MAA KITCHEN
8206 PHILLIPS HWY ST 25, Jacksonville FL 32256 · 904-990-9999
Last inspected Aug 25, 2026 · 16 visits since August 2023
NOV 24
APR 25
AUG 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one two live roaches on table where microwaves and rice cooker are stored.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019036909 | Mar 5, 2019 | Aug 29, 2019 | $840 |
Inspection history
16 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt relish /Raita at 60° in kitchen. At 2:35°. Per Person In Charge was placed at 11am. Moved by manager to walk in freezer. For rapid cooling.
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/ 6 Food service employee onsite with no Certified Food Manager. Arrived later. Establishment closes at 2:30 pm.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at various Hand Wash Sink. Replaced by manger.
Spray bottle containing toxic substance not labeled. Two unlabeled chemical spray bottle by rear goods. Degreaser. Marked by manger.
Show the remaining 10 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
Bowl or other container with no handle used to dispense food. Bowl as scoop in foods.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Several.
Floor area(s) covered with standing water. Standing water on floor by Dish machine line.
Food stored on floor. Tub of food on floor In walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers. Exterior of microwave. Soiled Counters and shelves at kitchen and rear kitchen.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry storage.
Standing water in bottom of reach-in-cooler. Standing water on floor in base of bar cooler.
Stored food not covered. Uncovered Cooked foods in walk in cooler.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. LP tank inside building by rear of kitchen.
Apr 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 18 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle personal phone with gloved hands, then portion food into to go container without hand wash. Also, observed employee handle raw chicken with gloved hands, then wash gloves at hand sink, remove gloves, then return to cookline and handle clean utensils without hand wash, person in charge had both employees wash hands.
Live, small flying insects found. Observed two flying insects in bar area. Observed two flying insects in server area off of kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over breaded okra. Raw chicken stored over batters. Person in charge began rearranging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions made yesterday at room temperature overnight 64F. Recommend holding on time in the future. Also, three cans of tomato paste stored outside back door with dent along seams.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried onions made yesterday at room temperature overnight 64F. Recommend holding on time in the future.
Toxic substance/chemical improperly stored. Observed air freshener stored with liquor on shelf. Person in charge removed.
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/ No CFM present with 4+ food handlers on site. Manager has expired CFM expired 3.2025.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per person in charge holds ghee on time. Paper work is not filled out at time of inspection. Person in charge filled out during inspection.
Bowl or other container with no handle used to dispense food. To go containers used as scoops in dry goods, rice. Person in charge began removing. Also, multiple clean dishware items missing edges, melted.
Dead roaches on premises. Observed one dead roach behind ice machine on floor. Observed one dead roach on floor near stand up warmer.
Equipment and utensils not properly air-dried - wet nesting. Multiple items wet nesting at clean dishware storage area.
Floor area(s) covered with standing water. Standing water on floor in dish pit area. Also, heavy grease accumulation on floor behind cookline.
Food stored on floor. Food items stored on floor in buckets in walk in freezer. Buckets of oil, sauce stored on floor in kitchen.
In-use tongs stored on equipment door handle between uses Tongs at tandoori oven hanging from equipment, in direct contact with ground. Person in charge pulled to clean. Also utensils stored in standing water at 84F. Person in charge replaced and began reheating.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under green cutting board at tandoori oven. Person in charge removed.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in sink at room temperature. Person in charge turned on cold running water, began submerging.
Water leaking from pipe and/or faucet/handle. Leak observed under far right sink at triple sink. Person in charge placed catch bucket during inspection.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed two LP tanks 20lb in bar area.
Aug 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
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 ▾
Live, small flying insects found. Observed three live flying insects in back kitchen. Observed three live flying insects in back dry storage area. Observed two flying insects in bar area.
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 8 high priority.
8 High priority4 Intermediate9 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken cooling overnight in walk in cooler at 58-70F.
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 employee touch head with gloved hands, then handle container of food without hand wash. Spoke to employee who removed gloves and washed hands.
Live, small flying insects found. Observed three live flying insects in back kitchen. Observed three live flying insects in back dry storage area. Observed two flying insects in bar area.
Roach activity present as evidenced by live roaches found. Observed one two live roaches on table where microwaves and rice cooker are stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All time/temperature control for safety items except for those thawing from frozen in walk in cooler at 49-55F. Samosa in warmer at 81F. Person in charge states had been in unit overnight. Chicken cooling overnight in walk in cooler at 58-70F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All time/temperature control for safety items except for those thawing from frozen in walk in cooler at 49-55F. Sauces with cooked vegetables sitting out at cookline at 57-66F. Person in charge moved to other units holding temperature. Ghee at cookline at 72F. Person in charge states holds on time. No time mark or time paperwork available for item during inspection. Will hold on time for remaining time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Samosa in warmer at 81F. Person in charge states have been in unit overnight.
