INDIA GRILL AND BAR

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area- employee touched their face then proceeded to to handle clean equipment without washing their hands- educated operator- employee washed their hands. Corrective Action Taken Warning

High Priority - Live, small flying insects found At bar area- approximately 20 small flying insects landing on bar hand wash sink, bar counter and prep table. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cook line - cooked lamb 50F- cold holding, cooked chicken 50F- cold holding, mashed garlic with oil 50F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in cooler to quick chill. At large reach in cooler- Milk 47F- cold holding, yogurt sauce 45-47F- cold holding, whipped cream 45-47F- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in freezer to quick chill Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box in kitchen area- cooked onions 120F- hot holding - food out of temperature for 30 minutes- operator left out on counter- operator placed to be reheated. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At cook line area small lighter stored over spices and cook line prep counter - operator stored properly. At dry storage area- bags of soap stored over single service utensils - operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At cook line area- handwashing sink either container Repeat Violation Admin Complaint

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler- cooked cauliflower prepared yesterday at 10AM yesterday not date marked after 24 hours. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At cleaning supplies closet- pink chemical spray bottle not labeled- operator labeled. Corrected On-Site Warning

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

Basic - Dead roaches on premises. At dinning room area- near bar- approximately 1 dead roach on floor- operator removed and sanitized the area. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation- at cook line areaRepeat Violation Repeat Violation Admin Complaint

Basic - Equipment and utensils not properly air-dried - wet nesting. At storage area containers wet nested. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from back door and started handling clean utensils without washing their hands- educated operator- employee washed hands properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cooked sauces- operator stored properly. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. At storage room near kitchen area- approximately 1 live roach crawling on floor- near reach in freezer. Repeat Violation Admin Complaint

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. At cook line counter- cooked spinach 74F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line counter- cooked spinach 74F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter - Cooked onions 106F- hot holding, - food left out on counter- food out of temperature for 1 hour - operator placed to be reheated. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At front counter storage area- chemicals stored over clothed napkins/ table cloths- operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At front counter area- handsink with pot inside- 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. At walk in cooler cooked sauce prepared 2 days ago not date marked- operator date marked. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- yogurt sauce 90F at 1:50 to 90F at 2:30 (cooling since 12:30)- food stored in large quantity- at current rate of cooling food did not reach to 70F within 2 hours- operator portioned food into smaller containers and placed in walk in freezer to quick chill. Corrective Action Taken Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through back door in kitchen and started prosring food and handling clean utensils without washing their hands-Educated operator- employee washed hands. Corrective Action Taken Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee touched face and then Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid stored undo soda station- operator discarded. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - cooked chicken 54-57F- cold holding, cubed cheese 54-57F- cold holding, cooked potatoes 54-57F- cold holding, cooked mixed vegetables- 54-57F- cold holding, shredded cheese, curry sauce 54-57F- cold holding, cooked chick peas 54-57F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed ice on food at quick chill. At reach in cooler by cookline- cooked potatoes 56F- cold holding), cut tomatoes 55F-cold holding, cooked potatoes 55F- cold holding , samosa 47-54F- cold holding, lamb chops 49F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed ice on food to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Garbage on the ground and/or pad around dumpster. Warning

Basic - Open dumpster lid. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Freezer: dal (cooked lentil sauce) (51F - Cooling) at 1:40; cooling since 12pm on 2/11; walk in cooler: saag (cooked spinach) (53F - Cooling) at 1:49; cooling since 12pm on 2/11; tiki masala (cream) (48F - Cooling) at 1:50; cooling since 12pm on 2/11 At current rate of cooling products did not reach 41F within 6 hours. See stop sale. Warning

