GYROS KING

High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed carved gyro cone at temperatures of 46-52F in walk-in cooler. Cone was wrapped in plastic with visible signs of condensation within. Person in charge stated gyro cone was cooked for more than 60 minutes the day prior, then cooled whole over night in walk-in cooler. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw scallops stored over ready to eat cooked crawfish in standing reach in freezer by kitchen entrance. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish items stored over unwashed potatoes in walk-in cooler. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish items stored over ready to eat sauces in reach in cooler at end of cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. Observed carved gyro cone at temperatures of 46-52F in walk-in cooler. Cone was wrapped in plastic with visible signs of condensation within. Person in charge stated gyro cone was cooked for more than 60 minutes the day prior, then cooled whole over night in walk-in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple raw food items at temperatures of 47-51F stored in flip top cooler on cook line. Person in charge stated food items were placed in flip top cooler night prior. Ambient temperature of lower reach in cooler was 36-39F and flip top ambient was 42F. Person in charge stated flip top lids were left opened and placed ice bags on all food items and closed lids. Raw beef patties, raw philly meat, sliced cheeses, cut tomatoes, raw chicken (47-51F - Cold Holding) Corrective Action Taken Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cooked chicken wings being held on time as a public health control with no time markings on wing station. Person in charge stated wings were removed from walk-in cooler 2 hours prior and added time markings. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed; food debris and grease build up on interior of microwave on wing station. Mold like substance build up on ice chute on soda tower in lobby.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed no proof of any certified food manager for establishment. Only certified food manager certification is expired 01/06/2021. Badr Kbiri Alaoui. Issued Administrative Complaint during original callback inspection conducted same day.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cut deli meats stored in walk-in freezer with no date marking date meat package was opened. Person in charge stated meats were opened 2 days prior.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unable to answer questions about minimum holding temperatures for cold food items.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on drying rack next to three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water bottle stored on prep shelf next to ready to eat sauces on wing station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on cutting board on cook line. Person in charge removed cell phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack next to three compartment sink. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap in bottom right corner of rear exit door with visible light shining through.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in direct contact with product stored in sugar container by expo window.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used for scooping cheese sauce stored in standing water next to cheese sauce hot holding units. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; heavy dust build up on fan guards in walk-in cooler. Heavy mold like substance build up on door frame of walk-in cooler door. Heavy grease build up on hood filters above cook line. Heavy mold like substance build up on backplates of soda tower in lobby.

Basic - Utensils in poor condition. Observed knife with chipped tip stored on cutting board on cook line.

High Priority - Employee washed hands with no soap. Observed person in charge rinse hands in hand wash sink with no soap. Inspector educated employee proper handwashing procedures. Corrective Action Taken Warning

High Priority - Gyro meat in a broiler that is turned off. Observed gyro broiler turned off on cook line. Person in charge turned on broiler. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over ready to eat breaded mushrooms in white standing reach in freezer near kitchen entrance. Person in charge rearranged food items to proper storage levels. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish items stored over unwashed onions in walk-in cooler. Person in charge rearranged food items to proper storage levels. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish items stored over ready to eat washed and cut lemons in standing reach in cooler on cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken gizzards stored over raw fish items in standing reach in cooler on cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed only certified food manager certification expired. 01/06/2026 Badr Khiri Alaoui. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable by three compartment sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored near three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle on cook line. Person in charge removed tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for cheese sauce in standing water next to cheese sauce heater units.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken stored at room temperature to thaw next to walk-in cooler. Person in charge moved raw chicken into walk-in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored directly on floor near mop sink and unable to dry.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed loaves of bread stored in plastic to-go bags in walk-in cooler. Repeat Violation Admin Complaint - From follow-up inspection 2025-09-19: At callback observed loaves of bread stored in plastic to-go bags in reach in cooler across from cook station. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish items stored over unwashed produce in walk-in cooler. Person in charge rearranged food items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-09-19: At callback observed raw fish stored over unwashed produce in walk-in cooler. Person in charge rearranged food items to proper storage levels. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; multiple food items at temperatures of 52-55F stored in flip top cooler on cook line. Multiple food items at temperatures of 47-50F stored in standing reach in cooler on cook line. Reach in cooler has ice build up on condenser. Person in charge stated all food items had been placed in cooler units 2 hours prior and moved some items to walk-in cooler and placed ice on others. Raw beef, raw chicken, cut tomatoes, deli meats, sliced cheeses (52-55F - Cold Holding) Raw chicken items, raw fish items (47-50F - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2025-09-19: At callback observed multiple food items at temperatures of 50-53F stored over night per person in charge in flip top cooler on cook line. Raw burger patties, raw philly beef, raw chicken, cut tomatoes, cut lettuce, sliced cheeses, deli meats (50-52F - Cold Holding) Admin Complaint

