5TH ELEMENT INDIAN GRILL
1325 S POWERLINE RD, Pompano Beach FL 33069 · 904.703.1515
Last inspected Aug 26, 2026 · 15 visits since July 2023
DEC 24
JAN 25
JUL 25
SEP 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 2 live roaches on floor crawling on floor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025056694 | Jul 24, 2025 | Sep 23, 2025 | $800 |
| 2--2024056962 | Aug 21, 2024 | Feb 19, 2025 | $200 |
| 2--2020020247 | Apr 21, 2020 | May 26, 2020 | $800 |
| 2--2019032459 | Jun 10, 2019 | Jul 22, 2019 | $1,400 |
| 2--2019002915 | Jan 3, 2019 | Feb 1, 2019 | $160 |
Inspection history
15 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
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. In use dish machine tested at 0ppm chlorine. Instructed operator to change sanitizer and prime. Retested dish machine at 100ppm chlorine
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle soiled wiping cloth with bare hands then proceed to put on gloves and handle packaged food. Instructed employee to remove gloves and wash hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cooked potatoes in left side cook line flip top cooler. Operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw lamb in cook line flip top reach in cooler. Operator reorganized
Show the remaining 11 findings ▾
Toxic substance/chemical improperly stored. Container of vehicle power steering fluid stored on shelf with dry storage items, above prep table, operator removed and discarded
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and chicken prepared yesterday morning not date marked. Operator date marked
Buildup of food debris/soil residue on equipment door handles. Observed at middle cook line flip top
Cardboard used to line food-contact shelves. Observed on cook line shelf next to flat top
Ceiling tile missing. Observed above ice machine in kitchen
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above mixer in kitchen. Operator removed and discarded
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 95F on cook line. Operator removed, cleaned and sanitized utensils. Discarded water
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top coolers
Ripped/worn tin foil used as shelf cover. Observed on table in between cook line flip top coolers
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment. Instructed operator to set up sanitizer buckets and stored wet/soiled wiping cloths in sanitizer bucket. Tested sanitizer bucket at 100ppm chlorine
Dec 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
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/
Wall soiled with accumulated grease, food debris, and/or dust.though out the kitchen and dishwasher area
Sep 25, 2025Administrative determination recommendedRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate9 Basic
Show 20 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 Ppm chlorine
Dented/rusted cans present. See stop sale. Observed can of baby corn.
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. 0 Ppm chlorine
Live, small flying insects found. Observed 15-20 flying insects around bags of onions. Operator removed bags of onions still observed four flying insects in area not landing on anything.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over Rte sauce in lower flip top cooler. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler tandoori Marsala (47F - Cold Hol; yello dhal (47F - Cold Holding); fried vegetables (52F - Cold Holding); tandoori chicken (52F - Cold Holding); kurma sauce (49F - Cold Holding)c; milk (48F - Cold Holding); chicken briyani (51F - Cold Holding); rice batter (51F - Cold Holding); sour cream (47F - Cold Holding); yogurt (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container of shredded mozzarella cheese (51F - Cold Holding)sitting on top of the rail inside flip top cooler. Per operator held out of temperature less than 30 minutes not prep or prepared today. Operator placed in walk-in cooler to chill. Observed in-flip top coolers fried cauliflower (47F - Cold Holding); curry goat (41-47F - Cold Holding); curry chicken (44-49F - Cold Holdings flip top #3; vegetable samosa (44-45F - Cold Holding); lamb samosa (43-49F - Cold Holding); Marsala rice (45-47F - Cold Holding) per operator items removed from refrigerator and placed on line approximately 2.5 hours ago items placed in walk-in cooler to quickly cool. Observed in walk-in cooler tandoori Marsala (47F - Cold Hol; yello dhal (47F - Cold Holding); fried vegetables (52F - Cold Holding); tandoori chicken (52F - Cold Holding); kurma sauce (49F - Cold Holding)c; milk (48F - Cold Holding); chicken briyani (51F - Cold Holding); rice batter (51F - Cold Holding); sour cream (47F - Cold Holding); yogurt (46F - Cold Holding) per operator held in cooler overnight. See stop sale
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple sauces in walk-in cooler made more than 24 hours not date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle in coked rice on cook line. Observed bowl with no handle in rice pudding in walk-in cooler.
Damaged/spoiled/recalled food not properly segregated.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Observed several pans not properly air-dried - wet nesting on rack.
Floor soiled/has accumulation of debris. Observed floor soiled though out kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 118F on stove operator operator increase flame on stove
Stored food not covered. Observed chopped onions diced cooked chicken, marinated chicken peeled onions not covered in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust.though out the kitchen and dishwasher area
Working containers of food cornstarch, flour removed from original container not identified by common name.
Jul 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority4 Intermediate9 Basic
Show 21 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in three compartment sink a chlorine: 200+ ppm.
Dented/rusted cans present. See stop sale. Observed a can of puréed tomatoes with a large dent on the seam. Operator discarded dented can. See stop sale.
