5TH ELEMENT TASTE OF INDIA
9551 BAYMEADOWS RD STE 10 & 11, Jacksonville FL 32256 · 904-448-8265
Last inspected Aug 18, 2026 · 23 visits since November 2023
JUN 25
AUG 25
MAR 26
MAY 26
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 one live roach in electrical box behind large fliptop across from cook line. Person in charge killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026033397 | Mar 10, 2026 | Jun 10, 2026 | $600 |
| 5--2015019921 | Apr 21, 2015 | May 29, 2015 | $400 |
Inspection history
23 visits, newest first
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority0 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
Live, small flying insects found. One fly by dough mix area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in end cooler 46°. Per Person In Charge just place. Moved by manager.
Bowl or other container with no handle used to dispense food. Bowl used as scoop. Rice. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
Show the remaining 7 findings ▾
Floor soiled/has accumulation of debris. Soiled floor. Kitchen.
Food stored on floor. Multiple food tubs, containers in floor in walk in freezer and walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose insulation to end cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
Stored food not covered. Multiple uncovered food items In walk in cooler and walk in freezer.
Time/temperature control for safety food thawed in an improper manner. Frozen desserts thawing at room temperature. Kitchen. Moved by manager.
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over gallons of milk. Person in charge over to appropriate location.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raitha in walk in cooler at 45-46F ambient cooling overnight in large covered 15 gallon container. Onion sauce in walk in freezer with cooked onions cooling overnight in large container at 61F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes and cheese in left sided reach in cooler bottom across from rotating oven at 46-47F. Person in charge moved to walk in freezer to rapidly chill. Temped at 41F by end of inspection.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raitha in walk in cooler at 45-46F ambient cooling overnight in large covered 15 gallon container. Onion sauce in walk in freezer with cooked onions cooling overnight in large container at 61F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ghee made in house stored on top of oven at 130F. Person in charge began reheating.
Bowl or other container with no handle used to dispense food. Several bowls used as scoop in bulk spices with no handle.
Dead roaches on premises. Observed two dead roaches on the floor around double door reach in freezer by interior walk in cooler/ walk in freezer. Person in charge discarded. Also, accumulated dead flying insects observed in glue trap in kitchen. Person in charge discarded.
Floor soiled/has accumulation of debris. Floor soiled under dish pit area, under prep sink in kitchen. Observed wall with damage by tandoori section. Ceiling tiles missing to left of main cook line.
Food stored on floor. Multiple food items stored on floor in walk in cooler/ walk in freezer. Also, multiple items stored uncovered. Person in charge began raising and covering.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in kitchen. Person in charge turned on cold running water.
Mar 12, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects found. Observed two flying insects crawling on tile below two compartment sink on far side of cooking where cove molding is separating from wall. Observed two flying insects flying around covered containers of sauce in kitchen.
Roach activity present as evidenced by live roaches found. Observed approximately four live roaches along wall and trim to left of oven in prep area and to right of double door reach in freezer in prep area. Observed one live roach in back electrical comparemnt of two door silver reach in freezer in prep area. At cook line, observed four live roaches on underside of shelving above prep area. Person in charge began killing and discarding.
Dead roaches on premises. Observed one dead roach on the floor under not in use catering hot boxes in back prep area of kitchen. Observed one dead roach on the floor in between two make line reach in coolers across from tandoori oven. Person in charge began cleaning.
Mar 11, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects found. Observed two flying insects crawling on tile below two compartment sink on far side of cooking where cove molding is separating from wall. Observed two flying insects flying around covered containers of sauce in kitchen.
Roach activity present as evidenced by live roaches found. Observed approximately four live roaches along wall and trim to left of oven in prep area and to right of double door reach in freezer in prep area. Observed one live roach in back electrical comparemnt of two door silver reach in freezer in prep area. At cook line, observed four live roaches on underside of shelving above prep area. Person in charge began killing and discarding.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on opposite side wall of server line hand wash sink has been removed. Verified per plans.
Dead roaches on premises. Observed one dead roach on the floor under not in use catering hot boxes in back prep area of kitchen. Observed one dead roach on the floor in between two make line reach in coolers across from tandoori oven. Person in charge began cleaning.
Mar 10, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 22 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 priority3 Intermediate11 Basic
Show 23 findings ▾
Container of medicine improperly stored. Observed rubbing alcohol stored on shelf in kitchen with food items. Person in charge removed.
Dented/rusted cans present. See stop sale. One can of corn with dent along seams.
Live, small flying insects found. Observed two flying insects crawling on tile below two compartment sink on far side of cooking where cove molding is separating from wall. Observed two flying insects flying around covered containers of sauce in kitchen.
