DISCOVERY INDIAN CUISINE
38593 US 19 STE 300, Palm Harbor FL 34684 · 727-935-5122
Last inspected Jul 21, 2026 · 29 visits since December 2023
DEC 25
APR 26
MAY 26
JUN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Rodent rub marks present along pipes near mop sink. And on wall near kitchen front entrance.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026015102 | Dec 17, 2025 | Jun 10, 2026 | $300 |
| 3--2025092165 | Dec 17, 2025 | Feb 4, 2026 | $300 |
| 3--2025067603 | Jun 10, 2025 | Oct 22, 2025 | $160 |
| 3--2023011550 | Jan 18, 2023 | May 24, 2023 | $640 |
| 3--2022057946 | Nov 16, 2022 | Jan 6, 2023 | $600 |
Inspection history
29 visits, newest first
Jul 21, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Measured at 0ppm. Instructed operator to use three compartment sink until it is fixed.
Rodent rub marks present along walls/ceilings. Rodent rub marks on pipe near rice cooker. Rodent rub marks on pipe next to mop sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
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 of any training in establishment.
Show the remaining 6 findings ▾
Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Measured at sanitizer at 0ppm. Instructed operator to use three compartment sink until it is fixed.
Floors not maintained smooth and durable. Floor in disrepair on cook line. Missing ceiling tile over reach in freezer in kitchen.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in ice machine storage area, and in dry storage room across from air conditioning unit. Objectionable odors in ac unit storage area.
Old food stuck to clean dishware/utensils. Old food staining containers in ware washing area.
Old labels stuck to food containers after cleaning. Old labels on container in ware washing area.
Jul 18, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 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. Measured at 0ppm. Instructed operator to use three compartment sink until it is fixed.
Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings on spice containers in dry storage in kitchen. 7 rodent droppings in hand sink by mop sink. Operator removed droppings from hand sink during visit. 2 rodent droppings on dry dish area of three compartment sink. 1 rodent dropping on shelf used to store paint cans near ice machine, 21 rodent droppings near ac unit 2 rodent droppings on top of soda can containers near ac unit. 19 in dry storage closet across from ac unit 6 rodent droppings around television in lobby
Rodent rub marks present along walls/ceilings. Rodent rub marks on pipe near rice cooker. Rodent rub marks on pipe next to mop sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
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 of any training in establishment.
Ceiling tile missing. Missing ceiling tile over reach in freezer in kitchen.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Measured at sanitizer at 0ppm. Instructed operator to use three compartment sink until it is fixed.
Floors not maintained smooth and durable. Floor in disrepair on cook line. Missing ceiling tile over reach in freezer in kitchen.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in ice machine storage area, and in dry storage room across from air conditioning unit. Objectionable odors in ac unit storage area.
Old food stuck to clean dishware/utensils. Old food staining containers in ware washing area.
Old labels stuck to food containers after cleaning. Old labels on container in ware washing area.
Jul 17, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 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. Measured at 0ppm. Instructed operator to use three compartment sink until it is fixed.
Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings on spice containers in dry storage in kitchen. 7 rodent droppings in hand sink by mop sink. Operator removed droppings from hand sink during visit. 2 rodent droppings on dry dish area of three compartment sink. 1 rodent dropping on shelf used to store paint cans near ice machine, 21 rodent droppings near ac unit 2 rodent droppings on top of soda can containers near ac unit. 19 in dry storage closet across from ac unit 6 rodent droppings around television in lobby
Rodent rub marks present along walls/ceilings. Rodent rub marks on pipe near rice cooker. Rodent rub marks on pipe next to mop sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
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 of any training in establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of mold like substance.
Ceiling tile missing. Missing ceiling tile over reach in freezer in kitchen.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Measured at sanitizer at 0ppm. Instructed operator to use three compartment sink until it is fixed.
Floors not maintained smooth and durable. Floor in disrepair on cook line. Missing ceiling tile over reach in freezer in kitchen.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in ice machine storage area, and in dry storage room across from air conditioning unit. Objectionable odors in ac unit storage area.