High Priority - Gyro meat in a broiler that is turned off. Observed both sides of gyro broiler turned off. Person in charge turned broiler on. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed loaves of bread stored in plastic to-go bags in walk-in cooler. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish items stored over unwashed produce in walk-in cooler. Person in charge rearranged food items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken gizzards stored over raw fish items in standing reach in cooler in kitchen. Person in charge rearranged food items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; multiple food items at temperatures of 52-55F stored in flip top cooler on cook line. Multiple food items at temperatures of 47-50F stored in standing reach in cooler on cook line. Reach in cooler has ice build up on condenser. Person in charge stated all food items had been placed in cooler units 2 hours prior and moved some items to walk-in cooler and placed ice on others. Raw beef, raw chicken, cut tomatoes, deli meats, sliced cheeses (52-55F - Cold Holding) Raw chicken items, raw fish items (47-50F - Cold Holding) Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed empty sanitizer bucket stored in hand wash sink on front line. Person in charge removed bucket. Corrected On-Site

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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee on cook line hired more than 60 days prior with no state approved food handler training.

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. Observed 2 employees on cook line with no food handler training or signed reporting agreement. 1 employee was hired less than 60 days prior. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.

Basic - Equipment in poor repair. Observed door to reach in cooler under flip top cooler falling off hinges when opened. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle on cook line and in pathway of potential contamination.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used for scooping queso stored in standing water. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored near three compartment sink. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as shelf cover next to gyro broiler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board across from cook line and not in sanitizer solution im between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on chicken prep station.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish items stored over cut lemons stored in standing reach in cooler near cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-05-05: At callback observed raw fish items stored over cut lemons in standing reach in cooler near cook line. Admin Complaint - From follow-up inspection 2025-05-06: At callback observed raw fish items stored over ready to eat sauces in standing reach in cooler on cook line. Person in charge rearranged food items to proper storage levels. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed opened container of raw chicken gizzards stored over opened container of raw fish items in standing reach in cooler near cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-05-05: At callback observed opened container of raw chicken gizzards stored over open containers of raw fish. Admin Complaint - From follow-up inspection 2025-05-06: At callback observed all raw food items at proper storage levels. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in flip top cooler with temperatures of 49-55F across from cook line. Person in charge stated food items were removed from walk-in cooler and placed in flip top cooler 2 hours prior. Person in charge added ice to all food items. Raw chicken, cut lettuce, cut tomatoes, deli meats, ground beef (49-55F - Cold Holding) Corrective Action Taken Warning - From follow-up inspection 2025-05-05: At callback observed multiple food items at temperatures of 51-53F stored in flip top cooler across from cook line. Person in charge stated food items were removed from walk-in cooler 2-3 hours prior. Person in charge moved food items to walk-in cooler. Raw chicken, cut lettuce, cut tomatoes, deli meats, ground beef (51-53F - Cold Holding) Admin Complaint Corrective Action Taken - From follow-up inspection 2025-05-06: At callback observed multiple food items at temperatures of 44-47F stored in flip top cooler across from cook line. Person in charge stated food items were removed from walk-in cooler 30 minutes prior. Person in charge stated reach in cooler unit has been cleaned and temperature turned down. All food items were placed in a large bus tub in an ice bath with bags of ice placed on top and placed back in flip top cooler. Raw chicken, cut lettuce, cut tomatoes, deli meats, ground beef (44-47F - Cold Holding) Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish items stored over cut lemons stored in standing reach in cooler near cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-05-05: At callback observed raw fish items stored over cut lemons in standing reach in cooler near cook line. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed opened container of raw chicken gizzards stored over opened container of raw fish items in standing reach in cooler near cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-05-05: At callback observed opened container of raw chicken gizzards stored over open containers of raw fish. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in flip top cooler with temperatures of 49-55F across from cook line. Person in charge stated food items were removed from walk-in cooler and placed in flip top cooler 2 hours prior. Person in charge added ice to all food items. Raw chicken, cut lettuce, cut tomatoes, deli meats, ground beef (49-55F - Cold Holding) Corrective Action Taken Warning - From follow-up inspection 2025-05-05: At callback observed multiple food items at temperatures of 51-53F stored in flip top cooler across from cook line. Person in charge stated food items were removed from walk-in cooler 2-3 hours prior. Person in charge moved food items to walk-in cooler. Raw chicken, cut lettuce, cut tomatoes, deli meats, ground beef (51-53F - Cold Holding) Admin Complaint Corrective Action Taken

