AROMA INDIAN CUISINE
731 VILLAGE BLVD UNIT 110, West Palm Beach FL 33409 · 5616196437
Last inspected Jan 12, 2026 · 22 visits since November 2023
AUG 25
OCT 25
DEC 25
JAN 26
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in storage bin in dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $3,770
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026016653 | Jan 12, 2026 | Mar 31, 2026 | $600 |
| 2--2025058656 | Aug 6, 2025 | Dec 1, 2025 | $800 |
| 2--2025044681 | Jun 4, 2025 | Jul 22, 2025 | $400 |
| 2--2024021117 | Mar 19, 2024 | Aug 29, 2024 | $600 |
| 2--2020056111 | Dec 2, 2020 | Apr 26, 2021 | $250 |
| 2--2019034631 | Jun 24, 2019 | Aug 5, 2019 | $320 |
| 2--2015043962 | Oct 1, 2015 | Dec 3, 2015 | $800 |
Inspection history
22 visits, newest first
Jan 12, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dlshmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Advised Operator to manually sanitize dishes until machine repaired. **Admln Complaint•• Priority: High Priority
Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered kitchen from rear exit door and dining room door and began preparing food for customers without washing hands. Advised Operator of proper hand washing requirements. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-In cooler; cooked rice (46F • Cold Holding); cooked chicken (46F - Cold Holding). Operator stated not prepared or portioned today, removed from/held out of temperature control for less than 1 hour, moved to walk in freezer. **Corrective Action Taken•• Priority: High Priority
Observed: No paper towels or mechanical hand drying device provided at both hand wash sinks In kitchen. Operator provided for one only. Priority: Intermediate.
Show the remaining 3 findings ▾
Observed: No soap provided at both hand wash sinks In kitchen. Operator provided for one only. Priority: Intermediate.
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler; cooked rice, cooked vegetables, cooked goat, cooked chicken no date. Operator stated Items cooked between 1-3 days prior. Advised Operator of date marking requirements. Priority: Intermediate
Observed: Expo line flip top reach-in cooler Interior/shelves have accumulation of soli residues. Advised Operator to clean/sanitize interior. Priority: Basic
Jan 12, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 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. Dishwasher (Chlorine 0ppm). Advised Operator to manually sanitize dishes until machine repaired.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered kitchen from rear exit door and dining room door and began preparing food for customers without washing hands. Advised Operator of proper hand washing requirements.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked rice (46F - Cold Holding); cooked chicken (46F - Cold Holding). Operator stated not prepared or portioned today, removed from/held out of temperature control for less than 1 hour, moved to walk in freezer.
No paper towels or mechanical hand drying device provided at both hand wash sinks in kitchen. Operator provided for one only.
No soap provided at both hand wash sinks in kitchen. Operator provided for only one.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler; cooked rice, cooked vegetables, cooked goat, cooked chicken no date. Operator stated items cooked between 1-3 days prior. Advised Operator of date marking requirements.
Expo line flip top reach-in cooler interior/shelves have accumulation of soil residues. Advised Operator to clean/sanitize interior.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 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. Dishwasher (Chlorine 0ppm). Operator stated dishwasher not working, establishment would be manually sanitizing dishes in triple sink for remainder of licensure, informed employees, set up triple sink.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes at dish area while rinsing and loading dishwasher dish racks then handled clean equipment and utensils at cook line/kitchen without washing hands. Advised Operator of proper hand washing.
Bar Reach-in cooler interior/shelves have accumulation of soil residues.
Bowl or other container with no handle used to dispense food (rice/sugar). Operator removed scoops without handles.
Food stored on floor. Opened bag of rice stored on floor in dry storage area.
Ice buildup in walk-in freezer.
Dec 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Flip top cooler at expo line.
Oct 8, 2025Emergency Order Callback Time ExtensionRoutine 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. Raj Baul.
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. Employee working longer than 120 days no proof of required state approved training.
Reach-in cooler interior/shelves have accumulation of soil residues. Flip top cooler at expo line.
