INDIAN SIZZLER

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used inside multiple containers in establishment. Operator removed Corrected On-Site Repeat Violation - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 63F. Operator discarded water. Corrected On-Site Repeat Violation - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Gaskets in reach in cooler under make table on cook line - From follow-up inspection 2026-04-16: Time Extended

High Priority - 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. First reading 0 ppm. Operator primed. Second reading 100 pm. Corrected On-Site

High Priority - Live, small flying insects found 3 small flying insects found in kitchen and dry storage area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked falafel in (Argus brand) reach in freezer in back room. Operator removed. Corrected On-Site

High Priority - 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 shrimp stored over raw chicken nuggets in black reach in freezer by kitchen entrance. Operator removed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yogurt with mixed vegetables and shredded cabbage stored overnight in black reach in cooler by kitchen entrance at 50 F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt with mixed vegetables and shredded cabbage stored overnight in black reach in cooler by kitchen entrance at 50 F cold holding. Operator discarded Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. First reading 200+++. Operator changed solution. Second Reading 50 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Repeat Violation

Intermediate - 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. Some employees have not signed the form

Basic - Bowl or other container with no handle used to dispense food. Bowl used in baking powder container. Operator removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted on shelves by kitchen entrance.

Basic - Cloth used as a food-contact surface. White cloth used for bread

Basic - Dead roaches on premises. 3 dead roaches in found dry storage area 2 dead roaches found in employee restroom Operator removed and cleaned. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking by dish machine area

Basic - Equipment in poor repair. Torn gaskets in multiple reach in coolers and walk in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap above back door

Basic - Hole in the wall. In dry storage room

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice container. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 85 F. Operator changed water, second reading 175F. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled Repeat Violation

Basic - Reach-in cooler / freezer shelves with rust that has pitted the surface. Reach-in freezer back of the house area .

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small portable white cutting board soiled in kitchen. Repeat Violation - From follow-up inspection 2025-02-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired 10/25/24. - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled. - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cookline and walls behind cookline equipment soiled. Repeat Violation - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen no hair restraint. Repeat Violation - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled. - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cookline. Gaskets in reach in coolers soiled. Repeat Violation - From follow-up inspection 2025-02-06: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm. Operator remade 100ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline flip top reach in cooler soiled.

Intermediate - 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/ There was not a certified manager on duty at time of inspection. Manager arrived prior to ending inspection. Educated operator that a certified manager must be present if 4 or more employees are working. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employees restroom. Operator refilled. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb and goat in walk in made yesterday not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Clear Liquid substance in spray bottle in dishwasher area. Operator labeled Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees throughout kitchen.

Basic - Food not stored at least 6 inches off of the floor. Multiple cases of soda stored on the floor underneath front counter. Operator moved. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board on cookline. Operator removed. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed operator documents to post. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. In front men's and women's restroom no handwashing sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in cooler on cookline.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food splash throughout kitchen.

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Lunch buffet line with multiple items not protected by sneeze guard, sliced cucumbers, salad, cut orange, cut red onions and other garnishes and pasta. 8 chafers in place with sneeze guards but not on small items Repeat Violation - From follow-up inspection 2023-11-17: Did not observe st the time of the callback, buffe5 at lunch service only. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Broken floor tiles in kitchen/ prep area and near back door. Floor of walk in cooler in need of repair at inside step - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Small holes on wall of the dry stock room behind food storage shelving. - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Plumbing line under Dish Washing Machine, not flowing directly to floor drain, creating standing water on floor under unit. - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk sugar in dry stock room not labeled - From follow-up inspection 2023-11-17: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole raw shell eggs stored over grilled tofu in reach in cooler make table, corrected Corrected On-Site

Intermediate - 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. Poster again sent to manager for complaince. Repeat Violation

Intermediate - 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. Dishwasher employed 30 days, does not require food safety training but no employee agreement on site for new employee, information/ form again sent to manager for complaince Repeat Violation

Intermediate - 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. Multiple cooked on site items in reach in freezer units without date marks for thawing and held under refrigeration Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in outside walk in cooler unit not date marked, some items cooked on 7/9, corrected by chef while inspection was taking place Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Handles for bulk dry food items touching product.

Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Observed dishwasher remove extremely large mixing bowl from 3 compartment sink area where bowl would not fit in sanitizer solution. Bowl was placed back on rolling table without steps completed to sanitize. Explained to cooks that a clean in place procedure needs to take place before mixing bowl can be used again.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat stored on case of dry food item in back room. Corrected.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled Repeat Violation

Basic - Ripped/worn tin foil/ paper/ cardboard used as shelf cover. Cooks line, soiled paper in place on shelf under prep table/passline. Removed by chef Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dishwashing and back door entrance area. Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household use only bug spray on site, removed. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Exposed cut cabbage salad at buffet line not covered by sneeze guard, manager moved items, chafers down to able to put salad behind sneeze guar, corrected Corrected On-Site

Intermediate - 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. Paperwork for clean up procedure given to operator at time of inspection by inspector.

Intermediate - Handwash sink used for purposes other than handwashing. Employees restroom holding tub to catch water from leaking faucet. Removed Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wait staff, shita no food handling training, hired 5 months prior.

Intermediate - 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. New wait staff 5 months no employee food handling training or employee agreement signed, paperwork given to operator by inspector to comply

Intermediate - No soap provided at handwash sink. Back hand wash sink, corrected Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Potato dumpling samosas, commerically prepared items, arrives frozen, placed in reach in cooler no date tracking.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP fish still fully packaged in cooks line, seal nor broken. Corrected while inspection was taking place by opening under running water. Corrected On-Site

Basic - Dry stock shelves with rust that has pitted the surface.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage cup stored with clean plates, corrected, employee open coffee cup stored on prep table, corrected. Corrected On-Site

Basic - Hole in or other damage to wall. Dry stock room entrance wall near 3 compartment sink in need of repair, wall behind dish line, black mold like substance on wood surface on wall.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer lid interior broken, insulation exposed,

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cooks line soiled, fryer and 2 door reach in freezer has flacking plastic still attached from shipping, holding food debris. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water interior reach in cooler on cooks line. Opened cans stored in/on standing water.

Basic - Reuse of single-service or single-use articles. Operator reuses emptied milk gallon jugs for catering use, hollow handles not cleanable

Basic - Soiled dry wiping cloth in use. Pillows used for made in house naan bread are wiping cloths stored on un sanitized surface between uses.

Basic - Time/temperature control for safety food thawed in an improper manner. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dry stock room. Walk in cooler floor, exposed wood between levels.

High Priority - Dented/rusted cans present. See stop sale. 2 cans, Garbanzo beans 6#14oz 1 can, crushed tomatoes 6#9oz.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken pieces stored over ready to eat prepped vegetables in reach in cooler unit near bread station Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed server leaving expo station, moving and packaging food to go orders, delivering food to tables and not change gloves per change of tasks with needle hand washing. Re-educated and corrected. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked on site from raw chicken bone in ; (96-122F - Hot Holding); was placed on bottom shelf at approx 100pm to hold until vegetables and sauce have completed cooking (); and all items will be married and brought a to minimum cooking temp of 165°

High Priority - Toxic substance/chemical improperly stored. Gallon bottles of sanitizer stored over bags of flour in dry stock room. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by servers tray, corrected by manager

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Marsala sauce cooked and prepped on site, frozen then pulled as needed, not dated from freezer to refrigeration.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked previous day goat and lamb not date mark, opened milk from 2 days prior not date marked.

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom no covered trash can in place for female employees

Basic - Employee with no hair restraint while engaging in food preparation. None worn by any of the personal preparing food.

Basic - Food stored on floor. Bagged onions, 5 gallon fryer oil And plastic bottled water stored on floor, kitchen and bar areas.

Basic - Hole in or other damage to wall. Dry stock room.and ceiling, multiple ares that are in need of attention in order for these areas to be used as food storage areas.

Basic - Soiled dry wiping cloth in use. Observed cook used soiled wiping cloth for multiple purpose on cooks line, pot holder, wiping counter etc.

Basic - Uncleanable knife block in use to store knives.removed by manager recommended magnetic strip to hold knives.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and other pruduce stored over prepared sauces in walk in cooler,

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In storage room (converted from prior walk in) Also on wall over triple sink