- No Violations Were Observed
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09/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean spoons on the rack in the rear kitchen **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee on the prep table at the cook line. **Corrected On-Site** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site** **Warning**
- Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Silverware at the buffet not sold in a way to prevent cross contamination. **Warning**
- Basic - Ice scoop handle in contact with ice. **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in the three sink in standing water. **Repeat Violation** **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Repeat Violation** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils above the dish machine area **Corrected On-Site** **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Crates of unwashed carrots and other vegetables over containers of ready to eat foods. **Warning**
- High Priority - Displayed food not properly protected from contamination. Jugs of water left uncovered in the dining area. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the cook baked the bread and used his bar hand to transfer it to the prep table where another employee was slicing it. The restaurant do not have an alternative operating procedure for bare hand contact. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. Several live flies on the ginger skin left uncovered at the ware washing sink area. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes 51° in the cook line cooler prepared 9/8/14 per the chef. Prepped 11:00am Cheese 46/47° in the walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked onion sauce cooked 9/8/14 was 49°(outer- middle 53°) in the walk in cooler cooling. Rechecked at 48°at 1:35pm **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken on skewers hanging above the bread baking area at 91°. (Moved to the walk in cooler **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Onion sauce improper cooling **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Spray bottles with cleaning solution stored with jugs of water in the dining room. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **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/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Onion sauce cooling in very large plastic containers with lids in place below the vegetables in the walk in cooler **Warning**
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09/09/2014 | Routine - Food | Warning Issued |
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Thawing chicken out in prep sink
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls observed on buffet line **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Onion sauce 45°f stored inside walk in cooler. Chef immediately place product in shallow pan. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Freezer used for ice cream
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken curry 47°f, Koram sauce 47°f stored inside walk in cooler, recommend Chef to place in smaller containers **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Onion sauce 58°f inside walk in cooler spoke to Chef Must discarded product.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken curry 47°f, stored inside walk in cooler
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Onion sauce stored in walk in cooler **Repeat Violation**
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor. Chicken drop on floor in back kitchen, Owner ask employee to clean off floor **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons stored in server station
- Basic - Working containers of food removed from original container not identified by common name. Sugar containers stored on prep line **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken curry 45?f stored in walk in cooler
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Okra 125?f, cauliflower 125?f Employee reheated product per owner **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lentil 44?f inside reach in cooler
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Stored near cutting boards on expo line **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Reach-in cooler shelves soiled with food debris. White shelves has dried food residue located back prep kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces stored in walk in cooler **Corrected On-Site**
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Storage shelve in dishmachine area
- Cooked potentially hazardous food not cooled from 135 F to 41F within 6 hours. Onion sauce 45F, lamb 45F, Must be corrected by 10/18/12
- Cooling from 135 to 41F within 6 hours and tandoori sauce w/fresh garlic and oil
- Equipment and utensils not properly air dried. Pans stacked wet on storage shelve
- Food contact surface not smooth and easily cleanable, observed cloth used for cooking bread.
- Food contact surface not surface not smooth and easily cleanable, dough wiped with cloth
- Lights missing the proper shield, sleeve coatings or covers. Walk in Freezer COS
- Multi use food contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Palstic containers stored inside w/cooler cracked in ends.
- No conspicuously located thermometer in a holding unit
- No conspicuously located thermometer in holding unit.
- Observed a non food grade basting brush used in food. Metal brush.
- Critical - Observed an open beverage container on a food preparation table or over / next to clean equipment / utensils
- Observed buildup of grease on non food contact surface. Vent over the hood has terrible grease build up.
- Critical - Observed buildup of slime in the interior of ice machine
- Critical - Observed buildup of soiled material on mixer head.
- Observed cleaned wiping cloth that has food debris/soil food prep located on main line
- Critical - Observed employee improperly washing hands
- Critical - Observed employee washing hands with gloves on and observed another employee putting on gloves without washings hands first.
- Observed employee with no hair restraint. Employees working in prep kitchen
- Observed food stored on floor. Desserts on floor inside WIF
- Observed ice scoop with handle in contact with ice
- Observed non food grade containers used for food storage. Plastic bags has food inside walk in freezer
- Observed old labels stuck to food containers after cleaning yogurt containers stored inside reach in cooler
- Observed personal care item stored with food hat stored on bags of onions
- Observed potentially hazardous food cold held at greater than 41F spinach 58F unthawing at room temperature
- Observed potentially hazardous food thawed at room temperature spinach stored on counter.
- Observed raw animal food stored over cooked food onion stored / walk in cooler
- Observed raw animal food stored over cooked food raw chicken tandoori sauce inside WIC
- Observed ready to eat, potentially hazardous food prepared on site and frozen not properly date marked. All food stored inside walk in cooler has no date marking.
- Observed sanitizing solution exceeding the maximum concentration allowed chlorine 200ppm plus stored on top of microwave oven.
- Observed single service articles stored without protection from contamination.
- Observed single service articles stored without protection from contamination
- Critical - Observed soiled reach in cooler gaskets
- Critical - Observed toxic item stored in food preparation area
- Critical - Observed unlabeled spray bottle stored in server area
- Observed unwashed fruits/vegetables stored with other ready to eat food. Observed walk in cooler of lemons, tomatoes, cucumbers.
