- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Large pans
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Behind dishwasher
- Basic - Floor area(s) covered with standing water. In front of three comp sink
- Basic - Food stored on floor. Drinks stored on floor in dry storage area
- Basic - Single-service articles not stored inverted or protected from contamination. Clear plastic lids **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Medicine stored in refrigerator/cooler with food. In walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by buckets , back employee hand wash sink. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. In walk in cooler **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Large to go lids not inverted
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Handwash sink used for purposes other than knife and rages
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent in walk in cooler
|
5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pots **Corrected On-Site**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas , under 3 comp sink
- Basic - Food stored on floor. Bag of onions stored on floor in walk in cooler
- Basic - Single-service articles not stored inverted or protected from contamination. Large party tray lids not inverted
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken held at 128° **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
|
2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food stored on floor. Bag of onions
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Out on counter
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 comp sink . **Corrected On-Site**
|
10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing.over front prep area **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food stored on floor.bag of onions stored on floor of walkin cooler **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Between wall and prep table, back area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in back employee hand wash sink. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
5/22/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.gyro meat thawing on counter.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Raw animal food stored over ready-to-eat food.raw eggs over salad dressings, reachin cooler
- Intermediate - Cutting board(s) stained/soiled.at gyro cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sliced tomatoes
|
1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. back prep table.
- Critical - Observed cloth used as a food-contact surface. under cutting board . Corrected On Site.
|
7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee drink on food contact surface.
- Critical - Employee hand wash sink used as storage for wiping cloth.
- Critical - Foods not labeled in walk in cooler and not date marked.
- Critical - Foods stored on floor in walk in cooler.
- Critical - Gaskets at reach in cooler with old food debris.
- Mop not hung to dry.
- Single service fork and spoon next to employee hand wash sink.
- Critical - Toxic spray bottle not labeled.
- Wet nesting clean equipment.
- wiping cloth not stored in bucket.
|
3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by dishes and pans.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored between equipment , at front prep area
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing. water has food debris
- Observed equipment in poor repair. chipped lids at steam table.
- Critical - Observed food stored on floor. bag of onions.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant .
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over cheese in walk in cooler .
- Observed single-service articles stored without protection from contamination. large lids for trays not inverted .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. dressings .
|
9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed food stored on floor. onions on floor iin walk in cooler .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item stored by food.
- Critical - Observed unlabeled spray bottle.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Not consistant .
- Critical. Observed potentially hazardous food thawed in an improper manner. gyro meat.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Equipment and utensils not properly air-dried.
- Critical. Observed handwash sink used for purposes other than handwashing. pans stored in sink next to 3 comp snk.
|
1/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in RIC, WIC
- Critical. Working containers of food removed from original container not identified by common name on bulk container in dry storage area, WIC, and RIC
- Critical. Observed food stored on floor in WIC onions
- Critical. Observed cloth used as a food-contact surface, stord under cutting board
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
- Observed cutting board grooved/pitted and no longer cleanable.
- wiping cloth stored in RIC
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles improperly stored, not inverted
- Observed single-service articles stored without protection from contamination, not protected from hws
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors on womens facility
- Wet mop not hung to dry.
|
8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. not consistant , walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name.walkin cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over feta cheese, walkin cooler.
- Critical. Observed cloth used as a food-contact surface. under cutting board.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup used as scoop in greek dressing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination. lids, front prep line.
- Critical. Vacuum breaker mising at hose bibb. at mop sink.
- Critical. Observed toxic item stored in food preparation area. with utensils .
- Critical. Observed unlabeled spray bottle.
- Critical. Establishment operating without a current Hotel and Restaurant license.
|
4/15/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauce , half n half.
- Critical. Working containers of food removed from original container not identified by common name. in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. sugar bin.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed food stored on floor. onions , walkin cooler.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in cheese.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times. wiping cloth storge .
- Observed open dumpster lid.
- Observed personal care item stored with food. back pack.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
|
12/2/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed toxic item stored by food.
- Critical. Observed unlabeled spray bottle. by front employee handwash sink.
- 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
|
8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Gogos Greek Grill, 4616 W Kennedy Blvd, Tampa, FL »