5TH ELEMENT INDIAN RESTAURANT
1133 RINEHART RD, Sanford FL 32771 · 407-548-6777
Last inspected Jul 23, 2026 · 16 visits since November 2023
DEC 24
MAR 25
AUG 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -2 on floor below unused lowboy cooler under flat grill -3 on gaskets of unused lowboy cooler below flat grill -1 on floor underneath prep table -5 on floor underneath reach-in cooler at end of cookline -1 on underside of reach-in cooler at end of cookline -1 on floor underneath tandori oven -1 on underside of white chest freezer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025064334 | Aug 28, 2025 | Nov 24, 2025 | $800 |
| 4--2025027591 | Feb 26, 2025 | Apr 17, 2025 | $160 |
Inspection history
16 visits, newest first
Jul 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled with food debris. -stand mixer hook -interior of microwaves -white cutting board on prep table is stained
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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/
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.
Show the remaining 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's bathroom
Light not functioning. -over dry storage area
Jul 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority6 Intermediate11 Basic
Show 19 findings ▾
Live, small flying insects found -1 live, small flying insect in rear prep area near partially open door
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach-in cooler across from stove: fried chicken 46F and cooked goat 52F, employee relocated foods to walk-in cooler to rapidly cool
Food-contact surface soiled with food debris. -stand mixer hook -interior of microwaves -white cutting board on prep table is stained
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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/
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.
No soap provided at handwash sink. -handwash sink in men's bathroom
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's bathroom
Bowl or other container with no handle used to dispense food. -plastic bowl stored in peanuts
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents over cookline and dishwashing area
Current Hotel and Restaurant license not displayed. -operator may access current license at myfloridalicense.com or by calling the DBPR Customer Contact Center at 850-487-1395.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf over reach-in cooler
Floor soiled/has accumulation of debris. -floor underneath cooking equipment
Food not stored at least 6 inches off of the floor. -multiple buckets of food stored on the floor in the walk-in freezer
Light not functioning. -over dry storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door -walk-in cooler green shelves -walk-in cooler fan covers have an accumulation of dust/debris -exterior of cooking equipment has an accumulation of grease and food debris -exterior of microwaves -mop sink is soiled -handwash sink next to mop sink is soiled -exterior of dry goods containers
Time/temperature control for safety food thawed in an improper manner. -bags of raw chicken thawing at room temperature in prep sink
Wall soiled with accumulated grease, food debris, and/or dust. -walls in rear prep area -walls at end of cookline -walls above mop sink
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris. -reach-in cooler cutting board stained, operator states new cutting boards have been ordered
Manager or person in charge lacking proof of food manager certification. -Sridhar
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/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dishwashing area
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -two cookline reach-in coolers, operator states new units have been ordered
Floor tiles missing and/or in disrepair. -repairs are ongoing
Hole in or other damage to wall. -hole in wall in expo area -walls around mop sink
Ice buildup in reach-in freezer and/or walk-in freezer. -reach-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -sides of fryer and reach-in cooler drawer unit not in use have an accumulation of grease and food debris -handwash sink in dishwashing area soiled with grease and food debris
Stored food not covered. -many food containers in walk-in cooler uncovered
Wall soiled with accumulated grease, food debris, and/or dust. -walls in rear prep area have an accumulation of grease and food debris
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline prep table heavily soiled
Handwash sink not accessible for employee use at all times. -handwash sink in dry storage area
Manager or person in charge lacking proof of food manager certification. Person in charge.
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/
Floor tiles missing and/or in disrepair.