High Priority - Live, small flying insects found Live flying insect observed in dish area landed on dish machine. Advised operator to remove flying insect. 2 flying insects in cook line area. Not observed landing anywhere. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw lobster over cooked salmon, both products not in commercial packaging. Raw fish not in commercial packaging over pita at stainless reach in freezer. Educated operator on proper storage procedures. 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. Freezer: dal (cooked lentil sauce) (51F - Cooling) at 1:40; cooling since 12pm on 2/11; walk in cooler: saag (cooked spinach) (53F - Cooling) at 1:49; cooling since 12pm on 2/11; tiki masala (cream) (48F - Cooling) at 1:50; cooling since 12pm on 2/11 At current rate of cooling products did not reach 41F within 6 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from tilt skillet: chicken (52F - Cold Holding); red bean puree (53F - Cold Holding); tomato sauce (48F - Cold Holding); cooked potatoes (47F - Cold Holding); flip top across from convection oven: lamb stew (48F - Cold Holding); chicken curry (53F - Cold Holding); cooked onions (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator chose to discard all products. 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. masala cream (72F - Hot Holding) Observed on counter by flip top cooler at cook line. Per operator, out of temperature for approximately 1.5 hours. Operator placed back on flat top to reheat to 165+F. Corrective Action Taken Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken Vindaloo made 2/10 no date mark at walk in cooler. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine sanitizer 0ppm. Operator placed new container of chlorine sanitizer, retested at 50ppm. Corrected On-Site Warning

Basic - - From initial inspection : Basic - Ceiling tile missing/ disrepair - throughout kitchen and dry storage area. - From follow-up inspection 2024-04-04: Time Extended - From follow-up inspection 2024-04-04: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. At server station by soda machine ice well - approximately 1 dead roach in ice- operator removed roach and sanitized area- see stop sale. At small prep area room across from cookline- approximately 25 dead roaches on floor. At cookline area - approximately 8 dead roaches underneath reach in coolers. At cookline reach in cooler - approximately 1 dead roach and 1 roach egg casing on prep counter. At prep counter near mop sink- approximately 3 dead roaches on shelf next to container of chicken bouillon powder. At reach in cooler on opposite side of cookline- approximately 1 dead roach inside cooler - operator removed. At front counter storage area- approximately 10 dead roaches on floor. At server station under soda machine/ fountain- approximately 8 dead roaches inside cabinet. At front counter storage area- approximately 6 dead roaches on floor. At large dry storage room- approximately 20 dead roaches on floor. - From follow-up inspection 2024-04-04: At small prep area room across from cookline- approximately 1 dead roach on floor- operator removed and sanitized area. At cook line area back door- approximately 1 dead roach on floor- operator removed. At cookline reach in cooler - approximately 1 dead roach on prep counter- operator removed. At cook line- approximately 1 dead roach under reach in cooler- operator removed. At kitchen door entrance near cookline/ dishmachine area- approximately 3 dead roaches on fooor- operator removed. At front counter storage area- approximately 6 dead roaches on floor- operator removed. At server station under soda machine/ fountain- approximately 2 dead roaches inside cabinet- operator removed. At server station - approximately 4 dead roaches on floor- operator removed. At front counter storage area 3 dead roaches on floor- operator removed. At large dry storage area- approximately 25 dead roaches on floor. Admin Complaint - From follow-up inspection 2024-04-04: At dry storage area underneath cooler approximately 5 dead roaches on floor- operator removed. Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2024-04-04: Admin Complaint

