PERSIS INDIAN GRILL
5931 INTERNATIONAL DR STE 103-104, Orlando FL 32819 · 402-718-6078
Last inspected Aug 5, 2026 · 14 visits since September 2023
JAN 25
MAR 25
OCT 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 on top of left reach in cooler on cooks line 1 on floor next to right reach in cooler next to trash can 1 on floor near drain by reach in cooler across from walk in cooler Total : 3
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025073827 | Oct 7, 2025 | Nov 17, 2025 | $400 |
Inspection history
14 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
What the inspector wrote — 12 findingsThe state's own report →
Container of medicine improperly stored. Small container by dry storage prep table, operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mango lassi container in reach in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all items in walk in cooler and on trams
Accumulation of debris on exterior of warewashing machine.
Show the remaining 8 findings ▾
Bowl or other container with no handle used to dispense food. Bowl in mango lassi, operator removed
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink next to shelf by dry storage, operator discarded
Equipment and utensils not properly air-dried - wet nesting.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of reach in coolers
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Placed next to dry storage prep table, operator removed
Stored food not covered. Shredded cabbage slaw in walk in cooler -fried cauliflower -panner cheese
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 28 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate19 Basic
Show 29 findings ▾
Nonfood-grade bags used in direct contact with food. Produce in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rad Malai (51F - Cold Holding) mango custard (51F - Cold Holding); Gulab Jamoon (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator overnight all in same grad and go cooler rad Malai (51F - Cold Holding) mango custard (51F - Cold Holding); Gulab Jamoon (51F - Cold Holding)
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200pmm Recheck 60ppm
No soap provided at handwash sink located near dishwasher
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in walk in cooler
Spray bottle containing toxic substance not labeled located on shelf
Torn packages/bags of food exposing the contents to contamination.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 68°in kitchen 83°recheck
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food located in red sauce
Ceiling tile missing in kitchen
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor in walk in cooler
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Mango custard Gulab Jamoon Raw Malai Located in grad and go cooler.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen
Old labels stuck to food containers after cleaning.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on floor in kitchen
Single-service articles not stored inverted or protected from contamination located top shelf kitchen
Stored food not covered. Walk in cooler prep cauliflower
Time/temperature control for safety food thawed in an improper manner. Raw chicken in standing water
Unwashed fruits/vegetables stored with ready-to-eat food on speed rack in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust in kitchen
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. 2 large buckets in kitchen
Portable fire extinguisher missing from its designated location. For reporting purposes only. 2 on shelf under Oreo table in kitchen
Oct 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food.p in walk in freezer
Carbon dioxide/helium tanks not adequately secured in bar area
Ceiling tile missing in dish area
Dead roaches on premises. 1 on wall next to dish machine 1 in hand sink next to cooks line 1 next to tandoori oven 1 underneath hand wash sink on cooks line Total : 4
Oct 7, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 40 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
