URBAN INDIAN
14422 N DALE MABRY HWY, Tampa FL 33618
Last inspected Jun 3, 2026 · 12 visits since July 2023
SEP 24
FEB 25
SEP 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach under dish machine. 2 live roaches by three compartment sink and prep line 1 live roach on cooks line floor 3 live roaches under reach in cooler by walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026017029 | Jan 23, 2026 | May 4, 2026 | $360 |
| 3--2023047846 | Jul 12, 2023 | Oct 30, 2023 | $400 |
| 3--2021055611 | Nov 9, 2021 | Jan 21, 2022 | $400 |
| 3--2019052887 | Sep 25, 2019 | Dec 3, 2019 | $400 |
Inspection history
12 visits, newest first
Jun 3, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 2, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Operator open and serving the public without a license.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon thawed out in rop packaging, with writing to remove salmon from packaging before thawing. Operator Discarded items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed, garbanzo beans 46f, red sauce 46f l chicken 46f, goat 46f on front line cooler across from stove top, in cooler over night, operator discarded all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed, garbanzo beans 46f, red sauce 46f,chicken 46f, goat 46f on front line cooler across from stove top, in cooler over night, operator discarded all items.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink next to dishwasher operator said he will purchase vacuum breaker today.
Food stored on floor. Observed bag of rice stored on floor in dry storage room in the back of the kitchen across from the mop sink,fryer oil on floor in box on the front line, a case of fresh ginger on the floor in walk in cooler, employee moved all items off the floor to appropriate shelves.
Time/temperature control for safety food thawed in an improper manner. Observed salmon thawed out in rop packaging, with writing to remove salmon from packaging before thawing.
Jan 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 10 high priority.
10 High priority6 Intermediate6 Basic
Show 22 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. Dish machine sanitizing improperly during time of inspection due to sanitizer bucket empty of chlorine sanitizer. Sanitizer tested at 0ppm. Employee set up three compartment sink with chlorine sanitizer. Chlorine tested at 50ppm in three compartment sink at time of inspection.
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on soiled apron. Discussed with employee. Employee rewashed hands at time of inspection.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less than 10 seconds at kitchen hand washing sink. Discussed with employee. Employee rewashed hands for less than 10 seconds.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle Ready to eat tandoori flat bread with bare hands. Employee used bare hands to cut tandoori into pieces and place into basket for service. Discussed with employee not to use bar hand contact with Ready to eat foods. Employee prepared fresh tandoori at time of inspection.
Employee washed hands with no soap. Observed employee wash hands without soap at kitchen hand washing sink for less than 10 seconds. Discussed with employee proper handwashing. Employee rewashed hands with soap and water immediately after.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Nonfood-grade bags used in direct contact with food. Raw chicken stored inside shopping bags in both Reach in freezers.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked whole potatoes, sauces, and raw lamb inside Walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee did not change gloves when soiled and instead wiped gloved hands and arms clean with wiping cloth. Employee wiped hands with wiping cloth then proceed to roll out dough for tandoori flat bread. Discussed with employee.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee used bare hand contact to cut and serve fresh cooked tandoori flat bread.
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. Multiple cutting boards in kitchen soiled.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Front counter in dining room relocated adjacent to kitchen entrance near restrooms. Employee handwash sink behind dining room counter removed, private room added. Buffet station removed. Kitchen entry door moved to side adjacent to ice machine. Reach in cooler added next to original kitchen entry door location. 2 tandoori ovens in place of 2 stoves in kitchen area, north of fryer. Grill removed and replaced with an additional 6 burner stove. 3 Reach in coolers added to front line. 1 Reach in freezer added next to Walk in cooler on front line. 1 Reach in freezer added next to Walk in cooler, adjacent to Dish machine. 2 compartment prep sink next to kitchen hand washing sink. Employee handwash sink located between two compartment sink and three compartment sink.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Dish machine sanitizing improperly during time of inspection due to sanitizer bucket empty of chlorine sanitizer. No sanitizer were available inside establishment at time of inspection. Employee purchased chlorine sanitizer during Employee set up three compartment sink with chlorine sanitizer. Chlorine tested at 50ppm in three compartment sink at time of inspection.
