LITTLE GREEK FRESH GRILL

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested dish machine multiple times and test strip did not turn black. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above containers of mayo in walk in cooler. Operator moved eggs to different shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottles containing sanitizer and degreaser hanging on rack next to single use items. Operator removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to prep table. Operator refilled dispenser Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Old food debris on top of dish machine

Basic - Carbon dioxide/helium tanks not adequately secured. At back wall next to dish machineCorrected On-Site Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build on vents and ceiling tiles throughout prep area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can and employee beverage on prep table Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door

Basic - Food storage container/container lid cracked or broken. 2 cracked lids on rice in hot holding unit. Multiple cracked lids on drying rack next to dish machine. Operator discarded items Corrected On-Site

Basic - Food stored on floor. 2 containers of frying oil. Operator moved onto shelf Corrected On-Site

Basic - Hole in or other damage to wall. In wall next to back door

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease seeping down from hood onto tiled wall

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table with old food debris. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. On cutting board and spatula on drying rack. Operator moved to triple sink to wash Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler on cooks line. Bottom of reach in freezer in prep area Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and spoons not inverted on drying rack. Operator moved items to triple sink to wash Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Old fryer stored in back prep area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery, onions, carrots, and fruits above washed lettuce and cucumbers in walk in cooler

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Next to condenser unit.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID bug spray stored under triple sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat in walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler cut lettuce (53F - Cold Holding); cut tomatoes (53F - Cold Holding); Hummas (53F - Cold Holding); beets (53F - Cold Holding); gyro meat (53F - Cold Holding); rice (53F - Cold Holding); soup (53F - Cold Holding); lemon sauce (53F - Cold Holding); Mac and cheese (53F); raw chicken (53F - Cold Holding); raw beef (53F - Cold Holding); potato wedges (53F - Cold Holding); Canapoia (53F - Cold Holding); falafel (53F - Cold Holding); stuffed grape leafs (53F - Cold Holding); rice pudding (53F - Cold Holding); garlic in oil (53F - Cold Holding); butter (53F - Cold Holding); sliced American cheese (53F - Cold Holding); raw shell eggs (53F - Cold Holding); feta cheese (53F - Cold Holding); sour cream (53F - Cold Holding) Reach in cooler on front line cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); tzatziki sauce (45F - Cold Holding); feta cheese (48F - Cold Holding). Per operator all items came from walk in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cut lettuce (53F - Cold Holding); cut tomatoes (53F - Cold Holding); Hummas (53F - Cold Holding); beets (53F - Cold Holding); gyro meat (53F - Cold Holding); rice (53F - Cold Holding); soup (53F - Cold Holding); lemon sauce (53F - Cold Holding); Mac and cheese (53F); raw chicken (53F - Cold Holding); raw beef (53F - Cold Holding); potato wedges (53F - Cold Holding); Canapoia (53F - Cold Holding); falafel (53F - Cold Holding); stuffed grape leafs (53F - Cold Holding); rice pudding (53F - Cold Holding); garlic in oil (53F - Cold Holding); butter (53F - Cold Holding); sliced American cheese (53F - Cold Holding); raw shell eggs (53F - Cold Holding); feta cheese (53F - Cold Holding); sour cream (53F - Cold Holding) operator states in unit overnight Reach in cooler on front line cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); tzatziki sauce (45F - Cold Holding); feta cheese (48F - Cold Holding). Per operator all items came from walk in cooler overnight. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at triple sink has sponge and other cleaning utensils in it.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in feta cheese container

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers not inverted next to triple sink.

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting boards in back prep area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water at back prep table

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing food

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Single use items stored next to handwashing sink

Basic - Light not functioning. Lights above hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout front line and kitchen is soiled. Hoods are soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy on front line gaskets are soiled.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid and hot shot ant and roach spray

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chopped lettuce (47F - Cold Holding); cut tomatoes (45F - Cold Holding); cut potato wedges (48F - Cold Holding) All in make table for over 4 hours per operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chopped lettuce (47F - Cold Holding); cut tomatoes (45F - Cold Holding); cut potato wedges (48F - Cold Holding) All in make table for over 4 hours per operator Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad in walk in cooler

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. 2024 license displayed

Basic - Employee preparing food in customer section of dining area. In use blanched fries stored uncovered on front counter open to guests

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment exteriors

Basic - Silverware/utensils stored upright with the food-contact surface up. On table in lobby

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink, dishwasher, handwashing sink in back

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (56F - Cold Holding); chicken skewers (56F - Cold Holding); raw chicken breast (56F - Cold Holding). Items sitting on counter at room temperature, 2 hours per operator. Walk-in cooler was being serviced at time of inspection and access into walk-in cooler was completely restricted. Advised operator to quick chill items in reach-in freezer. Warning - From follow-up inspection 2024-09-13: Gyro meat 45F- 56F prepared yesterday and stored overnight in walk-in cooler Feta cheese 45F-46F prepared yesterday and stored overnight in walk-in cooler per operator. Potato salad 45F-51F prepared yesterday and stored overnight in walk-in cooler. See stop sale. Raw Chicken skewers 41F Cooked potato 41F Potato salad 42F Gyro meat 42F Raw chicken breast 41F Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips for 3-compartment sink - From follow-up inspection 2024-09-13: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Verified license is current and active. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw salmon in Holden unit under grill. Operator switched. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (56F - Cold Holding); chicken skewers (56F - Cold Holding); raw chicken breast (56F - Cold Holding). Items sitting on counter at room temperature, 2 hours per operator. Walk-in cooler was being serviced at time of inspection and access into walk-in cooler was completely restricted. Advised operator to quick chill items in reach-in freezer. 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. Placed on line at 11AM, per operator. Operator placed time marking. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Warewashing handwash sink as evidenced by scrub pads inside sink basin. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips for 3-compartment sink

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. Employees trained 5/17/2021 Warning

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishmachine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. 2 large tanks and 2 small tanks by BIB soda tower. Repeat Violation

Basic - Food stored on floor. Rice box on floor under handwash sink. Operator removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar handle inside sugar. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Shelf holding cutting boards has ripped foil.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Back prep area handwash sink.

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and bulk flour per employee not labeled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator has paid license Corrected On-Site Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Warning

Intermediate - Certified food manager unable to answer basic questions about allergens. 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. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink Operator added Corrected On-Site 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. Warning

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cook line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in cooler underneath grill Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Underneath grill station Warning