High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed gyro meat sliced from cone on rotisserie then placed on flat top grill. Gyro meat was removed from flat top grill and was being placed on prepared sandwiches for an order with temperatures of 127-145F. Person in charge placed sliced gyro meat back on flat top grill to finish cooking. Cooked gyro meat (127-145F - Cooking) Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Observed loaves of bread stored in nonfood-grade bags stored in reach in cooler under flip top cooler. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken gizzards stored over unwashed produce in walk-in cooler. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish items stored over cut lemons stored in standing reach in cooler near cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed opened container of raw chicken gizzards stored over opened container of raw fish items in standing reach in cooler near cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in flip top cooler with temperatures of 49-55F across from cook line. Person in charge stated food items were removed from walk-in cooler and placed in flip top cooler 2 hours prior. Person in charge added ice to all food items. Raw chicken, cut lettuce, cut tomatoes, deli meats, ground beef (49-55F - Cold Holding) Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed bus tub of cooked chicken wings being held on time as a public health control with no time marker. Person in charge stated wings were cooked 2 hours prior and added time marker. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Observed bleach and other chemicals stored on shelf above prep sink over opened box of raw chicken. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed; soiled can opener blade on prep table across from fryer station. Knives stored on soiled tray on drying rack near three compartment sink. Repeat Violation

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. Observed two employees person in charge stated were hired less than 60 days prior with no reporting agreement. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed current license displayed expired June 01, 2024. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee water bottles on shelves around flip top cooler. Person in charge removed water bottles. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep shelf above wing preparation area. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee on cook line engaging in food preparation while wearing a watch.

Basic - Equipment in poor repair. Observed door to reach in cooler under flip top cooler in disrepair and falls off hinges when opened.

Basic - Floor soiled/has accumulation of debris. Observed soiled floors under fryer station. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with no handle stored in rice in back area near walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons for queso stored in standing water next to hot holding units near cook line. Repeat Violation

Basic - No copy of latest inspection report available. Observed person in charge unable to provide copy of last inspection. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook line. Soiled frame and gaskets on walk-in cooler and walk-in freezer doors. Mold like substance build up on back plates around soda nozzles on both soda towers. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on wire rack above three compartment sink.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed soiled chlorine sanitizing solution with in use wiping cloths near three compartment sink.

