LUISS GARDEN GRLLE 2 Inspection – February 2, 2026

High Priority 1

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over pre cooked sausage and salsa on cooks line

Intermediate 2

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed scotch brite scrub pad in hand wash sink in expo at time of inspection.

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared food stored in reach in cooler in kitchen not labeled at time of inspection.

Basic 5

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on cooks line at time of inspection.

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored in expo window over steam tables on cooks line at time of inspection

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle on cooks line at time of inspection

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed hamburger meat thawing in bus tub on counter at time of inspection.

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled in large plastic container at time of inspection.

Florida Food Watch