- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Raw chicken in the freezer.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service items stored on floor in wait station.
- Basic - Stored food not covered in chest freezer. Lamb. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.....spoons.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature........chicken .
- 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....onion sauce 50° 2 door in reach in cooler. Sauce moved to freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above......chicken tikka masala 109° in kitchen. Reheated again 165°. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken above sauce. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....cooked chicken, lamb, sauces, vegetable , beans, dal etc.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/31/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - shelves with rust that has pitted the surface and broken....underneath prep. Table.
- Basic - Cutting board has cut marks and is no longer cleanable....white big cutting board.
- Basic - Food stored in holding unit not covered.....cooked chick pease in one door glass cooler, kitchen .
- Basic - In-use scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.......cooked onion masala 51? and 67? in 2 door reach in cooler (took temperature at 2 : 55 pm. It was cooked yesterday 2/18/13). Again temperature reading at 3:30 pm same like above. Stop sale issued. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....onion masala 51?and 67? in 2 door glass reach in cooler. Stop sale issued. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.....raw lamb, raw chicken above cooked chatney, onion sauce, potato in 2 door glass reach in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....Lenten, onion sauces in reach in cooler. **Corrected On-Site**
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2/19/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours......chicken curry 50 degrees 10: 55 am.(it was cooked yesterday) , again took temperature 11:30 am, temperature reading was 50 degrees . Corrected On Site. food moved to freezer . Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......lamb, sauces,masala 45 degrees in reach in cooler by handwashing sink. Corrected On Site. food moved to freezer .
- Critical - Observed raw animal food stored over ready-to-eat food....raw chicken above ready to eat yogurt, sauce in reach in cooler by handwashing sink. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.....rice 120 degrees in bainmarie . Corrected On Site. rice reheated 165 degrees .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....curry masala , curry sauce ,cooked vegetable, yogurt ,dal, etc. in reach in cooler . Corrected On Site. Repeat Violation.
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9/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....masala was cooked yesterday 9:00 pm , today12:15 pm, it is 118 degrees and it was out since cooke . stop sale issued. volentrailly discarded foid. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233......Dishwasher.
- Critical - Observed food being cooled by nonapproved method.....masala since cooked it was out.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....masala 118 degrees in kitcken . volentraily discarded food. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food......raw lamb above cooked food masala, lamb curry, vegetable , etc. 2 door glass reach in cooler . Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.....lamb curry ,cooked spinach glass 2 door reach in cooler . Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.....chicken 106 degrees in kitchen . Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....cooked lamb curry, cooked masala, dal, spinach ,cooked vegetable ,yogurt , milk reach in cooler . Corrected On Site. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/26/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked by big garbage can, kitchen Corrected On Site.
- 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. some emmployee have, some are not
- Observed equipment that allows contamination. scoop without handle in flour container
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. onion masala 70 degrees, glass reach in cooler, Corrected On Site. volentrialy discerted food
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked chicken, 2 door glass cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken curry 2 door glass cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. onion, glass reach in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. preperation table by 3 compartment sink. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 107 degrees, kitchen Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. goat curry, dal, bbq chicken ,2 door glass cooler. Corrected On Site.
- Shelves reach in coolers not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. kitchen
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10/26/2011 | Routine - Food | Warning Issued |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- cooking/serving spoons in bain marie pan of standing watter on cook/serve line.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. --- single-service flatware is displayed for self-servicee and not protected from coughs/sneeses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. ---- at front handwash sink. though a towel was provided to inspector, towels were not replaced at this sink. --- Repeat Violation, which begs to ask if this sink is being utilized at all for handwashing.
- Critical - No conspicuously located thermometer in holding unit. --- in storage coolers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- interiors and exteriors of of all refrigeration units. Repeat Violation.
- Observed build-up of food debris, dust, dirt and oxidation on nonfood-contact surface. --- foods shelving in southeast corner of kitchen soiled and rusted beyond being reasonably cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- employee switchi g back and forth between answering phone, taking and recording orders to handling/serving food witnout washing hands.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- employee in kitchen switched from manual warewashing to slicing/peeling onions without handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food. --- raw shell eggs over uncovered; sliced mushrooms and desserts.
