AUTHENTIC GYROS & GRILL

Name: AUTHENTIC GYROS & GRILL
Address: 2401 W COLONIAL DR, ORLANDO, FL, 32804, US
Rating: 0

2401 W COLONIAL DR, ORLANDO, FL 32804

License #5800164

🥙 Mediterranean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

February 23, 2026 · 11 findings · 5 critical

Routine - Food

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Quick take

AUTHENTIC GYROS & GRILL in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 188 total violations — 24 critical, 32 major, 132 minor.

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The latest inspection on February 23, 2026 shows 11 observation rows: 5 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

188

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AUTHENTIC GYROS & GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front clear glass dessert reach in cooler ambient thermostat temperature 50F. Operator removed all temperature controlled food items.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between cutting board and reach in cooler on cooks line. Employee removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon to scoop rice at back prep area in standing water 70F. Operator discarded water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, reach in cooler gaskets of drive through reach in, sides of all cooking equipment on cooks line and drive through line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces and produce in walk in cooler by 3 compartment sink. Raw chicken over lettuce in reach in cooler on cooks line. Raw chicken over shrimp and fish in reach in cooler at drive through window.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk in reach in cooler 58 dated 2/11/2026.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Milk
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in reach in cooler 58 F, and cheesecake 50-55. Operator discarded milk and placed cheesecake in walk in cooler for temperature recovery
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken wings at drive through window. Operator marked time.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bucket of water and towels in hand sink at entrance to facility. Employee removed.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alex

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Above 3 compartment sink 3 or 4 missing.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Dessert cooler thermostat 50F Reach in prep cooler thermostat 51f
[36-73-4] Floor soiled/has accumulation of debris. Drive through area underneath equipment.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Drive through area.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both drive through and cook line hood filters heavily soiled dripping grease, sides of all cooking equipment on both cooks line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. 9 boxes of chicken wings thawing at room temperature per operator to cut.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Drive through area cook line, and main cook line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken wings (46-52F - Cold Holding); cooling overnight in walk in cooler per operator
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. lettuce (49-52F - Cold Holding); chicken (51F - Cold Holding); ground beef (51-52F - Cold Holding) in reach in cooler overnight per operator. chicken wings (46-52F - Cold Holding); cooling overnight in walk in cooler per operator
[03A-02-5] Sliced tomatoes 53F, lettuce 50-53F, ground beef 53F in reach in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken wings and fries by drive through area. Operator marked wings 10 am.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board by cooks line.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Mohammed K.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Above 3 compartment sink 3 or 4 missing.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Dessert cooler thermostat 50F Reach in prep cooler thermostat 51f
[36-73-4] Floor soiled/has accumulation of debris. Drive through area underneath equipment.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Drive through area.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both drive through and cook line hood filters heavily soiled dripping grease, sides of all cooking equipment on both cooks line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. 9 boxes of chicken wings thawing at room temperature per operator to cut.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Drive through area cook line, and main cook line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken wings (46-52F - Cold Holding); cooling overnight in walk in cooler per operator
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. lettuce (49-52F - Cold Holding); chicken (51F - Cold Holding); ground beef (51-52F - Cold Holding) in reach in cooler overnight per operator. chicken wings (46-52F - Cold Holding); cooling overnight in walk in cooler per operator
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (49-52F - Cold Holding); chicken (51F - Cold Holding); ground beef (51-52F - Cold Holding) in reach in cooler overnight per operator.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken wings and fries by drive through area. Operator marked wings 10 am.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board by cooks line.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Mohammed K.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Disposition: Met Inspection Standards
[31A-09-4] Handwash sink not accessible for employee use at all times. Cleaning bucket in hws at entrance to kitchen, operator removed. Chair blocked hand wash sink across from 3 compartment sink. Operator removed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All equipment at drive through area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 4 tanks in storage closet.
[36-36-4] Ceiling tile missing. Above cooks line.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-22-4] Floor area(s) covered with standing water. At entrance by reach in desert cooler, and by soda machine line at front service counter.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Drive through area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between cutting board and equipment at reach in cooler. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease dripping from hood filters, and all cooking equipment at drive through area.
[29-08-4] Plumbing system in disrepair. Hws across from 3 compartment sink hot water turned off, operator turned on.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Pepsi sauce cooler , and drive through cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Drive through area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In storage closet.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Chicken wings per operator made 1 hour ago per operator. Operator marked time.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Mohamed KA.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All equipment at drive through area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 4 tanks in storage closet.
[36-36-4] Ceiling tile missing. Above cooks line.
[14-74-7] Ambient thermostat temperature 60 dessert cooler and 49 reach in cooler
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-22-4] Floor area(s) covered with standing water. At entrance by reach in desert cooler, and by soda machine line at front service counter.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Drive through area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between cutting board and equipment at reach in cooler. Operator removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. All hws throughout kitchen front of the house and back of house.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease dripping from hood filters, and all cooking equipment at drive through area.
[29-08-4] Plumbing system in disrepair. Hws across from 3 compartment sink hot water turned off, operator turned on.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Pepsi sauce cooler , and drive through cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Drive through area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In storage closet.
[03A-02-5] Lettuce 47f , sliced tomatoes 47-49f in reach in cooler less than 4 hours per operator. Philly meat 32°f items being g brought from walk in cooler. Operator had cooler on time plan. Per operator he will replace unit.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Chicken wings per operator made 1 hour ago per operator. Operator marked time.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cleaning bucket in hws at entrance to kitchen, operator removed. Chair blocked hand wash sink across from 3 compartment sink. Operator removed.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Mohamed KA.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All equipment at drive through area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 4 tanks in storage closet.
[36-36-4] Ceiling tile missing. Above cooks line.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Dessert cooler thermostat 60f Reach in prep cooler thermostat 49f
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-22-4] Floor area(s) covered with standing water. At entrance by reach in desert cooler, and by soda machine line at front service counter.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Drive through area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between cutting board and equipment at reach in cooler. Operator removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. All hws throughout kitchen front of the house and back of house.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease dripping from hood filters, and all cooking equipment at drive through area.
[29-08-4] Plumbing system in disrepair. Hws across from 3 compartment sink hot water turned off, operator turned on.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Pepsi sauce cooler , and drive through cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Drive through area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In storage closet.
[03A-02-5] Salad 49f in reach in prep cooler, all other items temping 41 or below because products were in walk in cooler. Sliced tomatoes 38°f, hamburgers patties 33°f. Operator placed all TCS items on ice and will monitor the temperatures throughout the dayTime Extended Cheesecake 50°f in dessert cooler operator removed all desserts and is only storing sodas in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Chicken wings per operator made 1 hour ago per operator. Operator marked time.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cleaning bucket in hws at entrance to kitchen, operator removed. Chair blocked hand wash sink across from 3 compartment sink. Operator removed.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Mohamed KA.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All equipment at drive through area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 4 tanks in storage closet.
