BEIRUT GRILL AND DELI

High Priority - Live, small flying insects found 2 small flying insect on front counter 2 flying insect by mop sink 2small flying insects on dry storage are by onions Approximately 20 small flying insects on dust pan kept by mop sink Approximately 20 small flying insects behind garbage can located by three compartment sink . Approximately 10 small flying insects laying on wet towel stored over grease trap located next to three compartment sink Total = Approximately 56 small flying insects Admin Complaint** Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken tenders stored over mozzarella cheese in reach in freezer . Raw ground lamb stored over cooked Turkish sausage and next to Kepi. Properly stored Corrected On-Site** Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef kebab stored over bread dough Raw ground lamb over salad , properly stored . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy garlic sauce 49F Garlic sauce 47F kept at room temperature for a few minutes. Sauces contained eggs and fresh garlic . Operator place in reach in 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. Fiya Authentic Lebanese house-made dough topped with 100% halal seasoned ground meat, fresh tomatoes, and finely chopped onions. Cheese fatayer golden-brown pastries filled with a blend of melted cheese and finely chopped herbs All kept at room temperature for two hours with temperature of 71. Provided operator with time control form and employee place food in cooler.

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored over hot pepper sauce cans . Removed Corrected On-Site Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container with Brillo is and plate inside hand sink located in prep area .

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. No food reporting agreements for new employees

Basic - Current Hotel and Restaurant license not displayed.

Basic - Drain cover(s) missing on mop sink

Basic - Floor tiles missing and/or in disrepair. Broken tiles under pizza oven

Basic - Food not stored at least 6 inches off of the floor. Buckets of Tahini and sugar bucket on floor. Rice bags stored on floor by dry storage . Pickled onions fave beans bucket stored on floor

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching yellow rice , properly stored . Corrected On-Site

Basic - Insect control device installed over food preparation area. Insect control lamp stored over rice bags located in dry storage. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open mountain due in tall reach in cooler located by microwave. Removed Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Standing water under three compartment sink Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout restaurant

Basic - Water leaking from pipe and/or faucet/handle. Leak from pipe under three compartment sink Repeat Violation

High Priority - Live, small flying insects found 8-10 live small flying next to the 3 compartment sink not landing at any food contact surface. Next day call back per supervisor. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Beef fat stored at a welcome bag at the reach-in freezer . Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef fat stored over staffed grapes ,raw ground beef stored over chickpeas,Raw eggs stored over tahini at the reach-in cooler Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table back of the house ; raw ground beef mix vegetables (51F - Cold Holding); Queso shredded (51F - Cold Holding); beef sausage (48F - Cold Holding); shredded mozzarella cheese (51F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table back of the house ; raw ground beef mix vegetables (51F - Cold Holding); Queso shredded (51F - Cold Holding); beef sausage (48F - Cold Holding); shredded mozzarella cheese (51F - Cold Holding) Repeat Violation Warning

Intermediate - No probe thermometer provided to measure temperature of food products. 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. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back of the house Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishments. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go container stored front area not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Both of the make table cutting board .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water stored at the make table cutting board back of the house.

Basic - Equipment in poor repair. Gasket torn most of the equipment door handles.

Basic - Floor area(s) covered with standing water. Under the make table back of the house.

Basic - Floor soiled/has accumulation of debris. Throughout establishment.

Basic - Floor tiles missing and/or in disrepair. Under the pizza oven back of the house not.

Basic - Food stored in a location that is exposed to splash/dust. Make table located in a middle of hand wash sink front area may cause a splash into the food . Operator pushed it to the back to be in a better spot. Corrected On-Site

Basic - Food stored on floor. Pickled-onion-fave beans stored on floor back of the house. Repeat Violation

Basic - Insect control device installed over food preparation area. Observed pest control devices stored over bottle of sprinkle water back of the house.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. The two Make table front and back of the house . Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Employee hand sink front area . Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door not close . Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.

Basic - Single-service articles improperly stored. Kabab steak metal stored on floor by the 3 compartment sink . Portion cup stored on floor front area.

Basic - Standing water in bottom of reach-in-cooler. Make table back of the house not.

Basic - Stored food not covered. Chicken shawarma stored at the reach-in freezer not covered . Baklava stored front of the house not covered . Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink faucet .

Basic - Working containers of food removed from original container not identified by common name. Flour -salt no label . Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. -beef fat inside no food grade plastic bag Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. -raw shell egg over unwashed produce

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw kabobs over RTE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell egg over raw intact beef -raw chicken over raw lamb

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Chicken cone reused

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw beef 58F 19 cuts -yogurt 57F 32lbs -yogurt drink 46F 4 cartons -yogurt 46F 13 packs -cheese 46F 6 cartons -cream 52F 10 cartons

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 44F, sliced cheese 47F -ground meat 64F -yogurt 47F -cheese 47F -milk 47F -cream 52F

High Priority - Toxic substance/chemical improperly stored. -dish detergent stored with clean dishes -"fruit fly spray" stored with clean dishes -bleach spray bottle stored on meet grinder -spray bottle with orange liquid stored on food preparation table

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dough hook on clean dish rack soiled -meet slicer soiled with accumulation of food debris -belt of dough roller stained -Cutting board at flip top cooler stained Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with clear liquid not labeled -spray bottle with orange liquid not labeled

Basic - Buildup of food debris/soil residue on equipment door handles. -RIC flip top in kitchen soiled handles -pizza oven door handles -all standing RIC handles

Basic - Ceiling tile missing. -above pizza oven and middle standing RIC in kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -above pizza oven

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. -dishes stored on floor under prep table in kitchen -on top of grease interceptor

