ASHOKA INDIAN RESTAURANT PINECREST
12663 S DIXIE HWY, Pinecrest FL 33156 · 305-724-1675
Last inspected Aug 25, 2026 · 18 visits since July 2023
SEP 24
MAR 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Observed 1 green bell pepper in walk in cooler with mold.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025081427 | Aug 28, 2025 | Apr 27, 2026 | $400 |
| 1--2017044903 | Aug 7, 2017 | Oct 27, 2017 | $320 |
Inspection history
18 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
Show the remaining 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
Equipment in poor repair. Observed torn gaskets in reach in across cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler.
Aug 18, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority6 Intermediate28 Basic
Show 36 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dirty skewers on dry dish rack, not washed, rinsed or sanitized.
Pesticide/insecticide labeled for household use only present in establishment. Observed 2 cans of raid in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food is stored. Observed stored soiled fryer baskets in fryer. Observed stored baking sheets and pans soiled on cook line. Observed stored vegetable slicer soiled.
Lack of toilet tissue at each toilet. Observed in women's restroom.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Observed no employee training for any employee on site. Observed Dilesh and Mohammed, more than 60 days employed.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items not date marked, prepared prior day as per chef.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed multiple coolers and oven not working.
Ceiling tile missing. Observed above walk in.
Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
Cove molding at floor/wall juncture broken/missing. Observed next to cooler at cook line.
Dead roaches on premises. Observed 1 dead roach in oven. Observed 1 dead roach in men's restroom.n
Equipment and utensils not properly air-dried - wet nesting. Observed sauté pans on cook line.
Equipment in poor repair. Observed torn gaskets in reach in across cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Floor soiled/has accumulation of debris. Observed throughout kitchen.
Floor tiles missing and/or in disrepair. Observed in entryway to dry storage closet.
Hole in or other damage to wall. Observed in restroom.
Hood filter missing from automatic fire suppression/exhaust system. Observed above cook line; missing filters.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
In-use ice scoop stored on soiled surface between uses.
In-use knife/knives stored in cracks between pieces of equipment. Observed between cooler and prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior soiled.
No Heimlich maneuver/choking sign posted. Observed no choking poster.
No copy of latest inspection report available. Observed no copy printed.
No hot running water at mop sink. Observed hot water valve missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler gaskets soiled. Observed exterior of equipment soiled throughout establishment.
Old food stuck to clean dishware/utensils.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Ripped/worn tin foil used as shelf cover. Observed under prep table across cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 48 violations recorded, 9 high priority.
9 High priority6 Intermediate33 Basic
Show 48 findings ▾
Container of medicine improperly stored. Observed needle pen in walk in cooler.
Food with mold-like growth. See stop sale. Observed 1 container of veggies with mold. Observed 1 container of chicken with mold. Observed 1 can of eggplant in reach in across cook line. Observed bag of tomatoes with mold in walk in cooler. Observed 1 case of limes with mold.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dirty skewers on dry dish rack, not washed, rinsed or sanitized.
Pesticide/insecticide labeled for household use only present in establishment. Observed 2 cans of raid in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked chicken in walk in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in walk in cooler with ambient temp if 55F for more than 4 hours: shell eggs 55F Cold Holding. Technician showed up during end of inspection to work on cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 container of broth worth dead fly inside.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler with ambient temp if 55F for more than 4 hours: shell eggs 55F Cold Holding. Observed in walk in cooler with ambient temp of 55F cooked chicken (50F - Cold Holding); cooked breaded chicken (49F - Cold Holding); butter (54F - Cold Holding); shredded cabbage (51F - Cold Holding); paneer (50F - Cold Holding); cooked veggies (47F - Cold Holding); raw chicken (33F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler with ambient temp of 55F cooked chicken (50F - Cold Holding); cooked breaded chicken (49F - Cold Holding); butter (54F - Cold Holding); shredded cabbage (51F - Cold Holding); paneer (50F - Cold Holding); cooked veggies (47F - Cold Holding); raw chicken (33F - Cold Holding). More than 4 hours in cooler as per operator. Technician showed up during end of inspection to work on cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food is stored. Observed stored soiled fryer baskets in fryer. Observed stored baking sheets and pans soiled on cook line. Observed stored vegetable slicer soiled.
