3/20/2026· 3w ago

Visit ID: 13649295

Follow-up Inspection Required

1 high, 4 int, 15 basic

23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -on reach in coolers - on microwave -on oven Repeat Violation Warning - From follow-up inspection 2026-03-20: **Time Extended**
36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles in part of kitchen Repeat Violation Warning - From follow-up inspection 2026-03-20: **Time Extended**
36-34-5:Basic - - From initial inspection : Basic - Ceilings/ walls/ floors soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen sagging and stained -floors throughout kitchen soiled with food, grease and dirt debris -walls throughout kitchen soiled with grease and food debris Repeat Violation Warning - From follow-up inspection 2026-03-20: **Time Extended**
50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/25 Repeat Violation Warning - From follow-up inspection 2026-03-20: **Time Extended**
14-09-4:Basic - - From initial inspection : Basic - Cutting boards throughout kitchen have cut marks and are no longer cleanable. Repeat Violation Warning - From follow-up inspection 2026-03-20: **Time Extended**
35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach under prep table with tablets on cook line 1 dead roaches inside on plate in out of order cooler being used for dry storage in kitchen Operator cleaned up. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2026-03-20: 2 roaches in sticky trap under reach in cooler in kitchen **Time Extended**
14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in freezer door handle broken off -reach in cooler shelves in coolers by 3 compartment sink are sagging Warning - From follow-up inspection 2026-03-20: **Time Extended**
08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Onions stored in box on floor in kitchen Repeat Violation Warning - From follow-up inspection 2026-03-20: **Time Extended**
36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation Warning - From follow-up inspection 2026-03-20: **Time Extended**
14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. Repeat Violation Warning - From follow-up inspection 2026-03-20: **Time Extended**
22-08-4:Basic - - From initial inspection : Basic - Interior of oven and microwave have accumulation of black substance/grease/food debris. Repeat Violation Warning - From follow-up inspection 2026-03-20: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of shelves, cooling equipment, and cold holding equipment are soiled with grease and good debris Warning - From follow-up inspection 2026-03-20: **Time Extended**
22-16-4:Basic - - From initial inspection : Basic - Reach-in coolers throughout kitchen interior/shelves have accumulation of grease, food, and soil residues. Warning - From follow-up inspection 2026-03-20: **Time Extended**
08B-63-4:Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -food not in original packaging stored in reach in unlocked freezer in dining room Repeat Violation Warning - From follow-up inspection 2026-03-20: **Time Extended**
42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2026-03-20: **Time Extended**
01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired. Warning - From follow-up inspection 2026-03-20: Cooked rice made yesterday 47F in reach in cooler in kitchen. It was in heavy pot with lid. Operator said she had not had it out today for any preparation. Admin Complaint
03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken (47F - Cooling); raw lamb (47F - Cooling) Prepped 3 hours and 20 minutes ago stored stacked and covered in reach in cooler near 3 compartment sink. Told operator it needs to get to 41F in next 40 minutes or it will be a stop sale. She took it to their store nextdoor to rapid cool in freezer. Warning - From follow-up inspection 2026-03-20: Cooked rice made yesterday 47F in reach in cooler in kitchen. It was in heavy pot with lid. Operator said she had not had it out today for any preparation. Stop Sale issued. Admin Complaint
22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -skewers used for kebabs soiled with grease and food debris,stored in soiled container on cook line. -cutting board on reach in cooler on cook line heavily stained - Repeat Violation Warning - From follow-up inspection 2026-03-20: **Time Extended**
31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand wash sink in kitchen used to dump drink. Warning - From follow-up inspection 2026-03-20: **Time Extended**
53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2026-03-20: 2 employees work during the day. Employee was not sure how many employees work in the evening, but there is a separate evening crew. **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. -gyro cooker not installed under hood ventilation system Repeat Violation - From follow-up inspection 2026-03-20: **Time Extended**

