21 SPICES BY CHEF ASIF
4270 E TAMIAMI TRL #20-21, Naples FL 34112
Last inspected Oct 22, 2024 · 4 visits since October 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
3 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler in front of the tandor, cooked chicken (44F - Cold Holding).
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw chicken is stored over raw lamb. Operator moved items to proper storage order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in cooler in front of the tandor oven, hard boiled eggs (46F - Cold Holding). Operator iced the eggs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan in the back kitchen, hard boiled eggs (46F - Cold Holding). Operator increased heat under the rice.
Accumulation of debris on exterior of warewashing machine.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee with no hair restraint while engaging in food preparation. There are employees with no hair restraint preparing food. Employees put on hair nets.
Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler in front of the tandor, cooked chicken (44F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan in a steam table chicken (120F - Hot Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute and ceiling of the ice machine.
Handwash sink does not have enough water pressure to properly wash hands. There is no water at the hand washing sink in front of the dish washing area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chlorine test kit available to test the dishwasher.
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/hotels-restaurants/food-lodging/food-manager/ There is no certified food safety manager on site with more than four employees handling food.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at either hand washing sink in the kitchen. Operator replaced the paper towels.
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. Inspector provided the operator with the employee health reporting agreements.
No soap provided at handwash sink. There is no soap at the gand washing sink at the bar.
Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on the top of the dishwasher.
In-use tongs stored on equipment door handle between uses. There are tongs on a oven door handle. Operator removed the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There utensils in 78F standing water on the cook line.
Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the make table cooler in the salad station.
Working containers of food removed from original container not identified by common name. In the back of the kitchen a bin of sugar and a bin of flour are.not labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.