Lack of toilet tissue at each toilet. Observed in women's restroom.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Observed no employee training for any employee on site. Observed Dilesh and Mohammed, more than 60 days employed.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items not date marked, prepared prior day as per chef.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed multiple coolers and oven not working.
Ceiling tile missing. Observed above walk in.
Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
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. Observed walk in cooler with ambient temp of 55F, the following TCS foods stored inside for more than 4 hours: cooked chicken (50F - Cold Holding); cooked breaded chicken (49F - Cold Holding); butter (54F - Cold Holding); shredded cabbage (51F - Cold Holding); paneer (50F - Cold Holding); cooked veggies (47F - Cold Holding); raw chicken (33F - Cold Holding); eggs 55F Cold Holding. Technician showed up during end of inspection to work on cooler.
Cove molding at floor/wall juncture broken/missing. Observed next to cooler at cook line.
Dead roaches on premises. Observed 1 dead roach in oven. Observed 1 dead roach in men's restroom.n
Equipment and utensils not properly air-dried - wet nesting. Observed sauté pans on cook line.
Equipment in poor repair. Observed torn gaskets in reach in across cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Floor soiled/has accumulation of debris. Observed throughout kitchen.
Floor tiles missing and/or in disrepair. Observed in entryway to dry storage closet.
Food stored on floor. Observed case of onions on floor of dry storage.
Hole in or other damage to wall. Observed in restroom.
Hood filter missing from automatic fire suppression/exhaust system. Observed above cook line; missing filters.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
In-use ice scoop stored on soiled surface between uses.
In-use knife/knives stored in cracks between pieces of equipment. Observed between cooler and prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior soiled.
No Heimlich maneuver/choking sign posted. Observed no choking poster.
No copy of latest inspection report available. Observed no copy printed.
No hot running water at mop sink. Observed hot water valve missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler gaskets soiled. Observed exterior of equipment soiled throughout establishment.
Old food stuck to clean dishware/utensils.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Ripped/worn tin foil used as shelf cover. Observed under prep table across cook line.
Single-service articles improperly stored. Observed on floor outside of kitchen.
Stored food not covered. Observed in walk in freezer; multiple foods exposed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
Jan 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate13 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed table cloth used as liner for wine glasses; stored upside down.
Food-contact surface soiled with food debris, mold-like substance or slime.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at time of inspection.
Ceiling tile missing. Observed above walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
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. Observed reach in next to hand sink no longer working. As per operator, used as dry storage. No TCS foods stored inside. Observed walk in cooler with ambient temp of 51F. The following tcs foods stored inside: cooked chicken (50F - Cold Holding); paneer (51F - Cold Holding); milk (47F - Cold Holding); cut melon (49F - Cold Holding); heavy cream (50F - Cold Holding); tempura cauliflower (48F - Cold Holding); sour cream (51F - Cold Holding); yogurt (51F - Cold Holding). As per operator, a delivery was made less than 4 hours prior to inspection, walk in was left ajar for 2 hours.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with soiled grooves.
Exterior door has a gap at the threshold that opens to the outside. Observed at back of restaurant.
Floor tiles missing and/or in disrepair. Observed at kitchen and dry food storage closet meet.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at wine cooler freezer where glasses are stored.
Light shield damaged/in disrepair. Observed missing shield in dry food storage closet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across cook line.
Reuse of single-service or single-use articles. Observed yogurt container reused as spice container.
Ripped/worn tin foil used as shelf cover. Observed at cook line for spices.
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 33 violations recorded, 7 high priority.
7 High priority5 Intermediate21 Basic
Show 33 findings ▾
Food with mold-like growth. See stop sale. Observed 1 green bell pepper in walk in cooler with mold.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils on cook line in soiled water.
Non-food grade paper/paper towel used as liner for food container. Observed table cloth used as liner for wine glasses; stored upside down.
Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid on rack under dry dishes.
Raw animal food stored over or with unwashed produce. Observed eggs in walk in cooler stored above ginger. Observed eggs stored above limes in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above cabbage in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in next to hand sink no longer working. As per operator, used as dry storage. No TCS foods stored inside. Observed walk in cooler with ambient temp of 51F. The following tcs foods stored inside: cooked chicken (50F - Cold Holding); paneer (51F - Cold Holding); milk (47F - Cold Holding); cut melon (49F - Cold Holding); heavy cream (50F - Cold Holding); tempura cauliflower (48F - Cold Holding); sour cream (51F - Cold Holding); yogurt (51F - Cold Holding). As per operator, a delivery was made less than 4 hours prior to inspection, walk in was left ajar for 2 hours.