Oct 8, 2025■ 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. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects found. Approximately 30 live, small flying insects in kitchen flying around/landing on prep tables/cutting boards/clean dishes and utensils. Advised Operator to eliminate live, small flying insects, clean and sanitize areas.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling on shelves storing clean/sanitized cooking/food service utensils. 1 live roach in kitchen crawling inside sugar container. See stop sale. Advised Operator to eliminate live roaches, clean and sanitize areas.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked rice (53F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. At cook line; butter (93F - Reheating). Operator stated butter placed on stove to reheat/hold until served more than 2 hours prior, did not reach 135F for 15 seconds within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line right side flip top cooler; cooked chicken (50F - Cold Holding); cooked cauliflower (50F - Cold Holding); cooked lamb (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.
Manager or person in charge lacking proof of food manager certification. Raj Baul.
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. Employee working longer than 120 days no proof of required state approved training.
Reach-in cooler interior/shelves have accumulation of soil residues. Flip top cooler at expo line.
Oct 7, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 11 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
11 High priority3 Intermediate1 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (53F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled containers/trash while throwing into dumpster then handled clean equipment, clean utensils and began to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Live, small flying insects found. Approximately 30 live, small flying insects in kitchen flying around/landing on prep tables/cutting boards/clean dishes and utensils. Advised Operator to eliminate live, small flying insects, clean and sanitize areas.
Presence of insects, or other pests. Approximately 6 live weevils crawling inside flour storage container. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over cooked rice. Operator moved raw chicken below cooked rice.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling on shelves storing clean/sanitized cooking/food service utensils. 1 live roach in kitchen crawling inside sugar container. See stop sale. Advised Operator to eliminate live roaches, clean and sanitize areas.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 live roach in kitchen crawling inside sugar container. Approximately 6 live weevils crawling inside flour storage container. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked rice (53F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. At cook line; butter (93F - Reheating). Operator stated butter placed on stove to reheat/hold until served more than 2 hours prior, did not reach 135F for 15 seconds within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line right side flip top cooler; cooked chicken (50F - Cold Holding); cooked cauliflower (50F - Cold Holding); cooked lamb (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At cook line; butter (93F - Reheating). Operator stated butter placed on stove to reheat/hold until served more than 2 hours prior, did not reach 135F for 15 seconds within 2 hours. See stop sale.
Manager or person in charge lacking proof of food manager certification. Raj Baul.
No paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator provided paper towels.
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. Employee working longer than 120 days no proof of required state approved training.
Reach-in cooler interior/shelves have accumulation of soil residues. Flip top cooler at expo line.
Aug 7, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2025■ 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. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found. Approximately 100 live, small flying insects in kitchen flying around/landing on unwashed potatoes and onions. Advised Operator to eliminate live, small flying insects, clean/sanitize areas.
Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in kitchen crawling on shelves over prep table. Approximately 20 live roaches in kitchen crawling on wall next to dish machine. Advised Operator to eliminate live roaches, clean/sanitize areas.
Aug 6, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Live, small flying insects found. Approximately 100 live, small flying insects in kitchen flying around/landing on unwashed potatoes and onions. Advised Operator to eliminate live, small flying insects, clean/sanitize areas.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw lamb stored over cooked potato dumplings. Advised Operator to move raw below ready to eat.
Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in kitchen crawling on shelves over prep table. Approximately 20 live roaches in kitchen crawling on wall next to dish machine. Advised Operator to eliminate live roaches, clean/sanitize areas.
Hand wash sink at cook line used for purposes other than handwashing (utensils stored in sink). Advised Operator to remove.
No paper towels or mechanical hand drying device provided at hand wash sink on expo line and cook line. Advised Operator to provide soap.
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 hand wash sink at expo line and cook line. Advised Operator to provide soap.
Aug 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jun 6, 2025Emergency Order Callback Time ExtensionRoutine 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 ▾
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.
Jun 6, 2025■ 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. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling inside oven on cook line. Approximately 5 live roaches in kitchen crawling under prep table with microwave. Approximately 4 live roaches in kitchen crawling on wall next to cooking equipment. 1 live roach in kitchen crawling on wall next to triple sink over cooking utensils. 1 live roach in kitchen crawling on shelving over prep table in prep area next to triple sink. Advised Operator to eliminate live roaches, cleaned and sanitize areas.
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.
