MINERVA INDIAN RESTAURANT

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine testing at 0ppm. Discussed setting up the three compartment sink. Manager had an employee set up the three compartment sink and tested at 100ppm. - From follow-up inspection 2025-07-15: Dish machine is still testing at 0ppm. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in use. Observed food soiled reach in coolers. Repeat Violation - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed several bowls in the walk in cooler and bulk containers being used as scoops. Manager removed some of them. Corrective Action Taken Repeat Violation - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents/ Floors. soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with heavy dust build up. Observed the floor being soiled in several areas of the kitchen like behind equipment and under the dish machine. Repeat Violation - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on the cook line and prep tables. Repeat Violation - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease and food build up in between and around the cooking equipment on the line, behind the reach in coolers. Observed heavy dust build up on the storage racks Observed heavily soiled shelves in the walk in cooler with food debris. Observed the fan guards in the walk in cooler being soiled with build up. Repeat Violation - From follow-up inspection 2025-07-15: Operator has began to clean but the areas are still soiled. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-07-15: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine testing at 0ppm. Discussed setting up the three compartment sink. Manager had an employee set up the three compartment sink and tested at 100ppm.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach behind the walk in cooler near the kitchen entrance. 1 live roach in the corner by there fountain drink machine. Manager killed and removed all of them. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in use. Observed food soiled reach in coolers. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed several bowls in the walk in cooler and bulk containers being used as scoops. Manager removed some of them. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents/ Floors. soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with heavy dust build up. Observed the floor being soiled in several areas of the kitchen like behind equipment and under the dish machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on the cook line and prep tables. Repeat Violation

Basic - Dead roaches on premises. Observed the bottom 1 dead roach behind the walk in cooler near the kitchen entrance. 2 dead roaches in the corner by there fountain drink machine. 1 dead roach behind the trash can by the buffet line. 1 dead roach on the molding in the corner nay the reach in coolers. Manager removed all. Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee beverages being stored above the cook line and on the prep tables. Manager removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed several buckets of sauce being stored on the floor in the walk in cooler and in the prep area. Manager corrected storage of some of the buckets. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease and food build up in between and around the cooking equipment on the line, behind the reach in coolers. Observed heavy dust build up on the storage racks Observed heavily soiled shelves in the walk in cooler with food debris. Observed the fan guards in the walk in cooler being soiled with build up. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Stored several containers of food not covered in the walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken Marsala in walk-in cooler Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Cutting boards on cookline Warning

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

Basic - Equipment in poor repair. gasket on several reachin cooler in disrepair Warning

Basic - Floor soiled/has accumulation of debris. Grease buildup under grease. Warning

Basic - Food stored on floor. Shelled eggs stored on walk-in cooler floor. Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect near 3 compartment sink, approximately 6 live flying insects in dry storage area in back of store. - From follow-up inspection 2024-04-24: approximately 6 live flying insects in dry storage area in back of store. Admin Complaint

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed on wall behind from counter. - From follow-up inspection 2024-04-24: Hole in or other damage to wall. Observed on wall behind from counter. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect near 3 compartment sink, approximately 6 live flying insects in dry storage area in back of store.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02-01-2024 operator renewed license during inspection. Confirmation number - 237621566 Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. Approximately 10 maggots under 3 compartment sink. under a white container holding water.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris on can opener blade.

Basic - Cove molding at floor/wall juncture broken/missing. Observed near walk in cooler. Repeat Violation

Basic - Dead roaches on premises. Observed following: 2 dead roach near the on floor near dish washer 1 dead roach on cook line floor between equipment. 2 dead roaches on floor in hall near rear exit door. 1 dead roach in dry storage In back on store on the floor.

Basic - Floor soiled/has accumulation of debris. Observed in kitchen area.

Basic - Food stored on floor. Observed container on floor in front of reach in freezer. Operator removed container from floor. Corrected On-Site

Basic - Hole in or other damage to wall. Observed on wall behind from counter.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives In between cook line and prepping tables in kitchen. Employee removed knives from between the equipment. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed debris in ovens on cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.

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. Tested at 0ppm. Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 flies on wall in dish area. Observed 4 flied in dry storage Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make line: cooked lentils (49F - Cold Holding) Buffet: curd rice (52F - Cold Holding); yogurt sauce (51F - Cold Holding); cut lettuce (51F - Cold Holding). Manager iced down product and emailed time as a public health control paperwork to owner. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained. Repeat Violation Warning

Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen and dish areas. Warning

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Floor not cleaned when the least amount of food is exposed. Under cook line equipment Warning

Basic - Hole in or other damage to wall. In dry storage Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed soiled kitchen equipment and mixer guard Warning

Basic - Ripped/worn tin foil used as shelf cover. On several shelves and racks in kitchen Repeat Violation Warning

Basic - Walls throughout kitchen soiled with accumulated grease and food debris. Warning

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. Tested at 0ppm.manager will call for service and set up three compartment sink Warning

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed chemical chlorine sanitizer bucket holding yogurt sauce. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed sanitizer chemical bucket holding yogurt sauce Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: cooked rice (57F - Cold Holding). Manager put in walk in cooler, Re temped at 56 20 minutes later Corrective Action Taken 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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line soiled Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink not operational by three compartment sink Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and chicken in reach in cooler not dated Warning

Basic - Current Hotel and Restaurant license not displayed. Current copy available expired 2-1-2021 Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In upright reach in cooler by prep area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system and filters soiled. Warning

Basic - Ripped/worn tin foil used as shelf cover. On cook line Warning

Basic - Stored food not covered. Observed multiple pans of food in walk in cooler not covered Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed lamb (50 - Cooling) in the walk-in refrigerator and in the top of the refrigerated make table across from the stove. The lamb finished cooking, yesterday, 1/30/2022, at 6:00 pm. The business closes at 9:00 Pm. The temperature was check at 1:45 pm during the inspection, more than 18 hours after the lamb was removed from cooking. The operator voluntarily discarded the bus tub of lamb. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lamb (50 - Cooling) in the walk-in refrigerator and in the top of the refrigerated make table across from the stove. The lamb finished cooking, yesterday, 1/30/2022, at 6:00 pm. The business closes at 9:00 Pm. The temperature was check at 1:45 pm during the inspection, more than 18 hours after the lamb was removed from cooking. The operator voluntarily discarded the bus tub of lamb. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Curd Rice on the buffet at 54°F- Cold Holding. The ice is not in contact with the pan which holds the food. The operator added ice to the pan beneath the food. The food was recheck at 48°F before the end of the inspection. Product is discarded at the end of the buffet which operates 11am-3:00pm. Corrective Action Taken Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Oberved Certified food manager Servsafe certificate for Venkat Reddy Venumula 9/30/2016 is expired as of 9/30/2021. Operator indicates that he has taken the exam for renewal but hasn't received a certificate. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels absent from the hand washing sink by the triple sink. Operator provided disposable hand drying towels upon request. Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed chunky buildup inside the grip areas of refrigerator handles. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottles of water on the clean dish rack upon entering the kitchen and on the preparation table by the tandoor oven. Warning

Basic - Equipment in poor repair. Observed a chest freezer with a badly damaged lid in the storage shed behind the building Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a large knife stored in the gap between a preparation table and the refrigerated make table across from the fryer. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on the wire shelf rack at the end of the cook line by the fryer, food debris in the tracks of the glass door refrigerators, blackened buildup in the base of the can opener holder, debris buildup on the wire shelf by the walk-in refrigerator door, and the exterior of the rice cooker. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed brown and blackened buildup on the walls of the kitchen and especially by the tandoor oven area. Warning