SAFFRON INDIAN CUISINE
7724 W SANDLAKE RD, Orlando FL 32819 · 352.406.3379
Last inspected Jun 23, 2026 · 17 visits since September 2023
NOV 24
MAR 25
MAY 25
SEP 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 10 live roaches observed by prep tables on cookline.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026008050 | Oct 9, 2025 | Mar 2, 2026 | $800 |
| 4--2025037518 | Mar 13, 2025 | Jun 3, 2025 | $200 |
| 4--2025025195 | Mar 11, 2025 | Mar 31, 2025 | $400 |
| 4--2016024720 | Mar 9, 2016 | Jun 10, 2016 | $400 |
| 4--2015028191 | May 22, 2015 | Jul 14, 2015 | $400 |
Inspection history
17 visits, newest first
Jun 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate11 Basic
What the inspector wrote — 15 findingsThe state's own report →
Food-contact surface soiled/stained with food debris, mold-like substance or slime. -cutting boards in kitchen -soda nozzles in the bar area
Handwash sink not accessible for employee use at all times. Containers in front of handwashing sink, operator removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red curries, yellow curries, cooked potatoes not labeled
Spray bottle containing blue toxic substance not labeled by dish machine -clear spray bottle at the bar not labeled
Show the remaining 11 findings ▾
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. In container of rice, operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cloth used as a food-contact surface. Cloth used for naan bread on cooks line
Floor tiles missing and/or in disrepair. In walk in cooler
Food stored on floor. Containers of curry stored on floor, operator removed off floor in walk in cooler
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of reach in cooler on cooks line
Stored food not covered. All Curries in walk in cooler, yellow curry in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Walls in wait station
Water leaking from pipe and/or faucet/handle. Leak from reach in cooler by wait station area
Oct 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
No hot running water at three-compartment sink. 80F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk in cooler
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F next to cooks line Server bar area 79F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Behind oven in kitchen
Hole in or damage to wall. Side of entrance in kitchen next to cooks line
Ice buildup in walk-in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Behind oven
Sep 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
No hot running water at three-compartment sink. 80F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk in cooler
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F next to cooks line Server bar area 79F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Behind oven in kitchen
Clean equipment/utensils not stored at least 6 inches above the floor. Pots on prep area
Hole in or damage to wall. Side of entrance in kitchen next to cooks line
Ice buildup in walk-in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Behind oven
Sep 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Non-food grade towel used as liner for food container. Used to cover equipment for placing naan bread in oven
No hot running water at three-compartment sink. 80F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk in cooler
Spray bottle containing toxic substance not labeled. Yellow chemical bottle Next to dish machine
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F next to cooks line Server bar area 79F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Behind oven in kitchen
Clean equipment/utensils not stored at least 6 inches above the floor. Pots on prep area
Hole in or damage to wall. Side of entrance in kitchen next to cooks line
Ice buildup in walk-in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Behind oven
Water leaking from pipe and/or faucet/handle. Behind cooks line Server bar
Sep 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority5 Intermediate11 Basic
Show 21 findings ▾
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.
Non-food grade towel used as liner for food container. Used to cover equipment for placing naan bread in oven
Nonfood-grade bags used in direct contact with food. lamb in to go bag on back prep table
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over onion curry in walk in cooler
Toxic substance/chemical improperly stored. On top of oven
Handwash sink not accessible for employee use at all times. Buckets in kitchen area
No hot running water at three-compartment sink. 80F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk in cooler
Spray bottle containing toxic substance not labeled. Yellow chemical bottle Next to dish machine
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F next to cooks line Server bar area 79F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Behind oven in kitchen
Clean equipment/utensils not stored at least 6 inches above the floor. Pots on prep area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dish machine area
Hole in or damage to wall. Side of entrance in kitchen next to cooks line
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. On cooks line Server bar
Single-service articles not stored inverted or protected from contamination. On cooks line
Stored food not covered. In walk in cooler and walk in freezer
Time/temperature control for safety food thawed in an improper manner. Chicken in standing water on ground. Frozen ground lamb at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. Behind oven
Water leaking from pipe and/or faucet/handle. Behind cooks line Server bar
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cooked somosas on speed rack in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw fish over prepped onions in walk in cooler 2) raw lamb prepped over yellow curry in walk in cooler 3) raw whole she,l eggs over red curry in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at the bar
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler
Spray bottle containing clear toxic substance not labeled dish room
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. Server side station
Ceiling/ceiling tile shows damage or is in disrepair. Kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on trip of dish machine
Employee personal food not properly identified and segregated from food to be served to the public. Bottled sodas and energy drink in walk in cooler
Food stored on floor. Buckets of sauces in walk in cooler and walk in freezer
In-use tongs stored on equipment door handle between uses. Cooks line
Single-service articles not stored inverted or protected from contamination. To go containers on shelf next to cooks line
Walk-in cooler shelves with rust that has pitted the surface.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board 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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Cutting board has cut marks and is no longer cleanable throughout kitchen.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment
Mar 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 1 high priority.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board 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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Cutting board has cut marks and is no longer cleanable throughout kitchen.