Basic - - From initial inspection : Basic - Ceiling tile missing/ disrepair - throughout kitchen and dry storage area. - From follow-up inspection 2024-04-04: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. At server station by soda machine ice well - approximately 1 dead roach in ice- operator removed roach and sanitized area- see stop sale. At small prep area room across from cookline- approximately 25 dead roaches on floor. At cookline area - approximately 8 dead roaches underneath reach in coolers. At cookline reach in cooler - approximately 1 dead roach and 1 roach egg casing on prep counter. At prep counter near mop sink- approximately 3 dead roaches on shelf next to container of chicken bouillon powder. At reach in cooler on opposite side of cookline- approximately 1 dead roach inside cooler - operator removed. At front counter storage area- approximately 10 dead roaches on floor. At server station under soda machine/ fountain- approximately 8 dead roaches inside cabinet. At front counter storage area- approximately 6 dead roaches on floor. At large dry storage room- approximately 20 dead roaches on floor. - From follow-up inspection 2024-04-04: At small prep area room across from cookline- approximately 1 dead roach on floor- operator removed and sanitized area. At cook line area back door- approximately 1 dead roach on floor- operator removed. At cookline reach in cooler - approximately 1 dead roach on prep counter- operator removed. At cook line- approximately 1 dead roach under reach in cooler- operator removed. At kitchen door entrance near cookline/ dishmachine area- approximately 3 dead roaches on fooor- operator removed. At front counter storage area- approximately 6 dead roaches on floor- operator removed. At server station under soda machine/ fountain- approximately 2 dead roaches inside cabinet- operator removed. At server station - approximately 4 dead roaches on floor- operator removed. At front counter storage area 3 dead roaches on floor- operator removed. At large dry storage area- approximately 25 dead roaches on floor. Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar area - approximately 5 small flying insects landing on bar counter.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cooked potatoes- operator moved fish to lower shelf. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. At small prep area room across from cookline- approximately 4 live roaches on floor and wall- operator killed and removed. At cookline - approximately 1 live roach on floor- operator killed and removed. At cookline area in storage cabinet- approximately 1 live roach crawling on paper to-go bags- operator killed and removed. At large dry storage area- approximately 2 live roaches on floor- operator killed and removed.

High Priority - Rodent activity present as evidenced by rodent droppings found. At server station by soda/ fountain machine approximately 1 rodent dropping on counter- operator removed. At server station inside cabinet underneath soda/ fountain machine approximately 8 rodent droppings - operator removed. At large dry storage area - approximately 1 rodent dropping on tall white box- operator removed. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dead roaches on premises. At server station by soda machine ice well - approximately 1 dead roach in ice operator removed roach and sanitized area - see stop sale.

Intermediate - Handwash sink used for purposes other than handwashing- bucket inside handwash sink- operator removed.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler by front counter- cooked carrot dish made Monday 04/01/24 not date marked- operator date marked. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At small prep area room across from cookline- 4 roach traps with approximately 40 roaches inside trap- operator removed. At mop sink near cookline amd prep counter area- 1 roach trap with approximately 10 roaches inside trap- operator removed.

Basic - Ceiling tile missing/ disrepair - throughout kitchen and dry storage area.

Basic - Dead roaches on premises. At server station by soda machine ice well - approximately 1 dead roach in ice- operator removed roach and sanitized area- see stop sale. At small prep area room across from cookline- approximately 25 dead roaches on floor. At cookline area - approximately 8 dead roaches underneath reach in coolers. At cookline reach in cooler - approximately 1 dead roach and 1 roach egg casing on prep counter. At prep counter near mop sink- approximately 3 dead roaches on shelf next to container of chicken bouillon powder. At reach in cooler on opposite side of cookline- approximately 1 dead roach inside cooler - operator removed. At front counter storage area- approximately 10 dead roaches on floor. At server station under soda machine/ fountain- approximately 8 dead roaches inside cabinet. At front counter storage area- approximately 6 dead roaches on floor. At large dry storage room- approximately 20 dead roaches on floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at walk-in refrigerator rice noodles milk sauce , grand marshal sauce,cooked rice overnight (48-57F - Cooling). See stop sale Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. On dishwasher not sanitizing bowls. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Observe at walk-in refrigerator rice noodles milk sauce , grand marshal sauce,cooked rice overnight (48-57F - Cooling). See stop sale 2) Observe at 3 door refrigerator ; cream dessert,cooked vegetables ,milk overnight (47-51F - Cold Holding) see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at 3 door refrigerator ; cream dessert,cooked vegetables ,milk overnight (47-51F - Cold Holding) see stop sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at walk-in refrigerator rice noodles milk sauce , grand marshal sauce,cooked rice overnight (48-57F - Cooling). Due to being in large plastic containers all stored next one another. 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/ CFM SHOW UP DURING INSPECTION. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe sweet carrot cooked two days ago not date marked. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at cook line hand wash sink. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observe chill stick stored on floor in walk-in freezer. Operator removed. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded Corrected On-Site Warning

Basic - Food stored on floor. On cases of food stored on floor in walk-in freezer. Warning

