TIKKA MASALAA

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. Chlorine tested at 0 PPM due to empty sanitizer bucket. Employee changed out sanitizer bucket, chlorine retested at 50 PPM at time of inspection. 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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of all reach in coolers, cutting boards, and other food contact surfaces are soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Whisk stored inside hand washing sink next to front line flip top reach in cooler. Cutting board stored on top of front line hand washing sink next to tandoori oven.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. To open bottles of water stored on top of food runner station over small black reach in chest freezer for desserts.

Basic - Floor soiled/has accumulation of debris. Floor throughout back kitchen establish are heavily soiled. Repeat Violation

Basic - Food stored on floor. Four cans of garbanzo beans are stored on floor in front of dry storage shelf for rice in food runner station.

Basic - Interior of both oven and microwave has heavy accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all non food contact surfaces: exterior of flip top reach in coolers, six burner stove top, the prior flat top griddle, tandoori oven, kitchen prep tables, food storage shelves, paper towel dispenser, three compartment sink, etc are heavily soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Located on front line flip top reach in cooler.

Basic - Stored food not covered. Multiple food items such as curried chicken, cooked potatoes, paneer, and ready to eat onions are not covered inside the walk-in cooler. Employee began covering some items at time of inspection. Corrective Action Taken Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Establishment no longer provides buffet service. Unused buffet table in dining room. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout back kitchen establish are heavily soiled. Repeat Violation

Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2026-04-07: Time Extended - From follow-up inspection 2026-04-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled. Can opener next to tandoori oven soiled. - From follow-up inspection 2026-04-07: Time Extended - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks. - From follow-up inspection 2026-04-07: Time Extended - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled beneath front line cook. - From follow-up inspection 2026-04-07: Time Extended - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at server station and oven in front line cook soiled. Repeat Violation - From follow-up inspection 2026-04-07: Time Extended - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and interior cabinet of deep fryer. Drip trays and sides of front line stove. Hood filters are all soiled. Repeat Violation - From follow-up inspection 2026-04-07: Time Extended - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Establishment no longer provides buffet service. Unused buffet table in dining room. Repeat Violation - From follow-up inspection 2026-04-07: Time Extended - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls in back kitchen area soiled. - From follow-up inspection 2026-04-07: Time Extended - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe. Water leaking from pipe at hand washing sink next to tandoori oven. Operator placed a pan to catch leaking water at time of inspection. - From follow-up inspection 2026-04-07: Time Extended - From follow-up inspection 2026-04-08: 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. Run 3 times and primed . Recheck 100 ppm chlorine 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.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled at the bar .

Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled shelves at cook line area - soiled interior of nonworking reach in cooler used for storage - soiled shelves in walk in cooler

Basic - Ripped/worn tin foil used as shelf cover at cook line

Basic - Stored food ( cooked meats and vegetables ) not covered in walk in cooler

Basic - Unnecessary items/unused equipment ( non working buffet equipment) on the premises in dining area l

Class K Portable fire extinguisher gauge in red zone. For reporting purposes only.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food substance. Repeat Violation Warning - From follow-up inspection 2025-02-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked chickpea and various cooked food in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2025-02-17: Time Extended

Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation Warning - From follow-up inspection 2025-02-17: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at end corner on cook line. Repeat Violation Warning - From follow-up inspection 2025-02-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease. Repeat Violation Warning - From follow-up inspection 2025-02-17: Time Extended

Intermediate - - From initial inspection : 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. No proof of training for 2 food employees. Warning - From follow-up inspection 2024-03-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat, cooked chicken and other food in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2024-03-04: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese and sauces in walk-in cooler. Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw shell eggs stored over raw shrimps in walk-in cooler.

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. Provided by email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Spice containers soiled with old food debris on cook line. Cutting boards stained on cook line.

Intermediate - Handwash sink used for purposes other than handwashing. A container of standing water with cooking utensils stored in handwash sink at cook line. Operator removed. 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 chicken, cooked chickpea and various cooked food not date marked in walk-in cooler. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler door handles at cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. At cook line. Reach-in cooler interior/shelves have accumulation of soil residues. At cook line. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sinks at cook line and wait station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink soiled with old food debris at cook line.