[36-36-4] Ceiling tile missing. Above cooks line.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Dessert cooler thermostat 60f Reach in prep cooler thermostat 49°f
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-22-4] Floor area(s) covered with standing water. At entrance by reach in desert cooler, and by soda machine line at front service counter.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Drive through area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between cutting board and equipment at reach in cooler. Operator removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. All hws throughout kitchen front of the house and back of house.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease dripping from hood filters, and all cooking equipment at drive through area.
[29-08-4] Plumbing system in disrepair. Hws across from 3 compartment sink hot water turned off, operator turned on.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Pepsi sauce cooler , and drive through cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Drive through area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In storage closet.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in reach in cooler 60°f less than 4hours per operator. Operator moved to walk in cooler for temperature recovery. Lettuce 47°f , sliced tomatoes 47-49f in reach in cooler less than 4 hours per operator .
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Chicken wings per operator made 1 hour ago per operator. Operator marked time.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cleaning bucket in hws at entrance to kitchen, operator removed. Chair blocked hand wash sink across from 3 compartment sink. Operator removed.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Mohamed KA.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 1 helium tank next to soda syrup at entrance to back prep area. 3 inside storage closet room.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout entire facility, walked facility with operator.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-22-4] Floor area(s) covered with standing water. Next to soda fountain.
[08B-38-4] Food stored on floor. 4 cases of oil on floor at back prep area next to white reach in freezer. 3 cases of fries next to fryer at drive thru service station.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Outside walk in freezer, and white stand up reach in freezer next to triple sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84f back prep area table. Operator removed.
[28-15-4] Liquid waste leakage from dumpster onto ground/dumpster pad.
[33-11-4] Missing drain plug at dumpster.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed operator form.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath all cooking equipment, hood filters, and side of fryers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at drive thru area and Pepsi sauce cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Back of all cooking equipment and drive thru service area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler prep table cutting board, cutting board employee using to cut chicken at triple sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit needed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in walk in cooler per operator more than 24 hours.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 1 helium tank next to soda syrup at entrance to back prep area. 3 inside storage closet room.
[36-36-4] Ceiling tile missing. 1 ceiling tile missing above triple sink prep area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout entire facility, walked facility with operator.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee making chicken sandwich with watch.
[36-22-4] Floor area(s) covered with standing water. Next to soda fountain.
[08B-38-4] Food stored on floor. 4 cases of oil on floor at back prep area next to white reach in freezer. 3 cases of fries next to fryer at drive thru service station.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Outside walk in freezer, and white stand up reach in freezer next to triple sink.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Underneath cutting board at front prep reach in prep table. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84f back prep area table. Operator removed.
[28-15-4] Liquid waste leakage from dumpster onto ground/dumpster pad.
[33-11-4] Missing drain plug at dumpster.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed operator form.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath all cooking equipment, hood filters, and side of fryers.
[35B-03-4] Outer openings not protected with self-closing doors. Back door left open. Operator removed box and closed door.
[29-07-5] Plumbing system improperly installed or repaired. Mop sink pipe disconnected. Operator connected pipes.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at drive thru area and Pepsi sauce cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Back of all cooking equipment and drive thru service area.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies at back kitchen prep area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler prep table cutting board, cutting board employee using to cut chicken at triple sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit needed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in front of office, drive- thru area, and back prep area.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. At hand sink in front of office and in back prep area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in walk in cooler per operator more than 24 hours.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Cook line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and drinks over make table on cook line. Staff removed
[14-11-5] Equipment in poor repair. Low bow cooler on cook line next to drive thru.
[36-22-4] Floor area(s) covered with standing water. Next to soda fountain
[08B-38-4] Food stored on floor. Fries on cook line at drive through Chicken in walk-in cooler .
[14-13-4] Food-contact surface not smooth and easily cleanable. Shelves in walk-in cooler with couple of boards that arent smooth non absorbable. Shelves with rust under.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Under cutting board on make table. Manager removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Manager added sign at drive through.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of tables on cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Pans in storage
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line near drive thru. Raw chicken gizzards over shrimp. Staff moved to bottom shelf.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Wings on cook line. Manager added time mark.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bucket in sink on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Manager added towels

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Located in storage room next to white reach in freezer
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on make table at cooks line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on back of make table
[08B-47-4] Food not stored at least 6 inches off of the floor. Case of French fries stored on floor next to fryers by drive thru Cases of raw chicken stored on floor at prep area and walk in freezer and walk in cooler
[14-38-4] Food storage container/container lid cracked or broken. Cracked lid covering strawberry sauce in back of display case at front counter
[10-20-4] In-use tongs stored on equipment door handle between uses. In use tong stored on handle at fryers by drive thru
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink at prep area no hand washing sign.Printed operator hand wash sign
[33-16-4] Open dumpster lid.
[08B-12-5] Stored food not covered. Cut lettuce in container stored in reach in cooler at cooks line with no cover
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish at reach in cooler located by drive thru
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed operator hand out
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink at prep area blocked by bus tubs
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at prep are no soap,paper towel Hand wash sink at cooks line no paper towel
[11-26-1] 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. Printed operator food employee reporting agreement and observed employee signing hand out