LAJAWAB INDIAN CUISINE
2705 54 AVE N STE 3, Saint Petersburg FL 33714
Last inspected Jan 15, 2026 · 17 visits since November 2023
JUN 24
DEC 24
FEB 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Two live flies observed at dish machine. Not landing on food contact surfaces. Discussed with manager to try to keep rear doors closed and if insects are observed landing on food contact surfaces to sanitize the area and equipment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025004538 | Dec 6, 2024 | Jun 5, 2025 | $400 |
| 3--2024012072 | Feb 19, 2024 | Jun 26, 2024 | $800 |
Inspection history
17 visits, newest first
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate11 Basic
What the inspector wrote — 15 findingsThe state's own report →
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has only QAC test strips however is operating a Chlorine ware washing machine. Discussed with employee to obtain correct test strips.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink located near rear door in kitchen. Employees provided towels during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces and prepared food in standing reach-in cooler located when entering kitchen not date marked. Discussed with operator date marking requirements.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager presented photo copies of food handler training. Discussed with manager requirements to maintain original receipts.
Show the remaining 11 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in rear area of kitchen.
Equipment in poor repair. Torn gaskets on reach-in coolers on cookline.
Floor tiles missing and/or in disrepair. Floor tiles broken and raised in rear area by dish machine. Standing water observed under elevated tiles.
Food stored on floor. Cases of tomato's stored on floor in walk-in cooler. Bags of coriander seeds used for making spices. Manager corrected by elevating items.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in all reach-in freezers
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils observed in standing water less that 135F on cook line. Operator moved utensils to dish pit for cleaning.
Insect control device installed over food preparation area. Located above prep table next to dish machine. Operator removed and relocated
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook-line with build up of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers on cook line.
Stored food not covered. Cooked chicken, lamb, and goat stored in walk-in cooler not covered.
Working containers of food removed from original container not identified by common name. Working container with white granular substance in dry storage area. Employees identified items and labeled the exterior of the container with contents.
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 6 high priority.
6 High priority7 Intermediate12 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked cauliflower (49F - Cold Holding) cooked garbanzo in sauce (50F - Cold Holding) Inside reach-in cooler located upon immediately entering kitchen. Items were prepared the following evening. Did not cool within proper cooling parameters.
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 cauliflower (49F - Cold Holding) cooked garbanzo in sauce (50F - Cold Holding) Inside reach-in cooler located upon immediately entering kitchen. Items were prepared the following evening. Did not cool within proper cooling parameters.
Live, small flying insects found Two live flies observed at dish machine. Not landing on food contact surfaces. Discussed with manager to try to keep rear doors closed and if insects are observed landing on food contact surfaces to sanitize the area and equipment.
Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw chicken stored next to cooked chicken in walk-in cooler. Manager relocated items.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. yogurt based sauce (50F - Cold Holding) inside reach-in cooler located immediately upon entering kitchen prepared the prior evening. Item did not adequately cool within proper parameters.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. yogurt based sauce (50F - Cold Holding) inside reach-in cooler located immediately upon entering kitchen prepared the prior evening. Item did not adequately cool within proper parameters.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of half and half not date marked after opening.
Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife holder with a build up of debris above three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to prep table. Manager provided during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter held out of temperature. Manager states they melt the butter and hold it for three hour increments. Establishment does not have a written plan for the procedure. Discussed with manager to either hold the butter cold at 41F or keep it hot holding it at 135F. Additionally discussed time as a public health control guidelines. Inspector will provide time as a public health control guidelines and application at the conclusion of the inspection.
Probe thermometer not used to ensure proper food temperatures. cooked cauliflower (49F - Cold Holding) cooked garbanzo in sauce (50F - Cold Holding) yogurt based sauce (50F - Cold Holding) Inside reach-in cooler did not meet cooling parameters. Establishment has probe thermometers however they are not being used to check temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Only some items date marked in various cold holding units. Discussed with manager.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at only 91F.
Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice in kitchen. Manager removed and provided scoop.
Buildup of food debris/soil residue on equipment door handles. Door handle to walk-in cooler heavily soiled.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on metal pans on shelf above three compartment sink.
Floor soiled/has accumulation of debris. Heavy accumulation of grease behind and under the cook-line in kitchen.
Food stored on floor. Cooking oil stored on floor in kitchen. 5 gallon buckets of sauces stored on floor in walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer located in dry storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in a 5 gallon buckets of sauces of water stored on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with heavy accumulation of debris on cook line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. White reach-in freezer in dry storage room broken with exposed insulation in the interior.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers soiled in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior shelves of reach-in coolers soiled.
Single-service articles improperly stored. Brown bags stored on floor in dry storage room.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved raw shell eggs from upper shelf of reach in cooler to bottom of cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (57F - Cold Holding) operator moved to walk in cooler
No paper towels or mechanical hand drying device provided at handwash sink. Cooks line
No soap provided at handwash sink. Cooks line
Non-pitting surface rust on food-contact equipment. Walk in cooler racks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler require date marking. Discussed with operator
Food stored on floor. Buckets of nuts on floor in dry storage
Time/temperature control for safety food thawed in an improper manner. Packages of frozen chicken in standing water in prep area Operator started water
Dec 11, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 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. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 25 live roaches under reach in cooler in dry storage room 2 live roaches in pos cabinet in lobby 1 live roach in door jam of dry storage room 25 live roaches under right reach in cooler in dry storage room 7 live roaches on air filter in between coolers in dry storage room 14 live roaches in wall next to dish machine 1 roach on outlet behind reach in cooler on cooks line 2 roaches under prep prep table on cooks line
Dead roaches on premises. 7 dead roaches in dining room 5 dead roaches in dry storage room One dead roach near ice machine carrying egg sac One dead roach near bathrooms
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen screen door open
Dec 9, 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. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 25 live roaches under reach in cooler in dry storage room 2 live roaches in pos cabinet in lobby 1 live roach in door jam of dry storage room 25 live roaches under right reach in cooler in dry storage room 7 live roaches on air filter in between coolers in dry storage room 14 live roaches in wall next to dish machine 1 roach on outlet behind reach in cooler on cooks line 2 roaches under prep prep table on cooks line
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. 7 dead roaches in dining room 5 dead roaches in dry storage room One dead roach near ice machine carrying egg sac One dead roach near bathrooms
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen screen door open
Dec 9, 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. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 25 live roaches under reach in cooler in dry storage room 2 live roaches in pos cabinet in lobby 1 live roach in door jam of dry storage room 25 live roaches under right reach in cooler in dry storage room 7 live roaches on air filter in between coolers in dry storage room 14 live roaches in wall next to dish machine 1 roach on outlet behind reach in cooler on cooks line 2 roaches under prep prep table on cooks line
Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings under storage rack behind reach in cooler in kitchen
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. 7 dead roaches in dining room 5 dead roaches in dry storage room One dead roach near ice machine carrying egg sac One dead roach near bathrooms
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen screen door open
Dec 6, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 25 live roaches under reach in cooler in dry storage room 2 live roaches in pos cabinet in lobby 1 live roach in door jam of dry storage room 25 live roaches under right reach in cooler in dry storage room 7 live roaches on air filter in between coolers in dry storage room 14 live roaches in wall next to dish machine 1 roach on outlet behind reach in cooler on cooks line 2 roaches under prep prep table on cooks line
Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings under storage rack behind reach in cooler in kitchen
Stop Sale issued due to food not being in a wholesome, sound condition. 20 lb bag of rice chewed by rodent.
