KRAZY GREEK KITCHEN Inspection – March 12, 2025

High Priority 2

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – portioned tzatziki sauce (48 – Cold Holding) Manager moved to bottom cabinet of cooler – savoo (garlic and oil) (77 – Cold Holding) Manager brought to walk in cooler **Repeat Violation**

Repeat Violation

#10High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. – cooked potato (118F – Hot Holding) Manager put in oven for reheat **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#11Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 8

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#3Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. – plastic portion cup no handle used to dispense sugar

#4Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. – employee at front make line wearing watch

#5Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#6Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. – employee changed waters brought to warmer side of grill **Corrective Action Taken**

Corrective Action Taken

#7Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. – at hand wash sink near triple sink

#8Basic36-02-5

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. – throughout kitchen

Florida Food Watch