DirtyFLRestaurant Inspection Data

5TH ELEMENT TASTE OF INDIA

5TH ELEMENT TASTE OF INDIA has 18 health inspections on file for its JACKSONVILLE location, with an overall rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 18 reports on file

9551 BAYMEADOWS RD STE 10 & 11

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 18 health inspection reports

All Inspection Reports

3/12/2026· 1mo ago

Visit ID: 13650049

Met Inspection Standards
  • N/A:No Violations Were Observed

3/12/2026· 1mo ago

Visit ID: 13648984

Facility Temporarily Closed

2 high, 1 basic

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Observed one dead roach on the floor under not in use catering hot boxes in back prep area of kitchen. Observed one dead roach on the floor in between two make line reach in coolers across from tandoori oven. Person in charge began cleaning. **Corrective Action Taken** Warning - From follow-up inspection 2026-03-11: Observed one dead roach in tape on poster on wall at prep area by server line. Observed one dead roach on the floor near AC unit in prep area. Observed one dead roach on the floor along the wall behind cook line. Person in charge discarded. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2026-03-12: No dead roaches observed. **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed two flying insects crawling on tile below two compartment sink on far side of cooking where cove molding is separating from wall. Observed two flying insects flying around covered containers of sauce in kitchen. Warning - From follow-up inspection 2026-03-11: No flying insects observed at callback. **Time Extended** - From follow-up inspection 2026-03-12: No flying insects observed. **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately four live roaches along wall and trim to left of oven in prep area and to right of double door reach in freezer in prep area. Observed one live roach in back electrical comparemnt of two door silver reach in freezer in prep area. At cook line, observed four live roaches on underside of shelving above prep area. Person in charge began killing and discarding. **Corrective Action Taken** Warning - From follow-up inspection 2026-03-11: Observed one live roach in tape behind poster on wall at prep area off of server line. Person in charge killed and discarded. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2026-03-12: Observed one live roach on built in speed rack across from cook line. Person in charge killed and discarded. Admin Complaint **Corrective Action Taken**

3/11/2026· 1mo ago

Visit ID: 13648615

Facility Temporarily Closed

2 high, 1 int, 1 basic

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Observed one dead roach on the floor under not in use catering hot boxes in back prep area of kitchen. Observed one dead roach on the floor in between two make line reach in coolers across from tandoori oven. Person in charge began cleaning. **Corrective Action Taken** Warning - From follow-up inspection 2026-03-11: Observed one dead roach in tape on poster on wall at prep area by server line. Observed one dead roach on the floor near AC unit in prep area. Observed one dead roach on the floor along the wall behind cook line. Person in charge discarded. Admin Complaint **Corrective Action Taken**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed two flying insects crawling on tile below two compartment sink on far side of cooking where cove molding is separating from wall. Observed two flying insects flying around covered containers of sauce in kitchen. Warning - From follow-up inspection 2026-03-11: No flying insects observed at callback. **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately four live roaches along wall and trim to left of oven in prep area and to right of double door reach in freezer in prep area. Observed one live roach in back electrical comparemnt of two door silver reach in freezer in prep area. At cook line, observed four live roaches on underside of shelving above prep area. Person in charge began killing and discarding. **Corrective Action Taken** Warning - From follow-up inspection 2026-03-11: Observed one live roach in tape behind poster on wall at prep area off of server line. Person in charge killed and discarded. Admin Complaint **Corrective Action Taken**
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on opposite side wall of server line hand wash sink has been removed. Verified per plans. Warning - From follow-up inspection 2026-03-11: Hand wash sink is being installed at time of inspection. **Time Extended** **Corrective Action Taken**

