IFRA'S INDIAN KITCHEN
9543 S DIXIE HWY, Pinecrest FL 33156 · 786-953-8222
Last inspected Jul 30, 2026 · 18 visits since July 2023
MAR 25
JUL 25
NOV 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach on floor in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019064261 | Oct 31, 2019 | Jun 17, 2020 | $200 |
Inspection history
18 visits, newest first
Jul 30, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
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.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling.
Current Hotel and Restaurant license not displayed. Observed old license on display.
Show the remaining 4 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
Reuse of single-service or single-use articles. Observed multiple containers of seasonings and yogurt reused for other food items.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in dry food storage area.
Jul 29, 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. 10 violations recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor next to mop sink in kitchen area. Observed 1 live roach on reach in cooler in kitchen area across triple sink. Observed 1 live roach on empty container in kitchen area above hand sink. Observed 1 live roach under triple sink next to cook line in kitchen area.
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. Observed food and dish shelves soiled.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling.
Current Hotel and Restaurant license not displayed. Observed old license on display.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
Reuse of single-service or single-use articles. Observed multiple containers of seasonings and yogurt reused for other food items.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in dry food storage area.
Jul 28, 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 priority2 Intermediate11 Basic
Show 15 findings ▾
Live, small flying insects found. Observed 2 live flies on wall next to mop sink in kitchen area. Observed 1 live fly on wall next to cooler in kitchen area. Observed 2 live flies in restroom on wall behind toilet.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor next to mop sink in kitchen area. Observed 1 live roach on reach in cooler in kitchen area across triple sink. Observed 1 live roach on empty container in kitchen area above hand sink. Observed 1 live roach under triple sink next to cook line in kitchen area.
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. Observed food and dish shelves soiled.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling.
Current Hotel and Restaurant license not displayed. Observed old license on display.
Floor soiled/has accumulation of debris. Observed in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave and oven soiled.
No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reuse of single-service or single-use articles. Observed multiple containers of seasonings and yogurt reused for other food items.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in dry food storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen.
Jul 27, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 22 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate13 Basic
Show 22 findings ▾
Live, small flying insects found. Observed 2 live flies on wall next to mop sink in kitchen area. Observed 1 live fly on wall next to cooler in kitchen area. Observed 2 live flies in restroom on wall behind toilet.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in; raw shrimp over cooked chutney.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor next to mop sink in kitchen area. Observed 1 live roach on reach in cooler in kitchen area across triple sink. Observed 1 live roach on empty container in kitchen area above hand sink. Observed 1 live roach under triple sink next to cook line in kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in outside of kitchen with ambient temp of 54F; the following TCS foods stored inside for more than 4 hours: lamb (47F - Cold Holding); chicken (45F - Cold Holding); cheese (46F - Cold Holding); cooked potato (45F - Cold Holding); cauliflower cooked (46F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in outside of kitchen with ambient temp of 54F; the following TCS foods stored inside for more than 4 hours: lamb (47F - Cold Holding); chicken (45F - Cold Holding); cheese (46F - Cold Holding); cooked potato (45F - Cold Holding); cauliflower cooked (46F - Cold Holding).
Toxic substance/chemical improperly stored. Observed air freshener on dry food rack above onions.
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. Observed food and dish shelves soiled.
No paper towels or mechanical hand drying device provided at handwash sink.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling.
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 outside of kitchen with ambient temp of 54F; the following TCS foods stored inside for more than 4 hours: lamb (47F - Cold Holding); chicken (45F - Cold Holding); cheese (46F - Cold Holding); cooked potato (45F - Cold Holding); cauliflower cooked (46F - Cold Holding).
Current Hotel and Restaurant license not displayed. Observed old license on display.
Floor soiled/has accumulation of debris. Observed in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave and oven soiled.
No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
No copy of latest inspection report available. Observed no printed copy.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reuse of single-service or single-use articles. Observed multiple containers of seasonings and yogurt reused for other food items.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in dry food storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen.
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 30 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate22 Basic
Show 30 findings ▾
Metal stem-type thermometer soiled. Observed soiled thermometer hanging on wall next to kitchen entrance.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cooked sauces in reach in next to hand sink. Operator corrected during inspection.
Toxic substance/chemical improperly stored. Observed sprays on dry food rack.
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. Observed soiled dry food and dish shelves.
No paper towels or mechanical hand drying device provided at handwash sink. Observed none at kitchen sink. Operator provided during inspection.
