JIMMY'S GREEK AMERICAN GRILL

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed frozen lasagna pulled in walk in cooler and not properly date marked, operator added date. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a pan of stuffed peppers and a pan of yellow rice in walk in cooler made yesterday and not date marked, operator added dates. Corrected On-Site

Basic - Equipment in poor repair. Observed gasket on reach in cooler at front counter torn. Observed broken window in reach in cooler at front counter. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizing solution was at 0 ppm, operator changed and solution was at 100 ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken glass on the reach in cooler door at the front counter. Repeat Violation Warning - From follow-up inspection 2025-11-20: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the reach in freezer in the kitchen. Warning - From follow-up inspection 2025-11-20: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler at the front counter. Warning - From follow-up inspection 2025-11-20: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-09-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler at front counter broken glass door with tape across it. Warning - From follow-up inspection 2025-09-16: Time Extended

Basic - Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.

Basic - Wiping cloth sanitizing solution stored on the floor in the front counter area. Manager placed the bucket on an empty bucket. Corrected On-Site

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 stored in walk-in cooler operator stated was cooling from day befor, never had secondary cook before cooling. Found at gyro meat on spit (68F - Cold Holding).see stop sale. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked lasagna in walk-in cooler. Raw chicken in reachin cook drawers over ground beef at front counter. Operator rearranged shelving. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat no secondary cook and in cooler from day before. Corrective Action Taken

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. Corrected On-Site

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. Operator had all employees sign forms during inspection. Corrected On-Site

Basic - Food stored on floor. Observed water bottles stored on floor in walk-in cooler. Moved to shelving Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed crate of unwashed cucumbers over cut and prepped pinions and tomatoes in walk-in cooler. Manager rearranged shelves. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs made two days ago no date marks. 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. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. On dry storage area. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates and pots not inverted in kitchen. Employee inverted. Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working with open food with chain bracelet. Warning

Basic - Hood filters/grease with accumulated dust and grease at hood system. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Employee inverted. Corrected On-Site Warning

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. Observed gyro meat cooked to 119F then cut from rotisserie and held for up to 2 hours out of temperature before being cooked to 165For service. Partial cooked meat discarded see stop sale. Operator will cut from rotisserie as ordered and finish cook to 165F before service. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed raw egg wash stored over unwashed vegetables in walk-in cooler. Operator corrected by moving raw egg wash to a proper location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (45F - Cold Holding); cut tomatoes (46F - Cold Holding) trays double panned and unable to take advantage of cold hold unit. Operator corrected by putting in pans that fit down into well. All other foods on well were below 41F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a sheet pan speed rack and a shelving unit in front of handsink at back mopsink area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at back handsink at mop sink area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damaged ceiling tiles over walk-in cooler and on dry storage by wall.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed peppers over ready to eat foods in walk-in cooler. Operator corrected by moving peppers to lower shelf. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pooled eggs over unwashed lettuce on walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced gyro meat (70F - Cold Holding) operator holding gyro meat and pre cooked FF at room temp. Inspector supplied FORM FOR TIME AS A PUBLIC HEALTH CONTROL. Must discard by 400pm

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Installed before the splitter on mop sink.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed deli meat cut onsite 2 days ago no date marks.

Intermediate - Food-contact surface soiled with food debris, Can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Handsink at back kitchen blocked by rack and pan storage.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings cooked fully and cooled 3 days ago. No date marks.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed clothing stored on prep table.

Basic - Food stored on floor. Container of cooking oil on floor at dry storage.

Basic - Stored food not covered.pooled eggs, cut lettuce in walk on cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Vinegar eye and salt. No labels.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator obtained sign and posted. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair at microwave area. Operator will fill foam.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at microwave.

Basic - No Heimlich maneuver/choking sign posted. Operator obtained sign and posted. Corrected On-Site