DESI DARBAR

High Priority - - From initial inspection : High Priority - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Restaurant failed to obtain a satisfactory inspection to obtain a license. - From follow-up inspection 2024-08-01: Establishment couldn't pass the inspection to obtain a license . Restaurant was open m prepping and serving food . Admin Complaint

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. One live roach crawling on the wall by mop sink/ dry storage area. - From follow-up inspection 2024-08-01: Observed roach activity present as evidence of 4 plus live roaches crawling on dry storage floor, 1 on the dry storage wall and 1 coming out of the mop sink , and 1 behind reach in cooler at the kitchen area ( food present and clean utensils stored in a cart ) . Also observed 12 plus dead roaches on the floor ( 3 on dry storage , 5 backside by the exit door, approximately 4 behind reach in coolers in the kitchen ) Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter at room temperature 92 degrees in cook area. - From follow-up inspection 2024-08-01: Observed butter at 85 F left at room temperature for 1 1/5 hrs . Establishment opens at 11:00 am and temperature was taken at 12:30 pm. Employee moved the butter to the reach in cooler . Admin Complaint

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 from previous day not labeled. - From follow-up inspection 2024-08-01: Observed cooked chicken with not date marking. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in restroom soiled. - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Cloth used to make bread. - From follow-up inspection 2024-08-01: Still in used Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed with zero seats but at time of inspection there are four seats. - From follow-up inspection 2024-08-01: Seats were not moved out. Time Extended

Basic - - From initial inspection : Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Rack used to store food storage containers. - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under cutting board on prep table. - From follow-up inspection 2024-08-01: Observed wet towel under cutting board. As per owner , he will order the non slip mats for under cutting board. Time Extended

High Priority - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Restaurant failed to obtain a satisfactory inspection to obtain a license.

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to store raw chicken.

High Priority - Roach activity present as evidenced by live roaches found. One live roach crawling on the wall by mop sink/ dry storage area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter at room temperature 92 degrees in cook area.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine ppm over 400

Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. Oven thermometer used to measure ambient temperature of reach in cooler.

Intermediate - 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/. At time of inspection observed the following equipment that were not reflected on plans on file. Tandoori cooking oven, long reach in cooler combination prep table.

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Two bulk containers of baking powder and flour not labeled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken from previous day not labeled.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink located next to three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Inside rice container.

Basic - Ceiling tile missing. Kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in restroom soiled.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand sink next to three compartment sink missing splash guard.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking pot not inverted.

Basic - Cloth used as a food-contact surface. Cloth used to make bread.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed with zero seats but at time of inspection there are four seats.

Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Rack used to store food storage containers.

Basic - Hole in or other damage to wall. Kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90 degree water with spoon resting in it.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under cutting board on prep table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door and stove dirty with debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at front counter area hand sink.

Basic - Silverware/utensils dried with a towel/cloth. Observed glass cups air drying on a cloth towel.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on the front counter area.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buck located on the floor next to three. Compartment sink.

Marked exit/path to marked exit blocked. For reporting purposes only. Reach in cooler blocking access.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two LP gas tanks in the kitchen area.