TASTE OF INDIA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked cauliflower (69F - cold Holding); cut cabbage (61F - Cold Holding); chicken (61F - Cold Holding) food items are held in flip top cooler at end of cooks line. Ambient temperature of cooler 65F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black stain marks on brown cutting board used to cut onions.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink near walk in cooler by entrance door.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on multiple food items in the walk in cooler.

Basic - Accumulation of debris on exterior of warewashing machine. Top Exterior of dish machine is soiled with debris. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Clear bowl used to scoop sugar.

Basic - Buildup of food debris/soil residue on equipment door handles. Food debris on Walk in cooler door handle.

Basic - Drain cover(s) missing. Near drink station.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back door closest to walk in cooler.

Basic - Floor soiled/has accumulation of debris. Under hand sink near back door and cooking equipment.

Basic - Food stored on floor. Bags of onions stored on floor near back door.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in server area by walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. Old date marking labels stuck on clean dishes stacked on shelf.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Clear unwrapped straws on counter at bar area.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe under hand sink near back door.

High Priority - - From initial inspection : 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. Dishwasher sanitizer 0ppm. Warning - From follow-up inspection 2026-01-08: Dish machine ran multiple times and sanitizer leaking out of clear tube and not getting in dish machine, sanitizer reading 0ppm, operator called for service. Admin Complaint Corrective Action Taken

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. Dishwasher sanitizer 0ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken container stored on top of a box of green peppers. Operator moved chicken. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in kitchen has build up.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink far right side of cookline. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris.

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment handles soiled. Repeat Violation

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. Dishwasher sanitizer is not working properly. Operator says he have a work order in with ecolab. Corrective Action Taken

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

Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers on cookline soiled line gaskets has dark mold like substance. Walk In cooler shelves soiled with build up. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers shelves all soiled with old food residue. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water at reach in near dishwasher. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Water leaking for pipe under triple sink. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salam sauce (47F - Cooling over 6 hours) in large deep plastic container in walk in cooler, per operator sauce was cooked Sunday and left to cool in walk in cooler without any additional preparation today or yesterday.

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. salam sauce (47F - Cooling over 6 hours) in large deep plastic container in walk in cooler, per operator sauce was cooked Sunday and left to cool in walk in cooler without any additional preparation today or yesterday. Repeat Violation Admin Complaint

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. Manager on cook line touching beard with bare hands then continued to handle clean pan without washing hands first. Employee touching hair while adjusting hair net then continued to handle clean pots without washing hands first.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw goat, removed from original packaging, stored over bags of cheese in reach in freezer in server area, goat moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (46F - Cold Holding); cooked cauliflower (48F - Cold Holding) in reach in cooler at end of cook line by dish machine, per manager cooler had been stocked approximately 1 hour prior. chicken (48F - Cold Holding); cooked caiflower (47F - Cold Holding); cut cabbage (47F - Cold Holding); cream sauce (58F - Cold Holding); cream sauce (48F - Cold Holding); yogurt sauce (48F - Cold Holding); mint chutney (48F - Cold Holding) all items sitting out in kitchen on counter or in steam wells with very little ice in the bottom, per operator all items where taken out of coolers approximately 1 hour prior, employees began to add ice to wells. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salam sauce (47F - Cooling over 6 hours) in large deep plastic container in walk in cooler, per operator sauce was cooked Sunday and left to cool in walk in cooler without any additional preparation today or yesterday.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by dish machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen in service area. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Manager making food on cook line.

Basic - Floor soiled/has accumulation of debris. Under equipment in preparation and server area in kitchen.

Basic - Food stored on floor. Bag of rice in prep area, employee corrected during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On stove handle on cook line, employee corrected during inspection Corrected On-Site

Basic - Stored food not covered. Multiple containers of ready to eat items in walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, removed from original packaging, stored over boxes of samosas in reach in freezer chest in server area, chicken moved. Raw chicken, removed from original packaging, stored over bags of peas in standing reach in freezer in server area, chicken moved. Also raw shell eggs stored over buckets of curry sauce in walk in cooler. Corrective Action Taken

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in soda gun holster at bar area, operator killed and cleaned up roach. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried cauliflower (53F - Cold Holding); fried samosas (53F - Cold Holding) in pans sitting on top of other pans in top section of flip top reach in cooler, per manager no additional preparation has been done to those items today and they have been there since the previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried cauliflower (53F - Cold Holding); fried samosas (53F - Cold Holding) in pans sitting on top of other pans in top section of flip top reach in cooler, per manager no additional preparation has been done to those items today and they have been there since the previous day. Repeat Violation Admin Complaint

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate of large ice machine in server area in kitchen.