Basic - Garbage on the ground and/or pad around dumpster. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observe on top of ice machine. Operator removed. Corrected On-Site Warning

Basic - Inside/outside of dumpster not clean. Warning

Basic - Open dumpster lid. Warning

Basic - Stored food not covered. Observe chocolate chips , flour,, raisins not cover in dry storage. Operator discarded. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 in warewash area - 2 in cook line area. Operator killed and cleaned up. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cookline marinated chicken 45f-48f per operator < 4 hours. Operator voluntarily discarded Corrective Action Taken Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - bar hand sink - at cook line Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. - green cutting board on cook line - two white on cooks line grooved and stained Warning

Basic - Drain cover(s) missing. - at three door freezer Warning

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

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

Basic - Floor tiles missing and/or in disrepair. - kitchen area Warning

Basic - Hole in or other damage to wall. - under hand wash sink in ware wash area Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning

Basic - Ice buildup in reach-in freezer dripping and accumulating on containers of food Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - three door cooler. Attached thermometer is broken Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Plumbing system in disrepair. - disconnected at hand wash sink in warewash area Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked potatoes 72°F, cooked more than 3 hours ago in a deep container. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked potatoes 72°F, cooked more than 3 hours ago in a deep container. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flying insects on garbage can next to cook line. 1 small flying insect on cooked cauliflower on prep table at cook line. See stop sale 3 small flying insects on prep table across hot holding unit. 3 small flying insects in prep sink at cook line. 3 small flying insects on shelf in dish area. 20+ small flying insects on a dirty rag in prep area next to cook line, no door. Repeat Violation Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (121°F-130°F - Hot Holding); noodles (99°F - Hot Holding); chicken wings (112°F - Hot Holding), placed in unit more than 4 hours ago. Hot holding unit not holding foods hot. Warning

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. Raw lamb chops 48°F, cooked chicken 50°F, home made tomato sauce 48°F,cooked cauliflower 48°-52°F, all items in cooler more than 4 hours. Not prepped or portioned today. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw lamb chops 48°F, cooked chicken 50°F, home made tomato sauce 48°F,cooked cauliflower 48°-52°F, all items in cooler more than 4 hours. Not prepped or portioned today. See stop sale Portioned coleslaw 41°-48°F stacked to high, for less than 3 hours, prepped and portioned yesterday. Cooled in walk in cooler and brought to line 3 hour ago. Cook returned half of the coleslaw to walk in cooler. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (121°F-130°F - Hot Holding); noodles (99°F - Hot Holding); chicken wings (112°F - Hot Holding), placed in unit more than 4 hours ago. Hot holding unit not holding foods hot. See stop sale 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/ Soye Thomas 5.2.18 Warning

Intermediate - No soap provided at handwash sink at cook line operator provided. Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 6.20.21 Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at cook line. 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 approximately 5 live small flying insects in ware washing area in kitchen, Observed landing on dirty dishes. Observed 2 live small flying insects in prep area in kitchen. Observed not landing Repeat Violation Admin Complaint - From follow-up inspection 2022-09-20: Observed 5 live small flying insects in ware washing area landing on dirty dishes. Observed 2 live small flying insects in prep area landing on prep table Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door stainless left side:; whipped cream (52F); cheese cake 56F (52F); rice pudding (56F). Observed at 3 door stainless left side in front of cook line. Monitored unit for 1 hour with no changes in temperature. Operator states items have been in unit overnight. See Stop Sale right to left: 2 door flip top: garbanzo beans (52F); cheese (67F); cooked potatoes (57F); cooked cauliflower (61F); middle 3 door: cooked potatoes (48F); cooked lamb (52F); cut tomatoes (52F). Monitored unit for 1 hour with no changes in temperature. Operator states items have been in unit form3 hours. Instructed operator to ice items, or move to cooler Warning - From follow-up inspection 2022-09-20: Middle flip top in use. All tcs items temped 50°F-52°F Right side flip top not in use. 3 door stainless not in use. DO NOT STORE TCS FOODS IN UNIT UNTIL UNIT CONSISTENTLY MAINTAINS TEMPERATURE OF 41°F OR BELOW Admin Complaint

