RAJA
12794 FOREST HILL BLVD STE 20, Wellington FL 33414 · 5613716560
Last inspected Jul 22, 2026 · 21 visits since September 2023
OCT 24
AUG 25
AUG 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Several live spiders throughout the kitchen and dry food storage room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $4,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025064564 | Sep 28, 2025 | Dec 4, 2025 | — |
| 2--2024050391 | Jul 31, 2024 | Feb 19, 2025 | $600 |
| 2--2024072369 | Oct 17, 2024 | Jan 14, 2025 | $600 |
| 2--2023051863 | Sep 7, 2023 | Nov 13, 2023 | $1,600 |
| 2--2023018446 | Feb 21, 2023 | May 25, 2023 | $800 |
| 2--2022015314 | Mar 2, 2022 | May 5, 2022 | $400 |
| 2--2021045177 | Aug 18, 2021 | Jan 25, 2022 | $100 |
Inspection history
21 visits, newest first
Jul 22, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2026■ 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, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 3 live roaches in kitchen crawling behind shelf supports over unpackaged food in dry storage area. Advised Operator to eliminate live roaches, clean and sanitize areas.
Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping in kitchen on bucket of sauce in dry storage area. 1 rodent dropping in kitchen on prep table across from walk-in. 1 rodent dropping behind bar on shelf under tap beer dispenser. Approximately 3 rodent droppings behind bar on floor under ice bin. Advised Operator to remove rodent droppings, clean and sanitize areas.
Dead roaches on premises. 3 dead roaches in kitchen under fuse/breaker boxes. 1 dead roach in kitchen stuck to wall in dry storage area 1 dead roach on floor behind bar. Advised Operator to remove dead roaches, clean and sanitize areas.
Floor soiled/has accumulation of debris throughout kitchen under/around/behind equipment/shelving. Advised Operator to clean floors/shelving.
Jul 21, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth/nose while scratching/rubbing/wiping with hands then handled clean equipment and clean utensils to prepare food for customers without washing hands. Advised Operator of proper hand washing requirements.
Live, small flying insects found. Approximately 3 live, small flying insects found in kitchen flying around food preparation/storage areas. Advised Operator to eliminate live, small flying insects.
Roach activity present as evidenced by live roaches found. Approximately 3 live roaches in kitchen crawling behind shelf supports over unpackaged food in dry storage area. Advised Operator to eliminate live roaches, clean and sanitize areas.
Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping in kitchen on bucket of sauce in dry storage area. 1 rodent dropping in kitchen on prep table across from walk-in. 1 rodent dropping behind bar on shelf under tap beer dispenser. Approximately 3 rodent droppings behind bar on floor under ice bin. Advised Operator to remove rodent droppings, clean and sanitize areas.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cooked rice dessert and candies at self service buffet uncovered/no sneeze guard. Operator covered items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line left side flip top cooler; cut cabbage (48F - Ambient Cooling 1:10/48F 1:40). Operator stated cabbage cut at 11:00am, cooling in flip top make top, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade heavily soiled. Operator moved to be washed, rinsed and sanitized.
Dead roaches on premises. 3 dead roaches in kitchen under fuse/breaker boxes. 1 dead roach in kitchen stuck to wall in dry storage area 1 dead roach on floor behind bar. Advised Operator to remove dead roaches, clean and sanitize areas.
Floor soiled/has accumulation of debris throughout kitchen under/around/behind equipment/shelving. Advised Operator to clean floors/shelving.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 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. Employee handled pot of raw meat and after without washing hands employee handled clean and sanitized dishes, discussed with operator who had employee wash hands.
Bowl or other container with no handle used to dispense food. Bowls with no handled used to scoop cooked meats from bins in walk in cooler, discussed with operator who removed bowls.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen side of oven soiled with accumulation of grease build up, discussed with operator to clean and sanitize.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from cook line interior soiled with accumulation of food and soil debris, discussed with operator to clean and sanitize interior. All interior shelved inside walk in cooler soiled, discussed with operator to clean and sanitize.
Stored food not covered. In walk in freezer containers of food not covered, discussed with operator who covered products.
Working containers of food removed from original container not identified by common name. Throughout kitchen multiple bottles of cooking oils and sauces not labeled, discussed with operator to label bottles.
Aug 28, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2025■ 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. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 21 rodent droppings in kitchen dry storage on dry seasoning and lemon juice storage rack. Approximately 27 rodent droppings in kitchen on floor under clean dish storage racks and containers of mango chutney. Approximately 5 rodent droppings in customer dinning room along wall under tables. Approximately 6 rodent droppings in kitchen under dish machine. Approximately 4 rodent droppings in kitchen on floor in front of reach in cooler and tandor oven. Discussed with operator to clean and sanitize all areas.
