INDIAN BISTRO
2613 GULF TO BAY BLVD UNIT 1680, Clearwater FL 33759 · 646.573.8550
Last inspected Apr 20, 2026 · 13 visits since August 2023
MAY 24
NOV 24
APR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found.1 live roach behind the reach in freezer by Hand washing sink cooks line 1 live roach under reach in cooler on cooks line. 1 live roach under reach in cooler on cooks line by office chair area 1 live inside wall under hand washing sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024032156 | May 20, 2024 | Jul 29, 2024 | $400 |
| 3--2015043181 | Sep 8, 2015 | Nov 3, 2015 | $320 |
Inspection history
13 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives not sanitized after cleaning in the triple sink. Reviewed with employees. Knives run through the dish machine
Raw animal food ( flat of raw shell eggs) stored over or with unwashed produce ( heads of cauliflower) in walk in cooler. Person in charge rearranged food
Food-contact surface soiled with food debris, mold-like substance or slime. - soiled and stained cutting boards in the cook line area
Handwash sink not accessible for employee use at all times. Wooden storage shelving unit and trashcan in front of front counter hand wash sink. Person in charge moved shelving unit. Reviewed hand wash sinks must be accessible at all times
Show the remaining 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in back kitchen area. Employee placed paper towels at hand wash sink. Reviewed with person in charge hand wash sinks must be stocked at all times.
Records/documents for required employee training do not contain all of the required information. Missing EHA program on the 360 Learn to Serve food handler training for Lwin Ko
Cutting board has cut marks and is no longer cleanable in the cook line area.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed with employee the set up of triple sink. Employee ran utensils through the dish machine
Food ( rice cookers holding cooked rice ) stored on floor at the cook line
In-use knife/knives stored in cracks between pieces of equipment- between prep table and reach in cooler. Employee removed knives to dish washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves in kitchen - soiled exterior of reach in cooler doors at cook line
Stored food ( sauces, raw meat, vegetables ) not covered in walk in cooler
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting board heavily stained.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board grooved.
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove top oven interior soiled with burnt food debris. Microwave interior soiled with food debris.
Sep 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items inside double door reach in cooler across from stove top oven: cooked chicken (49F - Cold Holding); eggplant (52F - Cold Holding); cooked lamb (51F - Cold Holding); cooked tofu (62F - Cold Holding) The person in charge took food temperatures today at 12:30 PM and he observed that items were temping at 51 degrees. He noticed that the cooler's plug was loose. All food items inside double door reach in cooler were moved to walk in cooler to bring down the temperatures. The establishment does not have ice or room in the reach in freezers.
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 person in charge DBPR Clean-Up of Vomiting and Diarrheal Events form.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting board heavily stained.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
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. Emailed the person in charge the DBPR Food Employee Reporting Agreement form for an employee who was previously employed a year ago and has returned to work for their first day back today, per person in charge.
No soap provided at handwash sink. Missing in first bathroom. Employee stocked soap dispenser.
Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board grooved.
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove top oven interior soiled with burnt food debris. Microwave interior soiled with food debris.
May 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate10 Basic
Show 14 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.
Food-contact surface soiled with food debris, mold-like substance or slime. - Cutting board on salad prep station soiled with food buildup in cracks. - soiled slicer - soiled can opener on preo table Reviewed with manager.
Handwash sink used for purposes other than handwashing. Container of silverware inside hand wash sink. Reviewed with manager hand wash sinks are for washing hands only. Container removed from hand wash sink
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
-Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen -Floor soiled/has accumulation of debris at cook line and kitchen areas Reviewed with manager
-Single-service articles not stored inverted or protected from contamination in hallway storage area - boxes of to-go containers on floor in storage area and front counter area Reviewed with manager
Cutting board has cut marks and is no longer cleanable. Reviewed with manager
Equipment in poor repair. Torn gasket on walk in cooler door. Reviewed with manager
Food stored on floor in walk in cooler and in storage room near hallway. Reviewed with manager
Garbage can located outside has no lid or lid open/broken. Reviewed with manager
Grease on the ground and/or pad around grease receptacle.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves in cook line area - soiled outer surface of microwave - soiled walk in cooler shelves Reviewed with manager
Ripped/worn tin foil used as shelf cover in kitchen. Reviewed with manager
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 4 high priority.