Basic - Food stored on floor. Buckets of curry sauce and cauliflower in walk in cooler. Buckets of soy sauce and boxes of seasoning in dry food storage area.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior. Warning - From follow-up inspection 2024-03-29: In walk in cooler: 2 pans Curry beef (45F,47F - Cold Holding); 1 pan cooked chicken(46F - Cold Holding); 2 pans of cooked cauliflower(46F - Cold Holding) cooked jalapeno(48F - Cold Holding); cooked chicken (48F - Cold Holding); meatballs 46F - Cold Holding; 7 cs heavy Cream (45F,46F,47F - Cold Holding); various curry sauces 10 ea (45F, 46F - Cold Holding); 1 pan of carrot pudding 46F - Cold Holding; 1 pan Garbanzo beans 45F- cold holding; 5 ea pans of curry sauce 44F-46F cold holding ; 1 pan of cooked fish 46F-cold holding; 12 ea milk 45F-cold holding. Per manager all items have been in walk in cooler since last night with no additional prep, with no one entering/exiting cooler. Inspector instructed operator to stop selling all items. Admin Complaint - From follow-up inspection 2024-03-30: curry (45F,46F,47F, 44F, - Cold Holding); cooked cauliflower (45F - Cold Holding); cooked chicken (46F - Cold Holding); raw chicken (46F - Cold Holding) all items in walk in cooler, per operator they have not been in the cooler since the previous day and no additional preparation for any items in walk in cooler have been done today. Admin Complaint - From follow-up inspection 2024-04-01: No change in temperatures for any time/temperature controlled for safety foods in walk in cooler, per operator they have a technician coming out today to service the walk in cooler. Admin Complaint - From follow-up inspection 2024-04-02: Per operator the maintenance personnel keep rescheduling and they have someone coming out today. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior. Warning - From follow-up inspection 2024-03-29: In walk in cooler: 2 pans Curry beef (45F,47F - Cold Holding); 1 pan cooked chicken(46F - Cold Holding); 2 pans of cooked cauliflower(46F - Cold Holding) cooked jalapeno(48F - Cold Holding); cooked chicken (48F - Cold Holding); meatballs 46F - Cold Holding; 7 cs heavy Cream (45F,46F,47F - Cold Holding); various curry sauces 10 ea (45F, 46F - Cold Holding); 1 pan of carrot pudding 46F - Cold Holding; 1 pan Garbanzo beans 45F- cold holding; 5 ea pans of curry sauce 44F-46F cold holding ; 1 pan of cooked fish 46F-cold holding; 12 ea milk 45F-cold holding. Per manager all items have been in walk in cooler since last night with no additional prep, with no one entering/exiting cooler. Inspector instructed operator to stop selling all items. Admin Complaint - From follow-up inspection 2024-03-30: curry (45F,46F,47F, 44F, - Cold Holding); cooked cauliflower (45F - Cold Holding); cooked chicken (46F - Cold Holding); raw chicken (46F - Cold Holding) all items in walk in cooler, per operator they have not been in the cooler since the previous day and no additional preparation for any items in walk in cooler have been done today. Admin Complaint - From follow-up inspection 2024-04-01: No change in temperatures for any time/temperature controlled for safety foods in walk in cooler, per operator they have a technician coming out today to service the walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in small food storage area in kitchen behind bar area. Approximately 6 live roaches under reach in coolers in server area in kitchen next to walk in cooler. Approximately 6 live roaches in sticky traps in server area in kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2024-03-29: 1 live roach on shelf above Reach in cooler on end of cook line in back kitchen. 1 live roach at front service counter bottom of wall. Operator cleaned up all live roaches during inspection. Admin Complaint Corrective Action Taken - From follow-up inspection 2024-03-30: 1 live roach behind stove on cook line. 1 live roach behind dish machine in ware washing area. Operator killed and cleaned up all live roaches during inspection. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior. Warning - From follow-up inspection 2024-03-29: In walk in cooler: 2 pans Curry beef (45F,47F - Cold Holding); 1 pan cooked chicken(46F - Cold Holding); 2 pans of cooked cauliflower(46F - Cold Holding) cooked jalapeno(48F - Cold Holding); cooked chicken (48F - Cold Holding); meatballs 46F - Cold Holding; 7 cs heavy Cream (45F,46F,47F - Cold Holding); various curry sauces 10 ea (45F, 46F - Cold Holding); 1 pan of carrot pudding 46F - Cold Holding; 1 pan Garbanzo beans 45F- cold holding; 5 ea pans of curry sauce 44F-46F cold holding ; 1 pan of cooked fish 46F-cold holding; 12 ea milk 45F-cold holding. Per manager all items have been in walk in cooler since last night with no additional prep, with no one entering/exiting cooler. Inspector instructed operator to stop selling all items. Admin Complaint - From follow-up inspection 2024-03-30: curry (45F,46F,47F, 44F, - Cold Holding); cooked cauliflower (45F - Cold Holding); cooked chicken (46F - Cold Holding); raw chicken (46F - Cold Holding) all items in walk in cooler, per operator they have not been in the cooler since the previous day and no additional preparation for any items in walk in cooler have been done today. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. 5 dead roaches under table in server area in kitchen. 3 dead roaches under bag in box soda rack in server area in kitchen. 4 dead roaches in sticky trap next to reach in freezer chest in server area in kitchen. Approximately 12 dead roaches in small food storage area in kitchen behind bar area. Approximately 6 dead roaches under reach in coolers in server area. Approximately 3 dead roaches under tables and reach in coolers on make line. Approximately 2 dead roaches under equipment on cook line. Approximately 3 dead roaches under tables and racks in dry food storage area next to cook line in kitchen. Repeat Violation Warning - From follow-up inspection 2024-03-29: 5 dead roaches under reach in cooler at end of cook line in kitchen. 1 dead roach under triple sink in back area of kitchen. 2 dead roaches under bar cabinet on sticky trap. 1 dead roach behind cook line. Operators cleaned up dead roaches during inspection. Admin Complaint Corrective Action Taken - From follow-up inspection 2024-03-30: 1 dead roach in drain on cook line. 1 dead roach behind fryers on cook line. Operator cleaned up all dead roaches during inspection. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in small food storage area in kitchen behind bar area. Approximately 6 live roaches under reach in coolers in server area in kitchen next to walk in cooler. Approximately 6 live roaches in sticky traps in server area in kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2024-03-29: 1 live roach on shelf above Reach in cooler on end of cook line in back kitchen. 1 live roach at front service counter bottom of wall. Operator cleaned up all live roaches during inspection. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior. Warning - From follow-up inspection 2024-03-29: In walk in cooler: 2 pans Curry beef (45F,47F - Cold Holding); 1 pan cooked chicken(46F - Cold Holding); 2 pans of cooked cauliflower(46F - Cold Holding) cooked jalapeno(48F - Cold Holding); cooked chicken (48F - Cold Holding); meatballs 46F - Cold Holding; 7 cs heavy Cream (45F,46F,47F - Cold Holding); various curry sauces 10 ea (45F, 46F - Cold Holding); 1 pan of carrot pudding 46F - Cold Holding; 1 pan Garbanzo beans 45F- cold holding; 5 ea pans of curry sauce 44F-46F cold holding ; 1 pan of cooked fish 46F-cold holding; 12 ea milk 45F-cold holding. Per manager all items have been in walk in cooler since last night with no additional prep, with no one entering/exiting cooler. Inspector instructed operator to stop selling all items. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. 5 dead roaches under table in server area in kitchen. 3 dead roaches under bag in box soda rack in server area in kitchen. 4 dead roaches in sticky trap next to reach in freezer chest in server area in kitchen. Approximately 12 dead roaches in small food storage area in kitchen behind bar area. Approximately 6 dead roaches under reach in coolers in server area. Approximately 3 dead roaches under tables and reach in coolers on make line. Approximately 2 dead roaches under equipment on cook line. Approximately 3 dead roaches under tables and racks in dry food storage area next to cook line in kitchen. Repeat Violation Warning - From follow-up inspection 2024-03-29: 5 dead roaches under reach in cooler at end of cook line in kitchen. 1 dead roach under triple sink in back area of kitchen. 2 dead roaches under bar cabinet on sticky trap. 1 dead roach behind cook line. Operators cleaned up dead roaches during inspection. Admin Complaint Corrective Action Taken