- Observed single-service articles stored without protection from contamination. --- single service flatware in self-servive area not protected from coughs/sneezes. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in storage cooler, yogurt Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- (A) SINGLE-SERVICE and SINGLE-USE ARTICLES ...shall be handled, displayed, and dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.
- Critical. Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. white container on shelf
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees cooked beans at 52f in reachin cooler prepared 2 days ago Corrected On Site. REPEAT VIOLATION.
- Critical. Violation: 08A-15-1 Food stored in containers exposed to splash/dust. dry goods containers not clean Repeat Violation.
- Critical. Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination. salt
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken and shrimp stored together in deep freezer
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. cloth repeatedly used to place bread in tandoori oven. REPEAT VIOLATION.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. shelving under prep tables (holding sanitized ts and pans) is heavily oxidized Repeat Violation.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food. in butter
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. fan on prep table
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. exterior of microwave
- Violation: 25-05-1 Observed single-service articles improperly stored. silver takeout containers and white single use bowls
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. throughout
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. about 28 dry droppings on floor under prep table in kitchen and 14 dry on kitchen floor, about 8 dry droppings on floor under storage racks/shelves by cookline and 2 dry droppings under 3 compartment sink This violation must be corrected by : 6/18/10. 3 FRESH RODENT DROPPINGS UNDER 3 COMP SINK AND 1 FRESH RODENT DROPPING ON TOP OF SPICE CANISTER ON STORAGE SHELF.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. throughout
- Violation: 37-01-1 Ceiling tiles missing. above hood
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. wall by storage racks
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6/18/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cooked beans at 52f in reachin cooler
- Critical. Working containers of food removed from original container not identified by common name. white container on shelf
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees cooked beans at 52f in reachin cooler prepared 2 days ago Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reachin cooler This violation must be corrected by : 6/18/10.
- Critical. Food stored in containers exposed to splash/dust. dry goods containers not clean Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. salt
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken and shrimp stored together in deep freezer
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp stored with vegetable in deep freezer Corrected On Site.
- Critical. Observed food stored on floor. bag of onions Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cooked bread removed from oven and touched by cook while adding butter and cutting bread Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Observed employee with no hair restraint.
- Food-contact surface not smooth and easily cleanable. cloth repeatedly used to place bread in tandoori oven
- Food-contact surface not smooth and easily cleanable. shelving under prep tables (holding sanitized ts and pans) is heavily oxidized Repeat Violation.
- Observed a nonfood-grade basting brush used in food. in butter
- Observed residue build-up on nonfood-contact surface. fan on prep table
- Observed residue build-up on nonfood-contact surface. exterior of microwave
- Observed single-service articles improperly stored. silver takeout containers and white single use bowls
- Critical. Hand wash sink lacking proper hand drying provisions. throughout
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical. Observed rodent activity as evidenced by rodent droppings found. about 28 dry droppings on floor under prep table in kitchen and 14 dry on kitchen floor, about 8 dry droppings on floor under storage racks/shelves by cookline and 2 dry droppings under 3 compartment sink This violation must be corrected by : 6/18/10.
- Observed food debris accumulated on kitchen floor. throughout
- Ceiling tiles missing. above hood
- Observed wall soiled with accumulated food debris. wall by storage racks
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6/17/2010 | Routine - Food | Warning Issued |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. --- in-use dry food containers are not clean.
- Critical. Observed uncovered food in holding unit/dry storage area. --- dry goods, spices in containers.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Food-contact surface not smooth and easily cleanable. --- shelving under prep tables (holding dry foods/vegetables/cleaned & sanitized pots & pans) is heavily oxidized and soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. --- lamb stew.
- Observed cutting board grooved/pitted and no longer cleanable. front& rear coldmake-up tables. Repeat Violation.
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8/10/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/10/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 8/1/2008 | Routine - Food | Warning Issued |
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