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen.
No soap provided at handwash sink. Observed no soap at kitchen hand sink. Manager brought soap for inspector.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at time of inspection.
Ceiling tile missing. Observed above walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
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. Observed reach in next to hand sink no longer working. As per operator, used as dry storage. No TCS foods stored inside. Observed walk in cooler with ambient temp of 51F. The following tcs foods stored inside: cooked chicken (50F - Cold Holding); paneer (51F - Cold Holding); milk (47F - Cold Holding); cut melon (49F - Cold Holding); heavy cream (50F - Cold Holding); tempura cauliflower (48F - Cold Holding); sour cream (51F - Cold Holding); yogurt (51F - Cold Holding). As per operator, a delivery was made less than 4 hours prior to inspection, walk in was left ajar for 2 hours.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with soiled grooves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed glass of water on prep table across cook line. Chef threw cup away during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table across cook line. Chef moved phone off of table and put away.
Exterior door has a gap at the threshold that opens to the outside. Observed at back of restaurant.
Floor tiles missing and/or in disrepair. Observed at kitchen and dry food storage closet meet.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at wine cooler freezer where glasses are stored.
In-use knife/knives stored in cracks between pieces of equipment. Observed next to prep table and between reach in cooler across cook line. Chef removed knives from between table and cooler.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under board on prep table across cook line.
Light shield damaged/in disrepair. Observed missing shield in dry food storage closet.
No Heimlich maneuver/choking sign posted. Observed no choking poster on site. Inspector provided via email.
No copy of latest inspection report available. Observed no copy available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers.
Reuse of single-service or single-use articles. Observed yogurt container reused as spice container.
Ripped/worn tin foil used as shelf cover. Observed at cook line for spices.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate19 Basic
Show 21 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dish and food are kept.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Bowl or other container with no handle used to dispense food. Observed in salt and sugar containers on dry storage.
Ceiling tile missing. Observed above walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
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. Observed across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a,being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding)
Floor tiles missing and/or in disrepair. Observed at entry for dry food closet.
Food stored on floor. Observed case of water on floor behind kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in hall.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
Light shield damaged/in disrepair. Observed no shield in dry food closet,
No copy of latest inspection report available. Observed no copy on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. Observed exterior of multiple equipment soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Reuse of single-service or single-use articles. Observed sour cream containers reused for spices.
Ripped/worn tin foil used as shelf cover. Observed across cook line where spices are.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored for proper air drying.
Working containers of food removed from original container not identified by common name. Observed in dry storage for sugar; no label.
Worn, torn and/or soiled floors/carpeting. Observed soiled floor behind cook line.
Aug 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 1 high priority.
1 High priority2 Intermediate19 Basic
Show 22 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked chicken (54F - Cold Holding); raw beef (54F - Cold Holding); cheese paneer (55F - Cold Holding). As per operator less than 4 hours, delivery was made and door left open. Observed across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dish and food are kept.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Bowl or other container with no handle used to dispense food. Observed in salt and sugar containers on dry storage.
Ceiling tile missing. Observed above walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
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. Observed across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a,being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding)
Floor tiles missing and/or in disrepair. Observed at entry for dry food closet.
Food stored on floor. Observed case of water on floor behind kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in hall.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
Light shield damaged/in disrepair. Observed no shield in dry food closet,
No copy of latest inspection report available. Observed no copy on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. Observed exterior of multiple equipment soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Reuse of single-service or single-use articles. Observed sour cream containers reused for spices.
Ripped/worn tin foil used as shelf cover. Observed across cook line where spices are.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored for proper air drying.
Working containers of food removed from original container not identified by common name. Observed in dry storage for sugar; no label.
Worn, torn and/or soiled floors/carpeting. Observed soiled floor behind cook line.
Aug 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 3 high priority.
3 High priority3 Intermediate21 Basic
Show 27 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cheese in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked chicken (54F - Cold Holding); raw beef (54F - Cold Holding); cheese paneer (55F - Cold Holding). As per operator less than 4 hours, delivery was made and door left open. Observed across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dish and food are kept.