Toxic substance/chemical improperly stored. Chemicals stored with food in back dry storage area. Person in charge moved to appropriate location.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with staining at bar. Person in charge discarded. Soda nozzle at bar with debris buildup.
No soap provided at handwash sink. Soap missing at hand wash sink in kitchen. Person in charge provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler made more than 24 hours ago, or thawed from freezer with no date mark.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink by ice machine.
Bowl or other container with no handle used to dispense food. Observed multiple dry and wet food products with to go containers used as scoops.
Dead roaches on premises. Observed two dead roaches in water at catch bucket under prep sink. Observed one dead roaches on shelf to right of prep sink with dry good storage. Person in charge discarded.
Equipment in poor repair. Faucet at prep sink held together with plastic wrap, not smooth and easily cleanable.
Floor soiled/has accumulation of debris. Heavy grease buildup behind cookline. Gap observed around back door.
Food stored on floor. Multiple items stored on floor in walk in cooler. Multiple items stored uncovered in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at cookline at 84F. Person in charge Regan reheating water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooktop, hood filters at cookline with debris buildup. Interior and side of not in use reach in cooler drawers with debris buildup. Shelves under cookline with debris buildup. Exterior of bulk dry good containers with debris buildup. Shelving in walk in cooler with debris buildup. Speed rack cover with debris buildup in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in prep sink in back kitchen. Person in charge removed and move to reach in cooler.
Water leaking from pipe and/or faucet/handle. Observed leak under hand wash sink by ice machine.
Jun 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added outdoor storage outside of back door which is a covered hallway that opens to the outdoors. Not fully enclosed. Observed open food products and dry storage in said area. No plans have been submitted.
Food stored outside. Establishment has added outdoor storage outside of back door which is a covered hallway that opens to the outdoors. Not fully enclosed. Observed open food products and dry storage in said area.
Apr 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cauliflower fried, fried vegetables, ghee, tomato chutney, at room temperature in kitchen at 53-68F. Person in charge states items held on time, no time mark or time paperwork for items. will hold on remaining time today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ghee on cook line with no heat, chicken in warmer set at 119F at 83F, 109F. Recommend holding on time. Will hold for remaining time today.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added outdoor storage outside of back door which is a covered hallway that opens to the outdoors. Not fully enclosed. Observed open food products and dry storage in said area. No plans have been submitted.
Food stored outside. Establishment has added outdoor storage outside of back door which is a covered hallway that opens to the outdoors. Not fully enclosed. Observed open food products and dry storage in said area.
Apr 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 9 high priority.
9 High priority9 Intermediate12 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooling overnight per person in charge at 49-53F. Other items in unit holding temperature. Person in charge states did not have out of refrigeration today.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wipe hands on aprons then don gloves without hand wash. Also, observed employee washing hands in prep sink. Person in charge spoke to employees during inspection.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle prepared naan with no gloves. Person in charge spoke to employee.
Live, small flying insects found Observed three flying insects at bar area.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored over prepped vegetables. Person in charge moved to appropriate location.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice cooling overnight per person in charge at 49-53F. Other items in unit holding temperature. Person in charge states did not have out of refrigeration today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cauliflower fried, fried vegetables, ghee, tomato chutney, at room temperature in kitchen at 53-68F. Person in charge states items held on time, no time mark or time paperwork for items. will hold on remaining time today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ghee on cook line with no heat, chicken in warmer set at 119F at 83F, 109F. Recommend holding on time. Will hold for remaining time today.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose Bibb at back left side cook line with hose attached.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken cooling at room temperature at 101F retemped 1 hour later at 90-91F. Person in charge moved to walk in freezer to rapidly cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make line with debris buildup. Also, soda nozzle at bar with debris buildup.
Handwash sink used for purposes other than handwashing. Hand wash sink in back kitchen used by employee to drain pot.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added outdoor storage outside of back door which is a covered hallway that opens to the outdoors. Not fully enclosed. Observed open food products and dry storage in said area. No plans have been submitted.
No probe thermometer provided to measure temperature of food products. Establishments probe thermometer has dead battery at time of inspection.
No soap provided at handwash sink. Missing soap at hand wash sink by dish pit. Person in charge provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat in walk in cooler cooked 2 days ago per person in charge with no date mark.