Old food stuck to clean dishware/utensils. Old food staining containers in ware washing area.
Old labels stuck to food containers after cleaning. Old labels on container in ware washing area.
Jul 16, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 15 violations recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 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. Measured at 0ppm. Instructed operator to use three compartment sink until it is fixed.
Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings on spice containers in dry storage in kitchen. 7 rodent droppings in hand sink by mop sink. Operator removed droppings from hand sink during visit. 2 rodent droppings on dry dish area of three compartment sink. 1 rodent dropping on shelf used to store paint cans near ice machine, 21 rodent droppings near ac unit 2 rodent droppings on top of soda can containers near ac unit. 19 in dry storage closet across from ac unit 6 rodent droppings around television in lobby
Rodent rub marks present along walls/ceilings. Rodent rub marks on pipe near rice cooker. Rodent rub marks on pipe next to mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with debris.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
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 of any training in establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of mold like substance.
Ceiling tile missing. Missing ceiling tile over reach in freezer in kitchen.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Measured at sanitizer at 0ppm. Instructed operator to use three compartment sink until it is fixed.
Equipment in poor repair. Stand up Reach in cooler In kitchen able to keep temperature. Used to store produce reach in freezer next to microwave in disrepair.
Floors not maintained smooth and durable. Floor in disrepair on cook line. Missing ceiling tile over reach in freezer in kitchen.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in ice machine storage area, and in dry storage room across from air conditioning unit. Objectionable odors in ac unit storage area.
Old food stuck to clean dishware/utensils. Old food staining containers in ware washing area.
Old labels stuck to food containers after cleaning. Old labels on container in ware washing area.
Jul 15, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 30 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority4 Intermediate18 Basic
Show 30 findings ▾
Dented/rusted cans present. See stop sale. Dented 6lb can of tomato puree stored not separated from undamaged product in storage closet across from ac unit.
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. Measured at 0ppm. Instructed operator to use three compartment sink until it is fixed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg over ready to eat spring rolls in cooler
Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings on spice containers in dry storage in kitchen. 7 rodent droppings in hand sink by mop sink. Operator removed droppings from hand sink during visit. 2 rodent droppings on dry dish area of three compartment sink. 1 rodent dropping on shelf used to store paint cans near ice machine, 21 rodent droppings near ac unit 2 rodent droppings on top of soda can containers near ac unit. 19 in dry storage closet across from ac unit 6 rodent droppings around television in lobby
Rodent rub marks present along walls/ceilings. Rodent rub marks on pipe near rice cooker. Rodent rub marks on pipe next to mop sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato puree 51F. Held in unit over night no prior temperature monitoring.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato puree 51F. Held in unit over night no prior temperature monitoring.
Toxic substance/chemical improperly stored. Fabuloso stored on shelf above pots in ware washing area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with debris.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
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 of any training in establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chick peas and potatoes prepared on site yesterday not date marked, operator added dates.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of mold like substance.
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in rice cooker. Operator removed bowl.
Ceiling tile missing. Missing ceiling tile over reach in freezer in kitchen.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Measured at sanitizer at 0ppm. Instructed operator to use three compartment sink until it is fixed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee charger stored on top of shelf above pots in ware washing area. Operator moved charger.
Employee with no beard guard/restraint while engaging in food preparation. Employee not wearing beard guard,
Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint.
Equipment in poor repair. Stand up Reach in cooler In kitchen able to keep temperature. Used to store produce reach in freezer next to microwave in disrepair.
Floor area(s) covered with standing water. Standing water on floor of ice machine. Walls in kitchen soiled with debris.
Floor soiled/has accumulation of debris. Floor soiled in kitchen.
Floors not maintained smooth and durable. Floor in disrepair on cook line. Missing ceiling tile over reach in freezer in kitchen.
Food stored on floor. Oil and tomato puree stored on floor of storage closet across from ac unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of mixer soiled with debris.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in ice machine storage area, and in dry storage room across from air conditioning unit. Objectionable odors in ac unit storage area.
Old food stuck to clean dishware/utensils. Old food staining containers in ware washing area.