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/ No proof provided for operator. Operator states employed under 30 days Repeat Violation Warning - From follow-up inspection 2022-09-20: Next unannounced Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training provided by EFOODTRAINER Repeat Violation Admin Complaint - From follow-up inspection 2022-09-20: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Warning - From follow-up inspection 2022-09-20: Observed buildup on equipment door handles Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed approximately 5 dead roaches in not in use wait station across from office. Operator removed cleaned and sanitized Observed 2 dead roaches on ground in dry storage area. Observed 4 dead roaches at in use bar located away from kitchen Admin Complaint - From follow-up inspection 2022-09-20: Observed dead roaches in not in use wait station across from office and back door in same area Observed 4 dead roaches at in use bar Admin Complaint

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed at flip top cooler on cook line Warning - From follow-up inspection 2022-09-20: Observed standing water in bottom of middle flip top reach in cooler 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. Dish machine tested at 0ppm. Sanitizer was empty Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live small flying insects in ware washing area in kitchen, Observed landing on dirty dishes. Observed 2 live small flying insects in prep area in kitchen. Observed not landing Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish(for employee personal food) stored above ready to eat sauces in 3 door reach in on cook line. Operator reorganized Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature (79°F) at bar. Operator states eggs have been out for 2.5 hours. Operator placed back in reach in cooler Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 door stainless left side:; whipped cream (52°F); cheese cake 56°F (52F); rice pudding (56°F). Observed at 3 door stainless left side in front of cook line. Monitored unit for 1 hour with no changes in temperature. Operator states items have been in unit overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door stainless left side:; whipped cream (52°F); cheese cake 56°F (52F); rice pudding (56°F). Observed at 3 door stainless left side in front of cook line. Monitored unit for 1 hour with no changes in temperature. Operator states items have been in unit overnight. See Stop Sale right to left: 2 door flip top: garbanzo beans (52°F); cheese (67F); cooked potatoes (57F); cooked cauliflower (61F); middle 3 door: cooked potatoes (48F); cooked lamb (52F); cut tomatoes (52F). Monitored unit for 1 hour with no changes in temperature. Operator states items have been in unit form3 hours. Instructed operator to ice items, or move to cooler Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand wash sink at cook line. Operator removed Corrected On-Site 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/ No proof provided for operator. Operator states employed under 30 days Repeat Violation Warning

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training provided by EFOODTRAINER Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

Basic - Dead roaches on premises. Observed approximately 5 dead roaches in not in use wait station across from office. Operator removed cleaned and sanitized Observed 2 dead roaches on ground in dry storage area. Observed 4 dead roaches at in use bar located away from kitchen Admin Complaint

Basic - Standing water in bottom of reach-in-cooler. Observed at flip top cooler on cook line Warning

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator removed 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. Chlorine 0 ppm, sanitizer container empty. Warning

High Priority - Food contaminated by 1 Small flying insect crawling on cooked chicken cubes Sealed with plastic film wrap in the kitchen See stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on prep table in the kitchen 1 Small flying insect crawling on cooked chicken cubes Sealed with plastic film wrap in the kitchen 1 on cut onion on prep table in small room in the kitchen 5 on prep table on cook line 2 on flip top cooler lid on cook line. 1 on pan in dishwasher area 4-5 flying around in dishwasher area. Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. 2 cans of Raid flying insect killer. Warning

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

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink by kitchen entrance door. 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/ 4 food handler working during inspection and no certified food manager present. Warning

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

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates by E Food Handler training. This is not approved vendor. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Ceiling tile missing.by walk in cooler Repeat Violation Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. Male chef preparing food without any hair restraint for loose head hair. Warning

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

Basic - Floor soiled/has accumulation of debris. Throughout the establishment in the kitchen and storage area. Warning

Basic - Food contaminated by 1 Small flying insect crawling on cooked chicken cubes Sealed with plastic film wrap in the kitchen See stop sale. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink on cook line. Warning

Basic - Screening is not 16-mesh to the inch. Metal screen door by back door. Warning