SHRIYAS KITCHEN
10069 E ADAMO DR, Tampa FL 33619 · 813-373-6759
Last inspected Apr 20, 2026 · 17 visits since July 2023
APR 24
JUL 24
FEB 25
AUG 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. 1 live roach in handwash sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,370
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025080267 | Aug 19, 2025 | Dec 18, 2025 | $600 |
| 3--2025013524 | Feb 11, 2025 | Oct 2, 2025 | $650 |
| 3--2024010371 | Nov 20, 2023 | Jun 26, 2024 | $1,320 |
| 3--2023047305 | Jul 12, 2023 | Nov 13, 2023 | $800 |
Inspection history
17 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw unwrapped frozen chicken over cooked tikka sauce in reach in freezer. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat, cooked rice and multiple items in reach in cooler.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles.
Show the remaining 8 findings ▾
Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on cutting board in kitchen. Operator relocated.
Food stored on floor. Bulk tomatoes on floor at front counter. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in all reach in coolers
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers in kitchen.
Single-service articles improperly stored. Bulk paper plates on floor in kitchen.
Stored food not covered. Cooked goat and multiple items in reach in coolers in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen.
Oct 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded.
0 High priority5 Intermediate13 Basic
Show 18 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Employee dumping water from steam well into handwash sink on front cooksline.
Manager or person in charge lacking proof of food manager certification.
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 sauces and multiple items in reach in coolers.
Buildup of food debris/soil residue on equipment door handles. All handles of reach in coolers and microwaves..
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen on cooksline.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on prep table at front counter.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing pot in 3 compartment sink without any bays full. Inspector had operator set up 3 compartment sink in correct order.
Floor not cleaned when the least amount of food is exposed. Throughout kitchen.
Food stored on floor. Bulk box of tomatoes on floor on front cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach in coolers. Gaskets of reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers and reach in freezer in kitchen.
Single-service articles improperly stored. Multiple boxes of Togo containers, lids and multiple items on floor under steam at front cooksline.
Stored food not covered. Cut onions and multiple items in reach in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. All walls throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table in kitchen.
Aug 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority5 Intermediate13 Basic
Show 21 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed carrots in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: peanut chutney cooked 76 F, cooked tomato chutney 69 F, taken out 2 hours earlier. Operator put items in reach in cooler at time of inspection.
Toxic substance/chemical improperly stored. Febreeze Spray on prep able at front cooksline.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Employee dumping water from steam well into handwash sink on front cooksline.
Manager or person in charge lacking proof of food manager certification.
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 sauces and multiple items in reach in coolers.
Buildup of food debris/soil residue on equipment door handles. All handles of reach in coolers and microwaves..
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen on cooksline.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on prep table at front counter.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing pot in 3 compartment sink without any bays full. Inspector had operator set up 3 compartment sink in correct order.
Floor not cleaned when the least amount of food is exposed. Throughout kitchen.
Food stored on floor. Bulk box of tomatoes on floor on front cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach in coolers. Gaskets of reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers and reach in freezer in kitchen.
Single-service articles improperly stored. Multiple boxes of Togo containers, lids and multiple items on floor under steam at front cooksline.
Stored food not covered. Cut onions and multiple items in reach in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. All walls throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table in kitchen.
Feb 13, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezer in kitchen.
Feb 13, 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. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Roach activity present as evidenced by live roaches found. 1 live roach on floor in kitchen. 4 live roaches under 3 compartment sink. 4 live roaches under spice rack in kitchen. 1 live roach in dining room.
Dead roaches on premises. 3 dead roaches under buffet steam table. 1 dead roach near back door.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezer in kitchen.
Water draining onto floor surface at handwash sink in kitchen.
Feb 11, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Roach activity present as evidenced by live roaches found. 1 live roach on floor in kitchen. 4 live roaches under 3 compartment sink. 4 live roaches under spice rack in kitchen. 1 live roach in dining room.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: baked chicken 68 F, eggs 67 F, milk dessert 62 F, cooked onions and tomato 64 F, yogurt 66 F, mint and yogurt 67 F, butter 65 F, heavy cream 67 F, rice 66 F, Per operator reach in cooler was out of temperature at 11:30 when he arrived at establishment. He is unaware when items went out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: yogurt sauce 86 F, chicken 80 F, Per operator sauce and chicken has been out for 1 and a half hours. Operator put in reach in cooler at time of inspection. Cold holding: baked chicken 68 F, eggs 67 F, milk dessert 62 F, cooked onions and tomato 64 F, yogurt 66 F, mint and yogurt 67 F, butter 65 F, cooked rice 66 F,heavy cream 67 F, Per operator reach in cooler was out of temperature at 11:30 when he arrived at establishment. He is unaware when items went out of temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
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. Cooked rice and multiple items in reach in cooler.
