee clean microwaves. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Tested at 0ppm, employee changed bucket and retested at 200ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Spray bottle of water not labeled on food prep table. Manager labeled bottle. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Moussaka and pastitsio no date mark when frozen.

Basic - Bowl or other container with no handle used to dispense food. Cup no handle in bin of flour.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee only rubbed hands together for 5 seconds, only used cold water, water temperature was 87°F when inspector checked temperature of water, inspector discussed proper hand washing procedure with employee, employee properly washed hands Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato dicer next to 3 compartment sink soiled Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Manager rinsed knife off at hand sink in back

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the establishment have dust buildup

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

Basic - Prep table shelf where clean dishes are kept shelves are rusted that has pitted the surface.

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

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line 0ppm, employee refilled sanitizer bucket, now at 200ppm Corrected On-Site