CELOS SHAWARMA FACTORY Inspection – March 5, 2025

High Priority 2

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw steak over RTE cooked rice. Operator removed raw steak from above cooked rice **Corrected On-Site**

Corrected On-Site

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station Flip top lettuce ; ; (46F – Cooling); dice tomatoes (46F – Cooling); Taziki sauce (46F – Cooling). Food was place in salad station from walk in cooler. At 11am. Still has. Hr and half to get down to 41 before 3:00pm

Intermediate 2

#6Intermediate27-19-4

Intermediate – Handwash sink does not have enough water pressure to properly wash hands. All hand wash sink and bathrooms are not pushing out hot water pressure. Establishment needs to get plumber and check it out. Will be put on7 day warning **Warning**

Warning

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Made in house baklava not dated nor has addresses and name

Basic 3

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Operator removed soufflé cup from oregano container **Corrected On-Site**

Corrected On-Site

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#3Basic14-17-4

Basic – Walk-in cooler shelving is soiled

Florida Food Watch