AWASH ETHIOPIAN RESTAURANT Inspection – February 6, 2025

High Priority 2

#5High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw beef in the walk in cooler.

Intermediate 1

#7Intermediate02C-04-5

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked vegetables, split peas and green beans frozen with no date marking. **Repeat Violation**

Repeat Violation

Basic 4

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles with accumulated dust in the kitchen. **Repeat Violation**

Repeat Violation

#2Basic14-11-5

Basic – Equipment in poor repair. Observed gaskets torn in the reach in cooler.

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door. **Repeat Violation**

Repeat Violation

#4Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface.

Florida Food Watch