Aug 27, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room with soiled customer dishes after without washing hands employee handled clean plate of customers food, discussed with operator employee washed hands.
Live, small flying insects found Approximately 3 live flying insects landing on trash can and wall next to back door, discussed with operator to eliminate flying insects and clean and sanitize areas.
Rodent activity present as evidenced by rodent droppings found. Approximately 21 rodent droppings in kitchen dry storage on dry seasoning and lemon juice storage rack. Approximately 27 rodent droppings in kitchen on floor under clean dish storage racks and containers of mango chutney. Approximately 5 rodent droppings in customer dinning room along wall under tables. Approximately 6 rodent droppings in kitchen under dish machine. Approximately 4 rodent droppings in kitchen on floor in front of reach in cooler and tandor oven. Discussed with operator to clean and sanitize all areas.
Hole in or other damage to wall. In kitchen under dish machine, in dry storage, and dish storage rooms holes in wall, discussed with operator to repair holes.
Aug 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found Back room where catering equipment is stored Approximately 30 live small flying insects landing on cabinets.
Rodent activity present as evidenced by rodent droppings found. Dry storage on back of the kitchen to the left of back door. Approximately 20 on top shelf where sealed containers with spices are stored. Advised operator to clean and sanitized areas.
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority1 Intermediate1 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0ppm Operator corrected to 100 ppm chlorine
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. Dishwasher moved from touching dirty dishes to entering walk in cooler and grabbed clean containers with food. Employee washed hands
In-use utensil stored in unclean water. Operator moved to dishwasher
Live, small flying insects found Back room where catering equipment is stored Approximately 30 live small flying insects landing on cabinets.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw chicken over yuca. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw chicken and raw shell eggs over sauces Operator stored properly
Rodent activity present as evidenced by rodent droppings found. Dry storage on back of the kitchen to the left of back door. Approximately 20 on top shelf where sealed containers with spices are stored. Advised operator to clean and sanitized areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on cook line Heavy cream 51F cold holding Cooler Unit across from tandoor Cooked vegetables dumplings 51F cold holding, cheese 51F cold holding, cooked chicken 51F cold holding, raw chicken 51F cold holding Per operator products stored for less than 4 hours. Operator moved to walk in freezer. Per operator all items not prepared or portioned today
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers with cooked vegetables per chef cooked 3 days ago not date marked. Advised operator to date marked all products
Dead roaches on premises. 1 floating on rinse side of 3 compartment sink 1 on the floor under the 3 compartment sink Employee removed clean and sanitized areas
Dec 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 18, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. 1 dead roach observed in drawer of dresser where box with green tea is stored. 1 dead roach observed under hand wash sink area where microwave and cash register is stored. 1 dead roach observed under microwave.
Oct 17, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 10 high priority.
10 High priority3 Intermediate1 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Manager corrected to Triple Sink (Chlorine 100ppm).
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 manager touched nose with gloves on then touched clean cutting board; no glove change; no hand wash. Manager washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly flying around in kitchen.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw ground lamb portioned in plastic wrap, stored above cooked egg plant paste. Manager stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: Raw ground lamb stored above raw fish. Operator discarded.
Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodents droppings observed under ice bin near plumbing area at bar area. 1 rodent dropping observed on floor beside bar hand wash near plumbing area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed manager touched clean pan with cooked broccoli with soiled gloves; no glove change. Manager changed gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler:; ground lamb (48F - Cold Holding); raw shrimp (49F - Cold Holding); raw fish (51F - Cold Holding); cooked chicken (48F - Cold Holding); cooked potato fritters (49F - Cold Holding); cooked cauliflower (51F - Cold Holding); potato empanadas (52F - Cold Holding); cooked vegetables (46F - Cold Holding); cottage chesse (52F - Cold Holding); cooked curry wings (47F - Cold Holding) Flip top cooler at cook line : cooked chicken (59F - Cold Holding); house made tomato sauce (45F - Cold Holding) As per operator, all items from both coolers stored over night; Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler:; ground lamb (48F - Cold Holding); raw shrimp (49F - Cold Holding); raw fish (51F - Cold Holding); cooked chicken (48F - Cold Holding); cooked potato fritters (49F - Cold Holding); cooked cauliflower (51F - Cold Holding); potato empanadas (52F - Cold Holding); cooked vegetables (46F - Cold Holding); cottage chesse (52F - Cold Holding); cooked curry wings (47F - Cold Holding) Flip top cooler at cook line : cooked chicken (59F - Cold Holding); house made tomato sauce (45F - Cold Holding) As per operator, all items from both coolers stored over night; Not prepped or portioned today. See stop sale. Flip top cooler at cook line: curry sauce with cooked onions (46F - Cold Holding) As per operator, taken from walk in cooler 20 mins prior. Stored over stacked. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice warmer: cooked rice (132F - Hot Holding) As per operator, cooked since 20 mins. Operator reheated to 204F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer: cooked lamb (104F at 1:00pm; 94F at 1:41pm- Cooling) As per manager, since 20 mins; yogurt base sauce (94F at 1:00pm; 82F at 1:41pm- Cooling) As per manager, cooling since 12:00am At current rate of cooling, items will not cool from 135F to 70F in 2 hours. Yogurt sauce cooled in a large deep container. Advised operator to reheat to 165F and cool properly or quick chill.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb cooked over 24 hours as per manager not date marked. Advised operator to date mark.
