GREAT GREEK
11300 LEGACY AVE #120, Palm Beach Gardens FL 33410 · 5613602748
Last inspected Aug 8, 2026 · 15 visits since July 2023
SEP 25
MAR 26
MAR 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At front counter approximately 6 live roaches on glue trap on top of glass door reach in cooler. At front counter approximately 7 live roaches crawling out of cove molding under hand washing sink, discussed with operator to eliminate all live roaches and clean and sanitize all areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026046900 | May 11, 2026 | Jul 27, 2026 | $1,200 |
| 2--2026016927 | Mar 9, 2026 | Jul 15, 2026 | $400 |
| 2--2026030236 | Mar 2, 2026 | May 19, 2026 | $200 |
| 2--2025009011 | Dec 4, 2024 | Jul 14, 2025 | $720 |
| 2--2023042699 | Jul 24, 2023 | Sep 13, 2023 | $200 |
| 2--2022031426 | Jun 2, 2022 | Jul 22, 2022 | $200 |
Inspection history
15 visits, newest first
Aug 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable. All cutting boards on flip top cooler grooved and and no longer cleanable, discussed with operator to repair or replace.
Aug 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects found. At mop sink approximately 11 small live flying insects landing on wall, discussed with operator to eliminate all flying insects and clean and sanitize walls.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator to correct to 200ppm. Do not use equipment/utensils not properly sanitized.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked chicken (129F - Hot Holding) per operator product prepared approximately 20 minutes prior, discussed with operator who began to reheat product to add into soup.
Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottle containing bleach, discussed with operator to label bottle.
Cutting board has cut marks and is no longer cleanable. All cutting boards on flip top cooler grooved and and no longer cleanable, discussed with operator to repair or replace.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) discussed with operator to correct to 200ppm.
May 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran machine multiple times, operator changed chemical supply at re-test 100ppm.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at dish washing area hot water turned off, discussed with operator to turn on water.
When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. On menu "Australian Lamb" offered for sale, operator provided lamb - product has no identification stating product is imported from Australia product marked as packaged in Detroit, discussed with operator to correct menu.
Cutting board has cut marks and is no longer cleanable. Cutting boards on flip top coolers grooved and no longer cleanable, discussed with operator to repair or replace.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator to correct to 200ppm.
May 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority6 Intermediate4 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on speed rack in front of walk in cooler cheese and spinach pastry (75F - Cooling) at 2:15 since 11:00, at this current rate of cooling product never reached 70F within 2 hours, see stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran machine multiple times, operator changed chemical supply at re-test 100ppm.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used hand to adjust eye glasses and without washing hands employee handled clean utensils to cook salmon, discussed with employee who washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and after without washing hands employee handled cutting board and touched container of food inside flip top cooler, discussed with employee who washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on speed rack in front of walk in cooler cheese and spinach pastry (75F - Cooling) at 2:15 since 11:00, at this current rate of cooling product never reached 70F within 2 hours, see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line fresh garlic in oil dressing (80F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for unknown amount of time, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line fresh garlic in oil dressing (80F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for unknown amount of time, see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler plastic wrapped diced tomatoes (52F - Cooling) at 2:20 since 10:00, at this current rate of cooling product never reached 41F within 4 hours, see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler plastic wrapped diced tomatoes (52F - Cooling) at 2:20 since 10:00, at this current rate of cooling product never reached 41F within 4 hours, see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped hummus (52F - Cooling) at 2:20since 12:00 to 50F at 2:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling.
Handwash sink not accessible for employee use at all times. Hand washing sink in front of three compartment sink blocked by chemical bottle, discussed with operator who removed bottle.
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. On employee currently working for more than 60 days with no food handler training completed, discussed with operator to complete tracing with employee.
Spray bottle containing toxic substance not labeled. In bathroom unlabeled spray bottle with cleaner, discussed with operator to label bottle.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at dish washing area hot water turned off, discussed with operator to turn on water.
When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. On menu "Australian Lamb" offered for sale, operator provided lamb - product has no identification stating product is imported from Australia product marked as packaged in Detroit, discussed with operator to correct menu.
