Al Asalah Shawrma

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

• Employee health
  • 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. Still the same
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade bags used in direct contact with food. Still the same

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. Tzatziki sauce (71°F - Cold Holding); egg sauce (70°F - Cold Holding), both items stored sitting out in open environment & place their from reach in cooler around 2 pm as per employee. Discussed with employee to place back in reach in cooler
  • High priority: Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155°F for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed employee slicing raw beef & raw chicken gyro from cone & placing on hummus food tray to package to give to customer without secondary cooking. Customer did not order item to be served under cooked & no consumer advisory sign posted. Person in charge refuse to secondary cooking chart the raw beef that only reached internal temperature of 124°F
  • High priority: Gyro meat in a broiler that is turned off. Observed both chicken gyro machine & beef gyro machines turn off. Person in charge stated they don't have an on & off switch. Machines is rotated by hand to cook & not continuous spinning due to not having that capabilities.
• Employee health
  • 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. As per person in charge, they have 5 employees hired but no proof of any written agreement provided
• Handwashing and hygienic practices
  • High priority: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using person phone & then prep food without washing hands
  • High priority: Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw gyro beef & raw gyro chicken cone & then to go plated food without washing hands
• Clean clothes, hair restraints, jewelry
  • Basic: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade bags used in direct contact with food. Cooked tortilla like bread stored in direct contact in non-food grade bag in reach in cooler
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer with grease build up
• Sewage and wastewater disposal
  • High priority: Mobile food dispensing vehicle disposing of wastewater at an unapproved location. Observed MFDV using long blue attached hose being connected to waste valve on food trailer and running along ground & being dumped into far away drain sewage on ground.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Stored pans inside hand wash sink. Employee removed
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink.
  • Intermediate: No soap provided at handwash sink. At hand wash sink. Employee provided soap
  • Basic: No handwashing sign provided at a hand sink used by food employees. At hand wash sink. Provided sign
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed approximately 15 live flying insects inside food trailer near ware washing area & reach in cooler
  • Basic: Insect control device installed over food preparation area. Bug light control device stored on wall over open containers of stored tzatziki sauce near back door
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Service window not kept closed except during food service & observed approximately 15 live vermin present
  • Basic: Mobile food dispensing vehicle service opening not kept closed except during food service. Service window not kept closed except during food service & observed approximately 15 live vermin present
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to public with an expired license. Operator license expired June 1, 2026 & under same ownership.
• Other sanitary and safe operation
  • Intermediate: Self-sufficient mobile food dispensing vehicle operating from an unapproved commissary. Verified with operator owner at commissary location on file with this MFDV & said this MFDV is currently not part of their listing to use 2011 EMERSON ST. , JACKSONVILLE 32207 location. Operator of this MFDV will need to provide new commissary location. Provided operator with blank commissary change of record form
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide any proof of manager certification & no other certified food manager employed at this establishment
  • 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 & Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of any food handler training certificate & stated they have 5 employees employed at this establishment with some hired over 60 days