- Basic - Bowl or other container with no handle used to dispense food, to scoop yogurt and sugar.
- Basic - Cloth used as a food-contact surface, for tandoori.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, on table where spices are kept.
- Basic - Shelf under preparation table soiled with food debris, where spices are kept.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen.
- Basic - Stored food not covered in walk-in cooler, yogurt.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing aluminum foil in kitchen.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.
- Intermediate - Soil residue in food storage containers, curry, pepper, salt.
- Intermediate - Torn packages/bags of food exposing the contents to contamination, flour.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, to scoop sauce, stored in reach in cooler.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, ware washing racks.
- Basic - Case/container/bag of food stored on floor in kitchen, pots of chicken and goat. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, container of stew and prepared onions.
- Basic - Cloth used as a food-contact surface, for tandoori bread.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Leaking pipe at plumbing fixture, hand wash sink , in kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, various food in walk in cooler.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, below spice table, in kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers and aluminum pans on shelf in kitchen.
- Basic - Stored food not covered in walk-in cooler, chicken, sauce, somosa.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cooked chicken in reach in cooler from 5-6-14 at 50°F. See Stop Sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, curried goat at 120°F, corrective action turned burner on stove on to heat.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by soiled towel container, in kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing, storing colander of shrimp.
- Intermediate - Interior of reach-in cooler/ freezer soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date markedsaucr, soup and various other food in walk in cooler.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap, in kitchen.
- Intermediate - Torn packages/bags of food exposing the contents to contamination, cashew, sugar and flour, in dry storage.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food establishment lacking required variance for making yogurt onsite. Variance is not required at this time.
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3/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in kitchen. Onions **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Open bags of flour, salt. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over the walk in cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef thawing at room temperature on the kitchen, moved inside the walk in cooler. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Poultry thawing in standing water, moved to the 3 c sink under cold running water **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw eggs over potatoes on a walk in cooler
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Dressings, salads, discarded **Corrected On-Site**
- 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.
- High Priority - Displayed food not properly protected from contamination. Soups at the buffet line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lamb, chicken and sauces at 56-58°f on the flip top cookline reach in cooler, discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked plant foods at the cookline at 109°f, reheated to 165°f **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked plant foods in a reach in cooler. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw poultry at the prep area at 76°f and cheese at 67°f, moved to a walk in cooler.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink. **Corrected On-Site**
- Intermediate - Food establishment lacking required variance for making yogurt onsite.
- Intermediate - No soap provided at handwash sink. Prep area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chickpeas, patties, sauces, yogurt, lamb and chicken on the walk in cooler
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12/11/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Food debris accumulated on dry storage floor. **Warning**
- Basic - Food stored in dry storage area not covered.all spices **Warning**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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6/3/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris in three-compartment sink. **Warning**
- Basic - Clean linens stored in improper location. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. **Warning**
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair.reach in cooler by cook line **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Food debris accumulated on dry storage floor. **Warning**
- Basic - Food stored in dry storage area not covered.all spices **Warning**
- Basic - Food stored on floor.potatoes **Warning**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Plumbing system in disrepair. three compartment sink **Warning**
- Basic - Single-service articles improperly stored. **Warning**
- Basic - Soiled dry wiping cloth in use. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.at at the buffet 90/110? f- see stop sale **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. - chemical container **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by cook line all food at 65? f- see stop sale for specific food- and all food in walk in cooler ( second) at 46? f- shall move all food to first walk in cooler- **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Vegetable - maleguta - corrective action - reheated for hot holding **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.in reach in cooler **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw chicken in reach in cooler - stop sale **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All food in reach in cooler at 65? f - stop sale- and several poultry dish and sauces at the buffet stop sale- **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **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. Walk in cooler- unable to lowered the thermostat- **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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 food in walk in cooler **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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5/22/2013 | Routine - Food | Warning Issued |
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