LITTLE GREEK FRESH GRILL

High Priority - Nonfood-grade bags used in direct contact with food. -food product in reach in freezer Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -at rest door Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -person drink bottle on clean dish storage -employee phone on spice rack above prep table Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler under stove top Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink in prep area Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable to board on front line Repeat Violation

Basic - Food stored on floor. Container of cooking oil on floor in kitchen 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, scoop inside food in dry goods container. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 hand sinks front line has no paper towels Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Front board on line has cut marks 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. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 hand sinks have no paper towels Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Board front line - cut marks Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in kitchen Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system missing from right hand side of system during cooking Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Open squeeze Hand sanitizer above prep table Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles in prep area not labeled Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable to board on line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging on rack with food products in prep area Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of lids holding dry goods soiled in prep area E terror of knife holder soiled Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 7 cannolis 46° to 47°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 10 containers of rice pudding 47° in front cooler, per manager Adam, he had rice pudding sitting out for 30 minutes, moved to walk-in-cooler for immediate temperature recovery Cannoli's 47° Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids to storage containers holding dry goods in prep area soiled Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/23 The division is transitioning to paperless licensing in January 2021. Self-print licenses in PDF format will be emailed as an attachment to the email address associated with your license record. You may also access your DBPR online account at www.myfloridalicense.com and self-print your license when needed.

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. Provided operator with handout Corrective Action Taken

Basic - Food stored on floor. Cases of oil on floor by 2 door freezer in prep area

Basic - Standing water in bottom of reach-in-cooler, left side front line cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained front line Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable to board on front line Repeat Violation

Basic - Drain cover(s) missing at mop sink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys on shelf next to gloves Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sliced Gyro off cone - hot holding 65°; operator placed on stove top to bring temperature up Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris to board on front line

Intermediate - Spray bottle containing toxic substance not labeled, blue cleaner no label Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable to board on front line

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. Rice was microwaved prior to placing into hot hold, operator should verify the temperature before placing into service

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (115-130°F - Hot Holding)