No soap provided at handwash sink. Located next to mop sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside Walk in cooler not dated: cooked rice, curry goat, cooked chicken, Ready to eat onions, etc.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen with cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal water bottles stored on front line Reach in cooler cutting boards and front line dry storage shelves for spices.
Food stored on floor. 3 cases of bottle water and 2 bags of rice on floor in dry storage area. 1 case of bottled water inside Walk in cooler. 1 case of oil on front line floor next to Reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Reach in coolers and Reach in freezer gaskets soiled.
Stored food not covered. Cooked potato, cooked chicken, fried cauliflower inside Walk in cooler not covered.
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces not labeled on front line.
Nov 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 2 high priority.
2 High priority6 Intermediate11 Basic
Show 19 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Establishment, Urban Indian, operating without a license. Priority: High Priority
Observed: Nonfood-grade bags used in direct contact with food. Frozen cottage cheese balls and frozen raw chicken stored in shopping bags in front line Reach in freezer. Priority: High Priori
Observed: 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. Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in front line Reach in cooler soiled. Priority: Intermediate
Observed: 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/ 5 employees present, no CFM present. Priority: Intermediate
Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Changes to plan, no plan review. Priority: Intermediate
Observed: 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. Priority: Intermediate
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats and vegetables inside Walk in cooler not date marked. Cooked goat, cooked lamb, fried vegetables, etc. Priority: Intermediate
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on shelf over front line Reach in cooler. Employee relocated drink to an approved location during time of inspection. **Corrected On-SiteWarning** Priority: Basic
Observed: Food stored on floor. Bags of onions, 2 cases of onion, cans of tomato sauce, open bag of Basmati rice stored on floor in back storage area. Priority: Basic
Observed: Interior of refrigerator or freezer in disrepair/has exposed insulation. Inside of Walk in cooler door damaged at lower right corner, insulation exposed. Priority: Basic
Observed: Missing drain plug at dumpster. Priority: Basic
Observed: No handwashing sign provided at a hand sink used by food employees. Missing sign at Employee handwash sink, located between three compartment sinks. Missing sign in male and female restrooms. Priority: Basic
Observed: Open dumpster lid. Priority: Basic
Observed: Ripped/worn tin foil used as shelf cover. Located on bottom prep table shelf on front line cook. Priority: Basic
Observed: Single-service articles improperly stored. Single service take out container stored on floor in back storage area. Priority: Basic
Observed: Stored food not covered. Multiple food items not covered in front line Reach in cooler and inside Walk in cooler. Sauces, cooked meats, etc. Priority: Basic
Observed: Wet mop not stored in a manner to allow the mop to dry. Located next to mop sink. Employee stored mop to dry during time of inspection. Priority: Basic
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces not labeled inside kitchen area, front line cook, and Reach in coolers. Priority: Basic
Sep 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority6 Intermediate13 Basic
Show 24 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Establishment, Urban Indian, operating without a license. Priority: High Priority
Observed: Nonfood-grade bags used in direct contact with food. Frozen cottage cheese balls and frozen raw chicken stored in shopping bags in front line Reach in freezer. Priority: High Priori
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in Walk in cooler. Priority: High Priority
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw chicken stored over open bags of spring rolls, French fries, and green peas in front line Reach in freezer. Priority: High Priority
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 110F on front line cook at 3:10pm reheated to 190F at 3:36pm. Priority: High Priority
Observed: 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. Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in front line Reach in cooler soiled. Priority: Intermediate
Observed: 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/ 5 employees present, no CFM present. Priority: Intermediate
Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Changes to plan, no plan review. Priority: Intermediate
Observed: 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. Priority: Intermediate
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats and vegetables inside Walk in cooler not date marked. Cooked goat, cooked lamb, fried vegetables, etc. Priority: Intermediate
