SHISHKABOB MEDITERRANEAN CUISINE Inspection – February 18, 2025

High Priority 2

#6High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Observed none food grade in contact with Frozen food, Walking freezer

#7High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate 3

#8Intermediate11-07-5

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**

Corrected On-Site

#9Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. **Corrected On-Site**

Corrected On-Site

#10Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic 5

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#2Basic08B-38-4

Basic – Food stored on floor. Observed boxes of food on walk in cooler floor.

#3Basic36-24-5

Basic – Hole in or other damage to wall. around 2 Compartment sink.

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Frozen chicken be thawed in room temperature. Kitchen area.

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch