- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of chicken stored on floor **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Observed employee preparing naan bread on the main cooks line. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Ice buildup in reach-in freezer. Observed large amount of ice build up on the containers Of foods.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour container has bowl inside
- Basic - No handwashing sign provided at a hand sink used by food employees. Located near 3 compartment sink.
- Basic - Wall soiled with accumulated food debris. Cooks line has food splash on the wall **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Lentil stored inside container has black pepper on label
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Checked 200 ppm chlorine , rechecked sanitizer 100 ppm used in kitchen.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon of milk stored inside walk in cooler
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed old chicken blood spilled on the bottom of reach in freezer.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Large amount of food debris on the storage table
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cloth used as a food-contact surface. Naan bread daher **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on cook line
- Basic - Employee with no hair restraint while engaging in food preparation.chef cooking
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Oil on floor **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. End of cookline
- High Priority - Employee failed to wash hands before putting on gloves to work with food. prep cook **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Chicken over prepped sauces **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over marinated meats **Corrected On-Site**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Dasher for Naan covered with cloth **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food stored on floor. Oil in kitchen, produce and sauce in walk in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.. Ladies restroom **Corrected On-Site**
- Basic - Reuse of single-service articles. Milk containers used for smoothies **Repeat Violation**
- Basic - Screening is not 16-mesh to the inch.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over cooked product **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reuse of single-use articles. Reuse of whole milk plastic cartons to store smoothies made in house - walk in cooler
- Basic - Wall in disrepair. Metal strip around dishwash area.
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5/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in freezer - cookline. Shelving under prep table on cookline.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cookline - opposite tandoori oven - debris observed around cooler frame (when doors are opened)
- Basic - Old labels stuck to food containers after cleaning. Tray of potato samosa dated 4/28 - old date mark as informed by employee
- Basic - Reuse of single-use articles. Reuse of whole milk plastic cartons to store smoothies made in house - walk in cooler
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall in disrepair. Metal strip around dishwash area.
- Basic - Wall soiled with accumulated food debris. Cookline walls and side of equipment soiled with food/dust.
- 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. 0ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45?, cooked veg/onion mix 46? - make table. Cookline RIC (below make table): veg mix 46?, rice pudding 49?, cooked onion 47?, peas 46?, spinach 44? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked onions and peppers 46?, veg curry 52? - made previous night as informed by employee **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw chicken above RTE veg/fries **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked onions and peppers, veg curry
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date markings on products made Wednesday morning - walk in cooler **Repeat Violation**
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5/16/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Flour container. **Repeat Violation**
- Basic - Hole in wall. Under dishwasher area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 100? **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored above cooked food. **Corrected On-Site**
- Basic - Utensils in poor condition. Ladle rusted **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Milk boiled at 11am, yoghurt added at 12 to make yoghurt in house. At 2pm mixture at 106?.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Raw chicken above raw lamb **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored above shell eggs **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling making yoghurt in house **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On clean stored dishes/pans
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lamb curry, veg curry, onion gravy dated 1/2 and 1/7 - as informed by manager and cooked old labels on containers - items made in the last 24-48 hours
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Dinner plates - front counter area.
- Floors not maintained smooth and durable. Tile missing under hot hold cabinet.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen.
- No mop/service sink installed/available at establishment.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers and ceiling; kitchen ceiling fan. Repeat Violation.
- 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. Flour container. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Door of cooler - cookline. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Hand soap dispenser in employee restroom not working.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter with garlic and ginger - 47F in make table - do not recommend storing on top of another container - temperature of 41F may not be maintained - less than 4 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Melted butter 107F on kitchen table. Keep at 41F, 135F or use time as a public health control - 4 hour hold time then discard. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above open bag of raw shrimp - reach in freezer.
- Observed wall soiled with accumulated grease. By cookline.