3/10/2026· 1mo ago

Visit ID: 13502982

Facility Temporarily Closed

8 high, 3 int, 11 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Several to go pints used as scoops in dry goods with no handles. Person in charge removed. Corrected On-Site Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. Observed one dead roach on the floor under not in use catering hot boxes in back prep area of kitchen. Observed one dead roach on the floor in between two make line reach in coolers across from tandoori oven. Person in charge began cleaning. **Corrective Action Taken** Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light under back door when door is closed. Also, observed back door in restroom hallway with self closer disconnected.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Large section of tiles missing in back kitchen near dish pit with standing water pooling in low area. Also, several cove molding tiles separated from wall at two comp prep sink. Mold like substance observed on floor and wall under dishmachine. Holes in wall at prep sink, by AC unit in prep area, under area where hand wash sink was removed. Also, several gaps around piping in ceiling. Ceiling tile missing to right of main hood system. Standing water on floor where AC drains from piping. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Multiple pans of frozen items stored on floor under shelves in walk in freezer. Also, in walk in cooler multiple items uncovered. Person in charge began covering. **Corrective Action Taken** Repeat Violation
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Section of hood filter missing from two different hood systems in kitchen.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table in kitchen. Side of reach in cooler is visible soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of reach in cooler make line with debris accumulated. Hood filters with grease accumulation. Underside of prep area where tabletop fryers are located with grease accumulation. Exterior of mixer with debris accumulated.
  • 29-02-4:Basic - Toilet leaking. Observed two toilets in women's restroom leaking when handle is pushed.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leak under triple sink piping. Observed leak under hand wash sink at far left cook line near triple sink. Person in charge placed catch buckets during inspection. **Corrective Action Taken**
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed rubbing alcohol stored on shelf in kitchen with food items. Person in charge removed. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of corn with dent along seams.
  • 35A-02-7:High Priority - Live, small flying insects found. Observed two flying insects crawling on tile below two compartment sink on far side of cooking where cove molding is separating from wall. Observed two flying insects flying around covered containers of sauce in kitchen. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed idili in direct contact with Scott Shop towels. Also, pumpkin prepped in direct contact with to go style bags in walk in freezer.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw lamb stored over cooked spinach no longer commercially processed. Person in charge moved to appropriate location. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed approximately four live roaches along wall and trim to left of oven in prep area and to right of double door reach in freezer in prep area. Observed one live roach in back electrical comparemnt of two door silver reach in freezer in prep area. At cook line, observed four live roaches on underside of shelving above prep area. Person in charge began killing and discarding. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop on server side of cook line cut tomato, milk, tomato chutney at 47-50F. Per person in charge discarded. On far right side make line closest to hand wash sink tomato chutney 47F. Item stored above fill line, person in charge moved to reach in cooler drawer holding temperature. Whipped cream at bar at 46F. Had it in and out of unit per person in charge. Other can in unit is at 43F**Corrective Action Taken** **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Multiple time/temperature control for safety items held on time per time paperwork brought out between 1 and 2 hours ago with no time marking. Person in charge began marking. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining on cook line.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on opposite side wall of server line hand wash sink has been removed. Verified per plans. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink at far left side of cook line near dishmachine. Person in charge provided. Corrected On-Site
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Two small tabletop fryers in use on prep table side of kitchen with no hood system. Observed grease accumulation under prep table shelf where located.

8/26/2025· 7mo ago

Visit ID: 13502634

Follow-up Inspection Required

4 high

  • 22-41-4: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. Dishmachine testing at 0ppm. No sanitizer observed coming out of tubing while being primed. Person in charge fixed by end of inspection. Retested at 100ppm. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-08-26: Dishmachine testing at 0ppm. Is in use during callback. Manager able to repair tubing during callback. Testing at 100ppm by end of inspection. Admin Complaint Corrected On-Site
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauce. Person in charge began rearranging. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-08-26: In walk in cooler raw chicken stored over ready to eat sauces. Person in charge rearranged. Admin Complaint Corrected On-Site
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce with cooked onions at 55-70F in walk in freezer cooling overnight per person in charge. Idli in steam box at 74F. Person in charge states made last night. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-26: Soup in small fliptop in kitchen at 46-47F. Person in charge states has been in unit overnight. Person in charge discarded. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop soup and yogurt sauce at 44-46F. Ambient temperature of unit 50F. Person in charge states has had unit open. Moved item to walk in cooler. Also, milk and yogurt at bar reach in cooler at 47F. Ambient temperature of unit 36F. Person in charge moved to other unit to rapidly chill. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-08-26: Soup in small fliptop at 46-47F. Person in charge states has been in unit overnight. See stop sale. No time/temperature control for safety items in bar reach in cooler. Ambient temperature of unit 45F. Person in charge states will not use for time/temperature control for safety foods. Admin Complaint