Spray bottle containing toxic substance not labeled with purple liquid under front counter.
Bowl or other container with no handle used to dispense food. Plastics bowl in mint sauce.
Dead roaches on premises. 3 dead roaches under buffet steam table. 1 dead roach near back door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezer in kitchen.
Stored food not covered. Rice and multiple items in reach in cooler.
Water draining onto floor surface at handwash sink in kitchen.
Oct 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and multiple items in reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack next to hotbox at front counter.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler near door.
Reuse of single-service or single-use articles. Grocery bags holding chicken and cheese in reach in cooler.
Standing water in bottom of reach-in-cooler. Reach in cooler closest to stove.
Stored food not covered. Chicken and multiple items in reach in cooler.
Aug 7, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
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. Muhammad Ahmad has been working for 1 week at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and multiple items in reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to hot box.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack next to hotbox at front counter.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler near door.
Reuse of single-service or single-use articles. Grocery bags holding chicken and cheese in reach in cooler.
Standing water in bottom of reach-in-cooler. Reach in cooler closest to stove.
Stored food not covered. Chicken and multiple items in reach in cooler.
Jul 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority6 Intermediate10 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: tomato yogurt sauce 47 F, yogurt sauce 48 F,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: tomato yogurt sauce 47 F, yogurt sauce 48 F, yogurt herb sauce 68 F, Tomato yogurt sauce and yogurt sauce have been in reach in cooler since 11:30 am. Time tempted at 4:20. Herb yogurt sauce has been out for one hour. Operator put in reach in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
No paper towels or mechanical hand drying device provided at handwash sink at front counter and in kitchen.
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. Muhammad Ahmad has been working for 1 week at time of inspection.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased sanitizer Germicidal bleach at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and multiple items in reach in cooler.
Spray bottle containing toxic substance not labeled with purple liquid under front counter.
Bowl or other container with no handle used to dispense food. Plastic bowl in peanut sauce.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to hot box.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack next to hotbox at front counter.
Food stored on floor. Bulk rice and oil on floor of kitchen.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler near door.
Reuse of single-service or single-use articles. Grocery bags holding chicken and cheese in reach in cooler.
Standing water in bottom of reach-in-cooler. Reach in cooler closest to stove.
Stored food not covered. Chicken and multiple items in reach in cooler.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority7 Intermediate6 Basic
Show 13 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Clear container in handwash 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.
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. Per operator employee Oscar Gutierrez has been here for 60 days and does not have employee training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat and multiple items in reach in cooler.
Spray bottle containing toxic substance not labeled with purple liquid in kitchen.
Bowl or other container with no handle used to dispense food. Bowl in yogurt sauce.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Stored food not covered. Rice and multiple items in rice.
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority9 Intermediate7 Basic
Show 19 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in handwash sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: yogurt 69 F per operator yogurt has been out since 12 pm and time temperature was taken at 4 pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: yogurt 69 F per operator yogurt has been in steam table since 12 pm and time temperature was taken at 4 pm. Cold holding: chicken 56 F, paneer cheese 57 F, per operator items have bern in reach in cooler since 10:30 F,
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Clear container in handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink at front counter.
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 sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator bought bleach at time of inspection.
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. Per operator employee Oscar Gutierrez has been here for 60 days and does not have employee training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat and multiple items in reach in cooler.
Spray bottle containing toxic substance not labeled with purple liquid in kitchen.
Bowl or other container with no handle used to dispense food. Bowl in yogurt sauce.
Dead roaches on premises. 1 dead roach in handwash sink.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Stored food not covered. Rice and multiple items in rice.
Nov 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded.
0 High priority6 Intermediate11 Basic
Show 17 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
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. Numan Mohamed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat, chicken and multiple items in reach in cooler not date marked.
Spray bottle containing toxic substance not labeled with purple liquid on dry storage rack.
Bowl or other container with no handle used to dispense food. Bowl in curry sauce.
Buildup of food debris/soil residue on equipment door handles. Microwave handles.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Microwaves in kitchen.
Food stored on floor. Bulk oil on floor near back door.
In-use tongs stored on equipment door handle between uses. Tongs on stove handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of all reach in coolers and reach in freezer.
Standing water in bottom of reach-in-cooler next to grill.
Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink.
Working containers of food removed from original container not identified by common name. Bulk sev under prep table.
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 2 high priority.
2 High priority8 Intermediate13 Basic
Show 23 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: yogurt sauce 49 F, per operator it was taken out at 11:45 am. Operator put in reach in cooler at time of inspection to bring back down to temperature.
Toxic substance/chemical improperly stored. Bulk bottle of degreaser stored next to onions on dry storage rack.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Utensils in handwash sink next to three compartment 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.