Non-food grade paper/paper towel used as liner for food container. Observed idili in direct contact with Scott Shop towels. Also, pumpkin prepped in direct contact with to go style bags in walk in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw lamb stored over cooked spinach no longer commercially processed. Person in charge moved to appropriate location.
Roach activity present as evidenced by live roaches found. Observed approximately four live roaches along wall and trim to left of oven in prep area and to right of double door reach in freezer in prep area. Observed one live roach in back electrical comparemnt of two door silver reach in freezer in prep area. At cook line, observed four live roaches on underside of shelving above prep area. Person in charge began killing and discarding.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop on server side of cook line cut tomato, milk, tomato chutney at 47-50F. Per person in charge discarded. On far right side make line closest to hand wash sink tomato chutney 47F. Item stored above fill line, person in charge moved to reach in cooler drawer holding temperature. Whipped cream at bar at 46F. Had it in and out of unit per person in charge. Other can in unit is at 43F
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Multiple time/temperature control for safety items held on time per time paperwork brought out between 1 and 2 hours ago with no time marking. Person in charge began marking.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining on cook line.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on opposite side wall of server line hand wash sink has been removed. Verified per plans.
No soap provided at handwash sink. No soap at hand wash sink at far left side of cook line near dishmachine. Person in charge provided.
Bowl or other container with no handle used to dispense food. Several to go pints used as scoops in dry goods with no handles. Person in charge removed.
Dead roaches on premises. Observed one dead roach on the floor under not in use catering hot boxes in back prep area of kitchen. Observed one dead roach on the floor in between two make line reach in coolers across from tandoori oven. Person in charge began cleaning.
Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen.
Exterior door has a gap at the threshold that opens to the outside. Observed light under back door when door is closed. Also, observed back door in restroom hallway with self closer disconnected.
Floor tiles missing and/or in disrepair. Large section of tiles missing in back kitchen near dish pit with standing water pooling in low area. Also, several cove molding tiles separated from wall at two comp prep sink. Mold like substance observed on floor and wall under dishmachine. Holes in wall at prep sink, by AC unit in prep area, under area where hand wash sink was removed. Also, several gaps around piping in ceiling. Ceiling tile missing to right of main hood system. Standing water on floor where AC drains from piping.
Food stored on floor. Multiple pans of frozen items stored on floor under shelves in walk in freezer. Also, in walk in cooler multiple items uncovered. Person in charge began covering.
Hood filter missing from automatic fire suppression/exhaust system. Section of hood filter missing from two different hood systems in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table in kitchen. Side of reach in cooler is visible soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of reach in cooler make line with debris accumulated. Hood filters with grease accumulation. Underside of prep area where tabletop fryers are located with grease accumulation. Exterior of mixer with debris accumulated.
Toilet leaking. Observed two toilets in women's restroom leaking when handle is pushed.
Water leaking from pipe and/or faucet/handle. Observed leak under triple sink piping. Observed leak under hand wash sink at far left cook line near triple sink. Person in charge placed catch buckets during inspection.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Two small tabletop fryers in use on prep table side of kitchen with no hood system. Observed grease accumulation under prep table shelf where located.
Aug 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 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. Dishmachine testing at 0ppm. No sanitizer observed coming out of tubing while being primed. Person in charge fixed by end of inspection. Retested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauce. Person in charge began rearranging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce with cooked onions at 55-70F in walk in freezer cooling overnight per person in charge. Idli in steam box at 74F. Person in charge states made last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop soup and yogurt sauce at 44-46F. Ambient temperature of unit 50F. Person in charge states has had unit open. Moved item to walk in cooler. Also, milk and yogurt at bar reach in cooler at 47F. Ambient temperature of unit 36F. Person in charge moved to other unit to rapidly chill.
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority2 Intermediate5 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. Sauce with cooked onions at 55-70F in walk in freezer cooling overnight per person in charge. Idli in steam box at 74F. Person in charge states made last night.
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. Dishmachine testing at 0ppm. No sanitizer observed coming out of tubing while being primed. Person in charge fixed by end of inspection. Retested at 100ppm.
Nonfood-grade bags used in direct contact with food. To go style bag used in direct contact with cut vegetable in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauce. Person in charge began rearranging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce with cooked onions at 55-70F in walk in freezer cooling overnight per person in charge. Idli in steam box at 74F. Person in charge states made last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop soup and yogurt sauce at 44-46F. Ambient temperature of unit 50F. Person in charge states has had unit open. Moved item to walk in cooler. Also, milk and yogurt at bar reach in cooler at 47F. Ambient temperature of unit 36F. Person in charge moved to other unit to rapidly chill.