Basic - Employee with no hair restraint while engaging in food preparation. -employee in kitchen no hair restraint of any kind

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

Basic - Floor tiles missing and/or in disrepair. -floor tiles under pizza oven pieces broken

Basic - Food stored on floor. Various food items around establishment stored on floor Repeat Violation

Basic - Insect control device installed over food preparation area. -bug zapper installed between RIC containing raw and RTE items and above exposed pizza boxes

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. -Bug zapper between RICs does not contain a bug catch

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -glass standing RIC Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of RIC flip top in kitchen -large mixer soiled with food debris and flower -top of pizza oven heavy accumulation of food debris Repeat Violation

Basic - Soiled dry wiping cloth in use. -soiled dry WC used for air drying dishes

Basic - Standing water in bottom of reach-in-cooler. -Flip stop in main kitchen

Basic - Stored food not covered. -Oil bins on dry storage shelf not covered to prevent overhead contamination Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wall around breaker panel soiled with food debris -Wall above 3CS accumulation of mold like substance -Wall behind large mixer soiled

Basic - Working containers of food removed from original container not identified by common name. -all food items throughout kitchen that have been removed from original containers lack proper labeling Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -13 small flying insects next to flower and dry storage -17 small flying insects in trash can next to dish storage and cheese cooler -12 small flying insects inside of meat grinder -30+ small flying insects inside bag of onions stored on floor Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. -non food grade bags used to store raw chicken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. -raw meet with unwashed vegetables

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken on same level as RTE foods -raw beef over RTE foods -Various raw meets over RTE in freezer unit

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -belt for dough roller shows deep staining throughout

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

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.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no date marks for any items within establishment

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. -bag of rice stored on floor next to 3 compartment sink -bag of onions stored on floor next to meat slicer -various buckets of unlabeled food products stored directly on floor next to dough mixer

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -no ambient air thermometer in glass front cold holding unit

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dough roller has heavy accumulation of flower

Basic - Stored food not covered. -oil bins stored on shelves not covered from contamination

Basic - Water leaking from pipe and/or faucet/handle. Drainpipe under 3 compartment sink leaking

Basic - Working containers of food removed from original container not identified by common name. -various food items in kitchen removed from packaging and not labeled with common name

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board front counter soiled - cutting boards kitchen - dough press white conveyor belt soild Warning - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-04-05: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-04-05: 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. Warning - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-04-05: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-04-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling throughout kitchen Warning - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-04-05: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-04-05: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. - buckets of various bulk food items on floor Warning - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-04-05: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - emailed to operator Warning - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-04-05: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. - storing raw dough Warning - From follow-up inspection 2024-02-01: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. - multi purpose cleaning paste stored next to and above clean utensils Warning - From follow-up inspection 2024-02-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board front counter soiled - cutting boards kitchen - dough press white conveyor belt soild Warning - From follow-up inspection 2024-02-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-02-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 - From follow-up inspection 2024-02-01: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-02-01: 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. Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling throughout kitchen Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. - buckets of various bulk food items on floor Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - emailed to operator Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. - napkins - cardboard togo boxes - togo cups Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - above dough press Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. - three comp sink spray faucet extension pipe rusted and leaking into rinse water. Warning - From follow-up inspection 2024-02-01: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee using phone at back door, put on gloves, began food prep, no hand wash Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washing dishes no sanitizer step Warning

High Priority - Nonfood-grade bags used in direct contact with food. - storing raw dough Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - shell eggs over raw pizza dough Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee cleaning with gloves on starts food prep no glove change Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pizza cooler cooked ground beef (45F - Cold Holding); shredded mozzarella cheese (48F - Cold Holding); butter (42F - Cold Holding); tomato (51F - Cold Holding) - reach in cooler yogurt (50F - Cold Holding); beef (49F - Cold Holding); beef (50F - Cold Holding); chicken (49F - Cold Holding) - Manager states everything less than 2 hours Warning

High Priority - Toxic substance/chemical improperly stored. - multi purpose cleaning paste stored next to and above clean utensils Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board front counter soiled - cutting boards kitchen - dough press white conveyor belt soild Warning

Intermediate - Handwash sink used for purposes other than handwashing. - thawing food at hand wash sink in front counter - hand wash sink in kitchen used as dump sink. Manager also states mop water dumping in HWS. Mop sink located next to HWS used to store cutting boards Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 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. 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

Intermediate - Spray bottle containing toxic substance not labeled. - bottle of pink liquid Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling throughout kitchen Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean dishes on storage rack not inverted Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. - clean pot and dishes stored on top of grease interceptor Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Food stored on floor. - buckets of various bulk food items on floor Warning

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 chick peas Warning

Basic - No Heimlich maneuver/choking sign posted. - emailed to operator Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - in glass door cooler Warning

Basic - Old food stuck to clean dishware/utensils. - food debris on clean measuring pitchers stored on shelf above clean dishes Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Warning

Basic - Single-service articles improperly stored. - napkins - cardboard togo boxes - togo cups Warning

Basic - Stored food not covered. - open containers of margarine and basting oils on shelf above dough press Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - above dough press Warning

Basic - Water leaking from pipe and/or faucet/handle. - three comp sink spray faucet extension pipe rusted and leaking into rinse water. Warning

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning

High Priority - 29-42-4 Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning Priority: High Priority

High Priority - 50-08-7 Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ - referring operator to reapply for license with plan review. See comments. Warning Priority: High Priority

Intermediate - 51-16-7 Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning Priority: Intermediate

Basic - 38-07-4 Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - heat lamp bulbs Warning Priority: Basic

Basic - 51-13-4 Observed: No Heimlich maneuver/choking sign posted. -provided to operator Corrective Action Taken Warning Priority: Basic