MR GYROS GREEK & MEDITERRANEAN GRILL #3

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-04-01: Some employees expired. Time Extended

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tzatziki sauce (yogurt) (51F - Cooling) at 10:42; cooling since 8:00 - 65F at 11:30 Observed in a cold thermal pan by register. At current rate of cooling product will not reach 41F within 4 hours. Operator decided to add product to time control. Operator placed time mark for remaining 30 minutes. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Chair blocking hand wash sink by front register. Employee moved chair. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Olive oil in squirt bottles not labeled by flat top grill.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish not in commercial packaging over onion rings at tall stainless freezer. Educated operator on proper storage procedures. Repeat Violation Admin Complaint

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. No time mark for tzatziki sauce and gyro meat. Per operator, out of temperature control since 11am. Operator placed time stamp. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and mold like substance.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled. Operator labeled properly. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic cup as scoop stored in vinaigrette. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over to go containers on storage rack in prep area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield in prep area over bag in box sodas and raw onions.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-07-03: Exterior door has a gap. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in chest -in freezer next to back door. Warning - From follow-up inspection 2024-07-03: Ice build up in chest freezer. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked zucchini 73°F, cooked potatoes 73°F, cooked between 5am and 8Am today, more than 2 1/2 hours ago. Left in turned off small oven in kitchen. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked zucchini 73°F, cooked potatoes 73°F, cooked between 5am and 8Am today, more than 2 1/2 hours ago. Left in turned off small oven in kitchen.

High Priority - Employee began working and put on unwrapped single-service gloves without first washing hands when coming in from the outside, to start work. Employee went to wash her hands.

High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Chicken and meat spit in freezer not shaved and fully before cooling. Cooked yesterday for more than one hour.See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Chicken and meat spit in freezer not shaved and fully before cooling. Cooked yesterday for more than one hour.See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (42-46F - Cold Holding);in sandwich table at cook line; food overstocked; food not prepared today; food out of temperature for less than 1 hour; operator made smaller portions and moved food to bottom cooler; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (102F - Hot Holding) at flat top As per operator food out of temperature for 30 minutes Operator placed back on the grill to reheat to 165 F Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook scratched face and proceeded to plate foods; operator educated in proper handwash; cook washed hands and changed gloves; Corrected On-Site

High Priority - Gyro meat in a broiler that is turned off. As per operator broiler turned off due to fan facing the cook line; operator turned broiler back on ; as per operator broiler off for less than 15 minutes; Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor- bucket of sour cream stored on the floor in walk-in cooler Operator stored properly Corrected On-Site

Basic - Tape used to repair nonfood-contact surface- gaskets at cooler at cook line

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 - spinach pie at front counter - as per operator food on time since 11:00 am; operator time marked; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. green beans (98-135F - Hot Holding); in steam table at cook line; as per operator food out of temperature for less than four hours; food not stirred; operator stirred food; rechecked to 137° F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. Olives container on the floor at the back of the kitchen Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sliced gyro meat at 72 degrees(stored within 2 hours)/corrective action taken /operator reheated to 165 degrees and stored on steam table for hot hold. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area/kitchen/corrective action taken/operator installed paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Sauce/prep cooler/cookline/corrective action taken/operator discarded soufflé cup. Corrected On-Site

Basic - Food stored on floor. Onions/prep area/kitchen/corrective action taken/operator stored foods back on shelf. Corrected On-Site

High Priority - Container of medicine improperly stored. Cough medicine above prep table/kitchen/corrective action taken/operator discarded medicine. 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. Mousaka/walk in cooler/prepared 48 hours before/corrective action taken/operator date labeled food. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser/cookline/corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Sauce/prep cooler/frontline/corrective action taken/operator discarded soufflé cup. Corrective Action Taken

Basic - Ceiling tile missing. Above 3 compartment sink.

Basic - Food stored on floor. Potatoes/kitchen/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Cookline/hand wash sink.