SAFFRON INDIAN CUISINE

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. 80F Warning - From follow-up inspection 2025-09-19: 80F for both sinks observed during inspection. Plumber is scheduled to arrive today but there might be another part that needs to be ordered Time Extended - From follow-up inspection 2025-09-30: Wrong part ordered, new part arriving mid week 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 in walk in cooler Repeat Violation - From follow-up inspection 2025-09-19: Time Extended - From follow-up inspection 2025-09-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F next to cooks line Server bar area 79F Warning - From follow-up inspection 2025-09-19: 80F for both sinks observed during inspection. Plumber is scheduled to arrive today but there might be another part that needs to be ordered Time Extended - From follow-up inspection 2025-09-30: Wrong part ordered, new part arriving mid week Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Behind oven in kitchen - From follow-up inspection 2025-09-19: Time Extended - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots on prep area - From follow-up inspection 2025-09-19: Time Extended - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Hole in or damage to wall. Side of entrance in kitchen next to cooks line - From follow-up inspection 2025-09-19: Time Extended - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-09-19: Time Extended - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind oven - From follow-up inspection 2025-09-19: Time Extended - From follow-up inspection 2025-09-30: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade towel used as liner for food container. Used to cover equipment for placing naan bread in oven - From follow-up inspection 2025-09-19: Complied Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. 80F Warning - From follow-up inspection 2025-09-19: 80F for both sinks observed during inspection. Plumber is scheduled to arrive today but there might be another part that needs to be ordered 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 in walk in cooler Repeat Violation - From follow-up inspection 2025-09-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical bottle Next to dish machine Repeat Violation - From follow-up inspection 2025-09-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F next to cooks line Server bar area 79F Warning - From follow-up inspection 2025-09-19: 80F for both sinks observed during inspection. Plumber is scheduled to arrive today but there might be another part that needs to be ordered Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Behind oven in kitchen - From follow-up inspection 2025-09-19: Time Extended

Basic - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots on prep area - From follow-up inspection 2025-09-19: Time Extended

Basic - - From initial inspection : Basic - Hole in or damage to wall. Side of entrance in kitchen next to cooks line - From follow-up inspection 2025-09-19: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-09-19: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind oven - From follow-up inspection 2025-09-19: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Behind cooks line Server bar - From follow-up inspection 2025-09-19: 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. Warning

High Priority - Non-food grade towel used as liner for food container. Used to cover equipment for placing naan bread in oven

High Priority - Nonfood-grade bags used in direct contact with food. lamb in to go bag on back prep table

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over onion curry in walk in cooler

High Priority - Toxic substance/chemical improperly stored. On top of oven

Intermediate - Handwash sink not accessible for employee use at all times. Buckets in kitchen area

Intermediate - No hot running water at three-compartment sink. 80F Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical bottle Next to dish machine Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F next to cooks line Server bar area 79F Warning

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots on prep area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dish machine area Repeat Violation

Basic - Hole in or damage to wall. Side of entrance in kitchen next to cooks line

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. On cooks line Server bar Repeat Violation

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

Basic - Stored food not covered. In walk in cooler and walk in freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water on ground. Frozen ground lamb at room temperature

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind oven

Basic - Water leaking from pipe and/or faucet/handle. Behind cooks line Server bar

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce Admin Complaint - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: All products 46°f-48°f per operator from yesterday Cooked Onions Cooked Vegetable Patties Multiple House made Sauce with cooked vegetables Cooked chicken Cooked lamb Raw Chicken Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Intermediate - - From initial inspection : 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/ Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: 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. - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen. - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature 50F - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall by mop sink Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended - From follow-up inspection 2025-03-13: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauces. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (50F - Cold Holding) Admin Complaint - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3 doz shelled eggs 3# cooked onions 75# cooked chicken 2# cooked veggie patties 25# raw chicken 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce Admin Complaint - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce Admin Complaint - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Intermediate - - From initial inspection : 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/ Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: 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. - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in walk-in cooler sauce containers. - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen. - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature 50F - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall by mop sink Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment Repeat Violation - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-03-12: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauces. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 10 live roaches observed by prep tables on cookline. - From follow-up inspection 2025-03-11: Admin Complaint