Old labels stuck to food containers after cleaning. Old labels on container in ware washing area.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of Reach in cooler by ice machine shelves soiled
Jul 15, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board in prep area,
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
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.
Ceiling tile missing. Ceiling tile missing over freezer.
Cutting board has cut marks and is no longer cleanable. In prep area.
Food stored on floor. Oil stored on floor of kitchen and in hallway by restroom. Cans of sauce stored on floor of dry storage closet,
Hole in or other damage to wall. Hole in wall behind dish machine. Hole in wall near water heater
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with debris.
Jun 4, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Rodent rub marks present along pipes near mop sink. And on wall near kitchen front entrance.
Ceiling tile missing. Missing ceiling tiles near rear exit. Missing ceiling tile above reach in freezer in kitchen.
Objectionable odors in bathroom or other areas of the establishment. Objectionable Odor in storage area where ice machine is stored.
Jun 3, 2026■ Emergency Order Callback Not CompliedComplaint Investigation (Partial)
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 priority0 Intermediate2 Basic
Show 4 findings ▾
Rodent activity present as evidenced by rodent droppings found. 35 rodent droppings in kitchen. 2 rodent droppings in dry storage. 2 rodent droppings on shelf under television in dining area.
Rodent rub marks present along pipes near mop sink. And on wall near kitchen front entrance.
Ceiling tile missing. Missing ceiling tiles near rear exit. Missing ceiling tile above reach in freezer in kitchen.
Objectionable odors in bathroom or other areas of the establishment. Objectionable Odor in storage area where ice machine is stored.
Jun 2, 2026■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 4 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Rodent activity present as evidenced by rodent droppings found. 35 rodent droppings in kitchen. 2 rodent droppings in dry storage. 2 rodent droppings on shelf under television in dining area.
Rodent rub marks present along pipes near mop sink. And on wall near kitchen front entrance.
Ceiling tile missing. Missing ceiling tiles near rear exit. Missing ceiling tile above reach in freezer in kitchen.
Objectionable odors in bathroom or other areas of the establishment. Objectionable Odor in storage area where ice machine is stored.
May 22, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board in prep area,
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
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.
Ceiling tile missing. Ceiling tile missing over freezer.
Cutting board has cut marks and is no longer cleanable. In prep area.
Food stored on floor. Oil stored on floor of kitchen and in hallway by restroom. Cans of sauce stored on floor of dry storage closet,
Hole in or other damage to wall. Hole in wall behind dish machine. Hole in wall near water heater
No mop sink or curbed cleaning facility provided at establishment. Mop sink is not usable due to it not draining.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with debris.
May 15, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine measured at 0ppm discussed with operator for them to use three compartment sink until fixed.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board in prep area,
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed next to mop sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
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.
Ceiling tile missing. Ceiling tile missing over freezer.
Cutting board has cut marks and is no longer cleanable. In prep area.
Food stored on floor. Oil stored on floor of kitchen and in hallway by restroom. Cans of sauce stored on floor of dry storage closet,
Hole in or other damage to wall. Hole in wall behind dish machine. Hole in wall near water heater
No mop sink or curbed cleaning facility provided at establishment. Mop sink is not usable due to it not draining.
Plumbing system in disrepair. Hand sink by rotary oven has faucet that is not functioning properly
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink drain slow draining near rotary oven. Standing water in mop sink. Mop sink not draining
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with debris.
May 14, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 15 violations recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine measured at 0ppm discussed with operator for them to use three compartment sink until fixed.
Rodent activity present as evidenced by rodent droppings found. 38 rodent droppings on floor near ice machine 38 rodent droppings on floor near air condition 52 rodent droppings inside of air condition 19 rodent droppings in dish area. 32 rodent droppings around mop sink. 9 rodent droppings by dry dish storage 6 rodent droppings under hand sink near reach in coolers 33 droppings next to reach in freezer 30 droppings near dry storage past cook line
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board in prep area,
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed next to mop sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
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.
Ceiling tile missing. Ceiling tile missing over freezer.
Cutting board has cut marks and is no longer cleanable. In prep area.