Cutting board has cut marks and is no longer cleanable. Cutting boards on flip top coolers grooved and no longer cleanable, discussed with operator to repair or replace.
Dead roaches on premises. Approximately 1 dead roach under soda a,aching rack on floor, discussed with operator who cleaned and sanitized area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line Utensils in standing water at 129F, discussed with employee who placed container on stove to heat water to above 135F.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator to correct to 200ppm.
Mar 10, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 9, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 6 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 200+ppm) ran multiple times, discussed with operator to correct to 100ppm.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator to correct to 200ppm.
Roach activity present as evidenced by live roaches found. At front counter approximately 6 live roaches on glue trap on top of glass door reach in cooler. At front counter approximately 7 live roaches crawling out of cove molding under hand washing sink, discussed with operator to eliminate all live roaches and clean and sanitize all areas.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator to correct to 200ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped stacked pans of diced tomatoes ( 47F- Cooling) at 11:20 since 10:50 to 47F at 11:35; cut lettuce (67F - Cooling) at 11:20 since10:50 to 67F at 11:35, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator to unwrap pans and unstack to allow adequate air flow cooling.
Dead roaches on premises. At front counter approximately 3 dead roaches on glue trap on top of glass door reach in cooler. At front counter approximately 1 dead roach on top of soda dispenser unit. At front counter approximately 1 dead roach on floor by floor drain under soda machine. Approximately 1 dead roach on floor under hand washing sink. Discussed with operator to eliminate all dead roaches and clean and sanitize all areas.
Mar 2, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran machine multiple times establishment has no refill of chlorine sanitizer, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can with hand and after without washing hands employee handled raw shell eggs, discussed with operator employee washed hands.
Toxic substance/chemical improperly stored. At front counter multiple Chemical spray bottles stored above soda syrup bags, discussed with operator who removed bottles.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table next to rotating gyro ovens cooked potato wedges (103F - Cooling) at 12:00 since 10:30 to 100F at 12:20, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved product to reach in freezer to rapid chill.
Handwash sink used for purposes other than handwashing. Hand washing sink at prep station used to store soiled rag and dirty dishes, discussed with employee who removed items.
Spray bottle containing toxic substance not labeled. At front counter unlabeled spray bottle containing bleach, discussed with operator to label bottle.
Dead roaches on premises. At front counter in cabinets approximately 2 dead roaches. At front counter on floor under pastry display case approximately 1 dead roach, discussed with operator who cleaned and sanitized areas.
In-use tongs stored on equipment door handle between uses. At cook line in use tongs stored on oven door handle in between uses, discussed with operator who removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gaskets soiled, discussed with operator to clean and sanitize.
Sep 12, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. low boy cooler: roasted peppers (71F - Cooling) at 2:47; cooling since 12:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
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. low boy cooler: roasted peppers (71F - Cooling) at 2:47; cooling since 12:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator put new bucket of chlorine sanitizer, rechecked 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki sauce (45-46F - Cold Holding) Observed in cooler at front register area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed product in reach in freezer to quick chill.
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.
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 11 high priority.
11 High priority4 Intermediate6 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale. Stuffed cabbage can - 3 pounds
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on without washing hands and started working with foods; educated; employee washed hands;
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp and French fries and raw lamb over French fries not commercially packaged in reach in freezer at cook line Advised to store properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in walk-in cooler; Stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. feta spread (46F - Cooling)in glass cooler at front counter; food portioned yesterday and stored inside cooler; food never reached 41 F or below within 4 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed cabbage (44F - Cold Holding);in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale tzatziki (71F - Cold Holding) in small plastic containers at front counter; food not prepared or portioned today; ice bath not properly set up out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed cabbage (44F - Cold Holding);in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; tzatziki (71F - Cold Holding) in small plastic containers at front counter; food not prepared or portioned today; ice bath not properly set up out of temperature for more than four hours; See Stop Sale
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- cooked potatoes and spinach pies on speed rack at prep area by walk-in cooler; As per operator outside since 10:00 am; See Stop Sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. feta spread (46F - Cooling)in glass cooler at front counter; food portioned yesterday and stored inside cooler; food never reached 41 F or below within 4 hours; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro (100F - Hot Holding) at cook line; as per operator food out of temperature for approximately 2 hours; broiler turned back on
Toxic substance/chemical improperly stored. Degreaser and other chemicals stored over sanitizer compartment at three compartment sink Moved
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dishwasher and quaternary at three compartment sink
No probe thermometer provided to measure temperature of food products.
