- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
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08/25/2014 | Complaint Full | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / small glass cooler / **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. / plastic lids on prep table.
- Basic - Working containers of food removed from original container not identified by common name. / all containers of spices on prep table.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bucket of onions on floor in front of dish machine **Warning**
- Basic - Ceiling soiled with accumulated grease. Throughout kitchen. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Wall soiled with accumulated grease. Near hood system. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 48f-50f **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 black containers of cooked onions at 54f and 63f. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish washing area. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated both cooks have been on facility for over a year. **Warning**
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6/25/2014 | Complaint Full | Warning Issued |
- Basic - Cloth used as a food-contact surface. Cloth used in direct contact with dough prior to baking in tandoori oven. **Warning**
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4/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl with no handle provided to dispense food. Sugar, spice. **Warning**
- Basic - Cloth used as a food-contact surface. Cloth used in direct contact with dough prior to baking in tandoori oven. **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Ware washing sink and hand sink need to be caulked to the wall. **Warning**
- Basic - Food stored in dry storage area not covered. Multiple spice containers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Prep cooler at cook line. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS foods in walk in cooler temping 46-48 F. **Warning**
- 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 handling cooked bread flats with bare hands. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. raw shell eggs stored over vegetables. **Corrected On-Site** **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near cook line. **Warning**
- Intermediate - Pet dog allowed inside food service establishment. Customer brought small white dog into facility, and manager did not ask guest if it is a service animal. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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4/21/2014 | Routine - Food | Warning Issued |
- Basic - Dishmachine tested below 50 ppm chlorine. Operator primed and retried machine.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Inside walk in cooler.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Make table cooler, on cookline make table, cooked chicken 42°f. Same cooler cooked spinach, cooling from approximately 3:00pm temped approx. 5:20pm 117°f. Corrective Action:Operator was asked to move product to freezer for rapid cooling.
- High Priority - Okra cut before washing them. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Make table cooler, on cookline make table, cooked chicken 42°f. Same cooler cooked spinach, cooling from approximately 3:00pm temped approx. 5:20pm 117°f. Corrective action: Operator was asked to move product to freezer for rapid cooling.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods in walk in cooler **Warning**
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5/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice, flour. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. White board in kitchen **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
- Basic - Food stored on floor. Onions, dry storage. Liquid oil kitchen, chicken in walk in freezer **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Outsides of spice containers **Warning**
- 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. No sanitizer on site **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 44, fish 44, beef 44 in cook line cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Butter cookline **Repeat Violation** **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline cooler **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by blender **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Drinks area **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods in walk in cooler **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Drink system **Warning**
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3/22/2013 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Men's rest room
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Women's rest room
- Critical - Hand wash sink lacking proper hand drying provisions. By drink machine
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed clean equipment stored on floor.Blender on floor in front of handsink
- Critical - Observed food stored on floor. Soda boxes, women's rest room storage closet
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons, cookline
- Observed residue build-up on top and sides of dishmachine
- Critical - Observed toxic item stored by food. Comet cleanser by soda boxes in storage closet
- Critical - Observed uncovered food in holding unit/dry storage area.Spice containers by cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Large gap at bottom of back door
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Butter on cookline made 1.25 hours ago per operator Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. White bins by cookline
- Critical - Working containers of food removed from original container not identified by common name.Flour, starch, bread crumbs in outside storage
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Lentil soup 100 and 89F after cooling 2 hours 10 minutes per operator. Shallowed and uncovered for cooling to 41F within 3.5 hours
- Critical - Food not prepared in a clean/dry location that is not exposed to splash/dust. Floor mixer too close to handsink, Pitential from contamination from handwashing
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Both glass door coolers
- Critical - No proof of required employee training provided. No warning, licensed on 11-14-11
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris on interior of glass door cooler
- Critical - Observed cloth used as a food-contact surface. Terry cloth contacting dough for tandoor cooking
- Critical - Observed food being cooled by nonapproved method. Lentol soup cooling in too large amount and covered in walk in cooler.
- Critical - Observed food stored on floor. Kabob in walk in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing. Items stored in and on sink basin
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Semolina mixture on cookline.
- Critical - Observed liquid shortening, onions, corn starch stored on floor in storage container
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipping cream 70F and semolina in water 78F on cooklin for 3.5 hours. Operator intends to use ttime plan
- Observed residue build-up on handsink by mixer
- Critical - Observed toxic item stored by food. Bleach and comet cleanser stored over flour in stora container Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. In outside storage container
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12/28/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads 38F in ice point
- No Heimlich maneuver sign posted.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide training within 60 days of date of hire
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Icemaker filter
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
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