Dead roaches on premises. 1 dead roach observed in drawer of dresser where box with green tea is stored. 1 dead roach observed under hand wash sink area where microwave and cash register is stored. 1 dead roach observed under microwave.
Aug 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked curried chicken (45F - Cold Holding); cooked chicken (45F - Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (46F - Cooling); cooked rice (47F - Cooling) As per operator, both items were prepared late evening yesterday and left to cool. Items did not cool to 41F in a total of 6 hours. Items stored in large quantity and covered. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw seasoned chicken (48F - Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked curried chicken (45F - Cold Holding); cooked chicken (45F - Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. On prep table: samosas with cooked potatoes (68F - Cold Holding) As per operator, taken out for an order and left on table for 1 hour. Not prepped or portioned today. Operator placed in walk in freezer to quick chill. At Low boy: thawed vacuum packaged raw salmon (47F - Cold Holding) As per operator, taken from walk in cooler 1 hour 20 mins prior. Not prepped or portioned today. See stop sale. whole milk (48F - Cold Holding) As per operator, taken from walk in cooler 20 mins prior. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw seasoned chicken (48F - Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale.
Jul 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 9 high priority.
9 High priority1 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (46F - Cooling); cooked rice (47F - Cooling) As per operator, both items were prepared late evening yesterday and left to cool. Items did not cool to 41F in a total of 6 hours. Items stored in large quantity and covered. See stop sale.
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. Dishwasher (Chlorine 0ppm) Operator contacted technician.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched clothes and soiled apron with gloves then prepared cooked chicken; no hand wash. Employee changed gloves and washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored no longer frozen, over night in walk in cooler. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked curried chicken (45F - Cold Holding); cooked chicken (45F - Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (46F - Cooling); cooked rice (47F - Cooling) As per operator, both items were prepared late evening yesterday and left to cool. Items did not cool to 41F in a total of 6 hours. Items stored in large quantity and covered. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw seasoned chicken (48F - Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked curried chicken (45F - Cold Holding); cooked chicken (45F - Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. On prep table: samosas with cooked potatoes (68F - Cold Holding) As per operator, taken out for an order and left on table for 1 hour. Not prepped or portioned today. Operator placed in walk in freezer to quick chill. At Low boy: thawed vacuum packaged raw salmon (47F - Cold Holding) As per operator, taken from walk in cooler 1 hour 20 mins prior. Not prepped or portioned today. See stop sale. whole milk (48F - Cold Holding) As per operator, taken from walk in cooler 20 mins prior. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw seasoned chicken (48F - Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stovetop: cooked chickpeas (133F - Hot Holding) As per operator, cooked since 15 mins. Operator removed to reheat.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator completed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored no longer frozen, over night in walk in cooler. See stop sale.
Dec 21, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 200 ppm plus. Operator corrected to 100 ppm chlorine
Ice buildup in walk-in freezer.
Dec 20, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 8 high priority.
8 High priority0 Intermediate1 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 200 ppm plus. Operator corrected to 100 ppm chlorine
Dented/rusted cans present. See stop sale. 1 dented can of tomato paste
Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: Raw eggs stored over sauces. Operator removed raw eggs.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At bottom section of flip top reach in cooler: Broken eggs stored with unbroken raw shelled eggs.
