KOHINOOR INDIAN RESTAURANT

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. All food not date marked. Per operator all food made less than 7 days - From follow-up inspection 2026-04-30: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-04-30: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Opening in Ceiling above cookline along air vents - From follow-up inspection 2026-04-30: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Water damage in ceiling above cookline line by exit door - From follow-up inspection 2026-04-30: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting board - From follow-up inspection 2026-04-30: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bag in a box soda at bar - From follow-up inspection 2026-04-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Both white freezer gaskets - air vents on ice machine - Hood filters and surrounding area -Gaskets torn in prep cooler on cook line - From follow-up inspection 2026-04-30: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of both white freezers - From follow-up inspection 2026-04-30: Time Extended

Basic - - From initial inspection : Basic - Toilet/urinal not flushing/functioning properly. Urinal - From follow-up inspection 2026-04-30: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. -1 bowl of raw shrimp above ginger and cabbage in walk-in cooler.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. -red cutting board in kitchen.

Basic - Duct tape used to repair nonfood-contact surface. -reach in cooler door on cook line.

Basic - Food stored on floor. -2 pans sitting on kitchen floor thawing. Product returned to freezer. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by walk-in cooler door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled, ansul nozzles. -fan covers in walk-in cooler soiled.

Basic - Unprotected ice machine in a customer/nonsecure area. -ice machine in hallway by restrooms not secured during inspection.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall beside hood soiled.

Basic - Water leaking from pipe and/or faucet/handle. -under 3 compartment sink.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handles soiled on kitchen hand wash sink.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -plates at buffet. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled around kitchen hand wash sink, door to mop sink.

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in bottom of fresh coriander container in cook line cooler. Recommend deli paper or similar between paper towels and food product.

Intermediate - Handwash sink not accessible for employee use at all times. -cambro lid covering hand wash sink on cook line. Reminded staff to always have accessible hand wash sink. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -red cutting board in kitchen deeply grooved, soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. -interior shelf rusted in cooler next to stove.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -buffet plates must be inverted or covered by sneeze guard.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient. Chef chopping washed onions without gloves on. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 gallon Tomato butter sauce 66° for approximately 2.0 hours being held without temperature control. Advised operator to add to existing time plan.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dairy products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked products in walk in cooler. Prepared 2 days ago per manager.

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

Basic - Grease receptacle not on proper pad/nonabsorbent surface and spilling onto ground.

Basic - In-use ice scoop stored on soiled surface between uses. On top of upright freezer in hallway to restrooms. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chicken blood in bottom of upright freezer. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates at buffet.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons by rice pot. Corrected On-Site

Basic - Unprotected ice machine in a customer/nonsecure area. Icemaker in restroom hallway. Manager locked ice maker. Corrected On-Site

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. -provided copies in English and Spanish to be read and completed. Found blank copy Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling, fan covers, compressor box in walk-in cooler dusty.

Basic - Current Hotel and Restaurant license not displayed. -no printed copy of license on site.

Basic - Stored food not covered. -dry spices in containers on shelf next to cook line not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. -raw fish in pan thawing on table, raw chicken thawing in prep sink, not under running water.

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

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles of blue liquid at bar.

Basic - Accumulation of debris on exterior of warewashing machine. Accumulation of debris inside warewashing machine.

Basic - Food stored on floor. -bus tub of onions and lentils in floor under shelf in walk-in cooler.

Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop on top of ice machine, slightly dusty. Recommend placing ice scoop in pan that can be cleaned more frequently.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach-in cooler gaskets in kitchen have food debris build up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -kitchen walls soiled, vents outside hood soiled.

Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. -ice machine in back hallway near restrooms. Recommend lock or partition. Repeat Violation Warning - From follow-up inspection 2022-11-08: Time Extended - From follow-up inspection 2022-11-29: Time Extended

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. -line cook handled naan after removing from oven with bare hands. Employee placed garnish on completed meal with bare hands. Advised that all ready to eat foods require some type of barrier from bare hands to prevent possible contamination.

Basic - Carbon dioxide/helium tanks not adequately secured. -2 Co2 tanks behind bar not secured. Recommend chain or bungee cord.

Basic - No handwashing sign provided at a hand sink used by food employees. -bar hand wash sink missing sign.

Basic - Time/temperature control for safety food thawed in an improper manner. -frozen chicken, frozen leg of lamb thawing at room temperature in kitchen. Advised person in charge of proper method.

Basic - Unprotected ice machine in a customer/nonsecure area. -ice machine in hallway near restrooms is equipped with lock to protect ice from contamination, but was not locked during inspection. -reach-in freezer next to ice machine not locked.