CHEZ GUYTOTAKE OUT & DELIVERY RESTAURANT Inspection – March 24, 2026

High Priority 2

#5High Priority12A-29-4

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Observed employee touched cell phone without washing hands and changing gloves Employee washed hands and changed gloves **Corrected On-Site**

Corrected On-Site

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Box: Rice; (120F – Hot Holding)Legume (110F – Hot Holding) Steam Table: Fritters; (120F – Hot Holding)Turkey; (120F); Employee re heated food items to 180F **Corrected On-Site**

Corrected On-Site

Intermediate 1

#7Intermediate16-33-4

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed chlorine test kit not used to check sanitizer

Basic 4

#1Basic16-13-5

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed and rinse utensils without sanitizing utensils

#2Basic36-73-4

Basic – Floor soiled/has accumulation of grease

#3Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed wall above three compartment sink soiled with grease

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch