THE MUGHAL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (49F - Cooling); cooked goat (50F - Cooling). Per employee prepared 12-14 and in walk in overnight. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. In chest freezer by back door, raw ground beef and raw chicken stored in standard plastic grocery bags. Employee removed from bags, plastic wrapped each, and returned to freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, bowls of raw lamb and chicken on shelf above cooked peas and chicken. Employee rearranged for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In chest freezer by back door, bag and container of raw chicken on top of open box of sliced steak meat. Employee rearranged items for proper separation. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (49F - Cooling); cooked goat (50F - Cooling). Per employee prepared 12-14 and in walk in overnight.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb behind ice machine in kitchen missing vacuum breaker.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water (84F) on stovetop. Employee turned on burner to heat water. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, salt, and flour containers on dry storage rack not labeled. Employee added labels. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw chicken and then handled clean pan for different item without washing hands first. Reviewed with manager and employees proper procedures and employee washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen front True 2 door reach in freezer, open bag of raw shrimp above open bag of french fries. Manager rearranged for proper separation. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In True reach in freezer, prepared containers of cooked beef missing date marks. Per manager, prepared on 7-29. anagram added date to label tag inside freezer. Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Florida Restaurant Lodging Association expired Feb. 2025 Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food with no beard guard. Warning

Basic - Food stored on floor. Containers of fryer of fryer oil and case of bottled water on floor in storeroom. Corrected On-Site Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth by cutting board being used in back prep area. Manager removed cloth. Corrected On-Site Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked potatoes 50F - Cooling); rice pudding (51F - Cooling); cooked chicken (50F - Cooling); cooked potatoes with vegetables (51F - Cooling); raw marinated chicken (50F - Cooling). Per manager all items prepared on 1-21 and in walk in overnight. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cartons of raw shell eggs above case of yogurt and canned beverages. Manager moved eggs to bottom of separate shelf to properly store. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (47F - Ambient). Per manager eggs purchased on 1-20 and in cooler since then. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, cooked potatoes 50F - Cooling); rice pudding (51F - Cooling); cooked chicken (50F - Cooling); cooked potatoes with vegetables (51F - Cooling); raw marinated chicken (50F - Cooling). Per manager all items prepared on 1-21 and in walk in overnight. 2) In walk in cooler, cooked corn (50F - Cold Holding); heavy cream (49F - Cold Holding); yogurt (49F - Cold Holding); block cheese (50F - Cold Holding); butter (51F - Cold Holding); cooked chickpeas (50F - Cold Holding); cooked chicken in sauce (50F - Cold Holding); cooked lamb (50F - Cold Holding). Per manager, items not received and/or prepared today. 3) In walk in cooler, raw shell eggs (47F - Ambient). Per manager eggs purchased on 1-20 and in cooler since then.. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked corn (50F - Cold Holding); heavy cream (49F - Cold Holding); yogurt (49F - Cold Holding); block cheese (50F - Cold Holding); butter (51F - Cold Holding); cooked chickpeas (50F - Cold Holding); cooked chicken in sauce (50F - Cold Holding); cooked lamb (50F - Cold Holding). Per manager, items not received and/or prepared today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table next to tandoori oven, melted butter (81F - Hot Holding). Per manager prepared and holding since approximately 11:30am. Manager placed butter in double boiler setup on stove to reheat above 165F for proper hot holding. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink closest to cook line. Employee replaced paper towels. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of prepared foods in walk in cooler not date marked. Per manager items prepared on 1-20.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line not wearing hair restraint.

Basic - Food stored on floor. 1) Plastic bottled water on floor in store room. 2) Container of fryer oil on floor in kitchen. Manager moved both off of floor. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with sugar and flour in bulk containers. Manager removed scoops to be cleaned. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of clean water in front of cook line. Manager moved container onto fire at stovetop to heat water above 135F and hold on stove. Corrective Action Taken

Basic - Stored food not covered. Cooked chips and potato crisps on storage shelf above microwave not covered. Employee covered with plastic wrap. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth on left fliptop cutting board. Manager removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour on back storage shelf not labeled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen, RIGHT FLIPTOP UPPER - stewed goat (72F - Cold Holding); stewed chicken (71F - Cold Holding); stewed vegetable purée (72F); red curry sauce (71F - Cold Holding) LOWER - milk (72F - Cold Holding); cut cheese (72F - Cold Holding). Per employee no items prepared or portioned today and all items in unit more than 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, RIGHT FLIPTOP UPPER - stewed goat (72F - Cold Holding); stewed chicken (71F - Cold Holding); stewed vegetable purée (72F); red curry sauce (71F - Cold Holding) LOWER - milk (72F - Cold Holding); cut cheese (72F - Cold Holding). Per employee no items prepared or portioned today and all items in unit more than 4 hours. See stop sale. Do not use unit for Temperature Critical Safety foods until temperature can be maintained below 40F. Warning

Intermediate - No soap provided at handwash sink. At hand sink by cook line. Employee refilled dispenser. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Food stored on floor. 1) Case of plastic water bottles on floor in walk in cooler. 2) Container of fryer oil in dry storeroom. Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line not labeled. Repeat Violation Warning

High Priority - Nonfood-grade shopping bags used in direct contact with raw beef inside true freezer in kitchen. Operator moved raw beef to container and stored correctly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside walk in cooler. Operator moved foods to another shelf and stored correctly. Corrected On-Site Warning

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. Printed procedure to manager Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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. Printed for establishment, employees read and signed during inspection. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink in kitchen. Operator provided Corrected On-Site Warning