No soap provided at handwash sink. Observed at kitchen sink. Operator provided during inspection.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Buildup of food debris/soil residue on equipment door handles. Observed handles soiled of multiple equipment.
Cardboard used to line food-contact shelves. Observed on top of cooler; used for bowls.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Current Hotel and Restaurant license not displayed. Observed old license displayed; 10/25.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on spice rack next to cook line.
Employee with no hair restraint while engaging in food preparation. Observed no hair restraint for chef.
Floor soiled/has accumulation of debris. Observed behind cook line, under triple sink, and behind coolers and underneath throughout kitchen.
Food stored on floor. Observed pan of chicken on floor upon kitchen entry. Operator removed from floor during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled on cook line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in next to hand sink.
No Heimlich maneuver/choking sign posted. Observed no poster on site. Inspector provided via email.
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 gaskets in multiple coolers soiled. Observed top and under equipment on cook line heavily soiled. Observed hood system soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Reuse of single-service or single-use articles. Observed old far,if containers reused for other slices on dry food rack.
Ripped/worn tin foil used as shelf cover. Observed on seasoning rack next to cook line.
Standing water in bottom of reach-in-cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in dry food storage.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed containers of multiple spices; salt, cayenne, paprika with no label.
Nov 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate18 Basic
Show 21 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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food shelves soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink. Operator provided paper towels during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed exterior microwave soiled. Observed handles of reach in freezer and cooler in kitchen area soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation through establishment.
Employee with no hair restraint while engaging in food preparation. Observed two employees in kitchen engaged in food prep with no hair restaurant.
Equipment in poor repair. Observed cracks inside of tandoori oven.
Floor soiled/has accumulation of debris. Observed throughout kitchen.
Food stored on floor. Observed cases of water on floor at front counter.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in kitchen area.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in next to hand sink in kitchen area.
No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
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 exterior of equipment heavily soiled on cook line. Observed hood system soiled. Observed exterior of coolers soiled in kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed interior multiple coolers.
Reuse of single-service or single-use articles. Observed old spice and garlic containers reused for other spices.
Ripped/worn tin foil used as shelf cover. Observed under prep tables where cutting and cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Water leaking from pipe and/or faucet/handle. Observed at hand sink in kitchen area.
Nov 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 26 violations recorded, 3 high priority.
3 High priority3 Intermediate20 Basic
Show 26 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in next to hand sink in kitchen area with ambient temp of 50F. The following tcs foods stored inside since prior day: cooked chicken (50F - cold holding ); paneer (43F - Cold Holding); cooked potato (47F - Cold Holding); mixed veggies (43F - Cold Holding); raw shrimp (49F - Cold Holding); onion gravy (54F - Cold Holding); tomato sauce cooked (50F - Cold Holding); milk (47F - Cold Holding); whole milk yogurt (54F - Cold Holding). Observed on spice rack next to cook line: crispy onion (72F - Hot Holding). As per operator, more than 4 hours. Operator voluntarily discarded onions.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in next to hand sink in kitchen area with ambient temp of 50F. The following tcs foods stored inside since prior day: cooked chicken (50F - cold holding ); paneer (43F - Cold Holding); cooked potato (47F - Cold Holding); mixed veggies (43F - Cold Holding); raw shrimp (49F - Cold Holding); onion gravy (54F - Cold Holding); tomato sauce cooked (50F - Cold Holding); milk (47F - Cold Holding); whole milk yogurt (54F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on spice rack next to cook line: crispy onion (72F - Hot Holding). As per operator, more than 4 hours. Operator voluntarily discarded onions.
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. Observed dry food shelves soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink. Operator provided paper towels during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed exterior microwave soiled. Observed handles of reach in freezer and cooler in kitchen area soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation through 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 reach in next to hand sink in kitchen area with ambient temp of 50F. The following tcs foods stored inside since prior day: cooked chicken (50F - cold holding ); cooked potato (47F - Cold Holding); mixed veggies (43F - Cold Holding); raw shrimp (49F - Cold Holding); onion gravy (54F - Cold Holding); tomato sauce cooked (50F - Cold Holding); milk (47F - Cold Holding); whole milk yogurt (54F - Cold Holding).
Current Hotel and Restaurant license not displayed. Observed old license displayed; 10/25.
Employee with no hair restraint while engaging in food preparation. Observed two employees in kitchen engaged in food prep with no hair restaurant.
Equipment in poor repair. Observed cracks inside of tandoori oven.