Toxic substance/chemical improperly stored. Bleach and cleaners stored above food prep area near dish pit in kitchen
Handwash sink not accessible for employee use at all times. Food service items stored in hand was sink
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. 7 dead roaches in dining room 5 dead roaches in dry storage room One dead roach near ice machine carrying egg sac One dead roach near bathrooms
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen screen door open
Aug 20, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles in disrepair in kitchen
Jun 18, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment will need to submit and have plans approved by Plan Review within 60 days of this inspection before license can be issued.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler have built up food debris.
Floor tiles in disrepair in kitchen
Feb 20, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate12 Basic
Show 12 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cooks line.
Equipment in poor repair. Shelves next to three-compartment sink are rusted.
Hole in wall underneath two-compartment sink at front counter.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use tongs stored on equipment door handle between uses.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handle on last door of reach-in cooler soiled. Gaskets on doors of reach-in cooler on cooks line is soiled with black substance. Buildup of grease between fat-fryers.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled in kitchen with accumulated grease, food debris, and/or dust.
Feb 20, 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. 16 violations recorded, 1 high priority.
1 High priority0 Intermediate15 Basic
Show 16 findings ▾
Rodent activity present as evidenced by rodent droppings found. 35 rodent droppings in dry-storage area on soy sauce cans, shelves and floor. 15 rodent droppings along walls and underneath equipment in kitchen. 36 rodent droppings on floor against wall in storage room near restrooms. 8 rodent droppings on top of table at front counter 6 rodent droppings on floor at front counter. Totaling 100 rodent droppings.
Buildup of food debris/soil residue on equipment door handles. Door handle on last door of reach-in cooler soiled.
Ceiling/ceiling tile shows damage or is in disrepair.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cooks line.
Equipment in poor repair. Shelves next to three-compartment sink are rusted.
Floor soiled/has accumulation of debris. Floor soiled with debris and grease buildup along cooks line.
Hole in wall underneath two-compartment sink at front counter.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use tongs stored on equipment door handle between uses.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handle on last door of reach-in cooler soiled. Gaskets on doors of reach-in cooler on cooks line is soiled with black substance. Buildup of grease between fat-fryers.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door opened during inspection.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled in kitchen with accumulated grease, food debris, and/or dust.
Feb 19, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 34 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 Intermediate25 Basic
Show 34 findings ▾
Container of medicine improperly stored. Pain relief medication stored on shelf above reach-in cooler cooks line.
Dented/rusted cans present. See stop sale. From dry-storage shelf a. Two 3 pint cans of soy sauce are dented at seams. b. #10 can of pineapple chunks is dented at seam.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee eating food in the dining room, enter kitchen and begin prepping food without washing hands. Discussed with operator proper hand-hygiene techniques.
Rodent activity present as evidenced by rodent droppings found. 35 rodent droppings in dry-storage area on soy sauce cans, shelves and floor. 15 rodent droppings along walls and underneath equipment in kitchen. 36 rodent droppings on floor against wall in storage room near restrooms. 8 rodent droppings on top of table at front counter 6 rodent droppings on floor at front counter. Totaling 100 rodent droppings.
Stop Sale issued due to food not being in a wholesome, sound condition. Rodent droppings inside of 10 pounds of sugar on bottom shelf in dry-storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 3:15pm a. sprouts (71F - Cold Holding); b. cut cabbage (73F - Cold Holding) c. tofu (51F - Cold Holding); d. cooked shrimp (49F - Cold Holding) Operator placed items on ice.
No paper towels or mechanical hand drying device provided at handwash sink next to three-compartment sink. Operator provided paper towels.
No soap provided at handwash sink next to three-compartment sink. Operator provided hand soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. From walk-in cooler a. Cooked ribs more than 24 hour ago. b. Cooked pork belly
Bowl or other container with no handle used to dispense food. Bowls without handles stored in containers of flour, cornstarch, and rice on bottom shelf in dry-storage area.
Buildup of food debris/soil residue on equipment door handles. Door handle on last door of reach-in cooler soiled.