Food stored on floor. Oil stored on floor of kitchen and in hallway by restroom. Cans of sauce stored on floor of dry storage closet,
Hole in or other damage to wall. Hole in wall behind dish machine. Hole in wall near water heater
No mop sink or curbed cleaning facility provided at establishment. Mop sink is not usable due to it not draining.
Plumbing system in disrepair. Hand sink by rotary oven has faucet that is not functioning properly
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink drain slow draining near rotary oven. Standing water in mop sink. Mop sink not draining
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with debris.
May 13, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine measured at 0ppm discussed with operator for them to use three compartment sink until fixed.
Rodent activity present as evidenced by rodent droppings found. 38 rodent droppings on floor near ice machine 38 rodent droppings on floor near air condition 52 rodent droppings inside of air condition 19 rodent droppings in dish area. 32 rodent droppings around mop sink. 9 rodent droppings by dry dish storage 6 rodent droppings under hand sink near reach in coolers 33 droppings next to reach in freezer 30 droppings near dry storage past cook line
Rodent burrow or rodent nesting materials present. Rodent nesting materials by air handler in back area of establishment
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items moved from another cooler around 12:00pm today to reach in cooler on cook line, red curry (48F - Cold Holding); cooked chicken (45F - Cold Holding); onion sauce (45F - Cold Holding); curry (46F - Cold Holding) (); lentils (46F - Cold Holding); spinach puree (45F - Cold Holding); lentil puree (45F - Cold Holding); chickpeas (47F - Cold Holding) Operator moved items to reach in freezer in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board in prep area,
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed next to mop sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
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.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers and freezers soiled with residue.
Ceiling tile missing. Ceiling tile missing over freezer.
Cutting board has cut marks and is no longer cleanable. In prep area.
Employee eating while preparing food. Employee eating food in kitchen while preparing food.
Food stored on floor. Oil stored on floor of kitchen and in hallway by restroom. Cans of sauce stored on floor of dry storage closet,
Hole in or other damage to wall. Hole in wall behind dish machine. Hole in wall near water heater
No mop sink or curbed cleaning facility provided at establishment. Mop sink is not usable due to it not draining.
Plumbing system in disrepair. Hand sink by rotary oven has faucet that is not functioning properly
Reach-in cooler and freezer interior/shelves have accumulation of soil residues.
Soiled dry wiping cloth in use. Soiled dry cloth used for naan bread across from rotary oven, operator discarded soiled towel
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink drain slow draining near rotary oven. Standing water in mop sink. Mop sink not draining
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with debris.
May 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine testing at 0ppm. Discussed setting up three compartment sink to sanitize. Person in charge stated that they preferred to set it up later in the morning.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line and dish storage area.
Records/documents for required employee training do not contain all of the required information. Observed employee training with missing information.
Buildup of food debris/soil residue on equipment door handles. Observed food debris build up on the handles to the sinks.
Ceiling tile missing in the kitchen above reach in freezer.
Cutting board has cut marks and is no longer cleanable on prep tables and dish storage area.
Reach-in freezer interior/shelves have accumulation of soil residues.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the paint on the floors removed in some areas of the kitchen cook and prep area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls all throughout the kitchen in the cooking and preparation area.
May 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine testing at 0ppm. Discussed setting up three compartment sink to sanitize. Person in charge stated that they preferred to set it up later in the morning.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee test dish machine, walk to front of house, look in drawers and return to the kitchen and put gloves on with no handwashing.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line and dish storage area.
Records/documents for required employee training do not contain all of the required information. Observed employee training with missing information.
Buildup of food debris/soil residue on equipment door handles. Observed food debris build up on the handles to the sinks.
Ceiling tile missing in the kitchen above reach in freezer.
Cutting board has cut marks and is no longer cleanable on prep tables and dish storage area.
Reach-in freezer interior/shelves have accumulation of soil residues.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the paint on the floors removed in some areas of the kitchen cook and prep area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls all throughout the kitchen in the cooking and preparation area.