Live, small flying insects found Observed approximately 40 small flying insects in kitchen area, landing on unwashed onions, cutting boards, clean utensils, flip top coolers. Additionally, observed approximately 10 small flying insects in dishwashing room, landing on clean dishes. Additionally, observed approximately 5 small flying insects in bar area.
Roach activity present as evidenced by live roaches found. Observed approximately 2 live roaches on floor crawling on floor.
Roach excrement and/or droppings present. Observed approximately 25 roach excrement on wall in kitchen by clean storage rack.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent dropping on top of dishwasher. Employee cleaned and sanitized area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top cooler near back entrance: vegetable samosa (45-60F - Cold Holding); cooked chicken (53-58F - Cold Holding); lamb samosas (52-55F - Cold Holding); second cooler by back entrance: cooked chicken (44-46F - Cold Holding); cooked goat (45-47F - Cold Holding); cooked rice with vegetables (44-47F - Cold Holding). As per operator held in cooler for more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top cooler near back entrance: vegetable samosa (45-60F - Cold Holding); cooked chicken (53-58F - Cold Holding); lamb samosas (52-55F - Cold Holding); second cooler by back entrance: cooked chicken (44-46F - Cold Holding); cooked goat (45-47F - Cold Holding); cooked rice with vegetables (44-47F - Cold Holding). As per operator held in cooler for more than 24 hours.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used as dump sink for ice at bar and ice cream machine hand wash sinks.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers of cooked food, chicken, lamb, goat, vegetables without date marks. As per operator cooked more than 24 hours ago.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed in kitchen area fly sticky tape over flip top coolers and table used for prepping food. Approximately 20 dead small flying insects in sticky tape. Operator removed.
Current Hotel and Restaurant license not displayed. Current license on the premises is expired on Dec 01, 2024. Advised operator to print and display new license.
Dead roaches on premises. Observed approximately 20 dead roaches on floor stuck in sticky trap in kitchen area. Additionally observed approximately 5 dead roaches on floor in kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Observed in dishwashing area several clean dishes with wet nesting.
Floor soiled/has accumulation of debris. Throughout kitchen.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in kitchen area fly sticky tape over flip top coolers and table used for prepping food. Approximately 20 dead small flying insects in sticky tape. Operator removed.
Food stored on floor. Observed in both walk in coolers several different containers of food on the floor.
Old labels stuck to food containers after cleaning. Observed in dishwashing area several clean dishes with old labels attached to them. Operator removed old stickers.
Stored food not covered. Observed in both walk in coolers several different containers of food left uncovered.
Jan 23, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate11 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over tamarind sauce in walk-in cooler. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in walk-in cooler. Operator correctly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw goat goat (58F - Cold Holding) in standing water per operator out of temperature less than 30 minutes. Operator stated was going to cook.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to dispense cornstarch and rice. Operator removed.
Ceiling tile missing. 2 ceiling tiles missing In preparation area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean spoons not inverted or in a protected manner at expo station.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Observed pan of raw fish on the floor in walk-in cooler. Operator elevated.
Hole in or other damage to wall. Observed wallpaper peeling in dining room at booths located by windows
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in contact with rice. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 115F next to rice cooker.
Stored food not covered. Multiple items in walk-in cooler not covered. Operator covered.
Time/temperature control for safety food thawed in an improper manner. Observed goat 58F being thawed in standing water.
Wall soiled with accumulated grease, food debris, and/or dust. Though out kitchen.
Dec 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. Observed chlorine sanitizer 0 Ppm. Chef primed 0 Ppm
Plumbing system in disrepair. Observed drain pipe disconnect from dish machine excess water on floor
Dec 11, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer 0 Ppm chef added chlorine rechecked 100 Ppm
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (45F - Cooling) on sheet pans on speed rack spicy rice (49F - Cooling); chicken rice (50F - Cooling); plain rice (50F - Cooling); rices stored in Deep cover hotel pans. Per chef held in cooler overnight. See stop sale.
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. Observed chlorine sanitizer 0 Ppm. Chef primed 0 Ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse..Observed cooked chicken (45F - Cooling) on sheet pans on speed rack spicy rice (49F - Cooling); chicken rice (50F - Cooling); plain rice (50F - Cooling); rices I. Deep cover hotel pans. Per chef held in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cold buffet mango custard (66F - Cold Holding); rice Kheer (65F - Cold Holding); curd rice (65F - Cold Holding); cut romaine (65F - Cold Holding) in shallow pans sitting on top of the ice. per chef out of temperature less than 4 hours. Employee added more ice.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spicy rice (49F - Cooling); chicken rice (50F - Cooling); plain rice (50F - Cooling); rices stored in Deep cover hotel pans. Per chef held in cooler overnight
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris, mold-like substance or slime chef removed and placed in dish room to be washed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cooked spinach, chick peas,goat and chicken per chef prepared December 8 and 9
Bowl or other container with no handle used to dispense food. In cornstarch and rice flour containers. Chef removed.
Buildup of food debris/soil residue on equipment door handles. Flip top cooler handles.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons on expo station not stored inverted or in a protected manner.
Food stored on floor. Box of peppers on walk-in floor. Operator elevated Observed box of ice cream cones on floor under soft serve machine
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line with accumulation of food debris.