3/11/2026· 1mo ago

Visit ID: 13560766

Follow-up Inspection Required

4 high, 7 int, 18 basic

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -on reach in coolers - on microwave -on oven Repeat Violation Warning
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles in part of kitchen Repeat Violation Warning
36-34-5:Basic - Ceilings/ walls/ floors soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen sagging and stained -floors throughout kitchen soiled with food, grease and dirt debris -walls throughout kitchen soiled with grease and food debris Repeat Violation Warning
14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43F. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired. Warning
50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/25 Repeat Violation Warning
14-09-4:Basic - Cutting boards throughout kitchen have cut marks and are no longer cleanable. Repeat Violation Warning
35A-03-4:Basic - Dead roaches on premises. 1 dead roach under prep table with tablets on cook line 1 dead roaches inside on plate in out of order cooler being used for dry storage in kitchen Operator cleaned up. Corrected On-Site Repeat Violation Warning
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 food throughout 3 door reach in cooler not segregated from restaurant food or labeled as personal food. Operator separated. Corrected On-Site Warning
14-11-5:Basic - Equipment in poor repair. -reach in freezer door handle broken off -reach in cooler shelves in coolers by 3 compartment sink are sagging Warning
08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Onions stored in box on floor in kitchen Repeat Violation Warning
36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation Warning
14-69-4:Basic - Ice buildup in reach-in freezers. Repeat Violation Warning
22-08-4:Basic - Interior of oven and microwave have accumulation of black substance/grease/food debris. Repeat Violation Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of shelves, cooling equipment, and cold holding equipment are soiled with grease and good debris Warning
22-16-4:Basic - Reach-in coolers throughout kitchen interior/shelves have accumulation of grease, food, and soil residues. Warning
08B-12-5:Basic - Stored food not covered. Cooked couscous in cooler by 3 compartment sink stored uncovered. Warning
08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -food not in original packaging stored in reach in unlocked freezer in dining room Repeat Violation Warning
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
03C-97-2:High Priority - Gyro meat in a broiler that is turned off. -gyro on rotisserie was spinning but heat turned off. Surface temperature of meat was 60F and I could touch the heat source without being burned. Operator told me it was ready to be cut, cooled, and stored to recook later. I explained that the heat cannot be turned off and they can either cut it off once it has fully cooked or they can cut it while it's cold and raw. Operator turned heat back on and I retemped it at 165F later. It was turned back off during my inspection so we discussed again that it must remain ON unless being actively cut. **Corrective Action Taken** Repeat Violation Admin Complaint
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat in meat grinder attachment stored over salad in reach in cooler next to 3 compartment sink Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired. Warning
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. Stuffed grape leaves and hummus opened and removed from original containers not date marked. Operator could not determine when they had been opened because it is the night crew's job. Warning
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken (47F - Cooling); raw lamb (47F - Cooling) Prepped 3 hours and 20 minutes ago stored stacked and covered in reach in cooler near 3 compartment sink. Told operator it needs to get to 41F in next 40 minutes or it will be a stop sale. She took it to their store nextdoor to rapid cool in freezer. Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -skewers used for kebabs soiled with grease and food debris,stored in soiled container on cook line. -cutting board on reach in cooler on cook line heavily stained - Repeat Violation Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand wash sink in kitchen used to dump drink. Warning
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
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. Emailed reporting agreements to operator in English and Spanish. Warning
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. Tabbouleh salad has no date mark and operator could not determine when it had been prepared because the night crew made it. Warning
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. -gyro cooker not installed under hood ventilation system Repeat Violation