Wastewater on ground of establishment. Observed wastewater leaking onto ground from triple sink piping when in use. Person in charge added catch bucket until pipe can be repaired.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler made more than 24 hours ago, or frozen and thawed with no date marking.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees with training expired 6.15.25.
Bowl or other container with no handle used to dispense food. Multiple containers with no handles used as scoop in dry goods.
Floor tiles missing and/or in disrepair. Tiles around floor drain at dishmachine with missing tiles. Standing water on the floor and damage to the wall observed by ac unit in prep area. Ceiling tile missing to right of main cookline. Debris buildup on floor and wall at triple sink.
Food stored on floor. Multiple items stored uncovered and on the floor in walk in coolers, walk in freezer.
Hood filter missing from automatic fire suppression/exhaust system. One panel of hood filters missing from main cook line on the left side.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates and bowls at buffet not inverted. Person in charge inverted.
Aug 25, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2025Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting yogurt, idili, dosa batter at room temperature. No approved Haccp. At callback today No Haccp has been submitted. Person in charge states still doing processes.
Dead roaches on premises. Observed two dead roaches behind large fliptop in kitchen on floor and electrical box. Person in charge discarded.
Jun 24, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Live, small flying insects found Observed two live flying insects in kitchen area.
Roach activity present as evidenced by live roaches found. Observed one live roach in electrical box behind large fliptop across from cook line. Person in charge killed and discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drawers under cook line samosas, vegetable patty at 47F- 52F. Person in charge discarded.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting yogurt, idili, dosa batter at room temperature. No approved Haccp. At callback today No Haccp has been submitted. Person in charge states still doing processes.
Dead roaches on premises. Observed two dead roaches behind large fliptop in kitchen on floor and electrical box. Person in charge discarded.
Jun 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Priority: High Priority-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peanut chutney with cooked onions at 46F. Ambient temperature of unit 45F. Person in charge turned unit down. In drawers under cook line lamb samosa at 53F. Person in charge discarded. Mango ice cream at 57F in ice cream machine. Person in charge states has been in unit for 2 hours. Person in charge added ice. **Corrective Action TakenRepeat ViolationAdmin Complaint**
Priority: Intermediate-Observed: 03G-50-1 No approved HACCP plan. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting yogurt, idili, dosa batter at room temperature. No approved Haccp.
Apr 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 18 findings ▾
Priority: High Priority-Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Yogurt in outside walk in cooler at 66F. Person in charge states cooked yesterday, cooling overnight. No approved Haccp. Idli made yesterday stored at room temperature in kitchen at 75F overnight.
Priority: High Priority-Observed: 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. Dishmachine testing at 0ppm. Sanitizer not set up to machine. Employee arrived with new sanitizer and retested at 100ppm. **Corrected On- SiteRepeat ViolationAdmin Complaint**
Priority: High Priority-Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over milk in outside walk in cooler. Raw lamb stored over cooked chicken in inside walk in cooler. Person in charge moved to appropriate location. **Repeat ViolationAdmin Complaint**
Priority: High Priority-Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yogurt in outside walk in cooler at 66F. Person in charge states cooked yesterday, cooling overnight. No approved Haccp. Idli made yesterday stored at room temperature in kitchen at 75F overnight.
Priority: High Priority-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peanut chutney with cooked onions at 46F. Ambient temperature of unit 45F. Person in charge turned unit down. In drawers under cook line lamb samosa at 53F. Person in charge discarded. Mango ice cream at 57F in ice cream machine. Person in charge states has been in unit for 2 hours. Person in charge added ice. **Corrective Action TakenRepeat ViolationAdmin Complaint**
Priority: Intermediate-Observed: 03G-50-1 No approved HACCP plan. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting yogurt, idili, dosa batter at room temperature. No approved Haccp.
Priority: Intermediate-Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup. Cutting boards with staining.
Priority: Intermediate-Observed: No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at bar hand wash sink.
Priority: Intermediate-Observed: No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
Priority: Intermediate-Observed: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Priority: Basic-Observed: Floor tiles missing and/or in disrepair. Tiles cracked at back kitchen after drain near dishmachine. Also, standing water observed on the floor near ice machine, at dish pit area, at air conditioner in prep hall. Also, hole in wall at air conditioner in prep hall. Ceiling tile missing to right of cook line. Missing in storage with single service items.
Priority: Basic-Observed: Food storage container/container lid cracked or broken. In use pan in reach in cooler with cracked edge, missing piece.
Priority: Basic-Observed: Food stored on floor. Multiple food items stored on floor in walk in cooler, walk in freezer. Also, multiple item stored uncovered.