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. Manager touching face and hair with hands and then proceeded to handle clean equipment without washing hands between tasks.

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 pulling seasoning leaves off stems with bare hands, employee put gloves on. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in small food storage area in kitchen behind bar area. Approximately 6 live roaches under reach in coolers in server area in kitchen next to walk in cooler. Approximately 6 live roaches in sticky traps in server area in kitchen. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station next to walk in cooler.

Intermediate - No soap provided at handwash sink. At hand wash station next to walk in cooler.

Basic - Dead roaches on premises. 5 dead roaches under table in server area in kitchen. 3 dead roaches under bag in box soda rack in server area in kitchen. 4 dead roaches in sticky trap next to reach in freezer chest in server area in kitchen. Approximately 12 dead roaches in small food storage area in kitchen behind bar area. Approximately 6 dead roaches under reach in coolers in server area. Approximately 3 dead roaches under tables and reach in coolers on make line. Approximately 2 dead roaches under equipment on cook line. Approximately 3 dead roaches under tables and racks in dry food storage area next to cook line in kitchen. Repeat Violation Warning

Basic - Food stored on floor. Crate of potatoes and pan of seasoning on cook line. Multiple buckets of curry sauce in walk in cooler. Repeat Violation

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. At time of inspection no proof of any food handler training. Warning - From follow-up inspection 2023-10-19: At time of follow up inspection operator was attempting to have all employees become certified food managers. Operator needs time to order and complete employee training materials. Time Extended

High Priority - Food with mold-like growth. See stop sale. Observed 14 moldy tomatoes in the walk in cooler. Per operator the two cases of tomatoes are to be discarded, new tomatoes will be delivered.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in the prep area by the rear exterior door and one fly in the dry storage area by the walk in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used to stored and in direct contact with raw chicken. In the walk in cooler, curry leaves stored in direct contact with plastic grocery bag.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken in a grocery bag over ready to eat commercially packaged frozen rasmali.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw whole fish over chopped garlic containers. Operator relocated the raw fish. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning with sanitizer towel then handling plated food in the pass through window with no change of gloves or handwash.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have food residue staining build up. Wait station soda dispenser nozzles have build up of soda syrup residue. Can opener on the prep line has build up of food debris on the blade. Operator states has a replacement can opener ordered. Corrective Action Taken Repeat Violation

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. At time of inspection no proof of any food handler training. 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. At time of inspection no proof of any employee health reporting knowledge. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Multiple plastic portion cups used as scoops in sauces and bulk containers of dry ingredients. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. At time of inspection license displayed at the front service host counter expired 06/01/2023.

Basic - Dead roaches on premises. One dead roach observed under the swinging door to the kitchen from the bar. One dead roach observed on the floor by the three compartment sink. One dead roach observed by the rear exterior door in the prep area. Employee began to sweep and discard all dead roaches. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table on either side of the pass through window. Operator relocated the employee beverages. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored over flip top reach in cooler on the main cook line. Operator relocated the employee phone. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Build up of grease on the floor by the fryers on the main cook line.

Basic - Food stored on floor. In the walk in cooler containers of yogurt stored on the floor. In dry storage soda syrup boxes on the floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the flip top reach in cooler closest to the dish area, clean knives stored in cracks between cooler and prep table. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the waitstation line soiled with old food debris.

Basic - No copy of latest inspection report available. No copy of the last inspection available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach in freezer door gaskets have mold like substance build up. Walk in cooler door gasket has mold like substance build up. On the main cook line, hood filters closest to the dish area have build up of dust. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Multiple old date stickers on clean metal containers. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the flip top reach in cooler opposite the fryers has accumulation of food debris at the base of the cooler.

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelves in the waitstaff side of the cook line. Repeat Violation

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Wet wiping cloth stored on the clean prep table behind the pass through window.

Basic - Single-service articles improperly stored. Single service carry out containers stored on the floor in the bar area. Repeat Violation

Basic - Stored food not covered. In the walk in cooler, prepared sauce not stored covered. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container missing product labeling. Operator placed new label on the bulk container. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. On the storage shelf over the flip top reach in cooler, container of icy hot. Operator relocated the employee medicine to the correct storage location. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At the bar counter entrance, can of raid fly spray stored on the floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler on the waitstation line, raw chicken stored over cut onions and in the standup reach in freezer raw lamb over ready to eat carrot dessert. Operator relocated the raw products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the waitstation prep table; boiled egg (57F - Cold Holding) operator placed egg on ice bath at 11am, not a substantial amount of ice to cold hold the product, inspector had operator add ice to all sides of the boiled egg container to properly cold hood the product. On the main cook line; chicken (53F - Cold Holding) operator placed the cooked chicken on a ice bath at 11am, not a substantial amount of ice to cold hold the product, inspector had operator add ice to all sides of the product. At conclusion of inspection; boiled egg (40F - Cold Holding) and chicken (42F - Cold Holding) Corrected On-Site Repeat Violation Admin Complaint