Floor soiled/has accumulation of debris. Observed throughout kitchen.
Food stored on floor. Observed cases of water on floor at front counter.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in kitchen area.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in next to hand sink in kitchen area.
No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
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 exterior of equipment heavily soiled on cook line. Observed hood system soiled. Observed exterior of coolers soiled in kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed interior multiple coolers.
Reuse of single-service or single-use articles. Observed old spice and garlic containers reused for other spices.
Ripped/worn tin foil used as shelf cover. Observed under prep tables where cutting and cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Water leaking from pipe and/or faucet/handle. Observed at hand sink in kitchen area.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food thermometer(s) not calibrated according to manufacturer's specifications. Observed CFM unable to verbally calibrate thermometer. Inspector went over process with manager.
No paper towels or mechanical hand drying device provided at handwash sink.
Non-pitting surface rust on food-contact equipment. Observed on dry dish rack.
Exterior door has a gap at the threshold that opens to the outside. Observed back door with gaps.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in next to hand sink in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment heavily soiled; fryer, stoves, tandoori. Observed hood system soiled. Observed soiled gaskets in multiple reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both reach in coolers that are in kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Observed in kitchen area and at front counter.
Reuse of single-service or single-use articles. Observed old yogurt and garlic containers used for sauce and spices.
Stored food not covered. Observed in reach in cooler multiple containers of chicken, sauces, cabbage with no cover. Observed in reach in freezer sauce bucket with no cover.
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 3 high priority.
3 High priority6 Intermediate21 Basic
Show 30 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on cook line: cooked onions (67F - Hot Holding). As per operator made and left on counter the night before. Observed reach in at front counter with ambient temp of 51F. As per operator; technician is coming to work on cooler. The following CT's foods stored inside since prior day: yogurt (47F - Cold Holding); cooked chicken (46F - Cold Holding); cheese (46F - Cold Holding); red curry sauce (48F - Cold Holding); milk (49F - Cold Holding); samoas (57F - Cold Holding); cauliflower cooked (50F - Cold Holding); meat cooked (49F - Cold Holding); yogurt sauce (56F - Cold Holding); tomato sauce (55F - Cold Holding); cheese (48F - Cold Holding);; yogurt sauce (56F - Cold Holding); tomato sauce (55F - Cold Holding); cheese (48F - Cold Holding); pastry dough with milk (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line: garlic oil (66F - Cold Holding). As per operator, since 1 hour prior to inspection. Employee placed in cooler. Observed reach in at front counter with ambient temp of 51F. As per operator; technician is coming to work on cooler. The following CT's foods stored inside since prior day: yogurt (47F - Cold Holding); cooked chicken (46F - Cold Holding); cheese (46F - Cold Holding); red curry sauce (48F - Cold Holding); milk (49F - Cold Holding); samoas (57F - Cold Holding); cauliflower cooked (50F - Cold Holding); meat cooked (49F - Cold Holding); yogurt sauce (56F - Cold Holding); tomato sauce (55F - Cold Holding); cheese (48F - Cold Holding); pastry dough with milk (47F - Cold Holding).Corrective Action TakenCorrective Action TakenRepeat ViolationWarning**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line: cooked onions (67F - Hot Holding). As per operator made and left on counter the night before.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
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 thermometer(s) not calibrated according to manufacturer's specifications. Observed CFM unable to verbally calibrate thermometer. Inspector went over process with manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of pot soiled where dry utensils are kept. Observed soiled dish rack. Observed soiled knife magnet.
No paper towels or mechanical hand drying device provided at handwash sink.
Non-pitting surface rust on food-contact equipment. Observed on dry dish rack.
Buildup of food debris/soil residue on equipment door handles. Observed microwave door soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
Clean utensils stored between equipment and wall. Observed at triple sink.
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 at front counter with ambient temp of 51F. As per operator; technician is coming to work on cooler. The following CT's foods stored inside since prior day: yogurt (47F - Cold Holding); cooked chicken (46F - Cold Holding); cheese (46F - Cold Holding); red curry sauce (48F - Cold Holding); milk (49F - Cold Holding); samoas (57F - Cold Holding); cauliflower cooked (50F - Cold Holding); meat cooked (49F - Cold Holding).
Cutting board has cut marks and is no longer cleanable. Observed across cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed back door with gaps.
Floor soiled/has accumulation of debris. Observed soiled floor behind dry storage. Observed under reach in cooler in kitchen. Observed behind stove area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line at 76F. Employee turned heat up on stove.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in next to hand sink in kitchen.