Spray bottle containing toxic substance not labeled. Several spray bottles with table cleaner per person in charge unlabeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink by ice machine. Person in charge turned on during inspection.
Bowl or other container with no handle used to dispense food. Several bulk goods have bowls with no handles used as scoops. Person in charge removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored with/ over food products in kitchen. Person in charge removed.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple clean dish ware items wet nesting.
Food stored on floor. In walk in cooler bowl of chicken stored on floor. In walk in freezer cases of food stored on floor. In kitchen bus tub of spices stored on the floor. Person in charge began raising.
Food stored outside. Establishment has added outdoor storage outside of back door which is a covered hallway that opens to the outdoors. Not fully enclosed. Observed open food products and dry storage in said area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in dirty water on cook line at 100F. Also, tongs hanging off of naan oven with ends close to ground. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack cover in use in walk in cooler with mold like substance buildup. Exterior of makeshift faucet at prep sink in kitchen with debris buildup. High touch handles with debris buildup. Main kitchen hood filters with grease buildup. Side of cooktop/ fryers with grease buildup.
Single-service articles not stored inverted or protected from contamination. Single service items not inverted on line. Person in charge inverted.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink by dish pit slow draining. Also, leak under sink leaking into catch bucket.
Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water in back prep sink. Person in charge turned on water.
Wall soiled with accumulated grease, food debris, and/or dust. Wall below triple sink with mold like substance buildup.
Working containers of food removed from original container not identified by common name. Bulk white powders unlabeled in back kitchen.
Jan 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Container of medicine improperly stored. Observed containers of medicine stored on shelf above prep areas in kitchen. Person in charge moved to appropriate location. Also, in dry storage, uncovered bulk dry good stored on shelf with chemicals. Person in charge moved to appropriate location.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has added outdoor storage outside of back door which is a covered hallway that opens to the outdoors. Not fully enclosed. Observed open food products and dry storage in said area. Person in charge states has tried to get quote to enclose area.
Food stored outside. Establishment has added outdoor storage outside of back door which is a covered hallway that opens to the outdoors. Not fully enclosed. Observed open food products and dry storage in said area. Person in charge states has tried to get quote to enclose area.
Nov 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Container of medicine improperly stored. Observed containers of medicine stored on shelf above prep areas in kitchen. Person in charge moved to appropriate location. Also, in dry storage, uncovered bulk dry good stored on shelf with chemicals. Person in charge moved to appropriate location.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flying insects in dry storage room in back kitchen.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has added outdoor storage outside of back door which is a covered hallway that opens to the outdoors. Not fully enclosed. Observed open food products and dry storage in said area. Person in charge states has tried to get quote to enclose area.
Food stored outside. Establishment has added outdoor storage outside of back door which is a covered hallway that opens to the outdoors. Not fully enclosed. Observed open food products and dry storage in said area. Person in charge states has tried to get quote to enclose area.
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 7 high priority.
7 High priority5 Intermediate14 Basic
Show 26 findings ▾
Container of medicine improperly stored. Observed containers of medicine stored on shelf above prep areas in kitchen. Person in charge moved to appropriate location. Also, in dry storage, uncovered bulk dry good stored on shelf with chemicals. Person in charge moved to appropriate location.
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. Dishmachine testing at 0ppm, person in charge reran and tested at 100ppm.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cookline touch face, then handle food product without hand wash. Person in charge spoke to employee.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flying insects in dry storage room in back kitchen.
Nonfood-grade bags used in direct contact with food. Curry leaves in walk in cooler stored in to go bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage, chicken, cauliflower tempura, tomato chutney, yogurt sauce in to go packages at 45-74F stored at room temperature on time per person in charge. No time mark on items, and no time paperwork provided at inspection. Person in charge states may have lost during remodel. Provided paperwork to operator. Moved to time during inspection. Cream sitting out at cookline at 94F. Person in charge states has been out for 1 hour, moved to time during inspection. In walk in cooler rice, chicken, cut cabbage at 44-45F. Person in charge states door frequently open. All other items at 43F. Person in charge will monitor and opened walk in freezer door.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken, rice, goat 119-120F in warmer set at 121F in kitchen. Person in charge states holds on time, no time mark or time paperwork filled out during inspection. Provided time paperwork to operator. Will move items to time today.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken on shelf under cookline at 85F. Retemped 1 hour later at 84F. Person in charge moved to reach in cooler.
Handwash sink used for purposes other than handwashing. Pitchers stored in front bar hand wash sink. Items were removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has added outdoor storage outside of back door which is a covered hallway that opens to the outdoors. Not fully enclosed. Observed open food products and dry storage in said area. Person in charge states has tried to get quote to enclose area.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Per person in charge freezes chutneys, then thaws. Chutney in walk in cooler made 2 days ago per person in charge with no date mark, tracking.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink in kitchen by server line. Water at 79F.