No soap provided at handwash sink. Observed no soap at sink in restroom.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Bowl or other container with no handle used to dispense food. Observed in salt and sugar containers on dry storage.
Ceiling tile missing. Observed above walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
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. Observed across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a,being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding)
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on dry dish rack.
Floor tiles missing and/or in disrepair. Observed at entry for dry food closet.
Food stored on floor. Observed case of water on floor behind kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in hall.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
Light shield damaged/in disrepair. Observed no shield in dry food closet,
No copy of latest inspection report available. Observed no copy on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. Observed exterior of multiple equipment soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Reuse of single-service or single-use articles. Observed sour cream containers reused for spices.
Ripped/worn tin foil used as shelf cover. Observed across cook line where spices are.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored for proper air drying.
Working containers of food removed from original container not identified by common name. Observed in dry storage for sugar; no label.
Worn, torn and/or soiled floors/carpeting. Observed soiled floor behind cook line.
Mar 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate15 Basic
Show 17 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry storage shelves and dish rack.
Non-pitting surface rust on food-contact equipment. Observed on dry dish racks. Observed under prep tables where dishes are kept.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine; soiled.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dishmachine soiled.
Cardboard used to line food-contact shelves. Observed in reach in cooler in kitchen entrance.
Ceiling tile missing. Observed on ceiling above walk in cooler and freezer.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on dry dish rack. Observed speaker hanging on dry dish rack.
Floor tiles missing and/or in disrepair. Observed on floor in between kitchen and dry storage closet.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in mini freezer in main hall.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on exterior of ice machine; soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled. Served soiled gaskets in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Reuse of single-service or single-use articles. Observed yogurt containers cleaned and reused for spices.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Mar 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate17 Basic
Show 20 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwasher machine; 0 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry storage shelves and dish rack.
Non-pitting surface rust on food-contact equipment. Observed on dry dish racks. Observed under prep tables where dishes are kept.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine; soiled.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dishmachine soiled.
Cardboard used to line food-contact shelves. Observed in reach in cooler in kitchen entrance.
Ceiling tile missing. Observed on ceiling above walk in cooler and freezer.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen 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. Observed walk in cooler with ambient temperature of 60F. The following TCS foods stored inside:
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on dry dish rack. Observed speaker hanging on dry dish rack.
Floor tiles missing and/or in disrepair. Observed on floor in between kitchen and dry storage closet.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in mini freezer in main hall.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on exterior of ice machine; soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled. Served soiled gaskets in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Reuse of single-service or single-use articles. Observed yogurt containers cleaned and reused for spices.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining in hand sink in kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 5 high priority.
5 High priority3 Intermediate22 Basic
Show 30 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwasher machine; 0 ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook making flat bread crisps on grill; then handling with bare hands to place in container for service.
Stop Sale issued due to adulteration of food product. Observed cook making flat bread crisps on grill; then handling with bare hands to place in container for service.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler with ambient temperature of 60F. The following TCS foods stored inside: cooked chicken (51F - Cold Holding); sour cream (62F - Cold Holding); cheese patties (60F - Cold Holding); cooked rice (47F - Cold Holding); grouper (48F - Cold Holding); cheese (48F - Cold Holding); onion sauce (47F - Cold Holding); samoasa (50F - Cold Holding). As per operator; food has been there since night before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk in cooler with ambient temperature of 60F. The following TCS foods stored inside: cooked chicken (51F - Cold Holding); sour cream (62F - Cold Holding); cheese patties (60F - Cold Holding); cooked rice (47F - Cold Holding); grouper (48F - Cold Holding); cheese (48F - Cold Holding); onion sauce (47F - Cold Holding); samoasa (50F - Cold Holding). As per operator; food has been there since night before.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry storage shelves and dish rack.
Handwash sink used for purposes other than handwashing. Observed container and utensils in hand sink in kitchen area.
Non-pitting surface rust on food-contact equipment. Observed on dry dish racks. Observed under prep tables where dishes are kept.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine; soiled.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dishmachine soiled.
Cardboard used to line food-contact shelves. Observed in reach in cooler in kitchen entrance.