No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment heavily soiled; fryer, stoves, tandoori. Observed hood system soiled. Observed soiled gaskets in multiple reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both reach in coolers that are in kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Observed in kitchen area and at front counter.
Reuse of single-service or single-use articles. Observed old yogurt and garlic containers used for sauce and spices.
Ripped/worn tin foil used as shelf cover. Observed next to stove area.
Stored food not covered. Observed in reach in cooler multiple containers of chicken, sauces, cabbage with no cover. Observed in reach in freezer sauce bucket with no cover.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe at kitchen hand sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed above prep table.
Wiping cloth used for food spills also used for other purposes. Observed as liner for foil and rolling pin.
Mar 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed insulation exposed at standing reach in freezer in kitchen area
Mar 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over sauces inside reach in cooler. Operator relocated products.
Roach activity present as evidenced by live roaches found. Observed one live roach on floor in kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic (71F - Cold Holding) in kitchen area. As per operator for less than 3 hours. Operator placed garlic on ice for rapid cooling.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen area. Operator provided paper towels
No soap provided at handwash sink. Observed no soap at hand sink in kitchen area. Operator provided soap
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, cooked goat, and butter chicken sauce without date mark inside standing reach in cooler. As per operator was made previous day.
Bowl or other container with no handle used to dispense food. Observed plastic cups with no handle stored inside containers of sugar and salt. Operator removed cups
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled in front of cook line
Dead roaches on premises. Observed one dead roach on wall in kitchen area.
Floor soiled/has accumulation of debris. Observed floor soiled underneath equipment in kitchen area
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed insulation exposed at standing reach in freezer in kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of fryer, tandoori oven, and stove heavily soiled. Observed reach in cooler gaskets soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of standing reach in cooler soiled in kitchen area
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled.
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. Observed new employee at preparation area no proof of employee reporting agreement.
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 cooler at preparation area at 55F. Observed cooked lamb (52 F - Cold Holding); cooked curry chicken (51 F - Cold Holding); cooked goat (56F - Cold Holding); cooked butter chicken (61 F - Cold Holding) at reach in cooler.
Cutting board has cut marks and is no longer cleanable.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed the standing reach in freezer door exposed insulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
Two employee with no hair restraint while engaging in food preparation.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink.
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority5 Intermediate14 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on the top of milk and sauces at standing reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked lamb (52 F - Cold Holding); cooked curry chicken (51 F - Cold Holding); cooked goat (56F - Cold Holding); cooked butter chicken (61 F - Cold Holding) at reach in cooler. As per operator the products were at room temperature all night and he put in the reach in cooler today two hours ago. Operator was informed that the products has stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lamb (52 F - Cold Holding); cooked curry chicken (51 F - Cold Holding); cooked goat (56F - Cold Holding); cooked butter chicken (61 F - Cold Holding) at reach in cooler. As per operator the products were at room temperature all night and he put in the reach in cooler today two hours ago. Operator was informed that these products have stop sale.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink. Operator was informed that the hand need to be washed at hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Observed new employee at preparation area no proof of employee reporting agreement.
No soap provided at handwash sink. The soap was provided.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, and mold-like substance about reach in cooler preparation 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 reach in cooler at preparation area at 55°F. Observed cooked lamb (52 F - Cold Holding); cooked curry chicken (51 F - Cold Holding); cooked goat (56F - Cold Holding); cooked butter chicken (61 F - Cold Holding) at reach in cooler.
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on fire suppression line between uses. Operator removed the tongs.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed the standing reach in freezer door exposed insulation.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
Plumbing system improperly installed or repaired. Observed plumbing in disrepair (pipe) under hand wash sink preparation area. The water is draining on the floor. The technician arrived to repair the pipe under hand wash sink.
Reach-in cooler interior/shelves have accumulation of soil residues located at kitchen.
Stored food not covered. Observed cooked chicken, cooked lamb not covered at reach in cooler located at the hall. Operator started to covered.
Two employee with no hair restraint while engaging in food preparation.
Unclean building components, attachments or fixtures. Observed accumulation of very heavy grease at hood filters.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of very heavy grease on wall above reach in cooler preparation area.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink.