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on shelf over front line Reach in cooler. Employee relocated drink to an approved location during time of inspection. **Corrected On-SiteWarning** Priority: Basic
Observed: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open beverage stored on dry storage rack adjacent to Dish machine. Employee discarded drink during time of inspection. Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation. No hair restraint for 1 employee at front line cook. Discussed with person in charge. Employee wore Priority: Basic
Observed: Food stored on floor. Bags of onions, 2 cases of onion, cans of tomato sauce, open bag of Basmati rice stored on floor in back storage area. Priority: Basic
Observed: Interior of refrigerator or freezer in disrepair/has exposed insulation. Inside of Walk in cooler door damaged at lower right corner, insulation exposed. Priority: Basic
Observed: Missing drain plug at dumpster. Priority: Basic
Observed: No handwashing sign provided at a hand sink used by food employees. Missing sign at Employee handwash sink, located between three compartment sinks. Missing sign in male and female restrooms. Priority: Basic
Observed: Open dumpster lid. Priority: Basic
Observed: Ripped/worn tin foil used as shelf cover. Located on bottom prep table shelf on front line cook. Priority: Basic
Observed: Single-service articles improperly stored. Single service take out container stored on floor in back storage area. Priority: Basic
Observed: Stored food not covered. Multiple food items not covered in front line Reach in cooler and inside Walk in cooler. Sauces, cooked meats, etc. Priority: Basic
Observed: Wet mop not stored in a manner to allow the mop to dry. Located next to mop sink. Employee stored mop to dry during time of inspection. Priority: Basic
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces not labeled inside kitchen area, front line cook, and Reach in coolers. Priority: Basic
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Shopping bag used to store roti dough. Operator discarded dough during time of inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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. Stove top burner soiled. Cutting board soiled, located at front line Reach in cooler.
Non-pitting surface rust on food-contact equipment. Rusted shelves on dry dish rack in dish pit.
Ceiling/ceiling tile shows damage or is in disrepair. Located in dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling and vents over front line cook area.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting three compartment sink
Food stored on floor. Oil container on kitchen floor. Indian dessert gulab jamun on Walk in cooler floor. Operator relocated dessert during time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters in kitchen. Soiled kitchen equipment on front line cook area.
Ripped/worn tin foil used as shelf cover. Ripped foil beneath prep shelf on front line cook.
Stored food not covered. Multiple food items inside Reach in cooler and Walk in cooler not covered. Operator covered food during time of inspection.
Unnecessary items/unused equipment on the premises. Bicycle inside kitchen. Employee removed bicycle during time of inspection.
Working containers of food removed from original container not identified by common name. Sauces in squeeze bottles not labeled.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate11 Basic
Show 21 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cooking potato dosa and touched product with bare hands while cooking. Discussed with operator, cooked Ready to eat products should not be handled with bare hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pestle for mortar cleaned but not sanitized. Discussed with operator the importance of sanitizing all equipment after cleaning.
Nonfood-grade bags used in direct contact with food. Wheat dough stored in shopping bag inside front line cook Reach in cooler. Operator wrapped dough in plastic wrap during time of inspection. Curry leaves in Walk in cooler stored in shopping bags. Operator placed leaves in an approved food container during time of inspection.
Spray bottle chlorine sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeds 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Paneer 51F, lentil donuts 71F, yogurt sauce 46F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at mop sink.
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. Procedures emailed to operator during time of inspection.
Handwash sink not accessible for employee use at all times. Employee handwash sink at dishpit blocked by small shelf. Operator removed shelf during time of inspection.
Handwash sink used for purposes other than handwashing. Take-out container in Employee handwash sink at service station.
Non-pitting surface rust on food-contact equipment. Rusted shelves on dry dish rack in dish pit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located inside kitchen area.
Bowl or other container with no handle used to dispense food. Take-out bowl used as scoop in salt bin beneath front line prep table.
Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not properly air-dried - wet nesting. Located on dry dish rack at dish pit.
Floor soiled/has accumulation of debris. Walls and floor in kitchen area soiled behind and beneath cooking equipment.
In-use tongs stored on equipment door handle between uses. Tongs on tandoori oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 80F on front line cook. Reheated to 150F during time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters in kitchen. Soiled kitchen equipment on front line cook area. Soiled gasket in chest freezer.
Open dumpster lid. Shared dumpster.
Ripped/worn tin foil used as shelf cover. Ripped foil beneath prep shelf on front line cook.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber over Ready to eat pot of soup in Walk in cooler.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 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.
Handwash sink used for purposes other than handwashing. Spoon in hand washing sink. Operator removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Rice pan In walk in cooler
Jul 14, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 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.
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.
Jul 13, 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. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Presence of insects, rodents, or other pests. Observed on dry storage shelf.8 live rice weevils under dry storage shelf. 3 live rice weevils ontop of the rice bags. 2 live rice weevils in flour bin. See stop sale. 8 live rice weevils in rice bin 2 live rice weevils in flour bin 5 dead rice weevils in starch bin see stop sale. 10 dead rice weevils in corn starch bin see stop sale.
Roach activity present as evidenced by live roaches found. 1 live roach under dish machine. 2 live roaches by three compartment sink and prep line 1 live roach on cooks line floor 3 live roaches under reach in cooler by walk in cooler.
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.
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.
Jul 13, 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. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Presence of insects, rodents, or other pests. Observed on dry storage shelf.8 live rice weevils under dry storage shelf. 3 live rice weevils ontop of the rice bags. 2 live rice weevils in flour bin. See stop sale. 8 live rice weevils in rice bin 2 live rice weevils in flour bin 5 dead rice weevils in starch bin see stop sale. 10 dead rice weevils in corn starch bin see stop sale.
Roach activity present as evidenced by live roaches found. 1 live roach under dish machine. 2 live roaches by three compartment sink and prep line 1 live roach on cooks line floor 3 live roaches under reach in cooler by walk in cooler.
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.
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.rice lamb cook vegetables cooked noodles not dated walk in cooler.
Jul 12, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 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 priority5 Intermediate0 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ladle scoop was washed in hand washing sink.
Presence of insects, rodents, or other pests. Observed on dry storage shelf.8 live rice weevils under dry storage shelf. 3 live rice weevils ontop of the rice bags. 2 live rice weevils in flour bin. See stop sale. 8 live rice weevils in rice bin 2 live rice weevils in flour bin 5 dead rice weevils in starch bin see stop sale. 10 dead rice weevils in corn starch bin see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food.raw shelled eggs over ready to eat noodles walk in cooler operator removed
Roach activity present as evidenced by live roaches found. 1 live roach under dish machine. 2 live roaches by three compartment sink and prep line 1 live roach on cooks line floor 3 live roaches under reach in cooler by walk in cooler.
Rodent activity present as evidenced by rodent droppings found.approximately 16 rodent droppings under dry storage space area.
Stop Sale issued due to food not being in a wholesome, sound condition. Live rice weevils in bins of Coconut power 5lbs Wheat flour 1lbs Rice flour 5 lbs 5 lbs
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by walk in cooler wall side ambient temperature 56 f held overnight no temperatures taken.Stop sale: cook tomatoes sauce 10 lbs 60 f, Indian cheese 3 lbs 56 f potatoes.25 56 f mozzarella cheese.25 60 f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by walk in cooler wall side ambient temperature 56 f held overnight no temperatures taken.Stop sale: cook tomatoes sauce 10 lbs 60 f, Indian cheese 3 lbs 56 f potatoes.25 56 f mozzarella cheese.25 60 f
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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.
Handwash sink used for purposes other than handwashing. Washing utensils in hand washing 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.rice lamb cook vegetables cooked noodles not dated 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.