1/5/2026· 3mo ago

Visit ID: 13560408

Met Inspection Standards

1 int, 13 basic

10/27/2025· 5mo ago

Visit ID: 10906571

Follow-up Inspection Required

5 high, 3 int, 19 basic

22-08-4:Basic - -Interior of oven has accumulation of black substance/grease/food debris. -Interior of both microwaves on cook line have accumulation of grease/food debris. Repeat Violation
23-24-4:Basic - Buildup of food debris/soil residue on reach in cooler door handles by 3 compartment sink. Operator cleaned the handles. Corrected On-Site
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food storage, and warewashing areas. Repeat Violation
36-34-5:Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen, food prep, cooking and ware washing areas.
36-32-5:Basic - Ceiling tiles in kitchen approaching warewash area shows damage or is in disrepair.
50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displaying license expired in Feb 2025 Repeat Violation
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved. Repeat Violation
35A-03-4:Basic - Dead roaches on premises. 1 dead roach under three compartment sink 1 dead roach under "international beverages" cooler in kitchen 2 dead roaches next to reach in cooler in kitchen being used for dry storage
36-73-4:Basic - Floor soiled/has accumulation of debris throughout kitchen. Heavy grease buildup behind cook line and coolers. Repeat Violation
08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Onions in kitchen stored in box on the floor
36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls and ceiling.
14-69-4:Basic - Ice buildup in reach-in freezer in kitchen and dining room Repeat Violation
10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -utensils on cook line stored in soiled gap between equipment
38-01-4:Basic - Light shield damaged/in disrepair. -broken light shield in kitchen over reach in cooler to right of kitchen entrance Repeat Violation
38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights over food prep area in kitchen lack shield or coating
08B-12-5:Basic - Stored food not covered. Spices on prep table in back kitchen across from 3 compartment sink are in containers with no lids
38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in dry storage room across from kitchen
08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Ice chest in dining area used for food storage has no lock to protect from patrons. Repeat Violation
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen, food prep, food storage and ware washing areas. Repeat Violation
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected employee and she washed her hands. Corrected On-Site
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 used her bare hands to check the temperature of the gyro
03C-97-2:High Priority - Gyro meat in a broiler that is turned off.
03C-98-1:High Priority - Gyro meat partially cooked and then cooled prior to being fully cooked. Discussed proper gyro cooking with operator and emailed handout.
35A-09-4:High Priority - Presence of insects, rodents, or other pests. -1 dead fly on shelf behind front counter -1 dead fly in drink cooler in dining room
53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM dated 6/18/2014
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved, no longer cleanable. -blender in kitchen soiled with food debris -soiled pans stored on prep table shelf -machine attachment used for cutting herbs stored soiled on prep table shelf Repeat Violation
53B-08-4:Intermediate - Required employee training provided by a person who is not a certified food manager. CFM expired in 2019, employee training done in 2023.
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. Gyro cooker not installed under a hood system. Repeat Violation

3/14/2025· 1y 1mo ago

Visit ID: 8898139

Met Inspection Standards

1 high, 4 int, 12 basic

36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, Throughout kitchen area.
50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed 2-1-2025.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
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 bag on shelf with dry seasonings Repeat Violation
36-17-5:Basic - Floor tiles in disrepair throughout kitchen.
36-73-4:Basic - Floors soiled with heavy grease buildup on cook line.
14-69-4:Basic - Ice buildup in reach-in freezer in dining room.
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave soiled with food debris.
38-01-4:Basic - Light shield damaged/in disrepair. Multiple ceiling lights in kitchen with damaged or missing covers
25-32-4:Basic - Reuse of single-service or single-use articles. Pia bread bags used for raw meats.
08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezers in dining room not secured. Repeat Violation
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area.
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw chicken in reach-in cooler. Employee separated items. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Gyro cone on spit in vertical broiler cooking is not continuous. Emailed operator procedures.
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. marinated chicken, and marinated beef in coolers has no date marking.
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. Table top vertical broiler for cooking gyro cones on prep table in kitchen with grease laden vapors not located under a hood system Repeat Violation

9/24/2024· 1y 6mo ago

Visit ID: 8778110

Met Inspection Standards

3 high, 1 int, 12 basic

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen Repeat Violation
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceilings soiled in kitchen with accumulation of grease and dust
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 bag on shelf with dry seasonings Repeat Violation
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in kale salad
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave soiled
38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen and and prep room
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on around equipment on cook line. Cooler gaskets soiled Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Heat freezer containing unpackaged foods in dining room not secured Repeat Violation
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket. Mop sink blocked with soiled cooking equipment Repeat Violation
08B-27-4:High Priority - Food placed in soiled container/equipment. In use squeeze bottles soiled on cook line Metal dry seasoning containers in prep room soiled
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over whole tomatoes in glass cooler
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 over raw beef in white cooler
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill surface soiled Stained cutting boards on cook line Repeat Violation
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. Table top vertical broiler for cooking gyro cones on prep table in kitchen with grease laden vapors not located under a hood system

4/25/2024· 1y 11mo ago

Visit ID: 8560601

Met Inspection Standards

3 high, 1 int, 15 basic

11/28/2023· 2y 4mo ago

Visit ID: 8376726

Met Inspection Standards

2 int, 11 basic

CEDARS GRILL

Overall Food Safety Rating

All Inspection Reports

3/20/2026· 3w ago

3/11/2026· 1mo ago

1/5/2026· 3mo ago

10/27/2025· 5mo ago

3/14/2025· 1y 1mo ago

9/24/2024· 1y 6mo ago

4/25/2024· 1y 11mo ago

11/28/2023· 2y 4mo ago