- Basic - Attached equipment soiled with accumulated dust. Air filter on ice machine
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Paper towel used as liner for food container. Falafel.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing, men and women.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, gyro was 50°f and Tachiky sauce 45°f. Product was moved to bottom of reach in cooler that had ambient temp of 39°f. Corrective action was taken.
- Intermediate - Interior of reach-in freezer soiled with accumulation of ice.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.cook
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. ALL
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. NEXT TO HWS WITHOUT SPLASH GUARD
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. BACKDOOR
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. FANGUARDS IN WIC
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8/30/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. NEXT TO HWS WITHOUT SPLASH GUARD
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. FANGUARDS IN WIC
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable. ALL
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. COOK PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Observed personal care item stored with food. FEMALE EMPLOYEE PURSE ON SODA BAGS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PASTA SALAD,SALAMI,CKN BAST,HUMMUS ,WATER MELLON 45-46 This violation must be corrected by : 08/30/2012.
- Critical - Outer openings not protected with self-closing doors. BACKDOOR
- Critical - Pesticide use not in accordance with manufacturer's directions. CAN OF RAID NOT FOR USE IN COMMERCIAL FOOD PREPARATION AREA
- Critical - Ready-to-eat potentially hazardous food with subsequent added foods not consumed/sold by date mark of earliest ingredient. Food may not be served. SOUR CREAM SAUCE PREPARED ON 08/21/2012 Corrected On Site. OPERATOR DISCARDED
- Critical - Vacuum breaker mising at hose bibb. MOPSINK
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8/29/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle - clear liquid - hanging from shelving above chest freezer.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - 41 seats and only licensed for 25. Seating change evaluation form provided to operator . Callback inspection: seating change form signed by fire department. City water to sign off on form for completion. Form should then be faxed to 407-317-7839, Attention: Shelley Zimmerman.
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5/11/2012 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - 41 seats and only licensed for 25. Seating change evaluation form provided to operator .
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 05-09-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - moussaka at 48F in reach in cooler and walk in cooler [pan was used for prep in kitchen - 30 minutes prior]. Moussaka at 48F after 1 hour inspection time - transferred to freezer for cooling to 41F.
- Critical - Observed unlabeled spray bottle - clear liquid - hanging from shelving above chest freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - lasagne prepared 2 days prior as informed by manager.
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3/9/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./ operator making dish with bare hands Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./watermelonf-feta salad/ bean salad both 44 in display cooler Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name./ oil and water bottles
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Containers, pots and pans not stored inverted or in a protected manner. in storage shelf next to handsink.
- Critical - Employees have not received training related to their assigned duties. employee performing warewashing was not aware of how to test sanitizer water.
- Critical - Handwash sink not accessible for employee use at all times. front counter hand sink blocked By panini grill at front counter.
- Critical - Observed food being cooled by nonapproved method. ambient cooling tziki sauce in deep container with tight fitting lid. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. falafel and stuffed grape.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Pasta 2/8,hot cappy 2/7, feta water 1/28.
- Critical - Required consumer advisory for raw/undercooked animal food not indicating specifically that gyro meat is i is served undercooked to customer.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. cooling food in deep containers with tight fitting lids. pasta sal, cooked mushrooms. Repeat Violation.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation. No proof employees have been trained in food safety.
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8/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top por ion of cookline reach in cooler. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. cooling food in deep containers with tight fitting lids. pasta sal, cooked mushrooms. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken on raw gyro cones reach in freezer.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw chicken with cooked chicken. reach in freezer. Repeat Violation. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes.
- Observed sponge used as a wiping cloth on a food-contact surface. 3 comp sink. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation. No proof employees have been trained in food safety.
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8/25/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds, salami etc. walkin
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked veggies, spanokopita.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in cookline reach in cooler cooler set to high operator adjusted. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling food with covers.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. lima beans, spanokopita. Operator must reheat to 165 degrees for 15 seconds immediately
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken with falafel. reachin freezer.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over deli meat and cheeses. walkin cooler.
- Observed sponge used as a wiping cloth on a food-contact surface. at 3 comp sink.
- Observed utensils stored in crevices between equipment. knives stored between prep tables.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employees hired less than 60 days. Operator has 60 days to train all employees from date of hire.
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen and front counter.
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3/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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