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine testing at 0ppm. Discussed setting up three compartment sink to sanitize. Person in charge stated that they preferred to set it up later in the morning.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee test dish machine, walk to front of house, look in drawers and return to the kitchen and put gloves on with no handwashing.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line and dish storage area.
No paper towels or mechanical hand drying device or soap provided at handwash sink near the dish storage area.
Records/documents for required employee training do not contain all of the required information. Observed employee training with missing information.
Buildup of food debris/soil residue on equipment door handles. Observed food debris build up on the handles to the sinks.
Ceiling tile missing in the kitchen above reach in freezer.
Cutting board has cut marks and is no longer cleanable on prep tables and dish storage area.
Opened employee beverage container in a cold holding unit with food to be served to customers in the kitchen near cook line.
Reach-in freezer interior/shelves have accumulation of soil residues.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the paint on the floors removed in some areas of the kitchen cook and prep area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls all throughout the kitchen in the cooking and preparation area.
Feb 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded.
0 High priority2 Intermediate12 Basic
Show 14 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Explained big 6 foodborne illnesses to operator. Provided operator form HR 5030-100
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. 2 cooks preparing food, 1 server handling food. No employee food safety training.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers soiled with debris. Outside of reach in cooler soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in kitchen soiled
Current Hotel and Restaurant license not displayed. Operator only has alcohol license displayed.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
Floor tiles missing and/or in disrepair. Floor tiles missing on cook line and prep area of kitchen.
Food stored on floor. Oil stored on floor of dry storage in kitchen. Cans of tomato puree stored on floor in cleaning supply closet.
Hole in or other damage to wall. Wall in kitchen and back storage area in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
No copy of latest inspection report available. Establishment has no copy of last inspection available.
Plumbing system in disrepair. Hand wash sink missing near ware washing washing area. Operator informed me that sink fell off wall prior to visit.
Standing water in bottom of reach-in-cooler. Standing water at the bottom reach in cooler on cook line.
Wall soiled with accumulated grease, food debris, and/or dust.wall in kitchen soiled and with debris.
Dec 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 1 high priority.
1 High priority4 Intermediate23 Basic
Show 28 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched box of raw chicken, did not remove gloves and wash hands before touching other product.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Explained big 6 foodborne illnesses to operator. Provided operator form HR 5030-100
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. Emailed operator form HR 5030-104
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available on premises.
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. 2 cooks preparing food, 1 server handling food. No employee food safety training.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers soiled with debris. Outside of reach in cooler soiled.
Ceiling tile missing. Ceiling tile missing above reach in freezer in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in kitchen soiled
Current Hotel and Restaurant license not displayed. Operator only has alcohol license displayed.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of cutting board on cook line. Operator removed can.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board operator removed and sanitized cutting board. Employee phone, keys on shelf above prep station in kitchen.
Employee with no hair restraint while engaging in food preparation. Employees in kitchen not wearing any hair restraint.
Floor tiles missing and/or in disrepair. Floor tiles missing on cook line and prep area of kitchen.
Food stored on floor. Oil stored on floor of dry storage in kitchen. Cans of tomato puree stored on floor in cleaning supply closet.
Hole in or other damage to wall. Wall in kitchen and back storage area in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
No Heimlich maneuver/choking sign posted. Emailed operator with form choking poster.
No copy of latest inspection report available. Establishment has no copy of last inspection available.
No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sinks in kitchen
Old labels stuck to food containers after cleaning. Containers with old labels in ware washing area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler in kitchen. Operator removed.
Plumbing system in disrepair. Hand wash sink missing near ware washing washing area. Operator informed me that sink fell off wall prior to visit.
Single-service articles improperly stored. Single service items stored on floor of kitchen.
Standing water in bottom of reach-in-cooler. Standing water at the bottom reach in cooler on cook line.
Wall soiled with accumulated grease, food debris, and/or dust.wall in kitchen soiled and with debris.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table next to hand wash sink and on top of dish machine. Operator removed wiping cloths.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth I use on cook line. Operator removed wiping cloths.
Dec 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 43 violations recorded, 7 high priority.
