EAT GREEK DAYTONA

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over feta Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -hose and heat lamp stored on handsink by rear door Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -observed one certificate per employee no longer works here. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -next to fryer Warning

Basic - Ice buildup in chest freezer. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage at handsink by back door Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease Warning

Basic - Single-service articles improperly stored. -boxes of bowls Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind grill Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -TCS salad dressing with arugula 57f less than 4 hours

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -slice gyro 87f to 100f less than 4 hours advised to reheat

Intermediate - Handwash sink used for purposes other than handwashing. -hose in hand sink by rear door

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by 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. TCS dressing with cut leafy green

Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage by 3 compartment sink and back door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease

Basic - Old fryer and cabinet stored at rear of building.

Basic - Single-service articles improperly stored. -paper towels

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease Warning - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. -box with togo containers on floor Corrected On-Site Warning - From follow-up inspection 2024-03-26: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken 57f and gyro 55f to 57f per manager cooked yesterday ,manager discarded

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken 124f reheated to 191f

Intermediate - Handwash sink used for purposes other than handwashing. -towels stored in 3 compartment sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by 3 compartment sink Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -by rear door

Basic - No copy of latest inspection report available.

Basic - Single-service articles improperly stored. -box of paper towels on floor in storage area