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (50F - Cold Holding) Admin Complaint - From follow-up inspection 2025-03-11: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3 doz shelled eggs 3# cooked onions 75# cooked chicken 2# cooked veggie patties 25# raw chicken 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce Admin Complaint - From follow-up inspection 2025-03-11: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce Admin Complaint - From follow-up inspection 2025-03-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-03-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled - From follow-up inspection 2025-03-11: Time Extended

Intermediate - - From initial inspection : 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/ Repeat Violation - From follow-up inspection 2025-03-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Nonservice animals in the food establishment or on premises. Admin Complaint - From follow-up inspection 2025-03-11: 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. - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in walk-in cooler sauce containers. - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen. - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature 50F - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall by mop sink Repeat Violation - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen Repeat Violation - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment Repeat Violation - From follow-up inspection 2025-03-11: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauces. Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. 10 live roaches observed by prep tables on cookline.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (50F - Cold Holding) Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3 doz shelled eggs 3# cooked onions 75# cooked chicken 2# cooked veggie patties 25# raw chicken 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

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

Intermediate - Nonservice animals in the food establishment or on premises. Admin Complaint

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food in walk-in cooler sauce containers.

Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen.

Basic - Equipment in poor repair. Walk-in cooler ambient temperature 50F

Basic - Hole in or other damage to wall by mop sink Repeat Violation

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment Repeat Violation

High Priority - Container of medicine improperly stored by prep station in kitchen. Operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator items in walk-in cooler cooked the prior day. red sauce (45F - Cooling); corn (48F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); lamb (47F - Cooling); potatoes (49F - Cooling); cooked onions (54F - Cooling); fried cauliflower (52F - Cooling) chicken wings (47F - Cooling); cooked onions (49F - Cooling); chicken curry (46F - Cooling); Cooked potatoes (50F - Cooling); cooked beans (46F - Cooling); Dahl (45F - Cooling); chili sauce (47F - Cooling); green sauce (44-45F - Cooling); Operator discarded. Repeat Violation Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Kitchen employee grabbed bread with bare hands wrapped in tin fold. Corrected On-Site Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Napkins used on bottom of sheet pans in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked sauces. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight in walk-in cooler. tilapia (45F - Cold Holding); raw chicken (48F - Cold Holding); yogurt (47F - Cold Holding); Operator discarded. Corrected On-Site Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Cleaning cehmicals on food prep line in kitchen, on dishwasher water Xxx, on bar counter, and at server station by cutting boards. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per operator items in walk-in cooler cooked the prior day. red sauce (45F - Cooling); corn (48F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); lamb (47F - Cooling); potatoes (49F - Cooling); cooked onions (54F - Cooling); fried cauliflower (52F - Cooling) chicken wings (47F - Cooling); cooked onions (49F - Cooling); chicken curry (46F - Cooling); Cooked potatoes (50F - Cooling); cooked beans (46F - Cooling); Dahl (45F - Cooling); chili sauce (47F - Cooling); green sauce (44-45F - Cooling); Operator discarded. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar station. Can openner 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/ 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. Repeat Violation

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. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Clear chemicals. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's bathroom.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen, stained and broken over exposed station

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Serving spoons by dishwashing station not inverted Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on floor at expo station. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable at server station.

Basic - Dead roaches on premises. 2 dead roaches found on floor behind burners in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In bar area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In server station hair produces, drinking container, and wallet. In kitchen, phone over prep station.

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

Basic - Hole in or other damage to wall at mop sink.

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses on oven doors Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen soiled. Microwave in kitchen and server station soiled

Basic - No conspicuously located ambient air temperature thermometer in kitchen holding units.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of beverage cooker in bar area. Build up of greasing wall behind burners

Basic - Old labels stuck to food containers after cleaning up in kitchen area. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.