Ceiling tile missing. Observed on ceiling above walk in cooler and freezer.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen 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. Observed walk in cooler with ambient temperature of 60F. The following TCS foods stored inside:
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on dry dish rack. Observed speaker hanging on dry dish rack.
Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint in kitchen area.
Floor tiles missing and/or in disrepair. Observed on floor in between kitchen and dry storage closet.
Food stored on floor. Observed food on floor of walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in mini freezer in main hall.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on exterior of ice machine; soiled.
In-use wet wiping cloth/towel used under cutting board. Observed under cutting board on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled. Served soiled gaskets in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Reuse of single-service or single-use articles. Observed yogurt containers cleaned and reused for spices.
Ripped/worn tin foil used as shelf cover. Observed under prep tables in kitchen.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining in hand sink in kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Wet mop not stored in a manner to allow the mop to dry. Observed mop sink in bucket outside of restaurant.
Sep 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (60 F - Cold Holding); cooked onions (58 F - Cold Holding); cooked chicken (57 F - Cold Holding); cooked potatoes (58 F - Cold Holding); raw marinade chicken (57 F - Cold Holding); rice with milk (62F - Cold Holding) at walk in cooler. As per operator over night. And cooked chicken (48 F - Cold Holding); cooked onions (48 F - Cold Holding) at reach in cooler precipitation area. As per operator is part of the products in the walk in cooler. Operator started to segregate the products to be discarded.
No paper towels or mechanical hand drying device provided at handwash sink. The paper was provided.
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. Observed walk in cooler at 55 F since yesterday. Observed cooked rice (60 F - Cold Holding); cooked onions (58 F - Cold Holding); cooked chicken (57 F - Cold Holding); cooked potatoes (58 F - Cold Holding); raw marinade chicken (57 F - Cold Holding); rice with milk (62F - Cold Holding) at walk in cooler. As per operator over night. And cooked chicken (48 F - Cold Holding); cooked onions (48 F - Cold Holding) at reach in cooler precipitation area. As per operator is part of the products in the walk in cooler. The technician is working in the walk in cooler.
Drain cover(s) broken next to dishwasher machine.
In-use wet wiping cloth/towel used under cutting board.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water very slow draining in hand wash sink preparation area.
Sep 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0 ppm). Operator primed the chlorine at dishwasher machine. Final concentration Dishwasher (Chlorine 100 ppm).
Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside of thank you bags at walk in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over vegetables at walk in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed cooked rice (60 F - Cold Holding); cooked onions (58 F - Cold Holding); cooked chicken (57 F - Cold Holding); cooked potatoes (58 F - Cold Holding); raw marinade chicken (57 F - Cold Holding); rice with milk (62F - Cold Holding) at walk in cooler. As per operator over night. And cooked chicken (48 F - Cold Holding); cooked onions (48 F - Cold Holding) at reach in cooler precipitation area. As per operator is part of the products in the walk in cooler. Operator started to segregate the products to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (60 F - Cold Holding); cooked onions (58 F - Cold Holding); cooked chicken (57 F - Cold Holding); cooked potatoes (58 F - Cold Holding); raw marinade chicken (57 F - Cold Holding); rice with milk (62F - Cold Holding) at walk in cooler. As per operator over night. And cooked chicken (48 F - Cold Holding); cooked onions (48 F - Cold Holding) at reach in cooler precipitation area. As per operator is part of the products in the walk in cooler. Operator started to segregate the products to be discarded.
Handwash sink used for purposes other than handwashing. Observed a knife stored at hand wash sink and the hand wash sink full of food residual located at preparation area.
No paper towels or mechanical hand drying device provided at handwash sink. The paper was provided.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Akshata hired more than 60 days no proof of employee training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes, cooked chicken not properly date marked at walk in cooler. As per operator for more than 24 hours.
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. Observed walk in cooler at 55 F since yesterday. Observed cooked rice (60 F - Cold Holding); cooked onions (58 F - Cold Holding); cooked chicken (57 F - Cold Holding); cooked potatoes (58 F - Cold Holding); raw marinade chicken (57 F - Cold Holding); rice with milk (62F - Cold Holding) at walk in cooler. As per operator over night. And cooked chicken (48 F - Cold Holding); cooked onions (48 F - Cold Holding) at reach in cooler precipitation area. As per operator is part of the products in the walk in cooler. The technician is working in the walk in cooler.
