MYKONOS

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. - Gyro meat (90-109F - Cooking) observed sliced in food pan sitting on counter. - Chef states sliced from cone, held in food pans for cooling and then storage. - after being advised by inspector, chef placed on flat top for secondary cook. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw fish over frys at reach in freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef in oil (45F - Cold Holding); - raw lamb in oil (45F - Cold Holding) Chef moved to freezer for expedited cooling Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at cookline stained

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cookline cutting board stained - From follow-up inspection 2025-07-31: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - gyro slices held off temperature control 73-97F with the intent to hot hold, less than 2 hours; product taken to walk in unit to cool; - potatoes, 128F; in hot box less than 2 hours Warning - From follow-up inspection 2025-02-25: Gyro 162f Potatoes 126f. Manager put on stove for reheat. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Accumulation of debris dish machine racks. - From follow-up inspection 2025-02-25: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (99F - Hot Holding) Observed in hot box at cook line Warning - From follow-up inspection 2024-07-26: Hot box not in use Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven handles Warning - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below dish station Warning - From follow-up inspection 2024-07-26: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and octopus temping at 50F. Per operator item was prepped about three hours ago. Advised operator to move items to walk in Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board at last make table next to hand wash sink at cooks line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice,Greek lasagna,stuffed peppers and lamb shank stew not date marked in walk in cooler and reach in cooler

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees on the cooks line engaged in food prep without hats or hair nets

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between make table at cooks line Knife sharpener stored between make table and hand washing sink Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle on cooks line Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink at cooks line,by expedite window. Operator put up new sign Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line

Basic - Standing water in bottom of reach-in-cooler. reach in cooler next to hot well station at cooks line

Basic - Stored food not covered. Dessert at wait staff area not covered Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw eggs over raw unwashed carrots

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Batches in the walk in cooler not dated

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

Basic - Ceiling tile missing. In the dish area the ceiling is open for repair

Basic - Equipment in poor repair. Gasket to the true 2 door cooler is ripped -ripped gasket on the first make cooler middle door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior and interior of the line microwave. Remove the cardboard -exterior of the make coolers and steam table

High Priority - Employee washed hands with cold water. Hand sink at the cooks line hot water will not work

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked stuffed pepper in a speed rack , operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler top ; tomato sauce (48F - Cold Holding); onions (48F - Cold Holding); peppers (48F - Cold Holding) operator removed item and moved to the cooler to recover the temperature Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders 100° hot hold in the steam cabinet, operator removed

High Priority - Toxic substance/chemical improperly stored. Easy off cleaner stored next to food under the prep table

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink used for prep, operator removed colander 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. Some Employee training certificates are missing waiter no training certificate

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

Basic - Bowl or other container with no handle used to dispense food. In the flour bin

Basic - Employee with no hair restraint while engaging in food preparation. Line cook

Basic - Faucet/handle at the hand wash sink on the line hot water will not operate

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the mop sink wall soiled

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -lamb (110F - Hot Holding); in the line hot wells -Grill hot hold gyro meat 120° hot hold Operator reheated each item Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards souled

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink has item stored in them, another sink the cook poured off some liquid into the sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pudding not dated, sauces, ect

Basic - Bowl or other container with no handle used to dispense food. In the flour container

Basic - Employee with no hair restraint while engaging in food preparation. Cooks

Basic - No handwashing sign provided at a hand sink used by food employees. At the wait station

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained

Intermediate - Handwash sink not accessible for employee use at all times. A screen is placed inside a hand sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For the dish washer and the 3 compartment sink

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On the white divider a black mold like substance is present

Basic - Employee with no hair restraint while engaging in food preparation. Line cook

Basic - Equipment in poor repair. Gasket at the make cooler right door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the grill the front panel is open heavy grease build up

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Across from the mop sink the wall and shelf above soiled with food debris