Bowl or other container with no handle used to dispense food. Multiple bulk dry goods with to go containers with no handles used as scoops.
Cloth used as a food-contact surface. Observed fried onions in direct contact with linen towel on sheet pan in kitchen. Observed cloth used in direct contact with naan on cookline.
Employee with no hair restraint while engaging in food preparation. Two employees on cookline with no hair restraint. Donned hairnets.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple clean dishware items wet nesting.
Floor soiled/has accumulation of debris. Grease buildup behind cookline. Walls in dish room with mold like substance buildup. Rust observed on ceiling of walk in freezer. Also, water observed on floor in dish pit.
Food storage container/container lid cracked or broken. Multiple containers observed with cracked edges, missing pieces in clean dishware storage.
Food stored outside. Establishment has added outdoor storage outside of back door which is a covered hallway that opens to the outdoors. Not fully enclosed. Observed open food products and dry storage in said area. Person in charge states has tried to get quote to enclose area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in dirty water at cook line and at prep line at 74-105F. Person in charge removed to switch out water. Also, tongs at naan oven hanging from handle at knee level.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup on hood filters, side of fryers. Interior of not in use double door reach in cooler with mold like substance buildup in kitchen.
Old food stuck to clean dishware/utensils. Old food debris observed on several clean dishware items in storage area.
Plumbing fixture (toilet, urinal, sink) not easily cleanable. Faucet at prep sink in kitchen not smooth and easily cleanable due to flexible piping being utilized.
Single-service articles not stored inverted or protected from contamination. To go containers on top shelf at cookline not inverted. Person in charge inverted during inspection.
Stored food not covered. Multiple food items in walk in cooler and walk in freezer uncovered. Also, oil case stored on floor in kitchen.
Working containers of food removed from original container not identified by common name. Bulk dry goods in back kitchen unlabeled. Person in charge began labeling.
Jun 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed large amount of food stored in covered hallway out back for trash and car access. End around corner is open to the outside and does not fully enclose.
Apr 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed large amount of food stored in covered hallway out back for trash and car access. End around corner is open to the outside and does not fully enclose.
Feb 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Large amount of rice in covered deep plastic container at 56F in walk in. Person in charge states was made last night. Provided cooling handout to operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline tomato based curry at 56F person in charge states has been out less than 4 hours. Also, yogurt sauce at 46F. No ice in pan. Person in charge added ice. At room temperature ghee at 74F, 81F. Recommend holding items on time.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed large amount of food stored in covered hallway out back for trash and car access. End around corner is open to the outside and does not fully enclose.
Feb 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 11 high priority.
11 High priority7 Intermediate12 Basic
Show 30 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at triple sink, then hanging to dry. Triple sink testing at 0ppm.
Container of medicine improperly stored. Observed medicine containers on shelving with food product. Also observed multiple containers of medicine stored in tub on shelf above prep area. Person in charge moved to appropriate location.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Large amount of rice in covered deep plastic container at 56F in walk in. Person in charge states was made last night. Provided cooling handout to operator.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs, rinse g,ovens hands in prep sink. then handle clean plate without removing gloves and washing hands. Person in charge spoke to employee.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes, then handle clean dishes out of dishmachine without hand wash.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed multiple utensils stored in water at 95F at cookline. Water is visibly soiled.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects at back prep area by shredder.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over cooked rice. Raw chicken over cooked rice in reach in cooler. Raw shell eggs stored over ready to eat sauce in walk in cooler. Person in charge moved to appropriate location.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Large amount of rice in covered deep plastic container at 56F in walk in. Person in charge states was made last night. Provided cooling handout to operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline tomato based curry at 56F person in charge states has been out less than 4 hours. Also, yogurt sauce at 46F. No ice in pan. Person in charge added ice. At room temperature ghee at 74F, 81F. Recommend holding items on time.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker from hose bibb at back cookline with black hose attached.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salan sitting in pan under prep able at cookline at 101F, retemped 1 hour later at 100F. Chicken cooking in pan on floor at 73F, retemped at 73F 1 hour later in deep covered pan in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from hand wash sink by dishmachine. Person in charge provided.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed large amount of food stored in covered hallway out back for trash and car access. End around corner is open to the outside and does not fully enclose.
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. Person in charge unable to provide proof of training for some employees during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked protein in walk in made more than 24 hours ago with no date mark.
