SHALAMAS ROTISHOP
1432 N SR 7
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
2
Intermediate
2
Basic
2
Total
6
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front steam table cooked beef (125F - Hot Holding). Per operator item in unit less than four hours. Observed unit not fully on.operator tuned on unit to reheat **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine 400ppm. Operator remade solution. New chlorine solution tested 100ppm Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator Repeat Violation
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple. Advised employee to on,t wash hands in hand sinks. Employee washed hand in hand sink Corrected On-Site
Food safety inspection conducted on 1/29/2025 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 10/23/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Styrofoam plates at front counter not inverted. Operator inverted Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded wiping cloth Corrected On-Site Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade solution. Chlorine tested 100ppm Corrected On-Site Repeat Violation
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided hand out to operator. Reviewed food born illnesses and symptoms during inspection.
- 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. Printed provided handout to operator. Operator posted. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area soiled with mold like substance
Food safety inspection conducted on 10/23/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 6/26/2024
High Priority
0
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen has accumulated debris inside.
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Bowl of corn on drain board next to sanitizer bucket. Operator moved corn to prep table away from sink Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on kitchen counter. Operator stored in sanitizer solution Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket solution 0ppm. Operator changed chlorine sanitizer to 100ppm Corrected On-Site
- 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. Bulletin emailed to operator
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen prep area - At 10:25am cooked chicken at 119F (cooling for 25 minutes) to 101F at 11:00am. Based on temperatures and times taken proper cooling to 70F will not happen within two hours. Operator moved to freezer rapid cool **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket in kitchen hand sink. Operator removed Corrected On-Site
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Attached propane tank on burner in back kitchen area. Repeat Violation
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Propane burner with attached propane tack in back kitchen prep area. Notified Fire AHJ. For reporting purposes only. Repeat Violation
Food safety inspection conducted on 6/26/2024 revealed 9 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 4/25/2024
High Priority
0
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Warning - From follow-up inspection 2024-04-25: Next unannounced **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-04-25: Next unannounced **Time Extended**
- 45-04-4:- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. - From follow-up inspection 2024-04-25:
Food safety inspection conducted on 4/25/2024 revealed 3 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/24/2024
High Priority
2
Intermediate
2
Basic
2
Total
8
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Observed approximately 10 dead roaches inside of 3 control devices located on ground under 2 door stainless reach in cooler in prep area in kitchen. Operator removed and discarded Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Chick peas stored in direct contact with plastic handle grocery bag, operator moved to food grade container Corrected On-Site Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches behind hand wash sign on wall at hand wash sink in ware washing/prep area in kitchen. Operator removed, cleaned and sanitized Warning
- 27-09-4:Intermediate - No running water at hand wash sink. Observed at prep area hand wash sink Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Food safety inspection conducted on 4/24/2024 revealed 8 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 10/3/2023
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Case of plastic bottled drinks on floor at back of dining room. Manager moved case to table. Corrected On-Site Repeat Violation
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Raw and ready to eat goods in unlocked 3 door reach in cooler at back of dining area. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Left side steam well, cooked beef (118F - Hot Holding); callilou (107F - Hot Holding). Per manager, in unit less than 1 hr. Manager removed to stove to reheat. **Corrective Action Taken**
- 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. Bulletin sent to operator. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Food safety inspection conducted on 10/3/2023 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).