TUNIS SEAFOOD WINGS AND SUBS Inspection – August 7, 2025

High Priority 2

#9High Priority03C-97-2

High Priority – Gyro meat in a broiler that is turned off. Gyro on spinning boiler but heat turned off

#10High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Whole Wings 118f winglets 89f in containers next to fryers

Intermediate 1

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Handsink next to triple sink

Basic 8

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowl in Cajun seasoning used as a scooper with out a handle

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks over 3 door sliver cooler

#3Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook in kitchen wearing black bracelet on wrist

#4Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Container of clean oil stored in floor between walk in cooler and walk in freezer

#5Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Handsink in triple sink area

#6Basic35B-03-4

Basic – Outer openings not protected with self-closing doors. Back door left open, employees using push lock to keep door ajar.

#7Basic29-08-4

Basic – Plumbing system in disrepair. Cold water turned off at handsink near triple sink area

#8Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Fish thawing at triple sink area at room temperature

Florida Food Watch