Hole in or other damage to wall. - hole in wall in expediting area - FRP board not sealed near mop sink
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority6 Intermediate12 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw chicken stored over bucket of yogurt, operator reorganized walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 57F, curry chicken 55F, cheese 56F, cooked vegetable balls 56F, cooked potato 56F, per operator all foods stored in top of nonfunctional reach-in cooler overnight, operator discarded
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in triple glass door reach-in cooler, operator dated
Food-contact surface soiled with food debris. -reach-in cooler cutting board stained, operator states new cutting boards have been ordered
Handwash sink used for purposes other than handwashing. -handwash sink in dishwashing area used to store plastic bucket, operator removed
Manager or person in charge lacking proof of food manager certification. -Sridhar
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/
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to microwaves, employee restocked paper towels
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly sticky tape with an accumulation of dead flies over rear prep area, employee discarded
Bowl or other container with no handle used to dispense food. -styrofoam cup stored in peanuts -multiple foods stored in walk-in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dishwashing area
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -two cookline reach-in coolers, operator states new units have been ordered
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on shelf above prep table, employee discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf above reach-in cooler, operator removed
Floor tiles missing and/or in disrepair. -repairs are ongoing
Hole in or other damage to wall. -hole in wall in expo area -walls around mop sink
Ice buildup in reach-in freezer and/or walk-in freezer. -reach-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -sides of fryer and reach-in cooler drawer unit not in use have an accumulation of grease and food debris -handwash sink in dishwashing area soiled with grease and food debris
Stored food not covered. -many food containers in walk-in cooler uncovered
Wall soiled with accumulated grease, food debris, and/or dust. -walls in rear prep area have an accumulation of grease and food debris
Sep 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline prep table heavily soiled
Handwash sink not accessible for employee use at all times. -handwash sink in dry storage area
Manager or person in charge lacking proof of food manager certification. Person in charge.
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/
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.
Floor tiles missing and/or in disrepair.
Hole in or other damage to wall. - hole in wall in expediting area - FRP board not sealed near mop sink
Plumbing system in disrepair. - water runs continuously at back handsink
Aug 29, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority6 Intermediate12 Basic
Show 18 findings ▾
Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline prep table heavily soiled
Handwash sink not accessible for employee use at all times. -handwash sink in dry storage area
Manager or person in charge lacking proof of food manager certification. Person in charge.
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/
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.
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. - only 2 food handler cards provided
Bowl or other container with no handle used to dispense food. - multiple items
Cardboard used to line food-contact shelves. -in dry storage room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor area(s) covered with standing water. - near three compartment sink
Floor soiled/has accumulation of debris. -floor underneath cooking equipment/prep tables
Floor tiles missing and/or in disrepair.
Food not stored at least 6 inches off of the floor. -dry storage -walk-in freezer, employee elevated foods
Hole in or other damage to wall. - hole in wall in expediting area - FRP board not sealed near mop sink
Multiple Nonfood-contact surface heavily soiled with grease, food debris, dirt, or dust. -exterior of trash cans - exterior of single burner units - exterior of fryers - top of rotoquip oven - hood filters over cooking equipment have an accumulation of grease - exterior of prep cooler - high shelf over stove - exterior of spice containers - unused lowboy drawers below flat grill - can opener - walk in cooler fan unit - underside of cooking equipment
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. - water runs continuously at back handsink
Wall soiled with accumulated grease, food debris, and/or dust. - throughout kitchen
Aug 28, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 41 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority7 Intermediate25 Basic
Show 42 findings ▾
Container of medicine improperly stored. - high shelf at cookline over food prep cooler
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - goat curry 86-91F, cooling 2.5 hours
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
In-use utensils stored in unclean water in front of stove.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over yogurt rice in walk in cooler
Roach activity present as evidenced by live roaches found. -2 on floor below unused lowboy cooler under flat grill -3 on gaskets of unused lowboy cooler below flat grill -1 on floor underneath prep table -5 on floor underneath reach-in cooler at end of cookline -1 on underside of reach-in cooler at end of cookline -1 on floor underneath tandori oven -1 on underside of white chest freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - goat 72F, chicken 49F, curry sauce 48F, heavy whipping cream 52-53F, manchuria balls 53F, cubed cheese 50F, cooked chicken 49F, less than 2 hours in cookline prep unit
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken curry, 106F, held off temperature control 2.5 hours
Toxic substance/chemical improperly stored. - stainless polish stored in high shelf at cookline over food prep area
Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline prep table heavily soiled
Handwash sink not accessible for employee use at all times. -handwash sink in dry storage area
Manager or person in charge lacking proof of food manager certification. Person in charge.