Basic - Stored food not covered. Cooked chickpea, cooked chicken and various cooked/prepped food items not covered in walk-in cooler. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in Freezer. Light bulbs burned. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed water pitcher in three compartment sink, then placed on storage shelf to air dry without sanitize.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2023. Operator renewed license at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, raw fish and raw shell eggs stored over ready to eat sauces on shelves in walk-in cooler. Raw animal food stored over or with unwashed produce. Raw chicken stored over whole peppers and unpeeled potatoes in walk-in cooler. Repeat Violation

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.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All 3 handwash sinks at kitchen. Operator provided 1 paper towel roll. No soap provided at handwash sink. Handwash sinks at end corner of the cook line and prep area. No handwashing sign provided at a hand sink used by food employees. At all 3 handwash sinks in kitchen. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked bean and various cooked/prepped food items in walk-in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Multiple food containers with no handles use to dispense sauce from sauce buckets in walk-in cooler.

Basic - Floor soiled/has accumulation of grease and debris under large cook equipments on cook line. Wall soiled with accumulated grease, food debris, and/or dust. On cook line.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease. Exterior of the reach-in coolers on cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink on the end corner of the cook line.

Basic - Stored food not covered. Cooked chicken, cooked potato and various cooked/prepped food items in walk-in cooler. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Light bulb burned.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled. Interior of the reach-in coolers. Ice scoop soiled in ice machine. Repeat Violation Warning - From follow-up inspection 2022-12-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked chickpea and various cooked/prepped items in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple reach-in cooler gaskets torn. Warning - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation Warning - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the reach-in cooler doors, microwave and multiple large cooking equipments on cook line. Repeat Violation Warning - From follow-up inspection 2022-12-20: Operator cleaned some equipments. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Stored food not covered. Cooked chicken, cooked chickpea and various cooked/prepped items in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2022-12-20: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over yogurt in walk-in cooler. Operator moved raw fish to other shelf. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee answered telephone then engaged to cook food with the same gloves. Discussed with operator about proper handwash and gloves changing procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Interior of the reach-in cooler soiled on cook line. Can opener blade soiled. Prep tables surfaces soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of vegetables stored in handwash sink at kitchen. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink at cook line and wait station. Provided. No handwashing sign provided at a hand sink used by food employees. Handwash sink at wait station. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat, cooked chickpea and homemade yogurt in walk-in cooler. Repeat Violation

Basic - Equipment in poor repair. Reach-in cooler gaskets torn.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the microwaves, ovens and multiple cooking equipments. Reach-in cooler gaskets soiled. Hood filters soiled. Handwash sinks soiled. Repeat Violation

Basic - Stored food not covered. Cooked goat and cooked chickpea in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Floor soiled/has accumulation of debris. At cook line area and dish machine. Repeat Violation

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. Ran dish machine 2 times and chlorine level tested at 0ppm. Operator setup three compartment sink, and contacted dish machine service company at time of inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked lentils in walk-in cooler. Operator moved chicken to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a carton of heavy cream 57 °F and a chunk of paneer cheese 52 °F stored on reach-in cooler. Operator stated that items was left in room temperature for less than 1 hour, and placed items in reach-in cooler at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Food containers holding spices at the cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No handwashing sign provided at a hand sink used by food employees. No soap provided at handwash sink. Handwash sink at the bar.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lentils and cooked spinach in walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys, wallet and cellphone stored on prep table at kitchen. Operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cooking equipments on cook line. Wall soiled with accumulated grease, food debris, and/or dust. Cook line. Repeat Violation

Basic - Food stored on floor. Observed bottle waters stored on floor at wait station, a box of lemon juice stored on floor in dry storage room. Operator moved items to shelf. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Reach-in cooler interior/shelves have accumulation of soil residues. 2 reach-in coolers on cook line. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Food preparation sink has soil/old food residue. Observed black mold like substance buildup in prep sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the 2 reach-in coolers on cook line. Exterior of the microwave on cook line. Exterior of the oven on cook line. Exterior of the rice warmers at wait station. Hood filters. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Take out food containers at cook line and wait station. Operator inverted. Single-service articles improperly stored. Observed 2 boxes of take out food containers stored on floor at wait station. Operator moved to shelf. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen food thawing in room temperature on prep table at kitchen. Operator moved to walk-in cooler.