Intermediate - - From initial inspection : 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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee who stated has been employed for over nine months with no proof of food handler training. Warning - From follow-up inspection 2024-12-27: At callback observed one employee on cook line with no food handler training. Person in charge stated employee has been employed for 4 months. Person in charge stated all employees will have food handler training by Monday 12/30/2024. Time Extended

Intermediate - - From initial inspection : 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. Observed one employee person in charge stated was hired three days prior with no employee reporting agreement. Person in charge was provided DBPR Form HR 5030-039. Corrective Action Taken Warning - From follow-up inspection 2024-12-27: At callback observed one employee on cook line with no employee reporting agreement signed. Time Extended

Intermediate - - From initial inspection : 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. Observed two expired food handler certificates, one with an expiration date of 01/2024 and the other with an expiration date of 02/2024. One employee with expired food handler certificate present at time of inspection. Warning - From follow-up inspection 2024-12-27: At callback observed two food handler certifications with altered dates. Original dates of expiration were marked over with a different color ink. Person in charge stated the two food handlers did not complete updated training. Person in charge stated all employees will have updated food handler training by Monday 12/30/2024. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee arrive for designated work shift and began donning gloves before washing hands. Inspector educated employee proper hand washing procedures upon arriving to work. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw fish then proceeded to remove gloves at a different station and don new set of gloves without washing hands. Inspector educated proper handwashing procedures to employee. Warning

High Priority - Gyro meat in a broiler that is turned off. Observed gyro cone on vertical broiler on cook line with vertical broiler turned off. Person in charge turned on one side of vertical broiler. Corrected On-Site Warning

High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed gyro cone the person in charge stated was placed on vertical broiler the day prior then cooled over night without being sliced and/or finishing the cooking process. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed multiple raw food items stored over unwashed produce in walk-in cooler. Person in charge moved unwashed produce to proper storage location. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken gizzards stored over raw fish filets in tall reach in cooler across from expo window. Person in charge moved chicken gizzards to bottom shelf. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed gyro cone on vertical broiler being reused from day prior. Person in charge stated cone was placed on vertical broiler the day prior then cooled over night without being sliced and/or finishing the cooking process. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of cooked chicken wings stored on prep table across from fryer station at temperatures of 96-133F. Wings are cooked in large batches with one batch being placed in walk-in cooler for cooling, while other batch the person in charge stated is left at room temperature and discarded after 4 hours. Inspector provided time as a public health control paperwork. Cooked chicken wings (96-133F - Hot Holding) Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed; soiled cutting board stored on drying rack near three compartment sink. Soiled interior of oven across from flip top coolers on cook line. Soiled can opener on prep table across from fryer station.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket and wiping cloth stored in hand wash sink by to go window. Employee removed items from hand wash sink. Corrected On-Site Repeat Violation

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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee who stated has been employed for over nine months with no proof of food handler training. Warning

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. Observed one employee person in charge stated was hired three days prior with no employee reporting agreement. Person in charge was provided DBPR Form HR 5030-039. Corrective Action Taken Warning

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. Observed two expired food handler certificates, one with an expiration date of 01/2024 and the other with an expiration date of 02/2024. One employee with expired food handler certificate present at time of inspection. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored next to ice machine stored not inverted. Person in charge moved ice bucket to three compartment sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed displayed license with expiration date of June 1, 2024.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with grooves and no longer easily cleanable. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelf next to other food items designated for service to public. Person in charge moved food to proper storage location. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored on prep table by expo window. Person in charge moved jacket to designated storage area. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stored on top of each other on drying rack next to three compartment sink with visible signs of moisture. Repeat Violation

Basic - Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed floors around cook line soiled with grease build up. Walls behind prep table with dry spices and wing sauces across from fryer station soiled. Ceiling tiles throughout kitchen area soiled. Repeat Violation

