THE GREEKS OF TARPON SPRINGS

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Missing or inaccurate food and equipment thermometers.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Clean equipment and utensils stored improperly or not air-dried.

Restrooms not clean, stocked, or maintained as required.

Failure to properly post the automatic gratuity notice.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Restrooms not clean, stocked, or maintained as required.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

Water not safe, or hot (100°F) and cold water not available under pressure.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Other conditions related to sanitary and safe operation.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Sewage or wastewater not disposed of properly — backups can contaminate the whole kitchen.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Missing or inaccurate food and equipment thermometers.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Missing or expired food manager certification, or employee food-safety training not documented.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Other conditions related to sanitary and safe operation.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Missing or expired food manager certification, or employee food-safety training not documented.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Other conditions related to sanitary and safe operation.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Missing or expired food manager certification, or employee food-safety training not documented.

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Other conditions related to sanitary and safe operation.

The establishment's license expired, not obtained, or not properly displayed.

Other conditions related to sanitary and safe operation.