DASARA INDIAN CUISINE

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 00ppm due to empty chlorine container .employee replace new chlorine container Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above sauce in walk in cooler , raw lamb above sauce in walk in freezer . Employee properly stored. . Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... flavor rice on the prep table , chef stated that rice was cooked 11 am and 3 pm will be discarded. Chef discarded food Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....butter 87F by the naan oven at kitchen, food being held less than 4 hours . Chef voluntarily discarded food . Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons stored 76F at kitchen, employee removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name....water spray bottle. Employee labeled. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....yogurt sauce 48F, cilantro sauce 49F, biryani sauce 48F in squeeze bottles , condiments container at flip top reach in cooler at dishwashing area. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. Corrective Action Taken Warning - From follow-up inspection 2025-12-01: Portion yogurt sauce 65F , masala sauce 72F in flip top reach in cooler. Food not prepped or portion today , food being held more than four hours, stop sale issue . Employee discarded food Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at server station . Employee cleaned . Corrected On-Site Warning - From follow-up inspection 2025-12-01: Dumped ice in handwashing sink next to ice machine. Employee cleaned. Admin Complaint

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 00 ppm. Operator set up triple sink quaternary ammonium 200 ppm to sanitize utensils Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....yogurt 50F, yogurt sauce 48F in flip top reach in cooler at dishwashing area. Food not prepped , portion today , food being held more than four hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....yogurt 50F, yogurt sauce 48F in flip top reach in cooler at dishwashing area. Food not prepped , portion today , food being held more than four hours . Stop sale issue . Operator discarded food. .... Cheese , sauce , cooked chicken all at 44F at pizza reach in cooler at front line , food not portion or prepped today, food being held less than four hours. Employee removed food to walk in cooler .j Corrective Action Taken Admin Complaint

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...operator stated all employee hired less than 60 days, operator unable to provide employee health policy agreement.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at front line . Employee provided extra paper towel. 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...goat 58F , makhani sauce 46F in walk in cooler ,cooling over storing food in a deep container. Per Cook food was cooked yesterday. Stop sale issue . Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... Chicken date marked 7/14 , expired date marked 7/21 . chicken expiration date wrong over 7 days . Stop sale issue . Advise operator discarded food. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... Chicken date marked 7/14 , expired date marked 7/21 . chicken expiration date wrong over 7 days . Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...goat 58F , makhani sauce 46F in walk in cooler ,cooling over storing food in a deep container. Per Cook food was cooked yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....raitha 62F prep , ras malai 54F in reach in cooler , food prep about 4 hours, raitha ( make with yogurt) 68F at prep station , food brought up from walk in cooler at 12 noon. Food being held about 4 hours . Employee discarded food. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... Hot holding salan sauce 125 F at prep station being held about 4 hours. Employee discarded food. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. 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 - Bowl or other container with no handle used to dispense food...sauce , chicken at walk in cooler , employee removed container Corrected On-Site Warning

Basic - Food stored on floor...ice cream, chicken, other food at walk in cooler and walk in freezer . Warning

Basic - Stored food not covered...severs food in walk in freezer not covered. Employee covered. Corrected On-Site Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Stored food not covered...multiple food at walk in cooler and walk in freezer . Employee covered Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink; chlorine 0ppm. Operator added chlorine to chlorine 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At storage area Glass door upright; cooked shrimp (45°F - Cold Holding); cooked chicken (45°F - Cold Holding). Operator stated being held less than 4 hours, moved to walk-in cooler. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator stated steam table and ice bath at expo line held using TPHC, no written plan. Provided TPHC written procedures form. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowls used to dispense multiple foods (TCS/Non-TCS). Operator removed. Corrected On-Site

Basic - Food stored on floor. At dry storage shelves by back door; container of unwashed potatoes stored on floor under shelves. Operator removed from floor. At walk-in cooler/walk-in freezer; multiple boxes/storage containers containing food stored on floor. Operator removed from floor. Corrected On-Site

Basic - Stored food not covered. At walk-in cooler; multiple cooked foods stored uncovered. Operator covered. Corrected On-Site

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. Dish machine tested at 0ppm. Instructed operator to set up triple sink

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken wings date marked 8/20/22 in cook line cooler and walk in cooler. See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken wings date marked 8/20/22 in cook line cooler and walk in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza by the slice held at pizza line has no time marking. Operator states pizza was cooked 1 hour ago. Operator time marked item Corrected On-Site Repeat Violation

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

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

Exit door locked. For reporting purposes only. Observed at rear door outside of walk in cooler. Exit door blocked by storage rack

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shell egg stored in same container as diced onions. Operator removed. No signs of cross contamination Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed at pizza display case. Operator placed time stamp on items. Discussed with operator Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach observed at prep sink next to cook line near back door.Operator removed cleaned and sanitized. No other signs of any activity Corrected On-Site

Basic - Food stored on floor. Pans of cooked chicken wings stored on floor in walk in freezer. Operator placed on shelf Corrected On-Site