GYROS KING

Name: GYROS KING
Address: 6219 SAN JUAN AVE, JACKSONVILLE, FL, 32210, US
Rating: 0

6219 SAN JUAN AVE, JACKSONVILLE, FL 32210

License #2613318

🥙 Mediterranean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 9 findings · 3 critical

Routine - Food

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Quick take

GYROS KING in JACKSONVILLE 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 16 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 153 total violations — 54 critical, 25 major, 74 minor.

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Inspections on file

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Callback visits

Latest clean pass

September 22, 2025

The latest inspection on September 23, 2026 shows 9 observation rows: 3 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

153

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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

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop used for queso stored in standing water next to queso got holding unit.
[03C-97-2] Gyro meat in a broiler that is turned off. Observed gyro cone in vertical broiler thats had heat source turned off. Person in charge turned on heat source.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and reach in cooler on cook line. Person in charge removed knife.
[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. See stop sale. Observed cooked chicken being held on time as a public health control with no time marking on center prep table. Person in charge stated chicken was removed from walk-in cooler 30 minutes prior and added time marking.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed establishment with no proof of certified food manager. Only certified food manager certificate is for Badr Kbiri Alaoui and expired 01/06/2021.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed; raw philly meat items stored over ready to eat food items in reach in cooler across from cook line. Raw fish stored over ready to eat pickles in walk-in cooler. Person in charge rearranged food items to proper storage levels.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle on cook line. Person in charge removed tongs.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaging in food preparation hired more than 60 days prior with no state approved food handler training.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy mold like substance and dust build up on fan guards in walk-in cooler.

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap in bottom right corner of rear exit door with visible light shining through.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on drying rack next to three compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water bottle stored on prep shelf next to ready to eat sauces on wing station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on cutting board on cook line. Person in charge removed cell phone.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack next to three compartment sink.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in direct contact with product stored in sugar container by expo window.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used for scooping cheese sauce stored in standing water next to cheese sauce hot holding units.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; heavy dust build up on fan guards in walk-in cooler. Heavy mold like substance build up on door frame of walk-in cooler door. Heavy grease build up on hood filters above cook line. Heavy mold like substance build up on backplates of soda tower in lobby.
[14-12-4] Utensils in poor condition. Observed knife with chipped tip stored on cutting board on cook line.
[03C-98-1] Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed carved gyro cone at temperatures of 46-52F in walk-in cooler. Cone was wrapped in plastic with visible signs of condensation within. Person in charge stated gyro cone was cooked for more than 60 minutes the day prior, then cooled whole over night in walk-in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw scallops stored over ready to eat cooked crawfish in standing reach in freezer by kitchen entrance.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw fish items stored over unwashed potatoes in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish items stored over ready to eat sauces in reach in cooler at end of cook line. Person in charge rearranged food items to proper storage levels.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed carved gyro cone at temperatures of 46-52F in walk-in cooler. Cone was wrapped in plastic with visible signs of condensation within. Person in charge stated gyro cone was cooked for more than 60 minutes the day prior, then cooled whole over night in walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple raw food items at temperatures of 47-51F stored in flip top cooler on cook line. Person in charge stated food items were placed in flip top cooler night prior. Ambient temperature of lower reach in cooler was 36-39F and flip top ambient was 42F. Person in charge stated flip top lids were left opened and placed ice bags on all food items and closed lids. Raw beef patties, raw philly meat, sliced cheeses, cut tomatoes, raw chicken (47-51F - Cold Holding)
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
[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. See stop sale. Observed cooked chicken wings being held on time as a public health control with no time markings on wing station. Person in charge stated wings were removed from walk-in cooler 2 hours prior and added time markings.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed; food debris and grease build up on interior of microwave on wing station. Mold like substance build up on ice chute on soda tower in lobby.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed no proof of any certified food manager for establishment. Only certified food manager certification is expired 01/06/2021. Badr Kbiri Alaoui. Issued Administrative Complaint during original callback inspection conducted same day.
[02C-04-5] 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 cut deli meats stored in walk-in freezer with no date marking date meat package was opened. Person in charge stated meats were opened 2 days prior.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unable to answer questions about minimum holding temperatures for cold food items.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable by three compartment sink.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored near three compartment sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle on cook line. Person in charge removed tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for cheese sauce in standing water next to cheese sauce heater units.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken stored at room temperature to thaw next to walk-in cooler. Person in charge moved raw chicken into walk-in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored directly on floor near mop sink and unable to dry.
[12A-20-4] Employee washed hands with no soap. Observed person in charge rinse hands in hand wash sink with no soap. Inspector educated employee proper handwashing procedures.
[03C-97-2] Gyro meat in a broiler that is turned off. Observed gyro broiler turned off on cook line. Person in charge turned on broiler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over ready to eat breaded mushrooms in white standing reach in freezer near kitchen entrance. Person in charge rearranged food items to proper storage levels.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw fish items stored over unwashed onions in walk-in cooler. Person in charge rearranged food items to proper storage levels.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish items stored over ready to eat washed and cut lemons in standing reach in cooler on cook line. Person in charge rearranged food items to proper storage levels.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken gizzards stored over raw fish items in standing reach in cooler on cook line. Person in charge rearranged food items to proper storage levels.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed only certified food manager certification expired. 01/06/2026 Badr Khiri Alaoui.