Stop Sale issued due to food not being in a wholesome, sound condition. At walk in freezer: 2 bags cooked chicken contaminated by condensed water. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler #1 : heavy cream (50F - Cold Holding) As per operator all items stored overnight. Not prepared or portioned today. See stop sale. At flip top reach in cooler: cooked onions (47F - Cold Holding); cut cabbage (46F- cold holding) As per operator items stored overnight. Not prepared or portioned today. Items double panned. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler #1 : heavy cream (50F - Cold Holding) As per operator all items stored overnight. Not prepared or portioned today. See stop sale. At flip top reach in cooler: cooked onions (47F - Cold Holding); cut cabbage (46F- cold holding) As per operator items stored overnight. Not prepared or portioned today. Items double panned. See stop sale. At Low boy reach in cooler #1 : curry sauce (50F - Cold Holding); cooked onions (50F - Cold Holding); raw beef (50F - Cold Holding); whole milk (50F - Cold Holding) As per operator product stored for approximately 1 hour. Not prepared or portioned today. Operator moved to walk in cooler.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker: cooked rice (156F at 11:09am; 159F at 11:30am - Reheating) since 9:15am Operator reheated to 165F+
Ice buildup in walk-in freezer.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 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. At dishwashing area- Employee went from dirty plates to clean sheet pan without washing there hands- educated operator- employee washed hands.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for tcs foods at buffet- operator time marked for remaining 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline prep counter- Cooked potatoes 88-89F- hot holding- food left out on counter- food out of temperature for 15 minutes- operator placed to be reheated.
Toxic substance/chemical improperly stored. Colon stored over seasoning by cookline- operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes made Sunday - no date mark - operator date marked.
Cleaned and sanitized equipment or utensils not properly stored. At large dry storage area- large pots stored on floor.
Dead roaches on premises. At large dry storage area- observed approximately 1 dead roach on floor near pots and pans- operator removed and sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hammer and pliers stored over seasonings at dry storage area near kitchen- operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. At cookline- heavily soiled wiping cloth stored on prep counter- operator removed.
Sep 7, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu yellowtail Snapper. Invoice from Cheney brothers for Snapper Whole South America wild / Caribbean Red
Sep 6, 2023■ 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. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 1 live in trash can by dishwasher. 1 live on floor by dishwasher 4 between wall and caulking behind drain board before dishwasher. ( dishwasher in part of the kitchen. Same room) 1 on the wall on the side of the oven On cook line 1 next to bru instant coffee box in dry food storage room.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu yellowtail Snapper. Invoice from Cheney brothers for Snapper Whole South America wild / Caribbean Red
Sep 5, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 24 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 priority6 Intermediate10 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put cellphone in pocket then put on gloves without washing hands.explained and he washed hands.
Presence of insects, rodents, or other pests. Several live spiders throughout the kitchen and dry food storage room
Roach activity present as evidenced by live roaches found. 1 live in trash can by dishwasher. 1 live on floor by dishwasher 4 between wall and caulking behind drain board before dishwasher. ( dishwasher in part of the kitchen. Same room) 1 on the wall on the side of the oven On cook line 1 next to bru instant coffee box in dry food storage room.
Rodent activity present as evidenced by rodent droppings found. 2 on top of wine display cabinet by self serve station in dining room 2 on top of red rack at server station in dining room 1 on floor next to wine display cabinet by mall entrance 12 on top of wine display cabinet near mall entrance in the dining room
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Rice pudding at self serve station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Manager marked the time.
Toxic substance/chemical improperly stored. Alpine cockroach gel bait stored next to lemon juice bottle on bottom shelf of prep table by dishwasher. Manager removed the gel.
Employee washed hands in a sink other than an approved handwash sink. Prep person washed hands with sprayer by dishwasher.explained
Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu yellowtail Snapper. Invoice from Cheney brothers for Snapper Whole South America wild / Caribbean Red
Handwash sink not accessible for employee use at all times. Metal pan stored in hand sink on cook line. Manager removed the pan
Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at server station
No paper towels or mechanical hand drying device provided at handwash sink. At the outdoor bar hand sink
No soap provided at handwash sink. Hand sink at outdoor bar.
Bowl or other container with no handle used to dispense food. Round plastic container in rice.
Dead roaches on premises. 1 dead Roach under hand sink on cook line.
Food stored on floor. Box of chicken in walk in freezer, water bottles in dry food storage room.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of soiled surface on top of the ice machine. Manager removed ice scoop to be washed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with curry goat in walk in cooler. Manager corrected
In-use wet wiping cloth/towel used under cutting board on cook line. Manager removed the cloth.
Raw fruits/vegetables not washed prior to preparation. Prep person cutting broccoli head before washing. Explained
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates soup bowls at self serve station
Single-service articles not stored inverted or protected from contamination. Aluminum to go containers on shelf in dry food storage room
Time/temperature control for safety food thawed in an improper manner. Spinach thawing at room temperature. Manager moved bags to walk in cooler.
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.