12 High priority5 Intermediate23 Basic
Show 40 findings ▾
2 Pesticide-emitting strip present in food prep area.
Container of medicine improperly stored. Employee medicine Stored on prep table
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator overnight cooked goat (50F - Cold Holding); butter sauce (58F - Cold Holding) fried chicken (50F - Cooling); fried cauliflower (50F - Cooling); fried corn (50F - Cooling);
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 in dish area
Live, small flying insects found 20 small flying insects in prep area 10 small flying insects in dish area 5 small flying insects at the end of the fry line Total 35
Nonfood-grade bags used in direct contact with food.p in walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauce located in walk in cooler
Roach activity present as evidenced by live roaches found. 1 on top of left reach in cooler on cooks line 1 on floor next to right reach in cooler next to trash can 1 on floor near drain by reach in cooler across from walk in cooler Total : 3
Stop Sale issued due to food not being in a wholesome, sound condition. Chicken unprotected in walk in freezer covered with frozen ice dripping from fan motor over head
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours fried onions (78F - Cold Holding, held at room temperature) cooked goat (50F - Cold Holding); butter sauce (58F - Cold Holding) fried chicken (50F - Cooling); fried cauliflower (50F - Cooling); fried corn (50F - Cooling);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours fried onions (78F - Cold Holding, held at room temperature)
Toxic substance/chemical improperly stored. Dishwasher chemicals stored on shelf next to clean utensils in Dish area
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Full 5 gallon container Covered on speed rack
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Cutting boards Food containers soiled interior stored on clean rack Gaskets throughout establishment Interior all reach in cooler Interior fryers Interior multiple flour containers Interior microwave
No paper towels or mechanical hand drying device provided at handwash sink in dish area
No soap provided at handwash sink in bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Bowl or other container with no handle used to dispense food. Used for white substance container on cooks line
Carbon dioxide/helium tanks not adequately secured in bar area
Ceiling tile missing in dish area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored plastic in dish area
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 1 on wall next to dish machine 1 in hand sink next to cooks line 1 next to tandoori oven 1 underneath hand wash sink on cooks line Total : 4
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting in dish area
Floor soiled/has accumulation of debris heavily under all equipment and racks including dry storage area
Food stored on floor. In walk in freezer
Ice scoop handle in contact with ice bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spatulas in 109F water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior trash cans Exterior mobs key Hand sinks interior All shelves throughout establishment soiled Shelves under microwave Exterior of oven on cooks line Oven eyes
Raw fruits/vegetables not washed prior to preparation. Herbs cut without washing first in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
Ripped/worn tin foil used as shelf cover. Throughout cooks line
Single-service articles not stored inverted or protected from contamination in kitchen
Stored food not covered I walk in freezer and top of speed rack in walk in cooler.
Wall heavily soiled with accumulated grease, food debris, and/or dust Throughout kitchen
Working containers of food removed from original container not identified by common name. Dry herbs in dry storage area not labeled
Mar 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Hole in wall by kitchen entrance.
Interior of oven/microwave has accumulation of black substance/grease/food debris in kitchen
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate16 Basic
Show 26 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese in reach in cooler on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. less than 4 hours. sour cream (52F - Cold Holding) Roasted cherry tomatoes (61F - Cold Holding) butter (62F - Cold Holding) Recheck sour cream 30 minutes later at 43F. Operator added butter and roasted cherry tomatoes to time plan.
Toxic substance/chemical improperly stored at dishwashing station next to clean fry basket.
Handwash sink used for purposes other than handwashing in cook line stored strainer and bar area stored dirty dishes.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine strips available.
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 paper towels or mechanical hand drying device provided at handwash sink iat bar sink, cook line, and ice machine sink
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. Kitchen cook about 1 month.
No soap provided at handwash sink in bar area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shredded beef in walk-in cooler not date marked.
Carbon dioxide/helium tanks not adequately secured by ice machine
Current Hotel and Restaurant license not displayed. Displayed license for 2024.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In bar area and on kitchen prep line.
Ice buildup in reach-in cooler at expo line..
In-use ice scoop stored on soiled surface between uses at bar area
No handwashing sign provided at a hand sink used by food employees by ice machine.
Raw fruits/vegetables not washed prior to preparation. Strawberries and blueberries unwashed.
Reuse of single-service or single-use articles. Used to store unwrapped food in freezer.
Single-service articles not stored inverted or protected from contamination. Coffee filters at bar area not inverted.
Standing water in bottom of reach-in-cooler in bar area
Standing water or very slow draining water in handwash sink in dishwashing area.
Stored food not covered in reach in freezer hamburger patties.
Water leaking from pipe and/or faucet/handle at hand wash sink on cook line.
Wet mop not stored in a manner to allow the mop to dry
Working containers of food removed from original container not identified by common name. Powered sugar container in prep area.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate11 Basic
Show 21 findings ▾
Container of medicine improperly stored. Ibuprofen stored on shelf with sauce packets on rack by wait station
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken in walk in cooler with expiration date 7-27
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken in walk in cooler with expiration date 7-27
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs and proceeded to grab spatula and items from reach in cooler no hand wash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator moved to reach in freezer for quick chill. sautéed onion (46F - Cold Holding) Shredded Cheese (44F - Cold Holding)
Toxic substance/chemical improperly stored. Fabulosity, Lysol and bleach store next to Splenda and to go bags at wait station
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep line.