Basic - Grease receptacle lid open, broken, or missing. Observed lid to grease receptacle opened.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine on surface with visible dust amped debris build up. Person in charge moved scoop to clean surface. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed; scoop for ice cream on prep table under expo window stored in standing water at 72F. Scoop for cheese sauce on microwave in standing water at 72F. Person in charge replaced storage containers and water for scoops. Corrective Action Taken Repeat Violation

Basic - No copy of latest inspection report available. Observed operator unable to provide copy of last inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above fryer station. Soiled gaskets on reach in cooler under flip top cooler on cook line. Soiled frame and gasket on walk in freezer door. Repeat Violation

Basic - Unnecessary items stored in garbage enclosure. Observed multiple bags of garbage, shopping cart, and a bicycle on ground behind dumpster.

Basic - Utensils in poor condition. Observed black ladle stored above three compartment sink with visible crack and in disrepair.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on make table next to fryer station not returned to sanitizing solution between uses. Repeat Violation

High Priority - - From initial inspection : High Priority - Raw sewage on ground of establishment. At back door, into drive thru area, waste water leaking from one clean out cover, visible grease at second clean out cover and metal sanitary cover Warning - From follow-up inspection 2023-08-08: No change. Drive thru roadway remains blocked off. Operator stated repair is scheduled for today. Time Extended - From follow-up inspection 2023-08-10: Operator stated company has been hired to complete repairs on pump. Time Extended

High Priority - - From initial inspection : High Priority - Gyro meat in a broiler that is turned off. At cook line, gyro meat (74F - Cooking), operator stated he just turned off rotisserie, turned back on. Repeat Violation Admin Complaint - From follow-up inspection 2023-08-08: At cook line, gyro meat (85F - Cooking), operator stated he just turned off rotisserie, turned back on. Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2023 Admin Complaint - From follow-up inspection 2023-08-08: No change. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw sewage on ground of establishment. At back door, into drive thru area, waste water leaking from one clean out cover, visible grease at second clean out cover and metal sanitary cover Warning - From follow-up inspection 2023-08-08: No change. Drive thru roadway remains blocked off. Operator stated repair is scheduled for today. Time Extended

High Priority - Gyro meat in a broiler that is turned off. At cook line, gyro meat (74F - Cooking), operator stated he just turned off rotisserie, turned back on. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2023 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw calamari stored over yogurt sauce. In walk-in freezer, open case of corn stored below cases of raw fish. Repeat Violation Admin Complaint

High Priority - Raw sewage on ground of establishment. At back door, into drive thru area, waste water leaking from one clean out cover, visible grease at second clean out cover and metal sanitary cover Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sandwich make flip top reach-in cooler, chicken (57F - Cold Holding); cut lettuce (58F - Cold Holding); cheese (57F - Cold Holding); hamburger (46F - Cold Holding); Ambient temperature 57f. In stand up reach-in cooler at cook line, chicken (51F - Cold Holding); fish (50, 49F - Cold Holding); shrimp (49F - Cold Holding). Operator stated all,items placed in coolers 2 hours earlier. Operator placed ice on all items. Ambient temperature 50f On lower shelf at cook line, cooked potatoes and corn (62F - Cold Holding). Operator stated items placed out 2 hours earlier. Operator moved to walk-in cooler. Corrective Action Taken Warning

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards at dish area have black stains. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in front counter handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front counter, no soap or paper towels. Repeat Violation

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. Two employees present, employed less than 60 days, no proof of employee responsibility. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bin of ice machine by triple sinks, interior has black mold-like substance.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In walk-in freezer, ceiling has paint peeling.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle water on counter of flip top reach-in cooler. Operator removed. Corrected On-Site

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at cook line has grease build up. Hood system over fryers has grease build up. Wall behind fryers has grease build up. Repeat Violation

Basic - Food stored on floor. At shake station, sugar on bread rack. Rack is laying flat, sugar is not 6 inches off floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand up reach-in freezer by shake station area has ice build up. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. At cook line, tongs stored on oven handle. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At shake station, ice cream scoop in standing water, 83f.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in flip top reach-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over fryers have grease build up. Sides and gaps of fryers have build up of grease and debris. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Double door reach-in cooler has rusted shelves.