7 High priority9 Intermediate27 Basic
Show 43 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched box of raw chicken, did not remove gloves and wash hands before touching other product.
Employee washed hands with no soap. No soap at hand wash sinks in kitchen
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked rice, Held over night at 92 degrees in rice cooker.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat in reach in reach in coolers on cook line. Notified operator of proper procedure. Operator moved chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomato sauce 49 degrees, mint sauce 61F, milk 60F, raw chicken 64F, tamarind sauce 61F, cheese 61F, tomato, purée 60F, yogurt 61F, Manchurian sauce 62F, Somosas 62F All food held in refrigerator overnight, no temperature monitoring. rice 92F Held over night in rice cooker no temperature monitoring.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce 49 degrees, mint sauce 61F, milk 60F, raw chicken 64F, tamarind sauce 61F, cheese 61F, tomato, purée 60F, yogurt 61F, Manchurian sauce 62F, Somosas 62F All food held in refrigerator overnight, no temperature monitoring.
Toxic substance/chemical improperly stored. Vaseline stored on top of microwave in kitchen.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Explained big 6 foodborne illnesses to operator. Provided operator form HR 5030-100
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. Emailed operator form HR 5030-104
Handwash sink used for purposes other than handwashing. Handwashing sinks in kitchen used for storage of scrubby and oven mitts. Operator removed items from sinks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available on premises.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand wash sinks in establishment. Operator placed towels at hand wash sink.
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. 2 cooks preparing food, 1 server handling food. No employee food safety training.
No soap provided at handwash sink. No soap at handwash sinks in kitchen operator placed soap at hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked yesterday not date marked.
Spray bottle containing toxic substance not labeled. Unlabeled sanitizer stored on shelf in dining area.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers soiled with debris. Outside of reach in cooler soiled.
Ceiling tile missing. Ceiling tile missing above reach in freezer in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in kitchen soiled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups not inverted in wait station.
Current Hotel and Restaurant license not displayed. Operator only has alcohol license displayed.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of cutting board on cook line. Operator removed can.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board operator removed and sanitized cutting board. Employee phone, keys on shelf above prep station in kitchen.
Employee with no hair restraint while engaging in food preparation. Employees in kitchen not wearing any hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting equipment in warewashing area.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink has 2 wash areas. No sanitize area.
Equipment in poor repair. Reach in cooler on near ware washing area not keeping temperature.
Floor tiles missing and/or in disrepair. Floor tiles missing on cook line and prep area of kitchen.
Food stored on floor. Oil stored on floor of dry storage in kitchen. Cans of tomato puree stored on floor in cleaning supply closet.
Hole in or other damage to wall. Wall in kitchen and back storage area in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
No Heimlich maneuver/choking sign posted. Emailed operator with form choking poster.
No copy of latest inspection report available. Establishment has no copy of last inspection available.
No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sinks in kitchen
Old labels stuck to food containers after cleaning. Containers with old labels in ware washing area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler in kitchen. Operator removed.
Plumbing system in disrepair. Hand wash sink missing near ware washing washing area. Operator informed me that sink fell off wall prior to visit.
Single-service articles improperly stored. Single service items stored on floor of kitchen.
Standing water in bottom of reach-in-cooler. Standing water at the bottom reach in cooler on cook line.
Wall soiled with accumulated grease, food debris, and/or dust.wall in kitchen soiled and with debris.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table next to hand wash sink and on top of dish machine. Operator removed wiping cloths.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth I use on cook line. Operator removed wiping cloths.
Aug 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Curry chicken 48f, 47f, 50f, 49f, 45f, 47f, 51f, made on 6/9/2025 missed cooling window.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.. Cooked Curry chicken 48f, 47f, 50f, 49f, 45f, 47f, 51f, made on 6/9/2025 missed cooling window.
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 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Curry chicken 48f, 47f, 50f, 49f, 45f, 47f, 51f, made on 6/9/2025 missed cooling window.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.. Cooked Curry chicken 48f, 47f, 50f, 49f, 45f, 47f, 51f, made on 6/9/2025 missed cooling window.
