SHAHI ELLIE’S RESTAURANT Inspection – September 14, 2026

High Priority 2

#4High Priority08B-01-4

High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken 49F in reach in cooler.. Chicken was placed covered overnight in reach in cooler.. Employee discarded chicken **Corrected On-Site**

Corrected On-Site

Intermediate 3

#6Intermediate11-07-5

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

#7Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#8Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken stored covered overnight to cool in reach in cooler

Basic 3

#1Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Observed floor and pipes under handwash sink soiled with grease

#2Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. No handwash sign at hand wash sink next to Micro wave

#3Basic36-64-5

Basic – Objectionable odors in men's bathroom or other areas of the establishment.

Florida Food Watch