Disposition: Warning Issued
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as shelf cover next to gyro broiler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
[14-11-5] Equipment in poor repair. Observed door to reach in cooler under flip top cooler falling off hinges when opened.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle on cook line and in pathway of potential contamination.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used for scooping queso stored in standing water.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored near three compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board across from cook line and not in sanitizer solution im between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on chicken prep station.
[03C-97-2] Gyro meat in a broiler that is turned off. Observed both sides of gyro broiler turned off. Person in charge turned broiler on.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed loaves of bread stored in plastic to-go bags in walk-in cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw fish items stored over unwashed produce in walk-in cooler. Person in charge rearranged food items to proper storage levels.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken gizzards stored over raw fish items in standing reach in cooler in kitchen. Person in charge rearranged food items to proper storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; multiple food items at temperatures of 52-55F stored in flip top cooler on cook line. Multiple food items at temperatures of 47-50F stored in standing reach in cooler on cook line. Reach in cooler has ice build up on condenser. Person in charge stated all food items had been placed in cooler units 2 hours prior and moved some items to walk-in cooler and placed ice on others. Raw beef, raw chicken, cut tomatoes, deli meats, sliced cheeses (52-55F - Cold Holding) Raw chicken items, raw fish items (47-50F - Cold Holding)
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed empty sanitizer bucket stored in hand wash sink on front line. Person in charge removed bucket.
[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. Observed 1 employee on cook line hired more than 60 days prior with no state approved food handler training.
[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. Observed 2 employees on cook line with no food handler training or signed reporting agreement. 1 employee was hired less than 60 days prior.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Observed current license displayed expired June 01, 2024.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee water bottles on shelves around flip top cooler. Person in charge removed water bottles.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep shelf above wing preparation area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee on cook line engaging in food preparation while wearing a watch.
[14-11-5] Equipment in poor repair. Observed door to reach in cooler under flip top cooler in disrepair and falls off hinges when opened.
[36-73-4] Floor soiled/has accumulation of debris. Observed soiled floors under fryer station.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with no handle stored in rice in back area near walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons for queso stored in standing water next to hot holding units near cook line.
[51-18-6] No copy of latest inspection report available. Observed person in charge unable to provide copy of last inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook line. Soiled frame and gaskets on walk-in cooler and walk-in freezer doors. Mold like substance build up on back plates around soda nozzles on both soda towers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on wire rack above three compartment sink.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed soiled chlorine sanitizing solution with in use wiping cloths near three compartment sink.
[03C-15-5] Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed gyro meat sliced from cone on rotisserie then placed on flat top grill. Gyro meat was removed from flat top grill and was being placed on prepared sandwiches for an order with temperatures of 127-145F. Person in charge placed sliced gyro meat back on flat top grill to finish cooking. Cooked gyro meat (127-145F - Cooking)
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed loaves of bread stored in nonfood-grade bags stored in reach in cooler under flip top cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken gizzards stored over unwashed produce in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish items stored over cut lemons stored in standing reach in cooler near cook line. Person in charge rearranged food items to proper storage levels.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed opened container of raw chicken gizzards stored over opened container of raw fish items in standing reach in cooler near cook line. Person in charge rearranged food items to proper storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in flip top cooler with temperatures of 49-55F across from cook line. Person in charge stated food items were removed from walk-in cooler and placed in flip top cooler 2 hours prior. Person in charge added ice to all food items. Raw chicken, cut lettuce, cut tomatoes, deli meats, ground beef (49-55F - Cold Holding)
[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. Observed bus tub of cooked chicken wings being held on time as a public health control with no time marker. Person in charge stated wings were cooked 2 hours prior and added time marker.
[41-10-4] Toxic substance/chemical improperly stored. Observed bleach and other chemicals stored on shelf above prep sink over opened box of raw chicken.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed; soiled can opener blade on prep table across from fryer station. Knives stored on soiled tray on drying rack near three compartment sink.
[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. Observed two employees person in charge stated were hired less than 60 days prior with no reporting agreement.