4 High priority8 Intermediate18 Basic
Show 30 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.Reviewed with manager
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked eggplant 47 F, cooked chickpeas 46 F, cottage cheese sauce 45 F, lentil 45 F in cooler opposite stove. No temperatures taken this morning. Manager discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked eggplant 47 F, cooked chickpeas 46 F, cottage cheese sauce 45 F, lentil 45 F in cooler opposite stove. No temperatures taken this morning. Manager discarded food.
Toxic substance/chemical improperly stored next to to-go containers. Manager relocated spray cleaner
No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
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. - Cutting board on salad prep station soiled with food buildup in cracks. - soiled slicer - soiled can opener on preo table Reviewed with manager.
Handwash sink used for purposes other than handwashing. Container of silverware inside hand wash sink. Reviewed with manager hand wash sinks are for washing hands only. Container removed from hand wash sink
No proof provided that some 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 in front cook line area. Reviewed with manager
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats and cooked sauces in walk in cooler. Reviewed with manager
Spray bottle containing toxic substance not labeled in front counter area. Manager labeled spray bottle
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen -Floor soiled/has accumulation of debris at cook line and kitchen areas Reviewed with manager
Single-service articles not stored inverted or protected from contamination in hallway storage area - boxes of to-go containers on floor in storage area and front counter area Reviewed with manager
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Reviewed with manager
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored next to containers of lemon juice on shelf at cook line. Manager relocated back pack - employee cellphone on cutting board - manager removed cellphone and sanitized area
Employee with no hair restraint while engaging in food preparation. Reviewed with manager
Equipment and utensils not properly air-dried - wet nesting- metal pans stacked on shelves in dishwashing area. Reviewed with manager
Equipment in poor repair. Torn gasket on walk in cooler door. Reviewed with manager
Food stored on floor in walk in cooler and in storage room near hallway. Reviewed with manager
Garbage can located outside has no lid or lid open/broken. Reviewed with manager
Grease on the ground and/or pad around grease receptacle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored in standing water on stove at 74 F. Reviewed with manager. Manager moved spoons from water and placed in dishwashing area to clean
Missing drain plug at dumpster.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves in cook line area - soiled outer surface of microwave - soiled walk in cooler shelves Reviewed with manager
Ripped/worn tin foil used as shelf cover in kitchen. Reviewed with manager
Stored food ( cut vegetables, meats ) not covered in walk in cooler
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chick peas 46f,
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potato37f, lentils 36f, cooked lamb 37f, cooked lamb 38f, cooked chicken 36f,
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks area.
Single-service articles improperly stored. Single service items stored on floor.
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Red cutting board on dry storage shelf.
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. Missing for 2 employees
Cutting board has cut marks and is no longer cleanable. Green cut boards on dry storage shelve by walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer Ice build up in the freezer by the hand washing sink on cooks line.
May 23, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f on counter above in reach in cooler Employee moved to cooler 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse.walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F.
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. Can opener blade soiled Red cutting board on dry storage shelf.
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. Missing for 2 employees
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.2 employees.
Cutting board has cut marks and is no longer cleanable. Green cut boards on dry storage shelve by walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer Ice build up in the freezer by the hand washing sink on cooks line.
May 22, 2024■ 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, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found.1 live roach behind the reach in freezer by Hand washing sink cooks line 1 live roach under reach in cooler on cooks line. 1 live roach under reach in cooler on cooks line by office chair area 1 live inside wall under hand washing sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F. Owner stated the cooler will be worked immediately today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f on counter above in reach in cooler Employee moved to cooler 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse.walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F.
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. Can opener blade soiled Red cutting board on dry storage shelf.
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. Missing for 2 employees
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.2 employees.
Cutting board has cut marks and is no longer cleanable. Green cut boards on dry storage shelve by walk in cooler.
Dead roaches on premises. 1 dead roach behind booth in dining room employee removed roach and sanitized area. 1 dead roach behind reach in freezer by hand washing sink.3 dead roaches behind reach in cooler on cooks line 2 dead roaches under hand washing sink on cooks line.
Ice buildup in reach-in freezer and/or walk-in freezer Ice build up in the freezer by the hand washing sink on cooks line.
May 21, 2024■ 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. 14 violations recorded, 3 high priority.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Roach activity present as evidenced by live roaches found.1 live roach behind the reach in freezer by Hand washing sink cooks line 1 live roach under reach in cooler on cooks line. 1 live roach under reach in cooler on cooks line by office chair area 1 live inside wall under hand washing sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F. Owner stated the cooler will be worked immediately today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f on counter above in reach in cooler Employee moved to cooler 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse.walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer shows 80F walk in cooler ambient on the air vents showed 56F.