Jun 5, 2025■ 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 ▾
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. Dishwasher (Chlorine 0ppm). Chlorine dispensing container empty. Advised Operator to replace.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling inside oven on cook line. Approximately 5 live roaches in kitchen crawling under prep table with microwave. Approximately 4 live roaches in kitchen crawling on wall next to cooking equipment. 1 live roach in kitchen crawling on wall next to triple sink over cooking utensils. 1 live roach in kitchen crawling on shelving over prep table in prep area next to triple sink. Advised Operator to eliminate live roaches, cleaned and sanitize areas.
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.
Dead roaches on premises. 1 dead roach in kitchen inside hand wash sink at expo line. 1 dead roach in kitchen in bucket under hand wash sink at expo line. 1 dead roach in kitchen on floor under hand wash sink at cook line. Approximately 5 dead roaches in kitchen stuck to walls on cook line over food cooking/preparation/storage areas. Approximately 10 dead roaches in kitchen left side flip top cooler on cook line inside pans containing raw shell eggs/cooked cauliflower/cooked chicken. See Stop Sale. Advised Operator to remove dead roaches, clean and sanitize areas.
Jun 5, 2025■ 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 ▾
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. Dishwasher (Chlorine 0ppm). Chlorine dispensing container empty. Advised Operator to replace.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling inside oven on cook line. Approximately 5 live roaches in kitchen crawling under prep table with microwave. Approximately 4 live roaches in kitchen crawling on wall next to cooking equipment. 1 live roach in kitchen crawling on wall next to triple sink over cooking utensils. 1 live roach in kitchen crawling on shelving over prep table in prep area next to triple sink. Advised Operator to eliminate live roaches, cleaned and sanitize areas.
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.
Dead roaches on premises. 1 dead roach in kitchen inside hand wash sink at expo line. 1 dead roach in kitchen in bucket under hand wash sink at expo line. 1 dead roach in kitchen on floor under hand wash sink at cook line. Approximately 5 dead roaches in kitchen stuck to walls on cook line over food cooking/preparation/storage areas. Approximately 10 dead roaches in kitchen left side flip top cooler on cook line inside pans containing raw shell eggs/cooked cauliflower/cooked chicken. See Stop Sale. Advised Operator to remove dead roaches, clean and sanitize areas.
Jun 4, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate1 Basic
Show 9 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. Dishwasher (Chlorine 0ppm). Chlorine dispensing container empty. Advised Operator to replace.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled menus and order entry system and then handled clean glasses, alcohol jigger and ice scoop while preparing drinks for customers without washing hands. Advised Operator employee needs to wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and plates while preparing food for customers without washing hands. Advised Operator employee(s) need to wash hands.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling inside oven on cook line. Approximately 5 live roaches in kitchen crawling under prep table with microwave. Approximately 4 live roaches in kitchen crawling on wall next to cooking equipment. 1 live roach in kitchen crawling on wall next to triple sink over cooking utensils. 1 live roach in kitchen crawling on shelving over prep table in prep area next to triple sink. Advised Operator to eliminate live roaches, cleaned and sanitize areas.
Stop Sale issued due to food not being in a wholesome, sound condition. Approximately 10 dead roaches in kitchen left side flip top cooler on cook line inside pans containing raw shell eggs/cooked cauliflower/cooked chicken. See Stop Sale.
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 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. Provided to Operator, advised to inform employees.
No soap provided at handwash sink. At hand wash sink at expo line and at cook line; no soap. Advised Operator to provide soap.
Dead roaches on premises. 1 dead roach in kitchen inside hand wash sink at expo line. 1 dead roach in kitchen in bucket under hand wash sink at expo line. 1 dead roach in kitchen on floor under hand wash sink at cook line. Approximately 5 dead roaches in kitchen stuck to walls on cook line over food cooking/preparation/storage areas. Approximately 10 dead roaches in kitchen left side flip top cooler on cook line inside pans containing raw shell eggs/cooked cauliflower/cooked chicken. See Stop Sale. Advised Operator to remove dead roaches, clean and sanitize areas.