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.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in ROP in walk-in cooler - fish no longer frozen Advised operator to remove
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water next to single service items at front counter Removed
Ice buildup in reach-in freezer at cook line
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored inside grill opening ( area with food debris and unable to be sanitized) Removed
Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator changed
Wiping cloth sanitizing solution stored on the floor and prep table Removed
Oct 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon potatoes (112F - Hot Holding) on top of cooking equipment at cook line; as per operator food cooked earlier; food out of temperature for approximately 2 hours; cook decided to use 4 hour 10:30-2:30 to be discarded
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.
Aug 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon potatoes (112F - Hot Holding) on top of cooking equipment at cook line; as per operator food cooked earlier; food out of temperature for approximately 2 hours; cook decided to use 4 hour 10:30-2:30 to be discarded
No person in charge present during hours of operation.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line; leaking and unable to turn on; handwash sink available at prep station
Single-service articles improperly stored- to go boxes on the floor at prep station Advised to store properly
Time/temperature control for safety food thawed in an improper manner. ROP salmon in standing water in three compartment sink; water turned on;
Working containers of food removed from original container not identified by common name. Dressings bottles at cook line with no label
Feb 15, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 pies and cooked potatoes on the speed rack at prep station; Operator time marked
Jul 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 10 high priority.
10 High priority8 Intermediate8 Basic
Show 26 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. COOLING - cooked orzo (74F) 1:35pm cooling since 11:00am - see stop sale.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cut lettuce with bare hand - educated employee on proper glove use. Employee washed hands and put on gloves.
Gyro meat in a broiler that is turned off. Operator turned on broiler.
Nonfood-grade bags used in direct contact with food.shrimp in to go bag - operator removed logo to go bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler fresh eggs over Greek yogurt- operator moved eggs to lower shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Falafel dated 07/17 - see stop sale. Spinach pie filling dated 07/13
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. speed rack - butter (72F); spinach cheese turnovers (72F) held at room temperature overnight and more than 4 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. COOLING - cooked orzo (69F-74F) 1:35pm cooling since 11:00am - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - COOLING - cut greens (49F-64 - Cooling) 2:10pm cooling since 8am- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. speed rack - butter (72F); spinach cheese turnovers (72F) held at room temperature overnight and more than 4 hours. See stop sale. small make table - sliced tomatoes (46F-50 - Cold Holding) held under 4 hours - not portioned or prepared today- overfilled container operator moved to walk in cooler. large make table - cut tomatoes (42-50F - Cold Holding) held in overfilled container-held under 4 hours operator split and moved to cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - COOLING - cut greens (49F-64 - Cooling) 2:10pm cooling since 8am- see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken kabobs (103F - Hot Holding) held under 2 hours - operator added heat to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - eggplant sauce (52F - Cooling) 1:25pm cooling since 11:00 am 1.75 hours remaining recheck 30 mins 50F held in covered plastic containers- operator moved to freezer for quick chill.
Handwash sink not accessible for employee use at all times. At dish area hand sink - operator removed.
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/ 7 employees no CFM.
No probe thermometer provided to measure temperature of food products.
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. Emailed copy to operator.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Asked question on proper cooking temperature of salmon - employee could not answer question correctly stated 130F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Creamed garlic in oil prepared on Friday - operator date marked.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish hand sink - operator turned on hot water valve.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans not inverted - operator inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed open bottle from prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed cell phone from prep area.
Employee with no beard guard/restraint while engaging in food preparation. Prep cook no beard guard.
Food not stored at least 6 inches off of the floor. Case of beans on prep area floor - operator moved to shelf.
Time/temperature control for safety food thawed in an improper manner. Bags of cut raw chicken submerged in water - operator emptied water and removed chicken.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm)
Working containers of food removed from original container not identified by common name. Squeeze bottles of olive oil not labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.