Handwash sink not accessible for employee use at all times. Hand wash sink at three compartment sink blocked with trays.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator using quart strips to test chlorine sanitizer
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Next to ice machine dated 1-5-22
Carbon dioxide/helium tanks not adequately secured. In corner by ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in tray at wait station.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Box of cooking oil at the end of cooks line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar and salt containers at the end of cooks line
No handwashing sign provided at a hand sink used by food employees. At hand sink next to ice machine
Old labels stuck to food containers after cleaning. On clear plastic containers on dish rack in ware washing area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions and oranges over shredded cheese in walk in cooler.
Utensils in poor condition. Cutting board sides and handles chipping on handle and side. Manager tossed
Water leaking from pipe and/or faucet/handle. At handwashing sink next to dishwasher.
Wet mop not stored in a manner to allow the mop to dry. Two wet mops in mop bucket at mop sink.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. 1)Cutting boards stained soiled on sandwich top,reach in cooler on cooks line 2) can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine installed 1/22
Carbon dioxide/helium tanks not adequately secured at the bar
Mar 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 38 recorded, 10 high priority.
10 High priority11 Intermediate17 Basic
Show 39 findings ▾
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. Dish person Manager educated
Non-food grade paper/paper towel used as liner for food container. 1)Arepa pan in walk in cooled 2) cook using paper towel for draining grease from bacon Manager addressed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over juice on walk on cooler
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1/6 pan of cabbage 3-10 (2) 1/6 pan of sliced ham 3/13 (2) 1/6 pan of diced ham 3/13 (2) 1/3 pan of sliced Turkey 3/11 (2) 1/6 pan of sliced salami 3/5 (3) 1/6 pan of cooked beef 3/14 1/2 pan of shredded beef 3/14 1/2 pan of refried beans 3/14 1/2 pan of cooked sliced red peppers 3/11 1/2 pan of cooked onions 3/14 Hotel pan of refried beans 3/13 1/3 pan of roasted cherry tomatoes 3/13
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1/6 pan of cabbage 3-10 (2) 1/6 pan of sliced ham 3/13 (2) 1/6 pan of diced ham 3/13 (2) 1/3 pan of sliced Turkey 3/11 (2) 1/6 pan of sliced salami 3/5 (3) 1/6 pan of cooked beef 3/14 1/2 pan of shredded beef 3/14 1/2 pan of refried beans 3/14 1/2 pan of cooked sliced red peppers 3/11 1/2 pan of cooked onions 3/14 Hotel pan of refried beans 3/13 1/3 pan of roasted cherry tomatoes 3/13
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Room temperature on cooks line Placed in reach in cooler Advised to place on time plan
Stop Sale issued due to food not being in a wholesome, sound condition. Ice had debris in ice machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancakes batter 51F Liquid eggs 53F Chimmichurri 67F In kitchen Placed in cooler for temperature recovery 30 minutes later Pancake batter 41 Liquid eggs 43 Operator sliced to be using time plan and provided
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted potatoes in expo 112 Discarded Remade and the was 166
Toxic substance/chemical improperly stored. 1)Next to single service items on top of walk in cooler. 2) spray bottle next to lemon juice
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Raw smoked salmon in under counter cooler on cooks kine
Employee washed hands in a sink other than an approved handwash sink. Dish person rinsed hands in 3 comp sink
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scoop ice Manager discussed with employee
Food-contact surface soiled with food debris, mold-like substance or slime. 1)Cutting boards stained soiled on sandwich top,reach in cooler on cooks line 2) can opener
Handwash sink not accessible for employee use at all times. By ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine
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/ Manager showed up during inspection
No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By three comp sink
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine installed 1/22
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Woman's restroom 75F
Bowl or other container with no handle used to dispense food. In potato bowl on expo line
Carbon dioxide/helium tanks not adequately secured at the bar
Clean utensils or equipment stored in dirty container at the bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By prep sink on cooks line
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In dish room
Food stored on floor. Case of oil on cooks line
In-use ice scoop stored on soiled surface between uses top of ice machine
In-use knife/knives stored in cracks between pieces of equipment.
