Tunis Freshnfast

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In walk in cooler cheese, cheese, chicken, cheese at 46-50°F. Person in charge states has been in and out of unit. Began icing items down, moving to walk in freezer to rapidly chill. Cheese, cheese in makeline reach in cooler at 46-48°F. Person in charge closed lid, will ice items down.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. Observed bus tub of chicken wings stored on case of bell peppers. Observed raw chicken stored over raw fish in stand up reach in cooler. Person in charge began rearranging.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Two cooks at cookline handling food with no hair restraint.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Can openers blade with debris accumulated. Also soda nozzles with black mold like substance accumulation.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment at cookline with heavy grease accumulation. Hood filters with grease accumulation. Gaskets with debris accumulated.
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination. Self service utensils not presented with handle first.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed ice in back hand wash sink.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from women's restroom hand wash sink. Person in charge provided.
• Restrooms
  • Basic: Bathroom facility in disrepair. Observed urinal out of order in men's restroom.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed two flying insects in triple sink area of kitchen.
  • Basic: Dead roaches on premises. Observed four dead roaches in glue trap under soda dispenser in dining room. Observed one dead roach on the floor at front counter area. Person in charge discarded.
  • High priority: Roach activity present as evidenced by live roaches found. Observed one roach still alive in glue trap under soda dispenser in dinging room. Person in charge killed and discarded.
• Floors, walls, ceilings and ventilation
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor in kitchen near floor drain by ice machine, at far right end of triple sink drain.
  • Basic: Floor soiled/has accumulation of debris. Heavy food debris, grease accumulated on floors at cookline. Drains throughout kitchen with heavy debris accumulated.
• Manager certification and employee training
  • 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/ Owner has not renewed CFM since last inspection. Expired 6.2026. States has appt scheduled.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in container stored in shelf above drink mix. Person in charge moved to appropriate location.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler observed raw chicken in container stored on shelf over containers of drink mix. Person in charge began rearranging.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed two flying insects in prep area hallway off of kitchen.
  • Basic: Dead roaches on premises. Observed one dead roach on glue trap near hand wash sink by ice machine area off of kitchen. Person in charge discarded.
  • High priority: Roach activity present as evidenced by live roaches found. Observed two roaches, still alive in glue trap near hand wash sink by ice machine area off of kitchen. Person in charge killed and discarded.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed household pesticide spray bottles stored on shelf above, on prep table in kitchen. Person in charge removed to appropriate location.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed four flying insects in kitchen area around sauce bottles. Person in charge killed and discarded.
  • Basic: Dead roaches on premises. Observed one dead roach on the floor in employee restroom. Person in charge discarded.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Operator has made improvements, needs more time to address.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed one live flying insect in front counter area. Observed one live flying insect in triple sink area.
  • Basic: Dead roaches on premises. Observed one dead roach on the floor in kitchen near makeline. Observed two dead roaches on the floor in kitchen near rice warmer. Observed one dead roach on pipe in employee restroom. Person in charge discarded.
  • High priority: Rodent activity present as evidenced by rodent droppings found. No rodent droppings observed.
  • High priority: Roach activity present as evidenced by live roaches found. Observed two live roaches on wall at hand wash sink on far right side of cookline. Observed approximately six live roaches in cabinet in employee restroom. Observed one live roach on wall near far left cookline hand wash sink. Observed four live roaches along shelving at triple sink area. Observed one live roach on wall near storage shelving at front counter area. Person in charge Egan killing and discarding.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Operator needs more time to address, some improvement has been made.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In makeline fliptop, fish, fish, cheese, cheese, chicken 47-60°F. Person in charge states had open. Began icing items down. In stand up reach in cooler fish, fish 45-46°F. Person in charge began icing down. In walk in cooler chicken, chicken, cheese, cheese, cut cabbage 46-47°F. Ambient temperature of unit 44°F. Person in charge states has been in and out of unit. Turned unit down. Began moving items to walk in freezer.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Gyro in crockpot at 94°F. Wings on line with no heat or ice at 80°F. Person in charge states holds on time, no time mark or time paperwork available at time of inspection. Person in charge began reheating.
• Thermometers provided and accurate
  • Intermediate: Probe thermometer not accurate within plus or minus 2°F. Food thermometer provided at 41°F in ice bath.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In single door reach in cooler pans of raw chicken stored over uncovered pans of raw fish. In walk in cooler raw chicken in pans stored over uncovered pans of raw fish. Person in charge began rearranging.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Both cooks in kitchen missing hair restraint.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy debris accumulated on hood filters. High touch surfaces with grease/ debris accumulated. Soda plates at server area with debris accumulated. Interior of fryers with heavy grease accumulated.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink on far left end of cookline.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Cutting board stored in hand wash sink on far right of cookline. Person in charge removed.
  • Intermediate: No soap provided at handwash sink. Soap and paper towels missing from hand wash sinks in cookline. Missing from employee restroom. Person in charge provided at hand wash sinks.
• Restrooms
  • Basic: Toilet/urinal not flushing/functioning properly. Urinal in guest restrooms out of order.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises. Observed large amount of extraneous, unused items stored in establishment that may be creating harborage for vermin.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed approximately 10 flying insects under three compartment sink.
  • Basic: Dead roaches on premises. Observed three dead roaches in electrical boxes on wall adjacent to white hand wash sink on far left side of cookline.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings on the floor around water heater in back dry storage area.
  • High priority: Roach activity present as evidenced by live roaches found. Observed one live roach on the wall at triple sink, roach climbed under ledge of sink. Observed one live roach on the hand wash sink to left of cookline. Roach crawled into crack in wall under hand wash sink.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Light visible around back door when closed, vermin present in establishment.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Heavy grease and food debris along walls in kitchen, especially at cookline. Heavy dust accumulated on vents in kitchen. Several areas of the kitchen have damage to the walls.
• Lighting
  • Basic: Light shield damaged/in disrepair. Several light shields damaged in kitchen, missing pieces.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed owners phone stored on in use cutting board. Person in charge removed.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed household insect spray stored on shelf above prep area. Person in charge moved to appropriate location.
• Manager certification and employee training
  • 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/ Owner working at time of inspection with training expired 6.2.26. Also, 4 food handlers on site with no current CFM.