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 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Curry chicken 48f, 47f, 50f, 49f, 45f, 47f, 51f, made on 6/9/2025 missed cooling window.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.. Cooked Curry chicken 48f, 47f, 50f, 49f, 45f, 47f, 51f, made on 6/9/2025 missed cooling window.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board. Can opener blade.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked cauliflower, cooked meats, various heated sauces.
Bowl or other container with no handle used to dispense food. In spice containers.
Food stored on floor. Cooking oil stored on floor.
Time/temperature control for safety food thawed in an improper manner. No running water for thawed out lamb in sink.
Dec 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Raw Chicken and Raw eggs stored over unwashed produce in reach in cooler. Operator rearranged the unit to gain compliance
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards x2 soiled with mold like stain. Discussed removing cutting boards from use and replacing them.
Cloth used as a food-contact surface. Terry cloths rolled into a ball and held together by another terry cloth used in Naan baking, cloth saturated in oil and food debris operator stated that a baking cloth is used over terry cloth, discussed that the baking cloth must be used on a clean surface approved for food contact to minimize the chance for contamination.
Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Food containers on cook line containing spice have a heavy build up of food debris.
Food stored on floor. Cooking oil, cans of beans Discussed the need to store all food a minimum of 6" off the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used for cooking stored in soiled room temperature water. Discussed the need to only store utensils in water that is clean and 135F or above. Operator removed ur3nsils from standing water
Jun 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 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. 0ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat, reach in cooler
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on prep table, employee removed soda.
Employee with no hair restraint while engaging in food preparation.
Floor not cleaned when the least amount of food is exposed.
Floor soiled/has accumulation of debris. Cook line, prep areas storage area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils stored in standing water on cook line. Operator removed utensils
Time/temperature control for safety food thawed in an improper manner. Food being thawed on counter. Operator moved the thawing food to the reach in cooler. Food still frozen.
Feb 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb, cooked chicken. Operator was able to determine the prep date of the lamb and chicken and dated accordingly.
Employee with no hair restraint while engaging in food preparation. Cook, no hair restraint.
Floor soiled/has accumulation of debris.
Dec 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb, cooked chicken. Operator was able to determine the prep date of the lamb and chicken and dated accordingly.
Employee with no hair restraint while engaging in food preparation. Cook, no hair restraint.
Floor soiled/has accumulation of debris.
Dec 7, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (47F - Cold Holding); cooked chicken (47F - Cold Holding); raw chicken (45F - Cold Holding); lamb (46F - Cold Holding); lamb (46F - Cold Holding); lamb (45F - Cold Holding); chick peas (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (47F - Cold Holding); cooked chicken (47F - Cold Holding); raw chicken (45F - Cold Holding); lamb (46F - Cold Holding); lamb (46F - Cold Holding); lamb (45F - Cold Holding); chick peas (46F - Cold Holding).
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.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb, cooked chicken. Operator was able to determine the prep date of the lamb and chicken and dated accordingly.
Employee with no hair restraint while engaging in food preparation. Cook, no hair restraint.
Floor soiled/has accumulation of debris.
Dec 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings observed in rear of establishment in short hallway next to mop sink. 1 rodent dropping observed in dry storage under shelving. Operator disposed of droppings, swept and sanitized the area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (47F - Cold Holding); cooked chicken (47F - Cold Holding); raw chicken (45F - Cold Holding); lamb (46F - Cold Holding); lamb (46F - Cold Holding); lamb (45F - Cold Holding); chick peas (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (47F - Cold Holding); cooked chicken (47F - Cold Holding); raw chicken (45F - Cold Holding); lamb (46F - Cold Holding); lamb (46F - Cold Holding); lamb (45F - Cold Holding); chick peas (46F - Cold Holding).
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.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb, cooked chicken. Operator was able to determine the prep date of the lamb and chicken and dated accordingly.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food located in reach in cooler with food intended for restaurant not properly identified.
Employee with no hair restraint while engaging in food preparation. Cook, no hair restraint.
Floor soiled/has accumulation of debris.
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.