8/25/2025· 7mo ago

Visit ID: 10867713

Met Inspection Standards
  • N/A:No Violations Were Observed

8/25/2025· 7mo ago

Visit ID: 10875173

Follow-up Inspection Required

7 high, 2 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food . Multiple containers with no handles used as scoop in dry goods.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tiles around floor drain at dishmachine with missing tiles. Standing water on the floor and damage to the wall observed by ac unit in prep area. Ceiling tile missing to right of main cookline. Debris buildup on floor and wall at triple sink. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Multiple items stored uncovered and on the floor in walk in coolers, walk in freezer. Repeat Violation
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. One panel of hood filters missing from main cook line on the left side. Repeat Violation
  • 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates and bowls at buffet not inverted. Person in charge inverted. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauce with cooked onions at 55-70F in walk in freezer cooling overnight per person in charge. Idli in steam box at 74F. Person in charge states made last night. Repeat Violation Admin Complaint
  • 22-41-4: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. Dishmachine testing at 0ppm. No sanitizer observed coming out of tubing while being primed. Person in charge fixed by end of inspection. Retested at 100ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To go style bag used in direct contact with cut vegetable in walk in freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauce. Person in charge began rearranging. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce with cooked onions at 55-70F in walk in freezer cooling overnight per person in charge. Idli in steam box at 74F. Person in charge states made last night. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop soup and yogurt sauce at 44-46F. Ambient temperature of unit 50F. Person in charge states has had unit open. Moved item to walk in cooler. Also, milk and yogurt at bar reach in cooler at 47F. Ambient temperature of unit 36F. Person in charge moved to other unit to rapidly chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 28-13-5:High Priority - Wastewater on ground of establishment. Observed wastewater leaking onto ground from triple sink piping when in use. Person in charge added catch bucket until pipe can be repaired. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler made more than 24 hours ago, or frozen and thawed with no date marking.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees with training expired 6.15.25.

6/25/2025· 9mo ago

Visit ID: 10866725

Follow-up Inspection Required

1 int, 1 basic

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Observed two dead roaches behind large fliptop in kitchen on floor and electrical box. Person in charge discarded. Admin Complaint - From follow-up inspection 2025-06-25: One dead roach observed on floor by ice machine in kitchen. Person in charge discarded. Admin Complaint **Corrective Action Taken**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting yogurt, idili, dosa batter at room temperature. No approved Haccp. At callback today No Haccp has been submitted. Person in charge states still doing processes. Repeat Violation Admin Complaint - From follow-up inspection 2025-06-25: No change, person in charge needs more time to submit. **Time Extended**

6/24/2025· 9mo ago

Visit ID: 10824583

Follow-up Inspection Required

1 high, 1 int

  • 03A-02-5:High Priority - - From initial inspection : Priority: High Priority-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peanut chutney with cooked onions at 46F. Ambient temperature of unit 45F. Person in charge turned unit down. In drawers under cook line lamb samosa at 53F. Person in charge discarded. Mango ice cream at 57F in ice cream machine. Person in charge states has been in unit for 2 hours. Person in charge added ice. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-06-24: Also at drawers under cook line samosas at 47F. Person in charge discarded. Admin Complaint **Corrective Action Taken**
  • 03G-50-1:Intermediate - - From initial inspection : Priority: Intermediate-Observed: 03G-50-1 No approved HACCP plan. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting yogurt, idili, dosa batter at room temperature. No approved Haccp. Repeat Violation Warning - From follow-up inspection 2025-06-24: Establishment has not submitted haccp. Admin Complaint

6/24/2025· 9mo ago

Visit ID: 10864355

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 35A-03-4:Basic - Dead roaches on premises. Observed two dead roaches behind large fliptop in kitchen on floor and electrical box. Person in charge discarded. Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found Observed two live flying insects in kitchen area. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach in electrical box behind large fliptop across from cook line. Person in charge killed and discarded. **Corrective Action Taken** Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drawers under cook line samosas, vegetable patty at 47F- 52F. Person in charge discarded. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting yogurt, idili, dosa batter at room temperature. No approved Haccp. At callback today No Haccp has been submitted. Person in charge states still doing processes. Repeat Violation Admin Complaint