- Observed walk in cooler gasket torn in disrepair
- Observed wall in throughout kitchen has paint peeling on the surface
- Observed wall soiled with accumulated black debris in dishwashing area
- Potentially hazardous food not held at 135F or above. Butter 102, onion fritta 126, Recommend Time as Public Health Control Form given to manager. Must be corrected by 10/18/12
- Salad bar/buffet plates/ bowls not properly protected or inverted to prevent contamination COS
- Single use gloves not changed as needed after changing tasks or when damaged or soiled. Employee preparing potatoes observed touching garbage cans COS
- Stop sale issued on potentially hazardous food due to temperature abuse (see stop sale notice). This violation must be corrected by 10/18/12
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10/17/2012 | Routine - Food | Warning Issued |
- Critical - Observed encrusted material on can opener. Old dried food left on the surface blade and can opener. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken curry 44 degrees F stored in reach in cooler recommend use smaller amount. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. kidney beans 120 degrees F recommend Manager reheated product. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. bay leave container has golden raisins inside.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation. Observed dry storage room
- Clean utensils,and not stored inverted or in a protected manner. Spoons stored on expo line Corrected On Site.
- Critical - Observed flammable material stored in I dining room area.. For reporting purposes only.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat amm
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken tikka 45 degrees F removed and placed inside walk in cooler, rechecked temperature 42 degrees F Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cottage cheese,nuts, raisins
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. Spoke to owner recommend more lighting Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Located back prep line
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Located inside dry storage room Corrected On Site.
- Critical - Employees have not received training related to their assigned duties. Spoke to employees working in kitchen
- Critical - Medicine not labeled properly. Observed cough drops stored on counter Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle water and cup in server area. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Observed body of machine very sticky
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch working on expo lline Corrected On Site.
- Critical - Observed food stored on floor. Observed containers of garlic stored on floor in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken curry 44 degrees F inside walk in cooler.
- Critical - Observed potentially hazardous food thawed in standing water. Observed raw chicken stored in three compartment sink. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Flour and rice bin storage has no lids
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical - Working containers of food removed from original container not identified by common name. Seasonings stored on prep table also sugar in server area
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2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cooked chicken curry stored inside walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name. Seasonings in plastic containers
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken curry 46 degrees F.walk in cooler onion sauce 46 degrees F. yogurt 45 degrees F
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed potentially hazardous food thawed in standing water. Observed lamb loaf inside Three compartment sink.
- Critical. Observed food stored on floor. Garlic container stored on floor Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed bowl stored inside salt located in dry storage room. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Walk in cooler gasket torned around frame of the door.
- Observed insect fly strip installed over food preparation area. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Observed no chlorine test strips
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles. Observed body soda of machine
- Observed leaking pipe at plumbing fixture. Observed on three compartment sink
- Observed dusty ceiling tiles and/or air conditioning vent covers. Observed stored directly above vhand sink
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10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface for bread .
- Violation: 13-03-1 Observed employee with no hair restraint.Handling food in kitchen and servers' handling bread.
- Critical. Violation: 22-25-1 Observed buildup of soiled material on dishwashing racks.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.Cooks' line.
- Violation: 37-09-1 Wall not smooth and easily cleanable.Food storage area.
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7/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Cooked chicken and goat in walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream held less than four hours.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken in walk in cooler.Manager stated that walk in cooler door was left open
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Yogurt transferred to freezer to get a quick chill.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter held less than four hours
- Critical. Observed unwashed vegetables stored over ready-to-eat food.Eggplant stored over bread in walk in cooler.
- Critical. Observed food stored on floor.Tomato puree in storage area. Corrected On Site.
- Critical. Observed food stored on floor.Onions in walk in cooler.
- Critical. Observed cloth used as a food-contact surface for bread .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.Rice in storage area.
- Observed in-use utensil stored in water below 135 degrees Fahrenheit. Corrected On Site.
- Observed employee with no hair restraint.Handling food in kitchen and servers' handling bread.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Advised operator to sanitize dishes at three comp sink area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on dishwashing racks.
- Spoons not inverted to prevent contamination.
- Observed single-service articles stored without protection from contamination.Carry out containers.
- Critical. Vacuum breaker mising at hose bibb.Cooks' line.
- Wall not smooth and easily cleanable.Food storage area.
- No copy of latest inspection report.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 7/5/10.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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5/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented can.Tomato puree in food storage area.
- Critical. No conspicuously located thermometer in cold holding unit.Mixer area.
- Critical. Observed food stored on floor.Bag of basmatie rice in storage area. Corrected On Site.
- Critical. Observed uncovered food in walk in cooler.Onions.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Handling bread. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed buildup of soiled material on mixer head.
- Clean plates,saucers,not stored inverted or in a protected manner. Repeat Violation.
- Observed moldy air conditioning vent covers.Cooks' line.
- Critical. Observed unlabeled spray bottle.Degreaser in kitchen.
- Carbon dioxide/helium tanks not adequately secured.
- Observed no child labor law poster.
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12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/9/2008 | Routine - Food | Warning Issued |
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