Plumbing system in disrepair. Observed drain pipe disconnect from dish machine excess water on floor
Single-service articles improperly stored. Observed single serve insulated cups stored on floor under soft serve machine.
Stored food not covered. Observed multiple containers of sauce not covered in walk-in freezer.
Wiping cloth sanitizing solution stored on the floor.
Working containers of food rice flour removed from original container not identified by common name. Operator labeled.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate13 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of raw fish on top of pan of cooked goat in walk-in cooler. Chef stored correctly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (125F - Hot Holding); cheese (122F - Hot Holding) in hot holding unit per chef held out of temperature less than 3 hours. Chef recon stove.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener surface soiled with food debris, mold-like substance or slime
Bowl or other container with no handle used to dispense food. Observed in container of garlic and ginger mash a bowl or other container with no handle used to dispense. Chef removed.
Ceiling tile missing. Multiple ceiling tiles missing on cook line and back kitchen area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons on front line not stored inverted or in a protected manner.
Food stored on floor. Observed garlic and ginger mash and bus pan of chicken on walk-in floor
In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with rice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris on cook line.
Plumbing system in disrepair. Observed drain pipe disconnected from dishwasher.
Stored food not covered. Observed multiple containers of sauces and food not covered in walk-in cooler. Operator covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Though out kitchen.
Wiping cloth sanitizing solution stored on the floor underneath shelf with bags of flour.
Working containers of food salt removed from original container not identified by common name.
Aug 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cold buffet salad cut romaine (80F - Cold Holding); curd rice (55F - Cold Holding); rice kheer (66F - Cold Holding); mango custard (73F - Cold Holding) I shallow pans with little ice underneath per operator not portion or prepared today held out of temperature less then 3 hours employee added more ice to buffet.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with cut marks and is no longer cleanable. On pot and pan shelf
Aug 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (51-59F - Cooling) in covered deep plastic container. Per operator cooked the night before and held in cooler since yesterday evening.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (51-59F - Cooling) in covered deep plastic container. Per operator cooked the night before and held in cooler since yesterday evening.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cold buffet salad cut romaine (80F - Cold Holding); curd rice (55F - Cold Holding); rice kheer (66F - Cold Holding); mango custard (73F - Cold Holding) I shallow pans with little ice underneath per operator not portion or prepared today held out of temperature less then 3 hours employee added more ice to buffet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (51-59F - Cooling) in covered deep plastic container.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener surface soiled with food debris, mold-like substance or slime
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers of cooked chicken,cooked goat,chickpeas, potato per operator made on Monday August 19
Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense rice in flip top unit. Observed bowl or other container with no handle used to dispense flour Chef removed
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with cut marks and is no longer cleanable. On pot and pan shelf
Food stored on floor. Observed multiple plastic containers of sauce stored on the walk-in freezer floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of microwave has accumulation of black substance/grease/food debris on cook line.
Stored food not covered. Observed cooked chicken, mashed sweet potato,ground chicken,Indian cheese not covered in walk-in cooler. Operator covered
Wiping cloth sanitizing solution stored on the floor. Underneath storage shelf by the hand washing sink. Employee elevated
Working containers of food removed from original container not identified by common name. Observed working container of flour,rice flour,cornstarch removed from original container not identified by common name.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed drink pitchers not inverted at bar area. Operator turned pitchers over.
Food stored on floor. Observed stored food on floor in walk in cooler. Operator moved.
Stored food not covered. Observed stored food not covered in walk in cooler. Operator covered.
Jul 5, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; case of raw tilapia stored over pan of cooked chicken. Operator moved tilapia to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over ready to eat onions. Operator moved chicken to bottom shelf.
Warewashing sanitizing solution exceeding the maximum concentration allowed. At triple sink; chlorine 200+ ppm. Operator remade to chlorine 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; chicken (100°F - Cooling 2:05pm); chicken (100°F - Cooling 2:50pm). Chicken stored on stove top in large pot with tight fitting lid. Operator stated chicken cooling for less than 2 hours. At this rate chicken will not reach 70°F within 2 hours. Operator moved chicken to walk-in freezer to facilitate faster cooling.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked lentils/cooked chicken/cooked rice, prepared onsite and held more than 24 hours not date marked. Operator applied appropriate date mark.
Bowl or other container with no handle used to dispense food. At sugar and cornstarch storage container(s); bowl used to dispense sugar/cornstarch. Operator removed.
Dead roaches on premises. 5 dead roaches inside cabinet under buffet. 3 dead roaches under/behind soda fountain/ice cream machine.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. At triple sink; equipment and utensils washed then placed in sanitizing solution and then rinsed. Operator set up triple sink correctly for dishes to be washed, rinsed and then sanitized.
Food stored on floor. At walk-in cooler; pot of garlic ginger paste stored on floor. Operator removed from floor.
Ripped/worn tin foil used as shelf cover. At prep area; ripped tin foil used as cover on shelf under prep tables.
Wall soiled with accumulated grease, food debris, and/or dust. At kitchen; wall behind/next to ice machine soiled with accumulated grease, food debris, and/or dust.
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.