INDIA GRILL AND BAR
650 ROYAL PALM BEACH BLVD #A1, West Palm Beach FL 33411 · 561-249-7168
Last inspected Jul 13, 2026 · 19 visits since July 2023
FEB 25
MAY 25
AUG 25
DEC 25
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. At storage room near kitchen area- approximately 1 live roach crawling on floor- near reach in freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $8,370
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006893 | Dec 1, 2025 | May 27, 2026 | $3,120 |
| 2--2025071535 | Aug 28, 2025 | Nov 10, 2025 | $1,800 |
| 2--2024021486 | Apr 5, 2024 | Sep 4, 2024 | — |
| 2--2023030451 | May 19, 2023 | Oct 18, 2023 | — |
| 2--2022053933 | Sep 20, 2022 | May 10, 2023 | $1,600 |
| 2--2022025369 | Apr 8, 2022 | Jun 29, 2022 | $600 |
| 2--2021049182 | Sep 14, 2021 | Jan 10, 2022 | $600 |
| 2--2021015813 | Mar 10, 2021 | Jun 9, 2021 | $400 |
| 2--2019046054 | Aug 14, 2019 | Jan 15, 2020 | $250 |
Inspection history
19 visits, newest first
Jul 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cream tomato sauce (53F - Cooling). Operator stated item prepared previous day. Item did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cream tomato sauce (53F - Cooling). Operator stated item prepared previous day, exceeding 6 hours. Item did not reach 41F within 6 hours. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge-Subhash Chandra Bharti
Show the remaining 9 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, interior of ice machine with mold like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen, ceiling tiles soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans stored not inverted. Ice bin not stored inverted.
Clean utensils stored between equipment and wall. At kitchen prep table, in use knives stored in between wall and equipment. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pots and bowls not properly air dried. Wet nesting.
Exterior door has a gap at the threshold that opens to the outside. At rear of kitchen, exterior door with gap at threshold.
Plumbing system in disrepair. At kitchen near dish area, sink in disrepair.
Stored food not covered. At walk in cooler, several prepared foods, sauces stored over 24 hours not covered.
Dec 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area- employee touched their face then proceeded to to handle clean equipment without washing their hands- educated operator- employee washed their hands.
Live, small flying insects found At bar area- approximately 20 small flying insects landing on bar hand wash sink, bar counter and prep table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cook line - cooked lamb 50F- cold holding, cooked chicken 50F- cold holding, mashed garlic with oil 50F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in cooler to quick chill. At large reach in cooler- Milk 47F- cold holding, yogurt sauce 45-47F- cold holding, whipped cream 45-47F- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in freezer to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box in kitchen area- cooked onions 120F- hot holding - food out of temperature for 30 minutes- operator left out on counter- operator placed to be reheated.
Toxic substance/chemical improperly stored. At cook line area small lighter stored over spices and cook line prep counter - operator stored properly. At dry storage area- bags of soap stored over single service utensils - operator removed.
Handwash sink used for purposes other than handwashing. At cook line area- handwashing sink either container
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler- cooked cauliflower prepared yesterday at 10AM yesterday not date marked after 24 hours.
Spray bottle containing toxic substance not labeled. At cleaning supplies closet- pink chemical spray bottle not labeled- operator labeled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
Dead roaches on premises. At dinning room area- near bar- approximately 1 dead roach on floor- operator removed and sanitized the area.
Employee with no hair restraint while engaging in food preparation- at cook line area
Equipment and utensils not properly air-dried - wet nesting. At storage area containers wet nested.
Old labels stuck to food containers after cleaning.
Aug 28, 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 priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line counter- cooked spinach 74F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter - Cooked onions 106F- hot holding, - food left out on counter- food out of temperature for 1 hour - operator placed to be reheated.
Employee with no hair restraint while engaging in food preparation.
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from back door and started handling clean utensils without washing their hands- educated operator- employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cooked sauces- operator stored properly.
Roach activity present as evidenced by live roaches found. At storage room near kitchen area- approximately 1 live roach crawling on floor- near reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line counter- cooked spinach 74F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line counter- cooked spinach 74F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter - Cooked onions 106F- hot holding, - food left out on counter- food out of temperature for 1 hour - operator placed to be reheated.
Toxic substance/chemical improperly stored. At front counter storage area- chemicals stored over clothed napkins/ table cloths- operator removed.
Handwash sink used for purposes other than handwashing. At front counter area- handsink with pot inside- operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler cooked sauce prepared 2 days ago not date marked- operator date marked.
Employee with no hair restraint while engaging in food preparation.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with no hair restraint while engaging in food preparation.
Garbage on the ground and/or pad around dumpster.