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/
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.
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. - only 2 food handler cards provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked meats, sauces, cooked plant foods
Accumulation of dead insects in control devices. - fly strips have accumulation of dead flying insects
Bowl or other container with no handle used to dispense food. - multiple items
Cardboard used to line food-contact shelves. -in dry storage room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean utensils or equipment stored in dirty drawer or rack. - black bin in warewashing area
Dead roaches on premises. -1 on shelf at end of cookline near flat grill -2 on gaskets of unused lowboy unit below flat grill -6 on floor underneath prep table - 5 on floor below shelving at expediting area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on high shelf at cookline
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils rinsed after the application of the sanitizer solution. - dishwasher spraying water on dishware after washing in dishmachine
Floor area(s) covered with standing water. - near three compartment sink
Floor soiled/has accumulation of debris. -floor underneath cooking equipment/prep tables
Floor tiles missing and/or in disrepair.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Food not stored at least 6 inches off of the floor. -dry storage -walk-in freezer, employee elevated foods
Garbage can soiled. - at cookline
Hole in or other damage to wall. - hole in wall in expediting area - FRP board not sealed near mop sink
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas
Multiple Nonfood-contact surface heavily soiled with grease, food debris, dirt, or dust. -exterior of trash cans - exterior of single burner units - exterior of fryers - top of rotoquip oven - hood filters over cooking equipment have an accumulation of grease - exterior of prep cooler - high shelf over stove - exterior of spice containers - unused lowboy drawers below flat grill - can opener - walk in cooler fan unit - underside of cooking equipment
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. - water runs continuously at back handsink
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. - throughout kitchen
Marked exit/path to marked exit blocked. For reporting purposes only.
Apr 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
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. -Sridhar, Lawrence, Samson
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly sticky tapes over cookline
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's bathroom
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. -dishwashing area
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Ice buildup on walk-in freezer door.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 20, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 26 recorded, 2 high priority.
2 High priority6 Intermediate18 Basic
Show 27 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs ambient air temperature 47F, per operator stored in top of reach-in cooler less than 4 hours, operator placed empty pans in vacant spots to prevent the cold air from escaping
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 53F, per operator stored double panned in top of reach-in cooler less than 4 hours, operator relocated to proper location in reach-in cooler to rapidly cool
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on reach-in coolers are heavily stained
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink in employee unisex bathroom -handwash sink in men's bathroom, operator cleared
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. -Sridhar, Lawrence, Samson
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in employee unisex bathroom -handwash sink in bar area, operator states repairs are scheduled for tomorrow
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly sticky tapes over cookline
Bathroom facility not clean. -employee unisex bathroom sink and mirror soiled -men's bathroom mirror soiled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's bathroom
Bowl or other container with no handle used to dispense food. -plastic bowl stored in food in top of reach-in cooler, operated removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over cookline
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans on dish drying rack, employee inverted
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple open employee bottles of water on shelf above reach-in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack and apron hanging off of dish drying rack, employee removed
Floor soiled/has accumulation of debris. -floor underneath cooking equipment has an accumulation of grease and food debris
Floor tiles missing and/or in disrepair. -dishwashing area
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Ice buildup on walk-in freezer door.