Basic - Single-service articles not stored inverted or protected from contamination. At wings sauce station, small styrofoam containers not inverted.

Basic - Unclean building components, attachments or fixtures. In walk-in cooler, fan covers have build up. Walk-in cooler gasket soiled. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at cook line, faucet leaking. Also, handwash sink is slow draining.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels on counters at cook line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, Sanitizer Bucket (Chlorine 0ppm).

High Priority - Gryo meat in a broiler that is turned off. gyro on spinner (92F - Hot Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On lower shelf of cook line, corn (70F - Cold Holding); potato (72F - Cold Holding). In glass door reach-in cooler by cook line, fish (57, 53F - Cold Holding); shrimp (59F - Cold Holding); chicken (54F - Cold Holding). N prep table at cook line, wings (76F - Cold Holding). Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in glass door reach-in cooler has water in dial, reading 28f.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin on ice machine has black mold-like substance.

Basic - Building components, attachments or fixtures in poor repair. In walk-in cooler, fan cover and surrounding area of cooling unit have dust build up.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in walk-in freezer has paint peeling.

Basic - Equipment in poor repair. Microwave has rust on interior. Repeat Violation

Basic - Floors, walls and;or ceilings soiled/has accumulation of debris. Floor behind cooking equipment has build up of grease and debris. Wall at dish area has black mold-like substance.

Basic - Grease receptacle lid open, broken, or missing. Lid open.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand up reach-in freezer has ice build up.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cheese sauce and at shake mixer, utensils in standing water 80f, and 77f. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler at cook line, gasket soiled. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In dessert cooler at front counter, opened bottle water in cooler. In kitchen, employee drink with no lid on reach-in freezer.

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers on upper shelf at wing sauce table, not inverted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter at reach-in cooler and on reach-in freezer.b Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. N glass door reach-in cooler at cook line, shrimp (51°f, 50°F - Cold Holding); fish (54°f, 51°F - Cold Holding); chicken (52°F - Cold Holding). Manager stated items in cooler less than 2 hours. Employee added ice to cool items. Ambient temperature 53°f. Repeat Violation Repeat Violation Admin Complaint - From follow-up inspection 2021-12-07: Fish 51°f, shrimp 47°f, 48°f, chicken 52°f, scallops 49°f, calamari 50°f. All items in reach-in cooler for 3 hours, ace added to all containers. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb on exterior wall near drive thru missing backflow preventer. Also, mop sink faucet missing backflow preventer. Repeat Violation Admin Complaint - From follow-up inspection 2021-12-07: No change. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. N glass door reach-in cooler at cook line, shrimp (51°f, 50°F - Cold Holding); fish (54°f, 51°F - Cold Holding); chicken (52°F - Cold Holding). Manager stated items in cooler less than 2 hours. Employee added ice to cool items. Ambient temperature 53°f. Repeat Violation Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, chicken wings (87°f, 79°F - hot holding) Manager stated wings are held on time, no procedures available, no time tracking. Emailed operator Time as a Public Health Control form. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb on exterior wall near drive thru missing backflow preventer. Also, mop sink faucet missing backflow preventer. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has build up on top plate. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle water on ledge of flip top reach-in cooler. Operator moved bottle. Corrected On-Site

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment on cook line and under shelves in dish area. Wall behind cooking equipment on cook line. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Garbage on ground to right of dumpster enclosure Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand up reach-in freezer by shake station has ice build up.

Basic - In-use tongs stored on equipment door handle between uses. Tong and label on oven handle at cook line. Operator moved utensils. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers have grease build up. Repeat Violation

Basic - Single-service articles improperly stored. Case of foam cups on floor by walk-in cooler .

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket with dirty water.