Disposition: Warning Issued
[33-29-4] Grease receptacle lid open, broken, or missing. Observed lid to grease receptacle opened.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored next to ice machine stored not inverted. Person in charge moved ice bucket to three compartment sink.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed displayed license with expiration date of June 1, 2024.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with grooves and no longer easily cleanable.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelf next to other food items designated for service to public. Person in charge moved food to proper storage location.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored on prep table by expo window. Person in charge moved jacket to designated storage area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stored on top of each other on drying rack next to three compartment sink with visible signs of moisture.
[36-73-4] Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed floors around cook line soiled with grease build up. Walls behind prep table with dry spices and wing sauces across from fryer station soiled. Ceiling tiles throughout kitchen area soiled.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine on surface with visible dust amped debris build up. Person in charge moved scoop to clean surface.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed; scoop for ice cream on prep table under expo window stored in standing water at 72F. Scoop for cheese sauce on microwave in standing water at 72F. Person in charge replaced storage containers and water for scoops.
[51-18-6] No copy of latest inspection report available. Observed operator unable to provide copy of last inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above fryer station. Soiled gaskets on reach in cooler under flip top cooler on cook line. Soiled frame and gasket on walk in freezer door.
[33-30-4] Unnecessary items stored in garbage enclosure. Observed multiple bags of garbage, shopping cart, and a bicycle on ground behind dumpster.
[14-12-4] Utensils in poor condition. Observed black ladle stored above three compartment sink with visible crack and in disrepair.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on make table next to fryer station not returned to sanitizing solution between uses.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee arrive for designated work shift and began donning gloves before washing hands. Inspector educated employee proper hand washing procedures upon arriving to work.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw fish then proceeded to remove gloves at a different station and don new set of gloves without washing hands. Inspector educated proper handwashing procedures to employee.
[03C-97-2] Gyro meat in a broiler that is turned off. Observed gyro cone on vertical broiler on cook line with vertical broiler turned off. Person in charge turned on one side of vertical broiler.
[03C-98-1] Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed gyro cone the person in charge stated was placed on vertical broiler the day prior then cooled over night without being sliced and/or finishing the cooking process.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed multiple raw food items stored over unwashed produce in walk-in cooler. Person in charge moved unwashed produce to proper storage location.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken gizzards stored over raw fish filets in tall reach in cooler across from expo window. Person in charge moved chicken gizzards to bottom shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed gyro cone on vertical broiler being reused from day prior. Person in charge stated cone was placed on vertical broiler the day prior then cooled over night without being sliced and/or finishing the cooking process.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of cooked chicken wings stored on prep table across from fryer station at temperatures of 96-133F. Wings are cooked in large batches with one batch being placed in walk-in cooler for cooling, while other batch the person in charge stated is left at room temperature and discarded after 4 hours. Inspector provided time as a public health control paperwork. Cooked chicken wings (96-133F - Hot Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed; soiled cutting board stored on drying rack near three compartment sink. Soiled interior of oven across from flip top coolers on cook line. Soiled can opener on prep table across from fryer station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer bucket and wiping cloth stored in hand wash sink by to go window. Employee removed items from hand wash sink.
[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. Observed one employee who stated has been employed for over nine months with no proof of food handler training.
[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. Observed one employee person in charge stated was hired three days prior with no employee reporting agreement. Person in charge was provided DBPR Form HR 5030-039.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two expired food handler certificates, one with an expiration date of 01/2024 and the other with an expiration date of 02/2024. One employee with expired food handler certificate present at time of inspection.

Disposition: Warning Issued
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand wash station by flip top cooler leaking while turned off.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Three co2 tanks by back door not secure.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board in use at prep table in kitchen has deep grooves.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table in kitchen. Operator removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several metal food pans not stored to dry properly.
[14-11-5] Equipment in poor repair. Reach in freezer door gasket in disrepair, insulation showing. Door handle to reach in cooler is in disrepair, hanging.
[36-73-4] Floor, walls and or ceilings soiled/has accumulation of debris. Floors under fryers are soiled with grease. Floors under reach in cooler and flip top cooler have build up. Walls behind triple sink is soiled. Walls behind prep table where wings are prepared are soiled with old wing sauce.
[33-19-4] Garbage on the ground and/or pad around dumpster. Excess garbage on ground around dumpster.
[33-29-4] Grease receptacle lid open, broken, or missing. Grease receptacle lid open. Operator closed lid.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Standing reach in freezer next to shake machine in kitchen has excess ice build up.
[10-08-5] Ice scoop handle in contact with ice. At drink station by drive thru window, ice scooper handle in direct contact with ice. Operator lifted handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil used to scoop cheese sauce on cook line sitting in standing water 80F. Operator remade water 143F.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen on prep table is soiled with old food build up.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen have excess grease build up. Gaskets of reach in cooler next to flip top cooler soiled. Gaskets of walk in cooler soiled.
[33-16-4] Open dumpster lid. Dumpster lid open. Operator closed lid.
[25-06-4] Single-service articles not stored inverted or protected from contamination. In dry storage area, to go containers not inverted. Operator inverted.
[29-49-6] Standing water in bottom of reach-in-cooler. At front counter reach in cooler where cheesecakes are kept, standing water on bottom shelf.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths sitting on cutting board and prep table not stored in sanitizer solution in between uses.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw chicken stored over cooked chicken. Operator removed raw chicken from above.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler in kitchen, sliced cheese (50F - Cold Holding); cut lettuce (51F - Cold Holding); sliced ham (53F - Cold Holding). Operator added ice below flip top to drop temperature and out product in walk in cooler. Retemp after 45 mins, ham 43F, cheese 42F, lettuce 41F Ambient temp of cooler 42F.
[41-10-4] Toxic substance/chemical improperly stored. Floor cleaning chemicals stored above bagged hamburger buns next to reach in freezer. Operator removed buns from below chemicals.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee pouring water from cooked potatoes down hand wash station by triple sink.