In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off of oven door handles, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink heavily soiled -exterior of trash receptacles -tops of cooking equipment -walk-in cooler door -walk-in freezer door -exterior of steamer
Plumbing system in disrepair. -prep sink faucet running continuously -pvc pipe under prep sink leaking into buss tub Operator states repairs are scheduled for tomorrow
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. -walls above mop sink -wall above trash receptacle on cookline -wall behind cooking equipment -wall above prep table, behind knife holder
Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit near bathrooms blocked by stack of high chairs, operator relocated
Feb 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board heavily stained hanging off dish drying rack
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/
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in bar area
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. -bowls in dishwashing area
Floor tiles missing and/or in disrepair. -multiple missing or broken tiles in dishwashing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment have an accumulation of grease and food debris
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. -wall above triple sink has an accumulation of black, mold-like substance
Dec 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority4 Intermediate15 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over ready-to-eat food in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cold buffet: cut watermelon 47F, fruit custard 48F, yogurt with cooked rice 48F, per operator less than 1.25 hours, operator placed under Time As Public Health Control -cooked chicken 58-59F, per operator stored less than 2 hours in top of reach-in cooler, operator relocated to walk-in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice with vegetables 107-112F, per operator less than 1 hour stored in pot on prep table
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board heavily stained hanging off dish drying rack
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/
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in bar area
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile displaced over service area.
Ceiling/ceiling tile shows damage or is in disrepair. -per operator, multiple ceiling tiles over cookline damaged due to leak from air conditioning unit, leak has been repaired
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans on wire storage rack in dishwashing area
Current Hotel and Restaurant license not displayed, operator received via email
Equipment and utensils not properly air-dried - wet nesting. -bowls in dishwashing area
Floor tiles missing and/or in disrepair. -multiple missing or broken tiles in dishwashing area
Food not stored at least 6 inches off of the floor. -buckets of food stored on the floor in the walk-in freezer
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -spoon handle in contact with chicken curry in walk-in cooler
No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in dishwashing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment have an accumulation of grease and food debris
Time/temperature control for safety food thawed in an improper manner. -black plastic tub of frozen cooked chicken thawing at room temperature on prep table across from walk-in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. -wall above triple sink has an accumulation of black, mold-like substance
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate12 Basic
Show 15 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -2 pans chicken, one at 115F and the other at 110F, on buffet for less than 45 minutes per operator. Operator advised to remove and reheat
Handwash sink not accessible for employee use at all times. -handsink in kitchen beverage area filled with paper goods
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen. Per operator they are still discussing replacements with landlord
Faucet/handle missing at plumbing fixture. -handsink in kitchen beverage area
Floor soiled/has accumulation of debris. -dry storeroom
Floor tiles missing and/or in disrepair. -kitchen
Food stored on floor. -walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer
Light not functioning. -second light in walk in cooler. One light is functioning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lids and exteriors of wheeled bins in dry storeroom soiled
Old labels stuck to food containers after cleaning. -in dry storeroom
Outer openings not protected with self-closing doors. -rear exit doors n kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface. -operator states that shelving is on order -walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -next to grill at entrance to kitchen
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -several empty propane tanks stacked at back door. Operator states they were left there by a former employee.
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling,kitchen /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 8, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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.
Accumulation of debris on exterior of warewashing machine.
Ceiling,kitchen /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline Ventilation hood soiled with grease, - flat top sides soiled with grease and grime. - in storage area, lids to flour salt and sugar soiled with food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority6 Intermediate11 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 5
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes in kitchen hot holding unit, 15 minutes. Operator instructed to reheat.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris,
No probe thermometer provided to measure temperature of food products.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooker rice not date marked from 48 hours.
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.
2- Fly sticky tapes hanging over food/food preparation area/food-contact equipment.
Accumulation of debris on exterior of warewashing machine.
Ceiling,kitchen /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice buildup in freezer chest and walk in freezer
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
No handwashing sign provided at wash ware hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline Ventilation hood soiled with grease, - flat top sides soiled with grease and grime. - in storage area, lids to flour salt and sugar soiled with food debris.
Single-service articles improperly stored. Box of cup stored in storage area floor,
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.