Intermediate - 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. Namia and Edmond needs training. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair next to hood system in kitchen. Warning

Basic - Current Hotel and Restaurant license not displayed. Establishment has expired license for 2022 posted. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing wrist band while kneading dough. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Operator put on hat Corrected On-Site Warning

Basic - Floor soiled/has accumulation of grease under cooking equipments in cook line. Warning

Basic - Food stored on floor. Oil containers and cases of plastic bottle waters on floor in dry storage room. Dry storage room not maintained organized. Warning

Basic - Ice buildup in true reach-in freezer bottom shelf in kitchen.. Warning

Basic - Working containers of food removed from original container not identified by common name. Operator labelled container (salt) in kitchen. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WIC- chicken (52F - Cold Holding); cream dessert (50F - Cold Holding); marinated chicken (52F - Cold Holding); meat balls (53F - Cold Holding); chicken tenders (54F - Cold Holding) per Chef, food held less than 4 hours. Chef stated WIC door was open for a delivery during 1/2 hour. Ice added to all food items for a quick chill. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-10-10: Cooked white rice (49F-cooling) ; cooked lamb (48-cooling); cooked chick peas(48-Cooling) . Per manager Food cooked at 10:00 am. Shredded cheese (42F), fresh cheese (42F); sour cream (42F). Advised operator to keep temperature log of walk in cooler at all times. Time Extended

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided Foodborne Illnesses poster Warning - From follow-up inspection 2022-10-10: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer machine , build up of grease and food debris on mixer head and mixer tools. Warning - From follow-up inspection 2022-10-10: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. January 2022 Warning - From follow-up inspection 2022-10-10: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen area by cook line Warning - From follow-up inspection 2022-10-10: Observed no hot water for the entire establishment Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Container of cooking oil stored on kitchen floor, next to RIC. Employee moved to shelf Corrected On-Site Warning - From follow-up inspection 2022-10-10: Observed same Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. WIC- soiled shelves Warning - From follow-up inspection 2022-10-10: Observed same Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WIC- chicken (52F - Cold Holding); cream dessert (50F - Cold Holding); marinated chicken (52F - Cold Holding); meat balls (53F - Cold Holding); chicken tenders (54F - Cold Holding) per Chef, food held less than 4 hours. Chef stated WIC door was open for a delivery during 1/2 hour. Ice added to all food items for a quick chill. Corrective Action Taken Repeat Violation Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided Foodborne Illnesses poster Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer machine , build up of grease and food debris on mixer head and mixer tools. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink not accessible for employee, under pipe is leaking water, when faucet is open. Only HWS on kitchen Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. January 2022 Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Employee provided. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. RIC chick peas, per operator, made on 9/21/22 . Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen area by cook line Warning

Basic - Food stored on floor. Container of cooking oil stored on kitchen floor, next to RIC. Employee moved to shelf Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Outer parts of floor mixer machine -mop sink has substantial build up of grease and food debris Warning

Basic - Plumbing system in disrepair. Observed faucet of triple sink is broken Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. WIC- soiled shelves Warning

Basic - Water leaking from pipe and/or faucet/handle. -HWS in kitchen by cook line. -Triple sink Warning

Basic - Working containers of food removed from original container not identified by common name. Cooking line, containers of cooking oil, wine and vinegar Warning

High Priority - 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. Observed in walk-in unit cooked chicken 46°, cooked boneless chicken 45°, cooked veggie samosa 45°, raw ground beef 46°, cooked rice 46°, cooked veggie blend 45°, cooked chickpea blend 46°, milk 45°, cooked beef 46°, cooked chicken in sauce 46°. Per operator all items in unit over 24 hours. **See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in unit cooked chicken 46°, cooked boneless chicken 45°, cooked veggie samosa 45°, raw ground beef 46°, cooked rice 46°, cooked veggie blend 45°, cooked chickpea blend 46°, milk 45°, cooked beef 46°, cooked chicken in sauce 46°. Per operator all items in unit over 24 hours. **See stop sale Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Employee washed hands in a sink other than an approved hand-wash sink. Employees washing hands at three compartment sink due to chest freezer blocking only hand-wash sink. Operator removed chest freezer. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed large chest freezer blocking access. Operator moved equipment to allow access. Corrected On-Site Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Operator did not have a probe thermometer. Repeat Violation Admin Complaint

Intermediate - 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. Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. PIC did not have a thermometer available at time of inspection. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of rice in walk-in prepared Over 24 hours with no date marking. **See stop sale Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink in kitchen 84° Employee bathroom 84° At three compartment sink 84° Drop sink 84° Warning

Basic - Bowl or other container with no handle used to dispense food. Observed lid being used as a scoop in a container of salt on a prep table near mop sink. Operator removed. Corrective Action Taken Repeat Violation Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food inside the toaster oven. Employee moved food to the walk-in. Warning

Basic - Hole in or other damage to wall. Observed in the kitchen above the three compartment sink the wall covering has come apart from the wall from the ceiling to about mid wall. Observed missing ceiling tiles above mop sink. Observed several heavily soiled ceiling tiles throughout the kitchen area. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in kitchen by stove. Operator moved container onto stove to bring to 135°. Corrective Action Taken Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in walk-in. No ambient thermometer in any reach-in units. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents heavily soiled with grease and debris. Warning

Basic - Working containers of food removed from original container not identified by common name. Bus tubs of flour sugar and salt not labeled. Operator labeled Corrected On-Site Warning