Priority: Basic-Observed: Hood filter missing from automatic fire suppression/exhaust system. Sections of hood filter missing on rice side cook line.
Priority: Basic-Observed: In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment in kitchen. Person in charge removed. Also, utensils in water at 107F. Person in charge turned up temperature.
Priority: Basic-Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter at rice station with grease buildup.
Priority: Basic-Observed: Time/temperature control for safety food thawed in an improper manner. Chutney thawing in bucket at room temperature in kitchen. Person in charge moved to walk in cooler.
Priority: Reporting-Observed: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Tabletop fryer observed on prep table opposite cokoime in kitchen.
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is making own dosa batter and yogurt on site. Per person in charge both items are left out at room temperature to ferment as part of their production process. No approved Haccp.
Dec 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 8 high priority.
8 High priority6 Intermediate9 Basic
Show 24 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. Dishmachine testing at 0ppm. No sanitizer observed coming from unit while running. Person in charge fixed during inspection retested at 50ppm
Food with mold-like growth. See stop sale. Tamarind sauce and pan of chicken in walk in cooler with mold like substance observed.
Nonfood-grade containers used for food storage - direct contact with food. Observed Home Depot bucket used in direct contact with sauce in walk in freezer. Also, observed to go bags used in direct contact with curry leaves in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb stored over prepped onions in interior walk in cooler. Person in charge moved to appropriate location.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed item stored at buffet not under protection of the sneeze guard. Person in charge moved under sneeze guard during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. One pan of fish with instructions to remove from packaging thawed with no oxygen introduced.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All time/temperature control for safety items in walk in cooler 58-64F. Person in charge states unit went out overnight. Has repair service on the way 1.5 hours out. Ambient temperature of unit 61F during inspection. In mango lassi machine, mango lassi at 61F. Ambient temperature of unit 57F. In front bar area Milk 44-45F, yogurt 51F. Items stored on bottom of unit with large amount of glassware potentially blocking airflow. Unit with yogurt fluctuating from 44-49F ambient during inspection. In kitchen Idli at room temperature overnight at 67F. Ghee in kitchen overnight at room temperature at 62F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All time/temperature control for safety items in walk in cooler 58-64F. Person in charge states unit went out overnight. Has repair service on the way 1.5 hours out. Ambient temperature of unit 61F during inspection. In mango lassi machine, mango lassi at 61F. Ambient temperature of unit 57F. In front bar area Milk 44-45F, yogurt 51F. Items stored on bottom of unit with large amount of glassware potentially blocking airflow. Unit with yogurt fluctuating from 44-49F ambient during inspection. In kitchen Idli at room temperature overnight at 67F. Ghee in kitchen overnight at room temperature at 62F. Samosas in drawer below cook line at 47F. Person in charge states unit not working, has been in unit for 3 hours, moved to working unit to cool..
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining. Also interior of oven with debris buildup.
Handwash sink used for purposes other than handwashing. Items stored in hand wash sink at the bar. Items were removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for dishmachine during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge only able to provide time paperwork for buffet line during inspection. Paperwork is not filled out completely.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is making own dosa batter and yogurt on site. Per person in charge both items are left out at room temperature to ferment as part of their production process. No approved Haccp.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee John with expired training.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer disconnected from restroom closest to bar door.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One pan of fish with instructions to remove from packaging thawed with no oxygen introduced.
Duct tape used to repair nonfood-contact surface. Tape used on containers in bar and at buffet. Person in charge removed and replaced.
Floor area(s) covered with standing water. Standing water observed in several places in kitchen. Also, cove molding damage along wall by cook line.
Hood filter missing from automatic fire suppression/exhaust system. Section of hood filter missing on far right cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of paper towel dispenser by door with grease buildup. Shelving above tabletop fryer with grease buildup.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls and plates at salad bar not inverted. Person in charge began inverting.
Stored food not covered. Multiple items in walk in cooler and walk in freezer uncovered and stored on the floor.
Water leaking from pipe and/or faucet/handle. Leak observed under triple sink. Water collecting in catch bucket.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed table top fryers in kitchen not under hood system.
Jun 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee made in house per person in charge at 70-71F stored in kitchen overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. In reach in cooler drawers under far left cookline chicken, curry, curry, peppers 48-50F. Person in charge states items were brought from walk in cooler at 11am, less than 4hours ago. Person in charge moved items to walk in cooler.
