DirtyFLRestaurant Inspection Data

ATHENIAN GARDEN

6940 22 AVE N

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8868739

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen and prep area Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper fish label indicates remove from packaging. Employee cut all packages of grouper fish in walk-in cooler. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, keys on counter next to plates. Employees moved items Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn on reach in cooler on cook line. Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Gallons of oil on floor in storage area. Employee moved off floor. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple foods not labeled in dry storage area and walk-in cooler Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm. Employee primed dishwasher chlorine sanitizer 50ppm. 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 washed dirty dishes then encountered with clean dishes. Inspected educated staff. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (53F - Cold Holding). Employee placed item in walk-in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards soiled with food debris. Can opener soiled with food debris. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bag of ice in hand sink on cook line. Employee moved bag of ice 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. Potato salad made 1-20-25 had No date marked in reach-in cooler in pr area. Employee date marked items. Corrected On-Site Repeat Violation

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8737447

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior door of ice machine soiled with black mold like debris.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen and prep area. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to clean plates in kitchen. Employee removed drink. 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. Cell phone on counter next to clean silverware. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn on reach in cooler on cook line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with build up of burnt on food debris. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler on cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple foods not labeled. Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans of sweet red peppers on dry storage shelf with foods to be served to the public.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash. Employee educated. Washed hands and put on clean gloves. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro cone cooled whole over night then began to reheat. gyro cone 71F Educated employee and stop sale the cone.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles and area soiled with black mold like debris, can opener soiled with food debris, Repeat Violation
  • 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. Lemon potato made 8-21 no date mark. Employee dated potatoes. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on cook line no label. Employee labeled degreaser. Corrected On-Site

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8518777

  • 16-03-4:Basic - -Accumulation of debris inside warewashing machine. -Accumulation of debris on exterior of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured at front line and back storage room
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair located opposite stove with water accumulation inside . Do not store time/temperature control for safety food in this unit until the unit is repaired.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - discussed proper thawing with manager
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in cooler at front line - discussed with manager - manager relocated food 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. Employee jackets and backpacks stored next to containers of salt in dry storage area . Manager relocated items Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting- glasses stacked at beverage station
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on cooler door and inside insulation on doors missing at cook line
  • 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipment
  • 08B-38-4:Basic - Food stored on floor. Container of lettuce stored on floor in walk in cooler
  • 22-08-4:Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris at cook line
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled handle of microwave - soiled handle of reach in cooler opposite stove
  • 33-16-4:Basic - Open dumpster lid - shared dumpster
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler opposite stove
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Lawn equipment battery chargers stored next to bag of sugar on shelf at expo line - manager relocated items Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition.Knife handle taped . Manager removed knife from use - cracked lids on container at expo line **Corrective Action Taken**
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name in dry storage area - Reviewed with manager
  • 41-07-4:High Priority - Container of medicine improperly stored inside glass door cooler in prep area - reviewed with manager . - manager removed medicine Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shrimp 45 F ,grouper 45 F , cooked rice 45 F in cooler overnight not temperatures taken this day - manager discarded food **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - feta cheese 47 F under 3 hours , dolmades 50 F , goat cheese 45 F in cooler at reach in cooler at cook line - manager placed bags of ice on food ( corrective action )recheck 40 F dolmades , goat cheese 43 F Feta cheese 44 F - shrimp 45 F , grouper 45 F , cooked rice 45 F in cooler overnight not temperatures taken this day ( see stop sale) **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 05-10-4:Intermediate - -Probe thermometer not used to ensure proper food temperatures. -No probe thermometer provided to measure temperature of food products.
  • 16-33-4:Intermediate - Chemical test kit ( chlorine) not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda nozzle soiled -soiled can opener
  • 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.
  • 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. Javier , Pedro missing proof
  • 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 previous morning no date marking
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled on shelf at cook line

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8358555

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.porous acoustic tiles over kitchen
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.over kitche
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Prep tables
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Baking sheets staked on speed rack
  • 14-11-5:Basic - Equipment in poor repair. Torn cooler gaskets on cook line
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cook line
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Prep table in kitchen
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage room
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over prepared salads in glass reach in cooler
  • 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 at dish machine handled dirty equipment then proceeded to stack clean equipment without changing gloves or washing hands
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff observed hand washing baking sheets in tripe sink and using sanitizer
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on top of gyro meat broilers Can opener blade soiled Repeat Violation
  • 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/ More than 4 employees present with no valid CFM. Per operator, employees with valid CFM temporarily working at other location
  • 02C-04-5:Intermediate - 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. Pastitsio in walk in freezer prepared and frozen on 0/3
  • 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. One employee certificate expired