CHALAVI BY KOSHER EATERY Inspection – November 2, 2026

High Priority 2

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over krab sticks in sushi lowboy cooler. Smoked salmon over pasta in walk-in cooler**Corrected On-Site** **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (53F – Cold Holding); feta (54F – Cold Holding); cut tomatoes (54F – Cold Holding); shredded cheese (48F – Cold Holding), in top of make table at front counter. Operator states the lid has been open for an extended period of time. Will keep it closed and monitor temperature. **Warning**

Warning

Intermediate 3

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At front counter

#8Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. Operator could not locate at time of inspection

#9Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. At front counter

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Deli container in pasta drawer on cookline. To go tray in flour bin on cookline **Corrected On-Site**

Corrected On-Site

#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. At triple sink

#3Basic08B-38-4

Basic – Food stored on floor. Case of fries in freezer **Corrected On-Site**

Corrected On-Site

#4Basic21-12-4

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

Florida Food Watch