- Critical - Working containers of food removed from original container not identified by common name. Flour container. Repeat Violation.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.SALT Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. BOTH RESTROOMS
- Observed COOKLINE REACH-in cooler gasket torn/in disrepair.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOKLINE RIC GASKITS
- Observed ceiling soiled with accumulated food debris. WIC CEILING INFRONT OF FANGUARD
- Critical - Observed container of medicine improperly stored. WITH FOOD ON COOKLINE Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER ON PREP TABLE IN THE KITCHEN AT 70 F . AS PER OPERATOR LESS THAN 4 HOURS . ADVISED OPERATOR TO KEEP BUTTER AT 41 F OR COLDER OR 135 F OR HOTTER. OR USE TIME AS PUBLIC HEALTH CONTROL MEASURE. ADVISED OPERATOR TO DISCARD BUTTER HELD ABOVE 41 F FOR 4 HRS FOR COLD HOLD OR COLDER THAN 135 F FOR HOT HOLDING
- Critical - Observed potentially hazardous food thawed in standing water. CKN IN 3 C SINK Corrected On Site. TURNED ON THE FAUCET Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SOUP IN WIC HELD 2 DAYS NOT DATE MARKED Corrected On Site. Repeat Violation.
- Critical - Screening is not 16-mesh to the inch.METAL BACK DOOR Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.FLOUR Corrected On Site.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food thawed in standing water. CHICKEN IN THREE COMPARTMENT SINK Corrected On Site. TURNED ON THE FAUCET
- Critical - Observed raw animal food stored over cooked food. RAW SHELL EGGS STORED OVER RTE COOKED FOOD IN WALK IN COOLER
- Critical - Outer openings not protected with self-closing doors.BACK DOOR
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ALL COOKED FOOD IN WALK IN COOLER FROM YESTERDAY NOT DATE MARKED
- Critical - Screening is not 16-mesh to the inch. METAL BACK DOOR
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.manager called tech during the inspection
- Critical - Hand wash sink lacking proper hand drying provisions.kichen Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.in the reach in coolers
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen Repeat Violation.
- Critical - Observed food stored on floor.buckets of food on the walk in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken raw at 70 degress fahrenheit in standing water must rapid chill
- Critical - Observed potentially hazardous food thawed in an improper manner.chicken in standing water Repeat Violation.
- Observed single-service articles improperly stored.single service gloves in the restroom
- Critical - Observed uncovered food in holding unit/dry storage area. individual sherrbert in a chest freezer Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.non cooling foods in the walk in cooler
- Critical - Outer openings not protected with self-closing doors.back kitchen door
- Wet mop not hung to dry.drying against the uotside of the building Repeat Violation.
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. For yogurt inside the walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For butter.
- Critical. Observed food being cooled by nonapproved method. Deep pans and at room temperature.
- Critical. Observed potentially hazardous food thawed at room temperature. Cases of chicken .
- Critical. Observed uncovered food in holding unit/dry storage area. Inside the walk icooler.
- Critical. Observed cloth used as a food-contact surface. For a liner for spices.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. For dispensing rice.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet.
- Observed old labels stuck to food containers after cleaning.
- Observed residue build-up on nonfood-contact surface. Freezer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Heavy at the stove top.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. At the shelving inside the walk in cooler.
- Critical. Observed handwash sink used for purposes other than handwashing. Obtain water for custumers to drink.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed garbage on the ground outside the back door.
- Floors not maintained smooth and durable.Under the dishwasher.
- Observed food debris accumulated on walk in cooler floor.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. For ALL the foods inside the walk in cooler,lamb,chicken ,yogurt,plant foods, sauces ect.all prepared . Repeat Violation. Repeat Violation.
- Critical. Observed food stored on floor.Bulk rice, peppers. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.All foods inside the walk in cooler. Repeat Violation.
- Critical. Observed Soiled cloth used as a food-contact surface. for the pita bread.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At a 61f at the cooks line. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.For the employee bathroom not self closing doors. Repeat Violation.
- Observed wall soiled with accumulated debris in dishwashing area.
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3/4/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.88 degrees .
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11/5/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.All curries and gravies. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.Sugar containers . Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw Chicken over vegetables at walk in cooler.
- Critical. Observed food stored on floor.At walk in cooler. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.At walk in cooler. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.88 degrees .
- Observed nonfood-contact equipment in poor repair mopsink leg broken .
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Sugar, flour containers .
- Drain cover(s) missing.At kitchen floor by reach in freezer .
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Observed food debris accumulated on kitchen floor.under storage shelving .
- Observed wall soiled with accumulated debris.At handwash sinks.
- Observed ceiling in disrepair, roof leaking at dining room.
- Wet mop not hung to dry.
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8/27/2009 | Routine - Food | Warning Issued |
| No report available. | 3/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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