Ceiling/ceiling tile shows damage or is in disrepair.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cooks line.
Damaged/spoiled/recalled food not properly segregated. From dry-storage shelf a. Two 3 pints cans of soy sauce are dented at seams. b. #10 can of pineapple chunks is dented at seam. c. 10 lbs of sugar with rodent droppings
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage on prep table across from fat-fryer.
Equipment in poor repair. Shelves next to three-compartment sink are rusted.
Floor soiled/has accumulation of debris. Floor soiled with debris and grease buildup along cooks line.
Food stored on floor. Two 5 gallon containers of cooking oil is stored on floor in dry-storage area. From walk-in cooler a. Box of raw shell eggs on floor b. Bag of carrots c. Bag of purple onions
Hole in wall underneath two-compartment sink at front counter.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago soiled with food debris.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handle on last door of reach-in cooler soiled. Gaskets on doors of reach-in cooler on cooks line is soiled with black substance. Buildup of grease between fat-fryers.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door opened during inspection.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover on bottom shelf of prep table across from fat-fat-fryer.
Stored food not covered. Container of cornstarch not covered on bottom shelf of dry-storage area. From walk-in cooler items not covered. a. Multiple containers of vegetables b. Raw duck c. Raw fish
Time/temperature control for safety food thawed in an improper manner. Multiple packages of frozen raw on drainboard at three-compartment sink is thawing under running cold water or refrigeration.
Uncovered food stored near hand wash sink next to three-compartment sink exposed to splash.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled in kitchen with accumulated grease, food debris, and/or dust.
Working containers of food removed from original container not identified by common name. Cornstarch stored in 5 gallon container of soy sauce not labeled.
Nov 22, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Observed: Pesticide/insecticide labeled for household use only present in establishment. Can of raid roach spray in kitchen dish area Priority: High Priority
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate
Observed: Accumulation of debris inside warewashing machine. Priority: Basic
Observed: Floor area(s) covered with standing water. Under three compartment sink Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses. Tongs on front of cooks line Priority: Basic
Nov 20, 2023■ 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. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe sweat off his chest and head with a towel or rag then continue to cook with no hand wash Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Pesticide/insecticide labeled for household use only present in establishment. Can of raid roach spray in kitchen dish area Priority: High Priority
Observed: Roach activity present as evidenced by live roaches found. 30 roaches behind hand wash sign near 3 compartment sink in kitchen 20 roaches in broken dish machine 9 roaches in cardboard box above dish rack in dish pit on top of walk in cooler 50 roaches in glass racks above dish machine 5 live roaches in clean plate shelving above rice cooker near entrance of kitchen 9 live roaches where ceiling meets wall above dish pit 3 roaches in an on electrical conduit above hand wash sink near back door of kitchen Priority: High Priority
Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 50 rodent droppings under and around hot water heater in rear of kitchen by back door 10 rodent droppings under broken dish machine 20 rodent droppings behind open flour bins in dry storage area of kitchen 5 rodent droppings on shelf under rice cooker in kitchen near entrance 20 rodent droppings on open boxes of single service items, boxes of boba, and canned goods in dry storage area. 35 droppings under dry storage racks in dry storage room 25 rodent dropping in rear of large right dining room 10 rodent droppings under front counter Priority: High Priority
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: Accumulation of debris inside warewashing machine. Priority: Basic
Observed: Floor area(s) covered with standing water. Under three compartment sink Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses. Tongs on front of cooks line Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rear of entire cooks line heavily soiled Priority: Basic
Nov 20, 2023■ 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. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe sweat off his chest and head with a towel or rag then continue to cook with no hand wash Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Pesticide/insecticide labeled for household use only present in establishment. Can of raid roach spray in kitchen dish area Priority: High Priority
