GOURMET 2 GO

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired black reach in cooler with temperature of 58F. - From follow-up inspection 2026-05-18: Cooler with temperature with temperature of 62F Time Extended

High Priority - Container of medicine improperly stored. - Tylenol stored on shelf above make line Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -oven clean er stored next to cooking station. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric knife - white cutting board on prep table

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.

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid stored on prep table. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tile and vents in kitchen area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - Togo containers stored on block refrigerator Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. - white cut board on prep table Repeat Violation

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

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

Basic - Floor soiled/has accumulation of debris. - under all cooking equipment.

Basic - Food stored on floor. -rice stored on floor in storage area. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in kitchen area.

Basic - Light not functioning. - 1 fixture in hood system. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - black whirlpool refrigerator - reach in cooler on make line. Repeat Violation

Basic - Storage area not maintained clean and organized. - the whole entire kitchen area is disarrayed.

Basic - Time/temperature control for safety food thawed in an improper manner. -raw chicken thawing on prep table. Operator placed in walk- in cooler. Corrected On-Site

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. -walk-cooler light.

Basic - Utensils stored upright with the food-contact surface up. - on prep table. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - all walls throughout the entire establishment

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sausage stored on top of falafel at the walk-in cooler and they. 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. No signature Operator sign it while conducting my inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At the kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.

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

Basic - Floor soiled/has accumulation of debris. Throughout kitchen .

Basic - Food stored on floor. Box of raw chicken and sambosac stored on floor at the walk-in freezer. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on stove handle. Corrected On-Site

Basic - Light not functioning. One out by the hoods .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table -reach-in one door cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - beef (46F - Cold Holding); - sausage (46F - Cold Holding) Operator states had out during prep. Advised operator to move to freezer for expedited cooling

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling in kitchen

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

Basic - Single-service articles not stored inverted or protected from contamination. - stored above cookline cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hummus < 2 hours (46 - Cold Holding). Advised operator to move to walk in cooler.

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 to operator

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler

Basic - Ice buildup in walk-in freezer.

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler Warning - From follow-up inspection 2023-11-01: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-11-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior door of walkin cooler - exterior door of walk in freezer Warning - From follow-up inspection 2023-11-01: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter < 4 hours (77F - Cold Holding). Operator moved to freezer for expedited cooling Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. - cleaning chemicals stored next to gas hot water heater

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked rice held overnight

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of glass cleaner not labeled

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. - cook line cooler Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - rice container

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - 2 burner stove

Basic - Old labels stuck to food containers. - lamb in walk in cooler

Basic - Storage of non food item in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - rug stored on shelf over meat slicer Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line. - From follow-up inspection 2022-12-06: Time Extended