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. In the standup reach in cooler in the waitstation, open container of milk from the previous day with no product date marking. Operator placed date marker on the open container. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluids clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in chest freezer opposite the dry storage area has heavily soiled door gaskets with accumulation of mold like substance. Cutting board on the flip top reach in cooler opposite the bread oven have build up of food residue staining. Can opener in prep area has old food debris on the blade. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at the hand wash sink closest to the dishwasher area. Operator provided paper towels. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no proof of any employee food handler operator states most employees hired in last 60 days some over 60 days. 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. At time of inspection no employee health reporting agreement or similar documentation. Inspector provided the employee reporting agreement. 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. At time of inspection establishment holding raw shell eggs on time as public health control with no written plan. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In rice cooker on waitstation line, plastic portion cups used as a scoop. In bulk garlic sauce container in the walk in cooler plastic portion cup used as a scoop. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bulk pots stored in the dry storage prep area, not inverted or covered for protection. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed one employee eating on the service side of the main cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage area, employee jacket stored on bag of coriander seeds. On the main cook line, employee keys and phone stored over flip top reach in cooler. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed two employees actively working with food with no beard guards.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf next to the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. At time of inspection, observed employee using only a wash and rinse step of the three compartment sink. Inspector spoke with the operator on the necessity of a sanitizer step either in the chlorine dish machine or three compartment sink.

Basic - Food stored on floor. In the dry storage area, ketchup bottles stored on the floor. In the walk in cooler container of garlic sauce and yogurt stored on the floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line,knives stored inbetween the flip top reach in cooler and the prep table. Employee relocated the knives to the proper storage area. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk spice containers lids and handles are soiled with food residue build up. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Through establishment, multiple containers of food with old labels still attached. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Multiple shelves through kitchen have ripped tin foil lining the shelves. Repeat Violation

Basic - Single-service articles improperly stored. On the storage side of the bar, single service carrot containers stored on the floor.

Basic - Stored food not covered. In the reach in cooler on the waitstation line, uncovered container of yogurt. In the walk in cooler multiple containers of cooked products and sauces stored with no cover. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen spinach thawing in prep sink without running water, operator turned cold running water on. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At time of inspection, sanitizer solution buckets a mix of soap and quaternary solution in water.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of yeast on the main cook line with no product labeling. Operator labeled the container. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On main cook line, reach in cooler at the server pass through window, cooler door gaskets have mold like substance spots. On prep table closest to the walk in cooler, can opener with old food debris on the blade. Repeat Violation Warning - From follow-up inspection 2022-07-29: At todays callback : some items cleaned. Time needed to clean others. 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. No proof of any food handler employee training. Warning - From follow-up inspection 2022-07-29: At callback time needed to obtain training. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee hand wash sink in prep area of kitchen by rear exterior door has no hot water available, per operator the hot water has been turned off by the employees. Warning - From follow-up inspection 2022-07-29: At callback : No change. rear Hand Wash Sink still has hot water turned off. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen, prep and dishwashing areas of the kitchen, build up of dust on the ceiling vents. Repeat Violation Warning - From follow-up inspection 2022-07-29: At callback time needed to. Clean. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Behind the bar area, unused ice bin with soda dispenser with rusted interior ice bin. Warning - From follow-up inspection 2022-07-29: At callback time needed to clean. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on the hood filters over the clay oven by the hand wash sink and rear exterior door. Warning - From follow-up inspection 2022-07-29: At callback time needed to clean. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Through establishment multiple clean containers stored on shelves with old date labels attached. Warning - From follow-up inspection 2022-07-29: At callback time needed to clean. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in the prep area of the main kitchen on bulk containers of stored food. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At time of inspection, three compartment sink at 0ppm quaternary, operator adjusted the solution bucket and refilled the three compartment sink to 200ppm. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer on the wait station side of the cook line, raw frozen shrimp stored over container of cheese. Operator relocated the shrimp to the proper storage location. In the walk in cooler, raw shell eggs stored over packages of unwashed produce. Operator relocated the raw shell eggs. Corrected On-Site Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. On storage shelf next to reach in cooler on main cook line by the server pass through window one crack shell egg in a cardboard flat with intact shell eggs. Operator discarded the shell egg. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on main cook line; cut tomatoes in sauce (54F - Cold Holding); cooked garbanzo beans in sauce (53F - Cold Holding); chicken (56F - Cold Holding); bone in chicken (55F - Cold Holding) cooked chicken (58F - Cold Holding); breaded cooked cauliflower (57F - Cold Holding) In the walk in cooler; cooked chicken (58F - Cold Holding); bone in chicken (57F - Cold Holding); baked potatoes (56F - Cold Holding); marinated chicken (55F - Cold Holding); yogurt sauce (57F - Cold Holding); yogurt tandoori (58F - Cold Holding); fried cheese (53F - Cold Holding); sour cream (53F - Cold Holding); yogurt (54F - Cold Holding); cooked lentil (57F - Cold Holding); lamb (56F - Cold Holding); chicken (58F - Cold Holding); cut tomato sauce mix (54F - Cold Holding); cooked garbanzo beans (55F - Cold Holding); shredded chicken (58F - Cold Holding) In the walk in cooler sealed containers of milk, heavy cream, yogurt raw shell eggs, cheese and butter. All items have been stored in the walk in cooler over night and either still in the walk in cooler or placed onto the main cook line in the morning. Warning