No soap provided at handwash sink next to three compartment sink.
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. Numan Mohamed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat, chicken and multiple items in reach in cooler not date marked.
Spray bottle containing toxic substance not labeled with purple liquid on dry storage rack.
Bowl or other container with no handle used to dispense food. Bowl in curry sauce.
Buildup of food debris/soil residue on equipment door handles. Microwave handles.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Microwaves in kitchen.
Food stored on floor. Bulk oil on floor near back door.
In-use tongs stored on equipment door handle between uses. Tongs on stove handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of all reach in coolers and reach in freezer.
Single-service articles not stored inverted or protected from contamination. Togo boxes next to three compartment sink not inverted.
Standing water in bottom of reach-in-cooler next to grill.
Stored food not covered. Curry sauces and multiple items in reach in cooler not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink.
Working containers of food removed from original container not identified by common name. Bulk sev under prep table.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice,goat,beans and multiple items in reach in cooler.
Spray bottle containing toxic substance not labeled with purple liquid.
Cutting board has cut marks and is no longer cleanable in kitchen.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.
Reach-in coolers interior/shelves have accumulation of soil residues throughout kitchen.
Standing water in bottom of reach-in-cooler. Near grill in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Working containers of food removed from original container not identified by common name. Grated coconut on shelf in kitchen.
Jul 13, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery bags used to hold raw lamb, cut onions and peppers and multiple items in reach in cooler and reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and camps opener in kitchen.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cutting board has cut marks and is no longer cleanable in kitchen.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Floor not cleaned when the least amount of food is exposed throughout kitchen.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers throughout kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen.
Standing water in bottom of reach-in-cooler near grill.
Working containers of food removed from original container not identified by common name. Bulk flour on dry storage rack.
Jul 13, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 23 violations recorded, 4 high priority.
4 High priority3 Intermediate16 Basic
Show 23 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on sneeze guard of buffet line. 1 live fly on inner side of sneeze guard. 4 live flies on wall above order pick up station.
Nonfood-grade bags used in direct contact with food. Grocery bags used to hold raw lamb, cut onions and peppers and multiple items in reach in cooler and reach in freezer.
Roach activity present as evidenced by live roaches found. 1 live roach under buffet table in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: yogurt sauce 47 F, tomato sauce 50 F, per operator items were put into reach in cooler at 11:10 am. First temperature taken at 11:55 am.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and camps opener in kitchen.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled with purple liquid on dry storage shelf.
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cutting board has cut marks and is no longer cleanable in kitchen.
Dead roaches on premises. 1 dead roach in reach in cooler near grill. 1 dead roach on shelf under prep table in kitchen. 10 dead roaches on side of reach in cooler.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Floor not cleaned when the least amount of food is exposed throughout kitchen.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
No handwashing sign provided at a hand sink used by food employees next to three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers throughout kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen.
Standing water in bottom of reach-in-cooler near grill.
Wall soiled with accumulated grease, food debris, and/or dust under three compartment sink, behind grill and throughout 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. Bulk flour on dry storage rack.
Jul 12, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 32 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 priority7 Intermediate20 Basic
Show 32 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on sneeze guard of buffet line. 1 live fly on inner side of sneeze guard. 4 live flies on wall above order pick up station.
Nonfood-grade bags used in direct contact with food. Grocery bags used to hold raw lamb, cut onions and peppers and multiple items in reach in cooler and reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over butter and bread in reach in freezer.
Roach activity present as evidenced by live roaches found. 1 live roach under buffet table in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: yogurt sauce 47 F, tomato sauce 50 F, per operator items were put into reach in cooler at 11:10 am. First temperature taken at 11:55 am.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and camps opener in kitchen.
Handwash sink used for purposes other than handwashing. Rice in handwash sink.
Manager or person in charge lacking proof of food manager certification.
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.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Garbanzo beans and multiple items in reach in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, goat and multiple items in reach in cooler.
Spray bottle containing toxic substance not labeled with purple liquid on dry storage shelf.
Bathroom door left open other than during cleaning or maintenance.
Bathroom facility not clean.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles on reach in coolers throughout kitchen.
Cutting board has cut marks and is no longer cleanable in kitchen.
Dead roaches on premises. 1 dead roach in reach in cooler near grill. 1 dead roach on shelf under prep table in kitchen. 10 dead roaches on side of reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on dry storage shelf next to spices and metal bowls.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Floor not cleaned when the least amount of food is exposed throughout kitchen.
Food stored on floor. Bulk rice and oil on floor near back door.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
No handwashing sign provided at a hand sink used by food employees next to three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers throughout kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen.
Standing water in bottom of reach-in-cooler near grill.
Wall soiled with accumulated grease, food debris, and/or dust under three compartment sink, behind grill and throughout 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. Bulk flour on dry storage rack.
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.