May 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- yogurt sauce 90F at 1:50 to 90F at 2:30 (cooling since 12:30)- food stored in large quantity- at current rate of cooling food did not reach to 70F within 2 hours- operator portioned food into smaller containers and placed in walk in freezer to quick chill.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through back door in kitchen and started prosring food and handling clean utensils without washing their hands-Educated operator- employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee touched face and then
Pesticide/insecticide labeled for household use only present in establishment. Can of raid stored undo soda station- operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - cooked chicken 54-57F- cold holding, cubed cheese 54-57F- cold holding, cooked potatoes 54-57F- cold holding, cooked mixed vegetables- 54-57F- cold holding, shredded cheese, curry sauce 54-57F- cold holding, cooked chick peas 54-57F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed ice on food at quick chill. At reach in cooler by cookline- cooked potatoes 56F- cold holding), cut tomatoes 55F-cold holding, cooked potatoes 55F- cold holding, samosa 47-54F- cold holding, lamb chops 49F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed ice on food to quick chill.
Employee with no hair restraint while engaging in food preparation.
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at sanitizer buckets.
Feb 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Freezer: dal (cooked lentil sauce) (51F - Cooling) at 1:40; cooling since 12pm on 2/11; walk in cooler: saag (cooked spinach) (53F - Cooling) at 1:49; cooling since 12pm on 2/11; tiki masala (cream) (48F - Cooling) at 1:50; cooling since 12pm on 2/11 At current rate of cooling products did not reach 41F within 6 hours. See stop sale.
Live, small flying insects found Live flying insect observed in dish area landed on dish machine. Advised operator to remove flying insect. 2 flying insects in cook line area. Not observed landing anywhere.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw lobster over cooked salmon, both products not in commercial packaging. Raw fish not in commercial packaging over pita at stainless reach in freezer. Educated operator on proper storage procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Freezer: dal (cooked lentil sauce) (51F - Cooling) at 1:40; cooling since 12pm on 2/11; walk in cooler: saag (cooked spinach) (53F - Cooling) at 1:49; cooling since 12pm on 2/11; tiki masala (cream) (48F - Cooling) at 1:50; cooling since 12pm on 2/11 At current rate of cooling products did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from tilt skillet: chicken (52F - Cold Holding); red bean puree (53F - Cold Holding); tomato sauce (48F - Cold Holding); cooked potatoes (47F - Cold Holding); flip top across from convection oven: lamb stew (48F - Cold Holding); chicken curry (53F - Cold Holding); cooked onions (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator chose to discard all products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. masala cream (72F - Hot Holding) Observed on counter by flip top cooler at cook line. Per operator, out of temperature for approximately 1.5 hours. Operator placed back on flat top to reheat to 165+F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at sanitizer buckets.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken Vindaloo made 2/10 no date mark at walk in cooler.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine sanitizer 0ppm. Operator placed new container of chlorine sanitizer, retested at 50ppm.
Jan 13, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating on a suspended license, not in compliance with Final Order. During visit to establishment- observed Open sign turned on, multiple customers walking inside establishment, employees serving two parties food that were sitting down in the dinning room, and one to-go order. Open and Operating during order of Suspension.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Toxic substance/chemical improperly stored. At storage area- container of mouth wash over clean cloth napkins.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water of 85F - operator placed on stove to reheat to 135F.
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. At cookline counter- cooked onions stored in contact with non food grade paper towels- operator removed paper towels.
Pesticide/insecticide labeled for household use only present in establishment. Container of raid on counter at server station- operator discarded.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At large storage area behind three door reach in freezer - approximately 1 dead roach in trap- operator removed and sanitized area.
Dead roaches on premises. At server station approximately 1 dead roach inside cabinet under handwash sink- operator removed and sanitized area. At small storage area approximately 1 dead roach on piece of equipment- operator removed and sanitized area.
Apr 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile missing/ disrepair - throughout kitchen and dry storage area.
Apr 4, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling tile missing/ disrepair - throughout kitchen and dry storage area.
Dead roaches on premises. At server station by soda machine ice well - approximately 1 dead roach in ice- operator removed roach and sanitized area- see stop sale. At small prep area room across from cookline- approximately 25 dead roaches on floor. At cookline area - approximately 8 dead roaches underneath reach in coolers. At cookline reach in cooler - approximately 1 dead roach and 1 roach egg casing on prep counter. At prep counter near mop sink- approximately 3 dead roaches on shelf next to container of chicken bouillon powder. At reach in cooler on opposite side of cookline- approximately 1 dead roach inside cooler - operator removed. At front counter storage area- approximately 10 dead roaches on floor. At server station under soda machine/ fountain- approximately 8 dead roaches inside cabinet. At front counter storage area- approximately 6 dead roaches on floor. At large dry storage room- approximately 20 dead roaches on floor.
Apr 4, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Ceiling tile missing/ disrepair - throughout kitchen and dry storage area.