Basic - Walk-in cooler and walk-in freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at expo line in kitchen.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler raw shrimp over cooked chicken Warning - From follow-up inspection 2024-04-23: Raw fish over ready to in eat food in walk in cooler Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-04-23: 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. -sauces Warning - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical Warning - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of fryer -build up of grease on burners Warning - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -reach in cooler Warning - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink , per manager part on order Warning - From follow-up inspection 2024-04-23: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked tomato sauce 49f Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee grabbed bread with bare hands then wrapped it in tin foil . Warning

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler cooked onions 47f,cooked chicken 46f,chicken 47f,goat 47f,spinach 45f,raw shrimp 45f,Tcs sauce 47f,cooked chicken 47f Per manager walk in cooler was about for 1 hour during delivery Corrective Action Taken Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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/ Warning

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

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. -sauces Warning

Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -ladies room Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of fryer -build up of grease on burners Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. -reach in cooler Warning

Basic - Time/temperature control for safety food thawed in an improper manner. -lamb Warning

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink , per manager part on order 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. 0ppm. Inspector assisted with correcting machine . 50ppmCorrective Action Taken Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw tilapia stored over house made sauce.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomato sauce 49F onion sauce 48F Cooked lamb 50F curry chicken 49F fried veggie mix 49F Fried onion 48F raw shrimp 48F green curry chicken 49F fried potato 48F yogurt 47F Items in cooler stored at a minimum of over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk mixture dessert topping 63F on counter. Walk in cooler tomato sauce 49F onion sauce 48F Cooked lamb 50F curry chicken 49F fried veggie mix 49F Fried onion 48F raw shrimp 48F green curry chicken 49F fried potato 48F yogurt 47F Items in cooler stored over 4 hours. Cook line Cooked lamb 53F cooked chicken 52F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Colored cutting board in kitchen stored at dish.

Intermediate - Handwash sink not accessible for employee use at all times. Sheet pan for spices on prep table protruding beyond table in to hand wash area. Wires from printer hanging in hand wash sink area. Corrected On-Site

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sauces in make table Yogurt sauce on prep table Corrective Action Taken

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. House made sauces, cooked chicken, milk dessert sauce, all made previous day per operator. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sink in center of kitchen near prep table.

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice for scooping. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Three bay compartment sink is missing divider and only 2 comp sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in standing dirty water 80F Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in walk in cooler and make table on cook line.

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

Basic - Standing water in bottom of reach-in-cooler. Make table on cook line.

Basic - Stored food not covered. Raw chicken in freezer. All house made sauces in walk in cooler. Cooked chicken, lamb in wall in cooler. Fried veggie balls on top of sheet rack directly below fan In walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing fish in plastic bucket on floor in kitchen. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomato,peppers stored over cooked lamb, and chicken.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep table.

Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand sink in center of kitchen.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched ready to eat bread and plated in the basket with no gloves on the cooks line. Mananger addressed with cooks. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Ground lamb in to go bag which is not a food grade container in the walk in cooler. Warning

High Priority - Presence of insects, rodents, or other pests. One fly in the kitchen by the back door Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw container of ground lamb over ready to eat sauces in walk in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at the splitter added to hose bibb at the mop sink. Warning

Intermediate - Food service manager not certified within 30 days of promotion. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder soiled under the register at the bar. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. They have a plan just couldn't find and the manager filled out during the inspection. 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. All the bus tubs in the walk in cooler no dates. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food for the rice. Corrected On-Site Warning

Basic - Cases of chicken stored on floor in the walk in freezer. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen. Warning

Basic - Current Hotel and Restaurant license not displayed. I found on OnBase and printed for manager. Corrected On-Site Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Three comp sink used to scrap dishes is missing one insert making it a two compartment sink. Repeat Violation Warning

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

Basic - Ice buildup around door to walk-in freezer. Warning

Basic - Interior of microwave has accumulation of black substance/grease/food debris on the cooks line. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in the men's restroom. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) walk in cooler shelves soiled 2) shelves above the rice cookers soiled Warning

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on the cooks line not inverted. Corrected On-Site Warning