Falafel X Bar

What the inspector found on Oct. 21, 2026

• High Priority Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed 2 containers of raw chicken stored on top of container of raw beef in reach in cooler closest to grill top. Person in charge rearranged food items to proper storage levels. Fixed during the inspection.
• High Priority Spray hose at dish sink lower than flood rim of sink. Observed spray hose attached to nearby hose bibb on wall hanging inside three compartment sink below flood rim.
• Intermediate Handwash sink not accessible for employee use at all times. Observed metal equipment liner stored in hand wash sink next to three compartment sink rendering hand wash sink inaccessible.
• Intermediate No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to three compartment sink.
• 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. Observed 1 employee on cook line engaging in food preparation with no signed reporting agreement.
• Intermediate No soap provided at handwash sink. Observed no soap at hand wash sink next to three compartment sink.
• Intermediate Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed dolma (cooked rice in grape leaves) prepared on site person in charge stated was prepared within past 3 days but container was changed and date marking was lost.
• Intermediate Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with pink chemical inside stored on brown shelf next to reach in freezer in main kitchen area.
• Basic Bowl or other container with no handle used to dispense food. Observed clear plastic cup with no handle used as scooping mechanism stored in rice container in center kitchen area.
• Basic Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair handles of reach in freezer on cook line.
• Basic Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee energy drink can stored on spice rack above prep table in center kitchen area.
• Basic Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and speaker stored on spice rack above prep table in center kitchen area.
• Basic Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a bracelet.
• Basic Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
• Basic In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use scoops for falafel stored in standing water in container on sheet pan on top of fryer.
• Basic Waste line missing at soda gun holster. Observed missing waste line at soda gun holster next to ice machine on front line.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.