Drain cover(s) broken next to dishwasher machine.
Food stored on floor. Observed oil container stored on floor at kitchen area. Operator moved the oil container to a shelf.
In-use wet wiping cloth/towel used under cutting board.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water very slow draining in hand wash sink preparation area.
Feb 24, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Non-pitting surface rust on food-contact equipment. Observed interior of oven rusted.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner under preparation table.
Feb 23, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0 ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over cooked lamb and cooked chicken at walk in cooler. Operated rearranged the products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked lamb (60-58 F - Cold Holding); lentils (48 F - Cold Holding); cut tomatoes (49 F - Cold Holding); onions sauce (61- 50 F - Cold Holding); cooked chicken (51- 49 F - Cold Holding); cooked onions (60- 50 F - Cold Holding); tomatoes sauce (50 F - Cold Holding); cooked chicken tikka (54 F - Cold Holding); cooked potatoes (54 F - Cold Holding); onion sauce (70 F - Cold Holding); raw chicken (55 F - Cold Holding) at walk-in cooler. As per operator over night. The walk-in cooler temperature before we opened the door was 50°F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lamb (60-58 F - Cold Holding); lentils (48 F - Cold Holding); cut tomatoes (49 F - Cold Holding); onions sauce (61- 50 F - Cold Holding); cooked chicken (51- 49 F - Cold Holding); cooked onions (60- 50 F - Cold Holding); tomatoes sauce (50 F - Cold Holding); cooked chicken tikka (54 F - Cold Holding); cooked potatoes (54 F - Cold Holding); onion sauce (70 F - Cold Holding); raw chicken (55 F - Cold Holding) at walk-in cooler. As per operator over night. The walk-in cooler temperature before we opened the door was 50°F.
No paper towels or mechanical hand drying device provided at handwash sink. At preparation area.
Non-pitting surface rust on food-contact equipment. Observed interior of oven rusted.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner under preparation table.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean pots a d pans stored in Dirty and rusty shelf under preparation table.
Equipment in poor repair. Observed the walk in freezer gasket torn. Observed the reach in cooler gasket torn at preparation area. Observed the walk in cooler temperature 50°F before the door was opened.
Floor not cleaned when the least amount of food is exposed at walk-in freezer.
Floor soiled/has accumulation of debris under equipments at kitchen area.
Food not stored at least 6 inches off of the floor. Observed a box of dough pastries stored on floor at walk in freezer. Operator picked up the box.
Nonfood-contact equipment not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed shelf under preparation table rusted with a hole.
Stored food not covered. Observed nuts sauce not covered at reach in cooler. Operator covered the product.
Sep 21, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Current Hotel and Restaurant license not displayed.
Jul 12, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing some chemical not labeled at shelf next to the kitchen entrance.
Current Hotel and Restaurant license not displayed.
Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers at reach in cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink very slow draining.
Jul 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority4 Intermediate6 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher chlorine sanitizer at 0 ppm. Operator called technician to schedule service.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice scoop inside of water at 84°F.
Metal stem-type thermometer soiled.
Nonfood-grade bags used in direct contact with food. Observed vegetables stored inside of nonfood grade bags at walk in freezer. Operator was informed that the product can not be in nonfood grade bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored over cooked potatoes at walk-in cooler. Operator relocated the raw chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tandoori chicken (59 F - Cold Holding); curry chicken (49 F - Cold Holding) at reach in cooler preparation area. As per the manager since the night before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tandoori chicken (59 F - Cold Holding); curry chicken (49 F - Cold Holding) at reach in cooler preparation area. As per the manager since the night before. And raw chicken (50 F - Cold Holding); cooked lamb (48 F - Cold Holding); cooked chicken (48 F - Cold Holding); raw chicken wings (50 F - Cold Holding) at walk-in cooler. As per manager since the night before.
Handwash sink used for purposes other than handwashing. Observed residual Food at hand wash sink.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing some chemical not labeled at shelf next to the kitchen entrance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pots not stored inverted at shelf under preparation table.
Current Hotel and Restaurant license not displayed.
Floor not cleaned when the least amount of food is exposed. Observed floor soiled behind equipment's throughout the kitchen area.
Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers at reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink very slow draining.
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.