GILI'S KITCHEN
126 W ADAMS ST UNIT 102
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/28/2025
High Priority
6
Intermediate
6
Basic
12
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In storage area Repeat Violation
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep table, manager discarded it Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and personal bag above soda syrup box, employee moved it Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Pulling pork, removed himself from kitchen Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. One door for prep cooler not properly closing Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked containers for croutons, discarded by manager Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice machine. Employee moved it Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Box with plastic ware on floor, front counter
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above rice, manager rearranged cooler at dining area Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On Oreo table, manager discarded it Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in storage shelf, flour per managed, labeled Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Above soda syrup boxes, manager moved them Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw hamburger then grabbed bread, explained to him and he washed hands, discarded bread Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish in ziplock bag on shelf above onion rings, manager rearranged Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sweet potatoes fries, manager placed them in reach in cooler, **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Both sides of the splitter, faucet by storage shelf
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink, manager diluted it to 100 ppm Corrected On-Site Repeat Violation Admin Complaint
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. In triple sink
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets and sandwich press Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Undercooked lamb and ground beef if requested, printed and posted it Corrected On-Site
- 11-26-1: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. One family member helping, he removed himself from kitchen, also new employee and one that couldn't find her certificate Corrected On-Site Repeat Violation
- 53B-13-5:Intermediate - 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. One employee here couldn't find certificate, more than 2 months here
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked garlic a couple of days ago, manager dated marked it Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/28/2025 revealed 24 total violations (6 high priority, 6 intermediate, 12 basic).
Inspection on 7/10/2024
High Priority
5
Intermediate
3
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup rack, employee secured them Corrected On-Site Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. A few missing in kitchen Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep cooler, employee removed it Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Door not closing properly in prep cooler by soda syrup, employee fixed it Corrected On-Site Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available. Couldn't find it
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Repeat Violation
- 36-64-5:Basic - Objectionable odors in cooler used for storage in the establishment.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. For soup
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On storage shelf, to go containers, employee inverted them Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. On by cook line Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on top of bag with fries, reach in cooler, cook line, employee rearranged Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in container on top of container with raw hamburger, employee rearranged cooler by cook line Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sweet potato fries, on cart by cook line, manager placed them in freezer, got to 41f Corrected On-Site Repeat Violation Admin Complaint
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink, test strip turned almost black, diluted, 100 ppm Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press
- 11-26-1: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. For 2 new employees
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made at noon yesterday Repeat Violation
Food safety inspection conducted on 7/10/2024 revealed 17 total violations (5 high priority, 3 intermediate, 9 basic).
Inspection on 1/25/2024
High Priority
6
Intermediate
5
Basic
12
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup rack and by box freezer in back area Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. A couple in kitchen Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on some tiles in kitchen
- 35A-03-4:Basic - Dead roaches on premises. By ice machine, cleaned up
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it Corrected On-Site Repeat Violation
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee making sandwiches
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch box above soda syrup on rack
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket in glass door cooler Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Hole by side door to bathroom Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cutting cabbage, explained to mgr
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomato for salad, she put on gloves Corrected On-Site Repeat Violation Admin Complaint
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used bathroom and came back to wash dishes and then grabbed clean dishes too, explained to him and he washed hands Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in back area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above hot dogs and tofu, employee rearranged reach in cooler by fryer, raw chicken on shelf above pickles, in back cooler, raw shelled eggs above cooked beef in cooler at dining area, Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish, glass cooler, employee rearranged Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f nuggets in double pan, prep cooler, employee moved it to reach in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket, little one
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher with water, she stopped Corrected On-Site
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks hamburgers and steaks per cook, but the mgr stated it should be all medium well but they cannot tell me what's the temperature when the cook them like that, mgr wrote and posted it Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked garlic two days ago, employee write date on Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chlorine by triple sink Repeat Violation
Food safety inspection conducted on 1/25/2024 revealed 23 total violations (6 high priority, 5 intermediate, 12 basic).
Inspection on 8/24/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/24/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/21/2023
High Priority
8
Intermediate
7
Basic
14
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By water heater Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. A few in kitchen Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A couple of them on prep tables, employee removed them Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. No cooks
- 14-11-5:Basic - Equipment in poor repair. Gasket in true cooler kitchen Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Oil jug in back storage, mgr placed it on shelf Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. By upright cooler in storage area
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line and hand sink by triple sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart on cook line Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright by rear door
- 25-05-4:Basic - Single-service articles improperly stored. To go trays for catering on top shelf not inverted
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Falafel on cart, mgr placed it in cooler Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in cook line area
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then getting dishes from sanitizer, I explained to him and he washed hands Corrected On-Site Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting tomatoes for salad, he got gloves Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cooked chicken in prep reach in cooler, mgr rearranged Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on floor by entrance to kitchen, 2 more rodent dropping on floor in storage area, employee cleaned them up Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauerkraut
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f sauerkraut, non sabrets, in upright cooler, overnight, mgr discarded it Corrected On-Site Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in hand sink, cook line area and on green hose side of splitter, faucet by ice machine
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl in triple sink, very dark blue, mgr diluted it to 100 ppm Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened at 11 am yesterday
- 11-27-4:Intermediate - 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. Emailed one Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All wet
- 11-26-1: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. Two new employees
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP some foods, falafel, steaks, and chicken, gave paperwork
- 53B-13-5:Intermediate - 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. One cook here for 4 months
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser per employee, front counter, she wrote name on Corrected On-Site
Food safety inspection conducted on 8/21/2023 revealed 29 total violations (8 high priority, 7 intermediate, 14 basic).