4/21/2025· 12mo ago

Visit ID: 10738302

Follow-up Inspection Required

5 high, 5 int, 7 basic

  • 36-17-5:Basic - Priority: Basic-Observed: Floor tiles missing and/or in disrepair. Tiles cracked at back kitchen after drain near dishmachine. Also, standing water observed on the floor near ice machine, at dish pit area, at air conditioner in prep hall. Also, hole in wall at air conditioner in prep hall. Ceiling tile missing to right of cook line. Missing in storage with single service items.
  • 14-38-4:Basic - Priority: Basic-Observed: Food storage container/container lid cracked or broken. In use pan in reach in cooler with cracked edge, missing piece.
  • 08B-38-4:Basic - Priority: Basic-Observed: Food stored on floor. Multiple food items stored on floor in walk in cooler, walk in freezer. Also, multiple item stored uncovered.
  • 14-42-4:Basic - Priority: Basic-Observed: Hood filter missing from automatic fire suppression/exhaust system. Sections of hood filter missing on rice side cook line. Repeat Violation
  • 10-17-4:Basic - Priority: Basic-Observed: In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment in kitchen. Person in charge removed. Also, utensils in water at 107F. Person in charge turned up temperature. **Corrective Action Taken**
  • 23-03-4:Basic - Priority: Basic-Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter at rice station with grease buildup. Repeat Violation
  • 06-01-5:Basic - Priority: Basic-Observed: Time/temperature control for safety food thawed in an improper manner. Chutney thawing in bucket at room temperature in kitchen. Person in charge moved to walk in cooler. **Corrective Action Taken**
  • 03D-02-5:High Priority - Priority: High Priority-Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Yogurt in outside walk in cooler at 66F. Person in charge states cooked yesterday, cooling overnight. No approved Haccp. Idli made yesterday stored at room temperature in kitchen at 75F overnight.
  • 22-41-4:High Priority - Priority: High Priority-Observed: 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. Dishmachine testing at 0ppm. Sanitizer not set up to machine. Employee arrived with new sanitizer and retested at 100ppm. **Corrected On- Site** Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Priority: High Priority-Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over milk in outside walk in cooler. Raw lamb stored over cooked chicken in inside walk in cooler. Person in charge moved to appropriate location. Corrected On-Site **Repeat Violation** Admin Complaint
  • 01B-02-5:High Priority - Priority: High Priority-Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yogurt in outside walk in cooler at 66F. Person in charge states cooked yesterday, cooling overnight. No approved Haccp. Idli made yesterday stored at room temperature in kitchen at 75F overnight.
  • 03A-02-5:High Priority - Priority: High Priority-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peanut chutney with cooked onions at 46F. Ambient temperature of unit 45F. Person in charge turned unit down. In drawers under cook line lamb samosa at 53F. Person in charge discarded. Mango ice cream at 57F in ice cream machine. Person in charge states has been in unit for 2 hours. Person in charge added ice. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03G-50-1:Intermediate - Priority: Intermediate-Observed: 03G-50-1 No approved HACCP plan. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting yogurt, idili, dosa batter at room temperature. No approved Haccp. Repeat Violation Warning
  • 22-02-4:Intermediate - Priority: Intermediate-Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup. Cutting boards with staining. Repeat Violation
  • 31B-02-4:Intermediate - Priority: Intermediate-Observed: No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at bar hand wash sink.
  • 05-08-4:Intermediate - Priority: Intermediate-Observed: No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
  • 02C-04-5:Intermediate - Priority: Intermediate-Observed: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  • 45-04-4:Priority: Reporting-Observed: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Tabletop fryer observed on prep table opposite cokoime in kitchen. Repeat Violation

2/11/2025· 1y 2mo ago

Visit ID: 10739360

Met Inspection Standards
  • N/A:No Violations Were Observed

12/10/2024· 1y 4mo ago

Visit ID: 10737909

Follow-up Inspection Required

1 int

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is making own dosa batter and yogurt on site. Per person in charge both items are left out at room temperature to ferment as part of their production process. No approved Haccp. Warning - From follow-up inspection 2024-12-10: Operator needs more time to submit. **Time Extended**