Dead roaches on premises. At server station by soda machine ice well - approximately 1 dead roach in ice- operator removed roach and sanitized area- see stop sale. At small prep area room across from cookline- approximately 25 dead roaches on floor. At cookline area - approximately 8 dead roaches underneath reach in coolers. At cookline reach in cooler - approximately 1 dead roach and 1 roach egg casing on prep counter. At prep counter near mop sink- approximately 3 dead roaches on shelf next to container of chicken bouillon powder. At reach in cooler on opposite side of cookline- approximately 1 dead roach inside cooler - operator removed. At front counter storage area- approximately 10 dead roaches on floor. At server station under soda machine/ fountain- approximately 8 dead roaches inside cabinet. At front counter storage area- approximately 6 dead roaches on floor. At large dry storage room- approximately 20 dead roaches on floor.
Apr 3, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 11 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 priority2 Intermediate3 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar area - approximately 5 small flying insects landing on bar counter.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cooked potatoes- operator moved fish to lower shelf.
Roach activity present as evidenced by live roaches found. At small prep area room across from cookline- approximately 4 live roaches on floor and wall- operator killed and removed. At cookline - approximately 1 live roach on floor- operator killed and removed. At cookline area in storage cabinet- approximately 1 live roach crawling on paper to-go bags- operator killed and removed. At large dry storage area- approximately 2 live roaches on floor- operator killed and removed.
Rodent activity present as evidenced by rodent droppings found. At server station by soda/ fountain machine approximately 1 rodent dropping on counter- operator removed. At server station inside cabinet underneath soda/ fountain machine approximately 8 rodent droppings - operator removed. At large dry storage area - approximately 1 rodent dropping on tall white box- operator removed.
Stop Sale issued due to food not being in a wholesome, sound condition. Dead roaches on premises. At server station by soda machine ice well - approximately 1 dead roach in ice operator removed roach and sanitized area - see stop sale.
Handwash sink used for purposes other than handwashing- bucket inside handwash sink- operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler by front counter- cooked carrot dish made Monday 04/01/24 not date marked- operator date marked.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At small prep area room across from cookline- 4 roach traps with approximately 40 roaches inside trap- operator removed. At mop sink near cookline amd prep counter area- 1 roach trap with approximately 10 roaches inside trap- operator removed.
Ceiling tile missing/ disrepair - throughout kitchen and dry storage area.
Dead roaches on premises. At server station by soda machine ice well - approximately 1 dead roach in ice- operator removed roach and sanitized area- see stop sale. At small prep area room across from cookline- approximately 25 dead roaches on floor. At cookline area - approximately 8 dead roaches underneath reach in coolers. At cookline reach in cooler - approximately 1 dead roach and 1 roach egg casing on prep counter. At prep counter near mop sink- approximately 3 dead roaches on shelf next to container of chicken bouillon powder. At reach in cooler on opposite side of cookline- approximately 1 dead roach inside cooler - operator removed. At front counter storage area- approximately 10 dead roaches on floor. At server station under soda machine/ fountain- approximately 8 dead roaches inside cabinet. At front counter storage area- approximately 6 dead roaches on floor. At large dry storage room- approximately 20 dead roaches on floor.
Aug 15, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observe chlorine sanitizer at 0ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at cream (62F - Cold Holding) at room temperature. Operator stated less then hour and returned to refrigerator.
Ice machine soiled with mold-like substance or slime.
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe no hot water at bar hand wash sink, Cold water 80°F.
Bowl or other container with no handle used to dispense food. Observe in yogurt. Operator removed.
Food stored on floor. Observe bag of onions stored on floor in dry storage.
Plumbing system in disrepair. Observe 2 compartment sink and mop sink leaking water.
Jul 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at walk-in refrigerator rice noodles milk sauce, grand marshal sauce,cooked rice overnight (48-57F - Cooling). See stop sale
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. On dishwasher not sanitizing bowls.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Observe at walk-in refrigerator rice noodles milk sauce, grand marshal sauce,cooked rice overnight (48-57F - Cooling). See stop sale 2) Observe at 3 door refrigerator; cream dessert,cooked vegetables,milk overnight (47-51F - Cold Holding) see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at 3 door refrigerator; cream dessert,cooked vegetables,milk overnight (47-51F - Cold Holding) see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at walk-in refrigerator rice noodles milk sauce, grand marshal sauce,cooked rice overnight (48-57F - Cooling). Due to being in large plastic containers all stored next one another.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM SHOW UP DURING INSPECTION.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe sweet carrot cooked two days ago not date marked.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at cook line hand wash sink.
Cleaned and sanitized equipment or utensils not properly stored. Observe chill stick stored on floor in walk-in freezer. Operator removed.
Cutting board has cut marks and is no longer cleanable. Operator discarded
Food stored on floor. On cases of food stored on floor in walk-in freezer.
Garbage on the ground and/or pad around dumpster.
In-use ice scoop stored on soiled surface between uses. Observe on top of ice machine. Operator removed.
Inside/outside of dumpster not clean.
Open dumpster lid.
Stored food not covered. Observe chocolate chips, flour,, raisins not cover in dry storage. Operator discarded.
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.