LITTLE GREEK FRESH GRILL

Intermediate - Handwash sink used for purposes other than handwashing. -Fan blocking handsink in kitchen. Operator removed -Water line draining in handsink on cook line. Operator removed Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In women's bathroom. Operator fixed 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.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above hand sink on cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top Interior of microwave in back kitchen firstbone on right side

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of paper towel dispenser on cook line dusty

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class extinguisher On cook line

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -pan with plastic wrapped raw shrimp above tortillas in reach-in freezer. Operator corrected. Corrected On-Site

Basic - Condensation or other drainage not disposed of according to law. -water line running from above drop ceiling to hand wash sink on cook line. Repeat Violation

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

Basic - Single-service items for customer self-service not properly protected to prevent contamination. -soufflé cups not inverted. Operator corrected. Corrected On-Site

High Priority - Food in contact with soiled equipment/utensil. -dry towel used for wiping knife on cutting board at front line in contact with cooked chicken. Advised. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open bag of raw ground beef patties on shelf above open bag of plant based patties in 2 door freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan with raw chicken above bucket of sour cream in 2 door cooler in back room.

Basic - Condensation or other drainage not disposed of according to law. -water line running from above drop ceiling to hand wash sink at front line.

Basic - Food storage container/container lid cracked or broken. -shredded lettuce container at front line cracked on edges.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insects near mop sink.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0ppm at 3 compartment sink, sanitizer container empty. Operator replaced, recheck 300ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon above chicken stock in 3 door cooler. Operator moved product. 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. -missing or 2 new employees. Provided copies of Employee Health Agreement tp operator in English and Spanish via email. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. -soufle cup with no handle in chicken base. Removed. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -approx 4 small flying insects on bag of unwashed onions in back hallway. Operator moved bag, will wash onions. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon, raw beef above bucket of sour cream in reach in cooler. Operator rearranged shelves. Corrected On-Site

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.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in dessert cooler at front counter. Corrected On-Site

Basic - Plumbing system in disrepair. -cold faucet not working on hand wash sink at front counter.

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-12-07: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. -large tzaziki container cracked on corner. - From follow-up inspection 2023-12-07: Time Extended

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/ -operator Curtis Harper expired last month, other CFM available.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no quaternary ammonia test kit.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -2 cell phones on shelf above box of rice. Employees relocated phones. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -opened bag of raw shrimp above open box of cannolis in reach-in freezer. Corrected On-Site

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. -unable to locate, other employees less than 60 days.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -new batch of rice pudding prepared 2 days ago has date mark on tub of 2-9. Operator replaced with correct date mark. Corrected On-Site

Basic - Single-use gloves not stored in a clean, protected location. -single use gloves stored on shelf in office below chemical spray bottles. Operator relocated chemicals. Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-10-31: Time Extended - From follow-up inspection 2022-11-08: Time Extended

Intermediate - - From initial inspection : 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/ Repeat Violation - From follow-up inspection 2022-06-28: Only 3 employees handling food at time of callback. Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Sliced gyro 109°, per operator, advised operator to reheat above 165°; and hot hot no less than 135°, operator reheated to 170° Corrected On-Site

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 Owner Curtis Harper certified food manager arrived during inspection Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no beard guard/restraint while engaging in food preparation, Employee on front line doing food prep with no beard guard