Equipment in poor repair. Walk-in cooler ambient temperature 50F
Hole in or other damage to wall by mop sink
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment
Mar 12, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority4 Intermediate13 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauces.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (50F - Cold Holding)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3 doz shelled eggs 3# cooked onions 75# cooked chicken 2# cooked veggie patties 25# raw chicken 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board 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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food in walk-in cooler sauce containers.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Cutting board has cut marks and is no longer cleanable throughout kitchen.
Equipment in poor repair. Walk-in cooler ambient temperature 50F
Hole in or other damage to wall by mop sink
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen
Opened employee beverage container in a cold holding unit with food to be served to customers.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment
Mar 11, 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. 23 violations recorded, 5 high priority.
5 High priority5 Intermediate13 Basic
Show 23 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauces.
Roach activity present as evidenced by live roaches found. 10 live roaches observed by prep tables on cookline.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (50F - Cold Holding)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3 doz shelled eggs 3# cooked onions 75# cooked chicken 2# cooked veggie patties 25# raw chicken 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board 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/
Nonservice animals in the food establishment or on premises.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food in walk-in cooler sauce containers.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Cutting board has cut marks and is no longer cleanable throughout kitchen.
Equipment in poor repair. Walk-in cooler ambient temperature 50F
Hole in or other damage to wall by mop sink
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen
Opened employee beverage container in a cold holding unit with food to be served to customers.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment
Mar 11, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 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 priority5 Intermediate13 Basic
Show 23 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauces.
Roach activity present as evidenced by live roaches found. 10 live roaches observed by prep tables on cookline.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (50F - Cold Holding)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3 doz shelled eggs 3# cooked onions 75# cooked chicken 2# cooked veggie patties 25# raw chicken 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board 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/
Nonservice animals in the food establishment or on premises.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food in walk-in cooler sauce containers.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Cutting board has cut marks and is no longer cleanable throughout kitchen.
Equipment in poor repair. Walk-in cooler ambient temperature 50F
Hole in or other damage to wall by mop sink
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen
Opened employee beverage container in a cold holding unit with food to be served to customers.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment
Nov 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator items in walk-in cooler cooked the prior day. red sauce (45F - Cooling); corn (48F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); lamb (47F - Cooling); potatoes (49F - Cooling); cooked onions (54F - Cooling); fried cauliflower (52F - Cooling) chicken wings (47F - Cooling); cooked onions (49F - Cooling); chicken curry (46F - Cooling); Cooked potatoes (50F - Cooling); cooked beans (46F - Cooling); Dahl (45F - Cooling); chili sauce (47F - Cooling); green sauce (44-45F - Cooling); Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight in walk-in cooler. tilapia (45F - Cold Holding); raw chicken (48F - Cold Holding); yogurt (47F - Cold Holding); Operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per operator items in walk-in cooler cooked the prior day. red sauce (45F - Cooling); corn (48F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); lamb (47F - Cooling); potatoes (49F - Cooling); cooked onions (54F - Cooling); fried cauliflower (52F - Cooling) chicken wings (47F - Cooling); cooked onions (49F - Cooling); chicken curry (46F - Cooling); Cooked potatoes (50F - Cooling); cooked beans (46F - Cooling); Dahl (45F - Cooling); chili sauce (47F - Cooling); green sauce (44-45F - Cooling); Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar station. Can openner 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/
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.
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.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's bathroom.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen, stained and broken over exposed station
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. in kitchen, exposed station
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable at server station.
Hole in or other damage to wall at mop sink.
No conspicuously located ambient air temperature thermometer in kitchen holding units.
Walk-in cooler and walk-in freezer shelves with rust that has pitted the surface.
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 40 recorded, 8 high priority.
8 High priority7 Intermediate25 Basic
Show 40 findings ▾
Container of medicine improperly stored by prep station in kitchen. Operator removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator items in walk-in cooler cooked the prior day. red sauce (45F - Cooling); corn (48F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); lamb (47F - Cooling); potatoes (49F - Cooling); cooked onions (54F - Cooling); fried cauliflower (52F - Cooling) chicken wings (47F - Cooling); cooked onions (49F - Cooling); chicken curry (46F - Cooling); Cooked potatoes (50F - Cooling); cooked beans (46F - Cooling); Dahl (45F - Cooling); chili sauce (47F - Cooling); green sauce (44-45F - Cooling); Operator discarded.