Spray bottle containing toxic substance not labeled. Observed several spray bottles with clear and yellow chemical unlabeled.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at server line. Person in charge turned on.
Cloth used as a food-contact surface. Observed cloth in use with naan dough.
Employee with no hair restraint while engaging in food preparation. Observed multiple food employees engaged in food preparation without hair restraints.
Equipment and utensils rinsed after the application of the sanitizer solution. Observed employe remove sanitized dishware from dishmachine, then rinse again.
Equipment in poor repair. Observed rust buildup on ceiling of walk in freezer. Also, handle missing from microwave at front cookline.
Faucet/handle at plumbing fixture in poor repair. Observed faucet at prep sink not working, flex pipe is taped with plastic to provide water to sink. Not easily cleanable and visibly soiled.
Floor area(s) covered with standing water. Standing water on floor observed at dish pit. Also, observed grease buildup at middle of front cookline on floor.
Food stored in a room/shed that is not fully enclosed. Observed large amount of food stored in covered hallway out back for trash and car access. One end is open to the outside and does not fully enclose.
Food stored on floor. Observed tray of cooked chicken stored on floor under prep table shelf, also two pans of curry stored on floor underneath prep table shelf. Multiple items stored on floor of walk in cooler and walk in freezer. Also, multiple food items uncovered in walk in cooler and walk in freezer.
Hole in or other damage to wall. Wall at dry storage is damaged. Missing large sections of drywall. Also, wall paneling bowing by dish pit.
In-use tongs stored on equipment door handle between uses. Tongs used at tandoori oven stored below knee height.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted at make line.
Working containers of food removed from original container not identified by common name. Multiple bulk dry good in containers not labeled.
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority9 Intermediate9 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale. Large can of ketchup with multiple deep dents at seam of can stored on can rack. See Stop sale
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in warewashing area eating and then placed gloves on without handwashing and touch clean dishes. Discussed with person in charge
Stop Sale issued due to food not being in a wholesome, sound condition. Container of commercially packaged heavy whipping cream not date marked and person in charge unable to tell when heavy cream was opened. Observed thick, curdled, unwholesome heavy cream. Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato cream sauce (50F - Cold Holding) on bottom shelf of prep table on cook line. Person in charge stated they leave sauce out and heat it up in pan with chicken when ordered. Discussed with person in charge an option of using TPHC. Distributed TPHC during this inspection. Also, paneer cheese (50F - Cold Holding) in top of flip top reach-in cooler across from stove. Operator stated it could be out of temperature due to power outage prior to opening. Operator placed cheese in colder area of cooler to chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from hose bibb at spigot behind small stoves in back prep area.
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. Person in charge lacks knowledge of food borne illnesses and symptoms and also lacks knowledge of 8 allergens. Distributed info for both during this inspection
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 commercially packaged heavy whipping cream in back of reach in cooler across from stove on cook line not date marked and person in charge unable to tell when heavy cream was opened. Observed thick, curdled heavy cream. See stop sale
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. Person in charge unable to provide written procedures for clean up events. Distributed Training material during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from stove on cook line soiled/ stained. Also, blade of can opener and tomato wedger in prep area soiled.
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/ More than four employees working during this inspection without a CFM present.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near warewashing area. Also, paper towels unable to dispense at hand wash sink at end of cookline. Operator replenished paper towels and changed out paper towels at dispenser that would not dispense towels.
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. Person in charge unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked vegetables in reach in cooler across from stove prepared two days ago per person in charge not date marked. Also, cooked chicken in walk-in-cooler cooked two days ago no date marked. Discussed date marking with person in charge.
Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottle containing toxic substance stored in chemical storage room outside back door. Also, one unlabeled spray bottle containing toxic substance stored in cabinet at front service area near POS
Bowl or other container with no handle used to dispense food. Cups without handles used to dispense multiple seasonings in prep area
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dry food storage outside back door not smooth, nonabsorbent, and easily cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal item stored on,prep table in front of food pick up window and also employee personal belonging in front dining area glassware and POS. Operator had employees remove their cell phones and cup from both areas
Equipment or utensils not designed or constructed in a durable manner. Handle of microwave at end of cookline missing a handle. Also, handle in disrepair on reach-in cooler doors at 2 coolers on cookline.
Floor area(s) covered with standing water. Standing water throughout warewashing area
Food stored on floor. Container of oil stored on floor next to prep sink in kitchen. Also, sealed bag of rice stored,on floor in dry food storage area.
Hole in or other damage to wall. Wall near warewashing area in disrepair. Also, wall on cook line in some areas in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach-in coolers on cook line soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) near front service station.
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.