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. On main cook line inside reach in coolers multiple containers of milk opened the day before or two days before with no marking. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On main cook line, reach in cooler at the server pass through window, cooler door gaskets have mold like substance spots. On prep table closest to the walk in cooler, can opener with old food debris on the blade. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. In hand wash sink at entrance to kitchen from dining room, used red drink cup stored in hand wash sink. Employee relocated the red drink cup from the sink. Corrected On-Site 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. No proof of any food handler employee training. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection, raw shell eggs stored on counter next to flip top reach in cooler at the server pass through window. Operator states they keep the raw shell eggs on the main cook line at ambient air temperature for roughly two hours before having used all the raw shell eggs. Provided written plan to operator. Corrective Action Taken Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee hand wash sink in prep area of kitchen by rear exterior door has no hot water available, per operator the hot water has been turned off by the employees. Warning

Basic - Bowl or other container with no handle used to dispense food. Through establishment multiple plastic portion bowls used as scoops in sauce containers, spice containers and in the flip top reach in cooler opposite the hand wash sink by the warewashing area in container of chicken. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen, prep and dishwashing areas of the kitchen, build up of dust on the ceiling vents. Repeat Violation Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage/prep area on storage shelf containers and large bowls not stored inverted or protected. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverages stored on the shelf over the reach in cooler closest to the warewashing area and the reach in cooler at the server pass through window. Operator relocated the employee beverages. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On main cook line reach in cooler opposite the clay oven, employee hat and phone stored on shelf over reach in cooler. On main cook line by the server pass through window, employee phone stored on cutting board over container of cooked rice. Operator relocated the phone from the cutting board. Corrective Action Taken Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean containers stacked while wet. Warning

Basic - Equipment in poor repair. Behind the bar area, unused ice bin with soda dispenser with rusted interior ice bin. Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In dry storage/prep area, sticky fly tape hanging off of shelf over bulk containers of salt and sugar. Operator removed the fly tape. Corrected On-Site Warning

Basic - Food stored on floor. At time of inspection pot of cooked sauce observed on main cook line floor, employee relocated the sauce to the proper storage location. In the dry storage closet by the warewashing area cans of coconut milk stored on the floor. Corrective Action Taken Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knife stored in between reach in cooler and prep table at the cooler by the rear exterior door and the clay oven. Operator relocated the knife to proper storage location. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line grill, utensils stored in containers of water at a temperate of 91F. Operator turned on the grill to raise the temperature of the water. Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on the hood filters over the clay oven by the hand wash sink and rear exterior door. Warning

Basic - Old labels stuck to food containers after cleaning. Through establishment multiple clean containers stored on shelves with old date labels attached. Warning

Basic - Ripped/worn tin foil used as shelf cover. At the reach in cooler closest to the clay oven, torn tinfoil on shelf for clay plates and on the clay plates. Warning

Basic - Stored food not covered. On storage shelf in dry storage area by rear exterior door, multiple bulk containers of spice with no covers. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On main cook line flip top reach in cooler at the server pass through window, wet wiping cloth stored on cutting board. Operator relocated the wet wiping cloth. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. On storage shelf over prep table on main cook line and on dry storage spice shelves in prep area, no product label for bulk spice containers. Operator labeled the spice containers. Corrected On-Site Repeat Violation Warning