LITTLE GREEK FRESH GRILL Inspection – August 1, 2024

High Priority 2

#6High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hummus (47F – Cold Holding) hummus has been on line more than 4 hours per manager.

Stop Sale

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus (47F – Cold Holding) hummus has been on line more than 4 hours per manager.

Intermediate 3

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Greater on dry storage rack **Corrected On-Site**

Corrected On-Site

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at frontline

#10Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on cooks line.

Basic 5

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. -Large white cutting board on prep line front counter.

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup and water bottle on prep table to the right wen entering the warewashing area **Corrected On-Site**

Corrected On-Site

#3Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. – Clear containers on disk rack.

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Floor by cooks line and behind the fryer and soda cooler.

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer soiled.

Florida Food Watch