EAT GREEK DAYTONA Inspection – August 15, 2024

High Priority 2

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -TCS salad dressing with arugula 57f less than 4 hours

#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. -slice gyro 87f to 100f less than 4 hours advised to reheat

Intermediate 3

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. -hose in hand sink by rear door

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -by 3 compartment sink

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. TCS dressing with cut leafy green

Basic 4

#1Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. -wrong verbiage by 3 compartment sink and back door

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease

#3Basic42-02-4

Basic – Old fryer and cabinet stored at rear of building.

#4Basic25-05-4

Basic – Single-service articles improperly stored. -paper towels

Florida Food Watch