Mar 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Roach activity present as evidenced by live roaches found. Observed one live roach walking on the floor under the stove.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed onion sauce (60 F - Cold holding); raw marinated chicken (55 F - Cold Holding); cooked turmeric chicken (55 F - Cold Holding)at standing reach in cooler and cooked goat (62 F - Cold Holding); cooked lamb (67 F - Cold Holding); chick peas (59 F - Cold Holding); lentils (61 F - Cold Holding); cooked cauliflower (71 F - Cold Holding); cooked potatoes (62 F - Cold Holding); cooked mix vegetables (60 F - Cold Holding) at reach in cooler. As per operator from the night before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed onion sauce (60 F - Cold holding); raw marinated chicken (55 F - Cold Holding); cooked turmeric chicken (55 F - Cold Holding)at standing reach in cooler and cooked goat (62 F - Cold Holding); cooked lamb (67 F - Cold Holding); chick peas (59 F - Cold Holding); lentils (61 F - Cold Holding); cooked cauliflower (71 F - Cold Holding); cooked potatoes (62 F - Cold Holding); cooked mix vegetables (60 F - Cold Holding) at reach in cooler. As per operator from the night before. Operator was informed that those products are under stop sale. And garlic in oil (77 F - Cold Holding) at preparation table. As per operator for less than two hours. Operator moved the product to a reach in freezer for rapid cooling.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed the chef in charge was unaware how to use the three compartment sink. He only washed the containers, utensils and pans.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling tile missing above reach in cooler.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the 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 onion sauce (60 F - Cold holding); raw marinated chicken (55 F - Cold Holding); cooked turmeric chicken (55 F - Cold Holding)at standing reach in cooler and cooked goat (62 F - Cold Holding); cooked lamb (67 F - Cold Holding); chick peas (59 F - Cold Holding); lentils (61 F - Cold Holding); cooked cauliflower (71 F - Cold Holding); cooked potatoes (62 F - Cold Holding); cooked mix vegetables (60 F - Cold Holding) at reach in cooler. As per operator from the night before.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable at reach in cooler.
Ice buildup in white chest reach-in freezer located outside of kitchen.
Interior of standing freezer in disrepair/has exposed insulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
Plumbing system improperly installed or repaired. Observed pipe under the hand wash sink is broken, leaking water from the wall.
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 7 high priority.
7 High priority10 Intermediate15 Basic
Show 32 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee handling raw fish without washing hands after being outside.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed the chef in charge was unaware how to use the three compartment sink. He only washed the containers, utensils and pans.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed a shell eggs stored over ginger and garlic mix and raw marinated chicken stored over onion sauce at reach in cooler. Operator moved the shell eggs to the bottom part.
Roach activity present as evidenced by live roaches found. Observed one live roach walking on the floor under the stove.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed onion sauce (60 F - Cold holding); raw marinated chicken (55 F - Cold Holding); cooked turmeric chicken (55 F - Cold Holding)at standing reach in cooler and cooked goat (62 F - Cold Holding); cooked lamb (67 F - Cold Holding); chick peas (59 F - Cold Holding); lentils (61 F - Cold Holding); cooked cauliflower (71 F - Cold Holding); cooked potatoes (62 F - Cold Holding); cooked mix vegetables (60 F - Cold Holding) at reach in cooler. As per operator from the night before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed onion sauce (60 F - Cold holding); raw marinated chicken (55 F - Cold Holding); cooked turmeric chicken (55 F - Cold Holding)at standing reach in cooler and cooked goat (62 F - Cold Holding); cooked lamb (67 F - Cold Holding); chick peas (59 F - Cold Holding); lentils (61 F - Cold Holding); cooked cauliflower (71 F - Cold Holding); cooked potatoes (62 F - Cold Holding); cooked mix vegetables (60 F - Cold Holding) at reach in cooler. As per operator from the night before. Operator was informed that those products are under stop sale. And garlic in oil (77 F - Cold Holding) at preparation table. As per operator for less than two hours. Operator moved the product to a reach in freezer for rapid cooling.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed the chef in charge was unaware how to use the three compartment sink. He only washed the containers, utensils and pans.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
Handwash sink not accessible for employee use at all times. Observed pans in hand wash sink. Operator removed the pans.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. The soap was provided.
Required employee training expired for the two employees present.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the two employees present have the food employee training expired on 02-26-2024 with International Food Service Executive.
Bowl or other container with no handle used to dispense food. Observed a dish used as scoop in the rice. Operator removed the dish.
Ceiling tile missing above reach in cooler.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean pans and pots stored in the mop sink.
