TUNIS EDGEWOOD
1551 EDGEWOOD AVE W
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/17/2025
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At cook line, handle on flip top reach-in cooler has build up.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell phone stored on prep table. Operator moved. Corrected On-Site Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. Floor in multiple areas, including dry storage room, not sealed. Repeat Violation
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall and floor behind/under equipment have grease build up. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, sides of fryers have build up. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of flip top reach-in cooler lid soiled. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Raw chicken boxes reused to hold cooked wings and bags of breading. Operator discarded boxes. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At triple sinks, container of shrimp and fish thawing in standing water. Operator placed under running water. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towels on counter of flip top reach-in cooler.
- 41-07-4:High Priority - Container of medicine improperly stored. At prep area, spray can of first aid spray and bottle of isopropyl alcohol stored on prep table. Operator moved. Corrected On-Site Repeat Violation Admin Complaint
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At prep area in glass door reach-in cooler, wings (47F - Cooling). Operator stated wings were cooked yesterday. Wings in large box with thick plastic liner. Operator discarded. **Corrective Action Taken**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At prep area in glass door reach-in cooler, wings (47F - Cooling). Operator stated wings were cooked yesterday. Wings in large box with thick plastic liner. Operator discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, wings (58F - Cold Holding). Operator voluntarily discarded. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area in glass door reach-in cooler, wings (47F - Cooling). Operator stated wings were cooked yesterday. Wings in large box with thick plastic liner. Operator discarded.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At triple sink area, multiple utensils in handwash sink. At cook line, bucket in handwash sink. Operator moved all items. Corrected On-Site Repeat Violation
- 53B-02-5:Intermediate - 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. 1 employee present stated hired for 3 months, no training provided.
Food safety inspection conducted on 4/17/2025 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).
Inspection on 11/18/2024
High Priority
3
Intermediate
2
Basic
11
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, keys and cell phone stored on prep table. Operator moved. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. At prep area, gasket on standup glass door reach-in cooler torn.
- 36-11-4:Basic - Floors not maintained smooth and durable. Floor in multiple areas, including dry storage room, not sealed. Repeat Violation
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment has build up of grease and debris. At cook line area, walls soiled. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In dry storage room, case of lemon pepper breading stored on floor. Oper moved to shelf. Corrected On-Site
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Build up of trash at dumpster.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At cook line, reach-in freezer has ice build up.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters and sides of equipment have build up. Multiple gaskets have build up. At prep area, doors frame on glass door reach-in cooler soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of flip top reach-in cooler soiled.
- 25-05-4:Basic - Single-service articles improperly stored. In dry storage room, sleeve of styrofoam boxes stored on floor. Operator moved to shelf. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At prep area, fish thawing in standing water.
- 41-07-4:High Priority - Container of medicine improperly stored. At prep area, can of first aid spray on prep table. Operator moved. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects, 1 at prep area and 1 by drive thru window.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area pain glass door reach-in cooler, two cartons of raw shell eggs stored over butter. Also, at cook line in reach-in freezer, pans of raw beefsteak and breaded oysters stored over multiple ready to eat items. Operator moved items to correct storage levels. Corrected On-Site Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line area, plastic bucket in handwash sink. At prep area, cloth towels stored n ledge of handwash sink. Operator moved all items. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area, no paper towels at handwash sink. Operator stocked. Corrected On-Site
Food safety inspection conducted on 11/18/2024 revealed 16 total violations (3 high priority, 2 intermediate, 11 basic).
Inspection on 6/28/2024
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 6/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/2/2024
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 5/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/1/2024
High Priority
6
Intermediate
2
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 3 food handlers in kitchen area with no hair protection. Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. Floor in multiple areas not sealed.
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor and wall at fryer area soiled.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in glass door reach-in cooler. Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available. No report available when requested. Operator obtained copy of inspection via email. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters and sides of equipment have build up. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Multiple raw chicken boxes reused for cupped sauces, bags of flour and cooked chicken.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing metal pans, no sanitizer set up.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach-in cooler, raw shell eggs stored on top shelf next to and directly under buns. Also case of raw chicken over cooked chicken. All items moved to proper storage levels. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line, in top section of flip top reach-in cooler, cheese slices (50F - Cold Holding); shredded cheese (50F - Cold Holding); cut tomato (52F - Cold Holding); cheese sauce (54F - Cold Holding); taziki sauce (53F - Cold Holding). Operator stated all items in cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, in top section of flip top reach-in cooler, cheese slices (50F - Cold Holding); shredded cheese (50F - Cold Holding); cut tomato (52F - Cold Holding); cheese sauce (54F - Cold Holding); taziki sauce (53F - Cold Holding). Operator stated all items in cooler overnight. In glass door reach-in cooler, chicken (51, 52F - Cold Holding). Chicken sitting out at cook line when inspector arrived for inspection. Operator returned to reach-in cooler, moved to reach-in freezer after temperature taken. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At front area, spray bottle of Clorox cleaner stored on lower shelf indirect contact with case of plastic utensils. Operator moved spray bottle. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Inside by back door, hose Bibb missing back flow preventer with black hose attached.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line area, handwash sink has bucket in sink. At dish area, handwash sink has plates in sink. Operator removed all items. Corrected On-Site Repeat Violation
- 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 employees present, hired less than 60 days per manager, no proof available for employee illness reporting. Emailed operator dbpr form 5030-103.
Food safety inspection conducted on 5/1/2024 revealed 15 total violations (6 high priority, 2 intermediate, 7 basic).
Inspection on 9/19/2023
High Priority
3
Intermediate
5
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. Bottle discarded. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Three employees working in kitchen.
- 36-11-4:Basic - Floors not maintained smooth and durable. Floor in kitchen area is not sealed in multiple areas. Repeat Violation
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Dumpster outside of establishment. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass door reach in cooler. Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available. Last inspection report not available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers in kitchen. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp and fish thawing in standing water. Water removed and faucet turned on. Corrected On-Site Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Red sanitizer bucket stored near drive through area tested 0ppm. Chlorine sanitizer added to solution and tested 100ppm. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container not labeled in front drive through area.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling raw chicken with gloved hands, removed and disposed gloves, and placed new gloves on to work with fish without washing hands. Inspector coached employee on proper hand washing procedures. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler in kitchen, raw shelled eggs stored over ready to eat sauces/dressings. Eggs moved and stored correctly. 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. On cook line near fryers, chicken 62F and chicken gizzards 59F. Items removed from temperature control approximately 30 minutes prior. Items placed in reach in cooler to cool. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. No written plan available. Inspector emailed Form 5030-104. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked by cases of food. Food moved and stored correctly. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near front area has large bucket stored inside. Bucket removed. Hand washing sink near front area used to wash bucket. **Corrective Action Taken**
- 53A-05-6:Intermediate - 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/ No certified food manager present with four employees working.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer provided.
Food safety inspection conducted on 9/19/2023 revealed 19 total violations (3 high priority, 5 intermediate, 11 basic).