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. Kitchen employee grabbed bread with bare hands wrapped in tin fold.
Non-food grade paper/paper towel used as liner for food container. Napkins used on bottom of sheet pans in walk-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked sauces.
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. Per operator, items held overnight in walk-in cooler. tilapia (45F - Cold Holding); raw chicken (48F - Cold Holding); yogurt (47F - Cold Holding); Operator discarded.
Toxic substance/chemical improperly stored. Cleaning cehmicals on food prep line in kitchen, on dishwasher water Xxx, on bar counter, and at server station by cutting boards.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per operator items in walk-in cooler cooked the prior day. red sauce (45F - Cooling); corn (48F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); lamb (47F - Cooling); potatoes (49F - Cooling); cooked onions (54F - Cooling); fried cauliflower (52F - Cooling) chicken wings (47F - Cooling); cooked onions (49F - Cooling); chicken curry (46F - Cooling); Cooked potatoes (50F - Cooling); cooked beans (46F - Cooling); Dahl (45F - Cooling); chili sauce (47F - Cooling); green sauce (44-45F - Cooling); Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar station. Can openner 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/
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Spray bottle containing toxic substance not labeled. Clear chemicals.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's bathroom.
Bowl or other container with no handle used to dispense food in rice cooker.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen, stained and broken over exposed station
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. in kitchen, exposed station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Serving spoons by dishwashing station not inverted
Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on floor at expo station.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable at server station.
Dead roaches on premises. 2 dead roaches found on floor behind burners in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In bar area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In server station hair produces, drinking container, and wallet. In kitchen, phone over prep station.
Employee with no beard guard/restraint while engaging in food preparation in kitchen.
Hole in or other damage to wall at mop sink.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses on oven doors
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen soiled. Microwave in kitchen and server station soiled
No conspicuously located ambient air temperature thermometer in kitchen holding units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of beverage cooker in bar area. Build up of greasing wall behind burners
Old labels stuck to food containers after cleaning up in kitchen area.
Unwashed fruits/vegetables stored with ready-to-eat food.
Walk-in cooler and walk-in freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust at expo line in kitchen.
Jun 21, 2024□ 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 ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sauces
Apr 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority6 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler raw shrimp over cooked chicken
No certified food manager for establishment. 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 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 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. -sauces
Spray bottle containing toxic substance not labeled. -yellow chemical
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of fryer -build up of grease on burners
Standing water in bottom of reach-in-cooler. -reach in cooler
Water leaking from pipe and/or faucet/handle. -3 compartment sink, per manager part on order
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority7 Intermediate8 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked tomato sauce 49f
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. -employee grabbed bread with bare hands then wrapped it in tin foil.
Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler raw shrimp over cooked chicken
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. -walk in cooler cooked onions 47f,cooked chicken 46f,chicken 47f,goat 47f,spinach 45f,raw shrimp 45f,Tcs sauce 47f,cooked chicken 47f Per manager walk in cooler was about for 1 hour during delivery
No certified food manager for establishment. 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 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. -kitchen -Waitstation
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. -sauces
Spray bottle containing toxic substance not labeled. -yellow chemical
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. -ladies room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of fryer -build up of grease on burners
Opened employee beverage container in a cold holding unit with food to be served to customers.
Standing water in bottom of reach-in-cooler. -reach in cooler
Time/temperature control for safety food thawed in an improper manner. -lamb
Water leaking from pipe and/or faucet/handle. -3 compartment sink, per manager part on order
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm, manager ran two cycles no chemical testing present. Retested 100ppm Corrected On-SiteRepeat Violation**
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish over house made sauces.
Toxic substance/chemical improperly stored. Hanging over cookline make table.
Handwash sink not accessible for employee use at all times. Tray with spice's protruding off table, blocking sink.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over front server area. Throughout kitchen
Equipment or utensils not designed or constructed in a durable manner. Three bay missing panel for third bay.
Floors not maintained smooth and durable. In kitchen
Hole in or other damage to wall. In kitchen
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan and counter fan soiled
Time/temperature control for safety food thawed in an improper manner. Packaged raw lamb thawing in bus pan at room temperature.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked meats and sauces.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Water leaking from pipe and/or faucet/handle. Water leaking from faucet at warewashing 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.