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked cauliflower (48F - Cooling); cooked onions (50F - Cooling); cooked potatoes (47F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while removing from cook line and cell phone and then continued preparing food and handling clean utensils without washing hands. Discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over ready to eat sauces. Operator moved raw shell eggs to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked cauliflower (48F - Cooling); cooked onions (50F - Cooling); cooked potatoes (47F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked onion sauce (45F - Cold Holding); cooked lamb (45F - Cold Holding); cooked chicken (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked onion sauce (45F - Cold Holding); cooked lamb (45F - Cold Holding); cooked chicken (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked potatoes (117F - Hot Holding). Operator stated potatoes are reheated prior to being placed in steam table, held one hour, reheated potatoes to 178F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; cooked chicken (110F - Cooling 1:16pm/110F - Cooling 1:50pm). Operator stated cooling for 30 minutes, sealed inside ziplock bags stacked in full storage container, will not reach 70F within 2 hours, unsealed/unstacked bags and moved to walk-in freezer to facilitate faster cooling.
Handwash sink used for purposes other than handwashing. At expo line; hand washing sink used to store visibly soiled spoons. Operator removed spoons.
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.
Mar 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects around trash can in kitchen near expo line.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers interiors soiled with accumulation of food debris. Advised Operator to clean and sanitize.
Stored food not covered. In walk in cooler several items stored, not covered. Advised Operator to cover items.
Mar 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 10 high priority.
10 High priority2 Intermediate4 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects around trash can in kitchen near expo line.
Pesticide/insecticide labeled for household use only present in establishment. In cabinets under steam table pesticide labeled for household use stored.
Presence of insects, rodents, or other pests. 50 plus live weevils in semolina flour storage container 50 plus live weevils in rice flour storage container. 6 live spiders in lentil storage container. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler raw chicken stored over washed and cut onions. Operator moved chicken to lower shelf
Roach activity present as evidenced by live roaches found. 1 live roach in storage bin in dry storage area.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At double door stainless steel refrigerator shell eggs (60F - Ambient air temperature Cold Holding) Held overnight. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. 50 plus live weevils in semolina flour storage container 50 plus live weevils in rice flour storage container. 6 live spiders in lentil storage container. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse At double door reach in cooler milk (60F - Cold Holding). Item not prepared or portioned today, held in cooler overnight. See stop sale At double door stainless steel refrigerator shell eggs (60F - Ambient air temperature Cold Holding) Held overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler cooked lamb (57F)Cold holding; cooked goat (57F)Cold holding; cooked onion sauce (57F)Cold holding. Operator stated item not prepared or portioned today. In cooler for 2 hours. Operator placed items in walk-in. At double door reach in cooler milk (60F - Cold Holding). Item not prepared or portioned today, held in cooler overnight. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table house made rice cake (109F - Hot Holding) Operator stated item cooked before being placed in steam table, moved to be reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door stainless reach in cooler; Since 10am cooked rice (56F - Cooling) 1pm since 10am 54F - Cooling at 1:50pm; At this rate, rice will not reach 41F within a total of 6 hours. Operator moved to walk-in cooler 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. Cooked goat, cooked lamb, cooked chicken not date marked. Operator stated items prepared yesterday at 10am. Advised operator to date mark.
Dead roaches on premises. Approximately 20 dead roaches in kitchen at prep area inside drawers not used for food storage.
Food stored on floor. In walk-in cooler, raw chicken in bin stored on the floor. Advised operator to move items from floor to shelf.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers interiors soiled with accumulation of food debris. Advised Operator to clean and sanitize.
Stored food not covered. In walk in cooler several items stored, not covered. Advised Operator to cover items.
Nov 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked onion gravy (80°F - Cooling). Operator stated cooked yesterday, cooling overnight in deep pot with tight fitting lid. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked onion gravy (80°F - Cooling). Operator stated cooked yesterday, cooling overnight in deep pot with tight fitting lid. See Stop Sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored above cooked lamb. Operator moved raw chicken to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; cooked onions (45°F - Cold Holding); cooked chicken (58°F - Cold Holding); cooked lamb (47°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler one hour, added ice.
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/ 4 employees engaged in food preparation/handling, no certified food manager present.
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. Provided reporting agreement to Operator.
Food stored on floor. At walk-in freezer; case of raw chicken and bags of ice stored on floor. Operator removed from floor.
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.