Apr 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee made in house per person in charge at 70-71F stored in kitchen overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. In reach in cooler drawers under far left cookline chicken, curry, curry, peppers 48-50F. Person in charge states items were brought from walk in cooler at 11am, less than 4hours ago. Person in charge moved items to walk in cooler.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has undergone change of ownership, has remodeled kitchen, added prep sinks, moved equipment, moved triple sink. Added bar and buffet area to dining room. Has cooler located at front counter where drinks are poured and to go snacks are packaged. Closest hand wash sink is in bar area in dining room. Person in charge began applying during inspection.
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority5 Intermediate10 Basic
Show 23 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. Dishmachine testing at 0ppm. Fixed during inspection. Testing at 100ppm.
Displayed food not properly protected from contamination. Ice cream cones and fennel seeds for customer self service not adequately protected. Can be contaminated by guests.
Raw animal food stored over or with unwashed produce. In outdoor walk in cooler, raw chicken stored over unwashed tomatoes. Person in charge moved to appropriate location.
Stop Sale issued due to food not being in a wholesome, sound condition. One pan of thawed Mahi Mahi with instructions to removed from packaging once thawed with no oxygen introduced.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee made in house per person in charge at 70-71F stored in kitchen overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. In reach in cooler drawers under far left cookline chicken, curry, curry, peppers 48-50F. Person in charge states items were brought from walk in cooler at 11am, less than 4hours ago. Person in charge moved items to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At tabletop hot holding unit, paneer, eggplant, curry 105-122F. Person in charge states discards at 2pm everyday. Recommend holding on time. Provided time paperwork. On cookline chicken at 105F, heat turned off to sauce, person in charge began reheating.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Biryani sauce stored in large deep plastic buckets at 64F, retemped 1 hour later at 64F. Person in charge had employee move to smaller containers.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup. Small cutting board in bar with debris buildup.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill pot. Person in charge spoke to employee during inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has undergone change of ownership, has remodeled kitchen, added prep sinks, moved equipment, moved triple sink. Added bar and buffet area to dining room. Has cooler located at front counter where drinks are poured and to go snacks are packaged. Closest hand wash sink is in bar area in dining room. Person in charge began applying during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler multiple items made two days ago per person in charge with no date marking.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closing mechanism missing from restrooms.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One pan of thawed Mahi Mahi with instructions to removed from packaging once thawed with no oxygen introduced.
Employee eating in a food preparation or other restricted area. Observed employee eating at side prep table in kitchen and drinking from open container.
Floor area(s) covered with standing water. Standing water observed under dishmachine area. No active leaks or back up observed.
Food stored on floor. Observed buckets of sauce stored uncovered on floor in kitchen. Also, observed multiple,food items stored on floor in indoor walk in cooler and walk in freezer. Person in charge began raising.
Garbage can located outside has no lid or lid open/broken. Lid on left side of shred dumpster missing.
Hood filter missing from automatic fire suppression/exhaust system. Missing section of hood filter on far right side cookline.
No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign from bar hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at far right cookline by naan oven with debris buildup.
Old labels stuck to food containers after cleaning. Old labels observed on clean dishware items in dish pit.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Tabletop fryer in use in establishment, no hood located over unit.
Nov 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Container of medicine improperly stored. Medicine stored on shelf above prep table. Person in charge removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top closest to kitchen entrance vegetables, vegetables, butter 45-57F. Ambient temperature of unit 45F during inspection. Person in charge states unit has been open during preparation. Observed torn gaskets, water in bottom of unit. Moved TCS items to other unit holding temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ghee at 112F. Person in charge states has been out less than 4 hours. Recommend holding item on time.
Wastewater on ground. Waste pipe from mop sink out back draining directly into ground during inspection, drain pipe moved to appropriate location during inspection. Needs to be better secured.
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. No written procedure for biohazard cleanup. Emailed during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with black debris buildup.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips, utilizes bleach.
Ceiling tile missing. Multiple sections of ceiling missing in kitchen. Person in charge states is due to repair work, being done.
Cloth used as a food-contact surface. Visibly soiled cloth used to cook naan bread.
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. In flip top closest to kitchen entrance vegetables, vegetables, butter 45-57F. Ambient temperature of unit 45F during inspection. Observed torn gaskets, water in bottom of unit.
Floors not constructed to be easily cleanable. Floors with finish separating from base in multiple spots in the kitchen. Also, floors soiled under cookline, under triple sink.
Food storage container/container lid cracked or broken. Container with spices in kitchen cracked missing piece.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooktop with debris buildup.
Water leaking from pipe and/or faucet/handle. Leak at back hand wash sink. Currently water is being caught in catch bucket.
Working containers of food removed from original container not identified by common name. Bulk food items unlabeled in containers in kitchen.
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.