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. Can opener blade soiled Red cutting board on dry storage shelf.
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. Missing for 2 employees
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.2 employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Prepared on-site no datemarked cooked lentils, cooked curry cooked onions in reach in cooler on cooks line.
Cutting board has cut marks and is no longer cleanable. Green cut boards on dry storage shelve by walk in cooler.
Dead roaches on premises. 1 dead roach behind booth in dining room employee removed roach and sanitized area. 1 dead roach behind reach in freezer by hand washing sink.3 dead roaches behind reach in cooler on cooks line 2 dead roaches under hand washing sink on cooks line.
Food stored on floor. Raw onions in bag on floor. Cook onions and sauce on floor in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer Ice build up in the freezer by the hand washing sink on cooks line.
Stored food not covered. White yogurt sauce walk in cooler.
May 20, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 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 priority8 Intermediate7 Basic
Show 21 findings ▾
Dented cans present. See stop sale 1 can hunts tomato sauce stored on dry storage shelf by walk in cooler.
Employee washed hands with no soap. Employee washed hands in three compartment sink with water only. Discussed the importance of using soap with management.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat chicken walk in cooler. Raw shelled eggs over lentil curry and sauce in walk in cooler Both items were issued a stop sale.
Roach activity present as evidenced by live roaches found.1 live roach behind the reach in freezer by Hand washing sink cooks line 1 live roach under reach in cooler on cooks line. 1 live roach under reach in cooler on cooks line by office chair area 1 live inside wall under hand washing sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F. Owner stated the cooler will be worked immediately today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f on counter above in reach in cooler Employee moved to cooler 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse.walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer shows 80F walk in cooler ambient on the air vents showed 56F.
Employee washed hands in a sink other than an approved handwash sink. Employee Wash hands in three compartment sink. Discussed with manager. Observed same employee wash hands in three compartment sink. Discussed with employee the importance of using hand washing sink.
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. Can opener blade soiled Red cutting board on dry storage shelf.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees no food manager on duty
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. Missing for 2 employees
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.2 employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Prepared on-site no datemarked cooked lentils, cooked curry cooked onions in reach in cooler on cooks line.
Cutting board has cut marks and is no longer cleanable. Green cut boards on dry storage shelve by walk in cooler.
Dead roaches on premises. 1 dead roach behind booth in dining room employee removed roach and sanitized area. 1 dead roach behind reach in freezer by hand washing sink.3 dead roaches behind reach in cooler on cooks line 2 dead roaches under hand washing sink on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored next to restaurant's food in walk in cooler.
Food stored on floor. Raw onions in bag on floor. Cook onions and sauce on floor in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer Ice build up in the freezer by the hand washing sink on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in pan water at 74f
Stored food not covered. White yogurt sauce walk in cooler.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 10 findings ▾
Food with mold-like growth. See stop sale. Cooked lentils have mold like substance on top of product. Item discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Punjabi samosa 64f, sitting out at room temperature, items put back in reach in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Onion sauce, various other sauces, all cooked chicken, lamb and goat items no date marks. Cooked lentils no date mark.
Employee with no hair restraint while engaging in food preparation. Person making raw dough.
Food stored on floor. Cooking oil stored on floor. Items corrected.
Ice buildup in reach-in freezer. Glass freezer in back hallway.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage racks soiled.
Ripped/worn tin foil used as shelf cover. Dry storage area.
Single-service articles improperly stored. Single service Togo containers stored on floor between booths.
Flammables stored/debris present in store room. For reporting purposes only. 2- 20 gallon propane tanks stored in building storage room in back. Items moved outside.
Aug 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked tomato sauce 80 lbs cooked at 11:30 am previous day no temperatures taken did not cool from 135F to 41F within 6 hours cooked tomato sauce was in a giant pot with the lid covered sitting in walk in cooler overnight cooked tomato sauce was not used in any ambient cooling stage. Cooked onion sauce 70 lbs cooked at 10:30 am did not cool from 135f to 70 f within 2 hours temp was 99 f at 12:30 pm sauce was in giant pot with lid covered All other temperatures in walk in cooler were at proper temperature
Manager or person in charge lacking proof of food manager certification. Sandy Seth
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.
Time/temperature control for safety food thawed in an improper manner. Raw lamb in bucket with water on counter
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.