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 onion sauce (60 F - Cold holding); raw marinated chicken (55 F - Cold Holding); cooked turmeric chicken (55 F - Cold Holding)at standing reach in cooler and cooked goat (62 F - Cold Holding); cooked lamb (67 F - Cold Holding); chick peas (59 F - Cold Holding); lentils (61 F - Cold Holding); cooked cauliflower (71 F - Cold Holding); cooked potatoes (62 F - Cold Holding); cooked mix vegetables (60 F - Cold Holding) at reach in cooler. As per operator from the night before.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable at reach in cooler.
Floor not cleaned when the least amount of food is exposed under and between equipments at kitchen area.
Ice buildup in white chest reach-in freezer located outside of kitchen.
Interior of standing freezer in disrepair/has exposed insulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
Plumbing system improperly installed or repaired. Observed pipe under the hand wash sink is broken, leaking water from the wall.
Reach-in cooler interior have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawed at room temperature at three compartment sink.
Nov 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Grease accumulated on kitchen floor and/or under cooking equipment. Cook line.
Jul 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate11 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed an open milk gallon not date marked at reach in cooler front counter. As per operator was opened two days ago.
Ceiling tile missing above reach in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles soiled and in disrepair with accumulation of grease throughout the kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two ceiling vents soiled with accumulation of grease at kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food containers stored not inverted at shelf above the mop and three compartments sink.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Floor not cleaned when the least amount of food is exposed. Observed floor soiled under equipments at kitchen area.
Ice buildup in reach-in freezer.
Stored food not covered. Observed three bags of dry food not covered at shelf storage area.
Unclean building components, attachments or fixtures. Observed hood dripping oil.
Working containers of food removed from original container not identified by common name. Observed squeezes bottles with red and yellow food coloring not identified by common name.
Jul 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 3 high priority.
3 High priority5 Intermediate21 Basic
Show 29 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked cauliflower (52 F - Cold Holding); okra (58F - Cold Holding); Baked potatoes (51 F - Cold Holding) at reach in cooler located in front of the stove. As per operator since the night before. The operator discarded the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked cauliflower (52 F - Cold Holding); okra (58F - Cold Holding); Baked potatoes (51 F - Cold Holding) at reach in cooler located in front of the stove. As per operator since the night before. Operator discarded the products. And Cooked lamb (52F - Cold Holding); Chickpeas (48F - Cold Holding); Cooked Goat (51F - Cold Holding); Onion sauce (53F - Cold Holding); Red chicken (47F - Cold Holding) at reach in cooler preparation area. As per operator for less than 2.5 hours. Operator moved the products to another reach in cooler for rapid cooling.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at Triple Sink (Chlorine > 200 ppm).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Food containers soiled.
Handwash sink not accessible for employee use at all times. Observed pans stored in front of the hand wash sink. Operator removed the pans.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed an open milk gallon not date marked at reach in cooler front counter. As per operator was opened two days ago.
Bowl or other container with no handle used to dispense food. Observed single serving container with no handle used to dispense rice and, flours.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle soiled.
Ceiling tile missing above reach in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles soiled and in disrepair with accumulation of grease throughout the kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two ceiling vents soiled with accumulation of grease at kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food containers stored not inverted at shelf above the mop and three compartments sink.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable at reach in cooler preparation area.
Equipment in poor repair. Observed reach in cooler at 59°F. Observed Cooked lamb (52F - Cold Holding); Chickpeas (48F - Cold Holding); Cooked Goat (51F - Cold Holding); Onion sauce (53F - Cold Holding); Red chicken (47F - Cold Holding) at reach in cooler preparation area. As per operator for less than 2.5 hours. Operator moved the products to another reach in cooler for rapid cooling.
Exterior door has a gap at the threshold that opens to the outside.
Floor not cleaned when the least amount of food is exposed. Observed floor soiled under equipments at kitchen area.
Ice buildup in reach-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed three plastic containers without handle inside of flours and rice bags. Operator removed the containers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soap dispenser at hand wash sink grease. And reach in freezer exterior soiled. And reach in freezer gasket soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed One reach in cooler at preparation area soiled.
Single-service articles not stored inverted or protected from contamination. Operator inverted the single service containers.
Stored food not covered. Observed three bags of dry food not covered at shelf storage area.
Unclean building components, attachments or fixtures. Observed hood dripping oil.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on cutting boards.
Working containers of food removed from original container not identified by common name. Observed squeezes bottles with red and yellow food coloring not identified by common name.
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.