12/9/2024· 1y 4mo ago

Visit ID: 8744579

Follow-up Inspection Required

8 high, 6 int, 9 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer disconnected from restroom closest to bar door.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One pan of fish with instructions to remove from packaging thawed with no oxygen introduced. Repeat Violation
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Tape used on containers in bar and at buffet. Person in charge removed and replaced. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water observed in several places in kitchen. Also, cove molding damage along wall by cook line. Repeat Violation
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Section of hood filter missing on far right cook line. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of paper towel dispenser by door with grease buildup. Shelving above tabletop fryer with grease buildup. Repeat Violation
  • 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls and plates at salad bar not inverted. Person in charge began inverting. **Corrective Action Taken**
  • 08B-12-5:Basic - Stored food not covered. Multiple items in walk in cooler and walk in freezer uncovered and stored on the floor. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak observed under triple sink. Water collecting in catch bucket.
  • 22-41-4: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. Dishmachine testing at 0ppm. No sanitizer observed coming from unit while running. Person in charge fixed during inspection retested at 50ppm Corrected On-Site Repeat Violation Admin Complaint
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Tamarind sauce and pan of chicken in walk in cooler with mold like substance observed.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Home Depot bucket used in direct contact with sauce in walk in freezer. Also, observed to go bags used in direct contact with curry leaves in walk in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb stored over prepped onions in interior walk in cooler. Person in charge moved to appropriate location. Corrected On-Site
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed item stored at buffet not under protection of the sneeze guard. Person in charge moved under sneeze guard during inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One pan of fish with instructions to remove from packaging thawed with no oxygen introduced. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All time/temperature control for safety items in walk in cooler 58-64F. Person in charge states unit went out overnight. Has repair service on the way 1.5 hours out. Ambient temperature of unit 61F during inspection. In mango lassi machine, mango lassi at 61F. Ambient temperature of unit 57F. In front bar area Milk 44-45F, yogurt 51F. Items stored on bottom of unit with large amount of glassware potentially blocking airflow. Unit with yogurt fluctuating from 44-49F ambient during inspection. In kitchen Idli at room temperature overnight at 67F. Ghee in kitchen overnight at room temperature at 62F Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All time/temperature control for safety items in walk in cooler 58-64F. Person in charge states unit went out overnight. Has repair service on the way 1.5 hours out. Ambient temperature of unit 61F during inspection. In mango lassi machine, mango lassi at 61F. Ambient temperature of unit 57F. In front bar area Milk 44-45F, yogurt 51F. Items stored on bottom of unit with large amount of glassware potentially blocking airflow. Unit with yogurt fluctuating from 44-49F ambient during inspection. In kitchen Idli at room temperature overnight at 67F. Ghee in kitchen overnight at room temperature at 62F. Samosas in drawer below cook line at 47F. Person in charge states unit not working, has been in unit for 3 hours, moved to working unit to cool.. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining. Also interior of oven with debris buildup. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand wash sink at the bar. Items were removed. Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for dishmachine during inspection.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge only able to provide time paperwork for buffet line during inspection. Paperwork is not filled out completely.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is making own dosa batter and yogurt on site. Per person in charge both items are left out at room temperature to ferment as part of their production process. No approved Haccp. Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee John with expired training.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed table top fryers in kitchen not under hood system. Repeat Violation

6/12/2024· 1y 10mo ago

Visit ID: 8691920

Met Inspection Standards
  • N/A:No Violations Were Observed

6/10/2024· 1y 10mo ago

Visit ID: 8649462

Follow-up Inspection Required

2 high

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. - From follow-up inspection 2024-04-09: Cauliflower and yogurt sauce in unit overnight at 47-48F. Item stored in pans on top of pans in fliptop. Admin Complaint - From follow-up inspection 2024-06-10: Not issued. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. In reach in cooler drawers under far left cookline chicken, curry, curry, peppers 48-50F. Person in charge states items were brought from walk in cooler at 11am, less than 4hours ago. Person in charge moved items to walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2024-04-09: Cauliflower and yogurt sauce in unit overnight at 47-48F. Item stored in pans on top of pans in fliptop. Admin Complaint - From follow-up inspection 2024-06-10: In fliptop across from cookline, shrimp, cheese,spinach, cheese, tomato, chicken 46-52F, person in charge states items were brought from walk in cooler almost 4 hours ago, began discarding items. Recommended holding small amounts on time in unit until repaired. Ambient temperature of unit 56F during inspection. Also, in fliptop to left of three door fliptop, cheese at 47F. Item is double panned. Person in charge discarded. Admin Complaint