Observed: Roach activity present as evidenced by live roaches found. 30 roaches behind hand wash sign near 3 compartment sink in kitchen 20 roaches in broken dish machine 9 roaches in cardboard box above dish rack in dish pit on top of walk in cooler 50 roaches in glass racks above dish machine 5 live roaches in clean plate shelving above rice cooker near entrance of kitchen 9 live roaches where ceiling meets wall above dish pit 3 roaches in an on electrical conduit above hand wash sink near back door of kitchen Priority: High Priority
Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 50 rodent droppings under and around hot water heater in rear of kitchen by back door 10 rodent droppings under broken dish machine 20 rodent droppings behind open flour bins in dry storage area of kitchen 5 rodent droppings on shelf under rice cooker in kitchen near entrance 20 rodent droppings on open boxes of single service items, boxes of boba, and canned goods in dry storage area. 35 droppings under dry storage racks in dry storage room 25 rodent dropping in rear of large right dining room 10 rodent droppings under front counter Priority: High Priority
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: Accumulation of debris inside warewashing machine. Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation. Priority: Basic
Observed: Floor area(s) covered with standing water. Under three compartment sink Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses. Tongs on front of cooks line Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rear of entire cooks line heavily soiled Priority: Basic
Observed: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door open during inspection Priority: Basic
Nov 16, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 25 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority5 Intermediate12 Basic
Show 25 findings ▾
Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe sweat off his chest and head with a towel or rag then continue to cook with no hand wash Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Pesticide/insecticide labeled for household use only present in establishment. Can of raid roach spray in kitchen dish area Priority: High Priority
Observed: Presence of insects, rodents, or other pests. Elongated area of standing water approximately 6 ft long under three compartment sink in kitchen with a very large amount of fly larvae in it. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw shrimp over cooked meat in walk in cooler Priority: High Priority
Observed: Roach activity present as evidenced by live roaches found. 30 roaches behind hand wash sign near 3 compartment sink in kitchen 20 roaches in broken dish machine 9 roaches in cardboard box above dish rack in dish pit on top of walk in cooler 50 roaches in glass racks above dish machine 5 live roaches in clean plate shelving above rice cooker near entrance of kitchen 9 live roaches where ceiling meets wall above dish pit 3 roaches in an on electrical conduit above hand wash sink near back door of kitchen Priority: High Priority
Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 50 rodent droppings under and around hot water heater in rear of kitchen by back door 10 rodent droppings under broken dish machine 20 rodent droppings behind open flour bins in dry storage area of kitchen 5 rodent droppings on shelf under rice cooker in kitchen near entrance 20 rodent droppings on open boxes of single service items, boxes of boba, and canned goods in dry storage area. 35 droppings under dry storage racks in dry storage room 25 rodent dropping in rear of large right dining room 10 rodent droppings under front counter Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Three 100gram bags of chili sauce chewed through in dry storage 1 bag flour chewed through in dry storage area Five bags of Chinese tea chewed through in dry storage area Priority: High Priority
Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Priority: Intermediate
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate
Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: No tag on/for original container of raw, in-shell clams/mussels/oysters. Person in charge is going to check with owner for tags Priority: Intermediate
Observed: Accumulation of debris inside warewashing machine. Priority: Basic
Observed: Bowl or other container with no handle used to dispense food. Portion cups used as scoops in flour bins and rice bags Priority: Basic
Observed: Damaged/spoiled/recalled food not properly segregated. Three 100gram bags of chili sauce chewed through in dry storage 1 bag flour chewed through in dry storage area Five bags of Chinese tea chewed through in dry storage area Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation. Priority: Basic
Observed: Floor area(s) covered with standing water. Under three compartment sink Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses. Tongs on front of cooks line Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Priority: Basic
Observed: No Heimlich maneuver/choking sign posted. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rear of entire cooks line heavily soiled Priority: Basic
Observed: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door open during inspection Priority: Basic
Observed: Single-service articles improperly stored. Open cases of single service items on floor in dry storage room Priority: Basic
Observed: Wet mop not stored in a manner to allow the mop to dry. Priority: Basic
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.