Interior of microwave has accumulation of black substance/grease/food debris on server side of expo line
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees at the bar
Reuse of single-service or single-use articles. Flour stored in cheese container under prep table in cooks line
Single-service articles improperly stored. Fooor
Single-service articles not stored inverted or protected from contamination. To go aluminum pans next to cooks line
Unwashed fruits/vegetables stored with ready-to-eat food in walk cooler
Water leaking from pipe and/or faucet/handle. Hand sink by three comp sink
Wet mop not stored in a manner to allow the mop to dry. By mop sink
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Using for pancakes on table under expo
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine kit for dish machine
Nov 20, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine kit for dish machine
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/. Private seating area changed into service ally, 3 hand washing sinks removed. Ice machine moved Dish washer added
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.
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.
Water leaking from pipe and/or faucet/handle. Pipe under hand wash sink leaking into bucket on floor.
Sep 25, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority7 Intermediate3 Basic
Show 11 findings ▾
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 was cutting cooked potato with no gloves, drank from open cup, set cup back on to prep table, and then put on gloves, and scooped pooled eggs on to grill.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict are made with shelled eggs
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine kit for dish machine
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/. Private seating area changed into service ally, 3 hand washing sinks removed. Ice machine moved Dish washer added
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler. Including milk gallons.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware on bar top
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Interior basin of hand wash sink at bar.
Water leaking from pipe and/or faucet/handle. Pipe under hand wash sink leaking into bucket on floor.
Sep 19, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority9 Intermediate4 Basic
Show 14 findings ▾
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 was cutting cooked potato with no gloves, drank from open cup, set cup back on to prep table, and then put on gloves, and scooped pooled eggs on to grill.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 3 hand wash sinks missing in establishment.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict are made with shelled eggs
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine kit for dish machine
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/. Private seating area changed into service ally, 3 hand washing sinks removed. Ice machine moved Dish washer added
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.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler. Including milk gallons.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware on bar top
Employee eating in a food preparation or other restricted area. Employee cutting cooked potatos, drank from open cup, placed open drink back on to food prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Interior basin of hand wash sink at bar.
Water leaking from pipe and/or faucet/handle. Pipe under hand wash sink leaking into bucket on floor.
Sep 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 6 high priority.
6 High priority13 Intermediate11 Basic
Show 30 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cooked omelet with shell cracked eggs, plated omelet, took off glove, put on new gloves and scoop waffle batter into iron.
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 was cutting cooked potato with no gloves, drank from open cup, set cup back on to prep table, and then put on gloves, and scooped pooled eggs on to grill.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Pan of shelled eggs stored on same shelf next to the chicken over beef
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server cleared plates from table, dropped the, into bus pan and immediately reached for clean coffee filter, placed in machine and started coffee.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cooked omelet with shell cracked eggs, plated omelet with plate in hand.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items on cookline less than 4 hours, operator closed lid to cooler and removed some product back to walk in cooler. pooled eggs (55F fresh garlic in oil 57F diced tomato 47-50F cooked beef 48F Sliced ham 57-60F mozzarella 45F shredded beef 47F
Handwash sink not accessible for employee use at all times. Metal cart blocking only hand wash sink in entire kitchen
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 3 hand wash sinks missing in establishment.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict are made with shelled eggs
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine kit for dish machine
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/. Private seating area changed into service ally, 3 hand washing sinks removed. Ice machine moved Dish washer added
No probe thermometer provided to measure temperature of food products.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. At only hand wash sink in kitchen
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler. Including milk gallons.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At only hand wash sink in entire kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware on bar top
Employee eating in a food preparation or other restricted area. Employee cutting cooked potatos, drank from open cup, placed open drink back on to food prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys hanging on hook directly over prep table
Employee with no hair restraint while engaging in food preparation. 2 employee in kitchen
Food stored on floor. Produce received last week on floor in walk in cooler. 4 case oil in dry storage
In-use ice scoop stored on soiled surface between uses. Sitting on top of ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Interior basin of hand wash sink at bar.
Single-service articles not stored inverted or protected from contamination. To go boxes at service station
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries stored over cooked potatos
Water leaking from pipe and/or faucet/handle. Pipe under hand wash sink leaking into bucket on floor.
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.