4/9/2024· 2y ago

Visit ID: 8648866

Follow-up Inspection Required

2 high, 1 int

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. - From follow-up inspection 2024-04-09: Cauliflower and yogurt sauce in unit overnight at 47-48F. Item stored in pans on top of pans in fliptop. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. In reach in cooler drawers under far left cookline chicken, curry, curry, peppers 48-50F. Person in charge states items were brought from walk in cooler at 11am, less than 4hours ago. Person in charge moved items to walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2024-04-09: Cauliflower and yogurt sauce in unit overnight at 47-48F. Item stored in pans on top of pans in fliptop. Admin Complaint
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has undergone change of ownership, has remodeled kitchen, added prep sinks, moved equipment, moved triple sink. Added bar and buffet area to dining room. Has cooler located at front counter where drinks are poured and to go snacks are packaged. Closest hand wash sink is in bar area in dining room. Person in charge began applying during inspection. **Corrective Action Taken** Warning - From follow-up inspection 2024-04-09: Operator has submitted, needs time to get plans approved. **Time Extended**

4/8/2024· 2y ago

Visit ID: 8566658

Follow-up Inspection Required

7 high, 5 int, 10 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closing mechanism missing from restrooms.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One pan of thawed Mahi Mahi with instructions to removed from packaging once thawed with no oxygen introduced.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at side prep table in kitchen and drinking from open container.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water observed under dishmachine area. No active leaks or back up observed.
  • 08B-38-4:Basic - Food stored on floor. Observed buckets of sauce stored uncovered on floor in kitchen. Also, observed multiple,food items stored on floor in indoor walk in cooler and walk in freezer. Person in charge began raising. **Corrective Action Taken**
  • 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Lid on left side of shred dumpster missing.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing section of hood filter on far right side cookline.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign from bar hand wash sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at far right cookline by naan oven with debris buildup.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels observed on clean dishware items in dish pit.
  • 22-41-4: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. Dishmachine testing at 0ppm. Fixed during inspection. Testing at 100ppm. Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Ice cream cones and fennel seeds for customer self service not adequately protected. Can be contaminated by guests. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In outdoor walk in cooler, raw chicken stored over unwashed tomatoes. Person in charge moved to appropriate location. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One pan of thawed Mahi Mahi with instructions to removed from packaging once thawed with no oxygen introduced.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee made in house per person in charge at 70-71F stored in kitchen overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. In reach in cooler drawers under far left cookline chicken, curry, curry, peppers 48-50F. Person in charge states items were brought from walk in cooler at 11am, less than 4hours ago. Person in charge moved items to walk in cooler. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At tabletop hot holding unit, paneer, eggplant, curry 105-122F. Person in charge states discards at 2pm everyday. Recommend holding on time. Provided time paperwork. On cookline chicken at 105F, heat turned off to sauce, person in charge began reheating. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Biryani sauce stored in large deep plastic buckets at 64F, retemped 1 hour later at 64F. Person in charge had employee move to smaller containers. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup. Small cutting board in bar with debris buildup.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill pot. Person in charge spoke to employee during inspection. Corrected On-Site
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has undergone change of ownership, has remodeled kitchen, added prep sinks, moved equipment, moved triple sink. Added bar and buffet area to dining room. Has cooler located at front counter where drinks are poured and to go snacks are packaged. Closest hand wash sink is in bar area in dining room. Person in charge began applying during inspection. **Corrective Action Taken** Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler multiple items made two days ago per person in charge with no date marking.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Tabletop fryer in use in establishment, no hood located over unit.