- No Violations Were Observed
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08/25/2014 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Gaskets with slimy/mold-like build-up. Gaskets on three door make table on cook''s line **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Spoon in curry powder **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Black mold-like substance at three compartment sink and dishwasher area **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Spices not labeled **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. TCS foods range from 53°- 61° manager voluntarily discarded all products. **Warning** At callback 6/10/14 food temperatures in walk in cooler are: homemade tomato soup 44°, yogurt 49°, paneer Indian style cheese (moist cheese) 50°, shredded paneer cheese 53°, shelled eggs 50°, onion pakora 55°, potatoes pakora 55°, cauliflower pakora 53°, veggie mix pakora 52°, lamb samora 52°, rice cakes 54°. Manager stated all these food was in unit overnight. Stop Sale issued on these items.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In make table on cook''s line spinach 47° lamb 44° Reach in cooler on cook''s line butter 50° cheese 46° sauce 49° shrimp 45° chicken 41° **Warning** At call back 6/10/14 temperatures in make table's reach in cooler: chicken 55° chicken 48° chicken 52° mashed white lentil 48°-49° lentil soup 46°-47°. Stop Sale issued on these items.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All TCS foods in walk in cooler **Warning** At callback 6/10/14 Stop Sale issued on TCS food due to temperature abuse. See. Stop Sale for details.
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Walk in cooler ambient temperature 61° no walk in freezer in establishment, only two reach in freezers in establishment. **Warning** At callback 6/10/14 walk in cooler ambient temperature is 56°F. Manager stated technician came yesterday and replaced compressor but did not replaced the thermostat. Per manager, he's not able to adjust temperature of the unit at this point. Make table's reach in cooler's ambient temperature is 44°F. Manager stated technician didn't have time to check this unit yesterday and is scheduled to come today after 4:30pm.
- Intermediate - Soda gun soiled. Bar area soda gun has build up in nozzle **Warning**
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6/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In bulk foods in storage area **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Filters on front of ice machine **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two in kitchen area **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Gaskets on three door make table on cook's line **Warning**
- Basic - Ice scoop handle in contact with ice. Scoop in ice machine, scoop in ice bin on servers line **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Spoon in curry powder **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in plastic bucket on cook's line **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Black mold-like substance at three compartment sink and dishwasher area **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Three on cook's line **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Spices not labeled **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. TCS foods range from 53°- 61° manager voluntarily discarded all products. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID in storage room, oven cleaner above food on cook's line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In make table on cook's line spinach 47° lamb 44° Reach in cooler on cook's line butter 50° cheese 46° sauce 49° shrimp 45° chicken 41° **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All TCS foods in walk in cooler **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Red sanitizer bucket in back of kitchen hand sink **Warning**
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Walk in cooler ambient temperature 61° no walk in freezer in establishment, only two reach in freezers in establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Six employees present at time of inspection **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook's line **Warning**
- 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. At time of inspection some employees did not have proof of employee training **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Round tortilla chips in storage room **Warning**
- Intermediate - Soda gun soiled. Bar area soda gun has build up in nozzle **Warning**
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6/9/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Working containers of food removed from original container not identified by common name. Bottles of spices.
- High Priority - Employee washed hands with no soap. At prep sink.
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked lamb walk in cooler
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Buckets in handsink dishwasher area. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Unable to get soap from dispensers at handsinks.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, goat, and other foods walk in cooler.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. By ice machine
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12/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. No lid on drink cook line.
- Basic - Employee personal items stored in or above a food preparation area. Phone on cookline
- Basic - Food stored in dry storage area not covered.bulk container.
- Basic - Food stored on floor. Box of cola syrup.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- 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. **Corrected On-Site**
- 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 touched hot bread with back of his hand as he picked it up at window. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloth bucket in handsink dishwasher area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs hanging on oven door.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Where utensils stored.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cooked chicken
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee walking around kitchen drinking from open cup
- Critical - Observed employee eating while preparing food. Chewing gum.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cooked chicken
- Critical - Observed interior of microwave soiled. Inside top of microwave.
- Observed old food stuck to clean dishware/utensils. Knives on rack.
- Observed single-service items stored on floor. Dry storage area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K class fire extinguisher on floor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken walk in cooler
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Buffet area
- Critical - Working containers of food removed from original container not identified by common name. Bulk sugar
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12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cuttingboard.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Scoop on top of ice machine.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. 2 door reach in cooler.
- Critical - Observed gasoline cans larger than 5 gallons stored on premises. For reporting purposes only. 2 20lb LP gas tanks in dry storage area.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken and cooked chicken on same shelf walk in cooler.
- Observed old food stuck to clean dishware/utensils. Knives on rack.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicke, goat and lamb walk in cooler. Repeat Violation.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Buffet line.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. No dates in line w ter filter by ice machine.
- Critical - Working containers of food removed from original container not identified by common name. Squeeze ottles and containers of spices. Repeat Violation.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. Dumpsink.
- Observed leaking pipe at plumbing fixture. Top of dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and lamb 46 degrees reach in cooler. Corrected On Site. Ice bags.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy.
- Observed single-service items stored on floor. Box of cup lids.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K class extinguisher on floor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name. Bulk containers.
- Critical - Working containers of food removed from original container not identified by common name. Squeeze bottles.
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine test kit.
- 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. 60 days to obtain.
- Critical - Vacuum breaker mising at hose bibb. Splitter plug at mop sink.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. In line water filters,.
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7/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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