DirtyFLRestaurant Inspection Data

SAFFRON INDIAN CUISINE

18090 Collins Avenue
Florida, 33160
Miami-Dade County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection on 3/14/2025

High Priority
0
Intermediate
3
Basic
7
Total
10
Disposition: Met Inspection Standards

Inspection Details:

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
Food Inspector #10798809
2025-03-14
★★☆☆☆ 2.0/5
Food safety inspection conducted on 3/14/2025 revealed 10 total violations (0 high priority, 3 intermediate, 7 basic).

Inspection on 3/13/2025

High Priority
1
Intermediate
4
Basic
11
Total
16
Disposition: Follow-up Inspection Required

Inspection Details:

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature 50F - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall by mop sink **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **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. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce **Admin Complaint** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: All products 46°f-48°f per operator from yesterday Cooked Onions Cooked Vegetable Patties Multiple House made Sauce with cooked vegetables Cooked chicken Cooked lamb Raw Chicken **Admin Complaint**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
Food Inspector #10797654
2025-03-13
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 3/13/2025 revealed 16 total violations (1 high priority, 4 intermediate, 11 basic).

Inspection on 3/12/2025

High Priority
4
Intermediate
4
Basic
13
Total
21
Disposition: Follow-up Inspection Required

Inspection Details:

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in walk-in cooler sauce containers. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature 50F - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall by mop sink **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauces. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (50F - Cold Holding) **Admin Complaint** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3 doz shelled eggs 3# cooked onions 75# cooked chicken 2# cooked veggie patties 25# raw chicken 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce **Admin Complaint** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **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. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce **Admin Complaint** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
Food Inspector #10797113
2025-03-12
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 3/12/2025 revealed 21 total violations (4 high priority, 4 intermediate, 13 basic).

Inspection on 3/11/2025

High Priority
5
Intermediate
5
Basic
13
Total
23
Disposition: Facility Temporarily Closed

Inspection Details:

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food in walk-in cooler sauce containers.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. **Repeat Violation**
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Repeat Violation**
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen.
  • 14-11-5:Basic - Equipment in poor repair. Walk-in cooler ambient temperature 50F
  • 36-24-5:Basic - Hole in or other damage to wall by mop sink **Repeat Violation**
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen **Repeat Violation**
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • 14-17-4:Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation**
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment **Repeat Violation**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauces. **Repeat Violation**
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 10 live roaches observed by prep tables on cookline.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (50F - Cold Holding) **Admin Complaint**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3 doz shelled eggs 3# cooked onions 75# cooked chicken 2# cooked veggie patties 25# raw chicken 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce **Admin Complaint**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce **Admin Complaint**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
  • 53A-05-6: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/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. **Admin Complaint**
  • 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.
Food Inspector #10722702
2025-03-11
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 3/11/2025 revealed 23 total violations (5 high priority, 5 intermediate, 13 basic).

Inspection on 3/11/2025

High Priority
5
Intermediate
5
Basic
13
Total
23
Disposition: Facility Temporarily Closed

Inspection Details:

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended**
  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in walk-in cooler sauce containers. - From follow-up inspection 2025-03-11: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen. - From follow-up inspection 2025-03-11: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature 50F - From follow-up inspection 2025-03-11: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall by mop sink **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-03-11: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended**
  • 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - From follow-up inspection 2025-03-11: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauces. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 10 live roaches observed by prep tables on cookline. - From follow-up inspection 2025-03-11: **Admin Complaint**
  • 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (50F - Cold Holding) **Admin Complaint** - From follow-up inspection 2025-03-11: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3 doz shelled eggs 3# cooked onions 75# cooked chicken 2# cooked veggie patties 25# raw chicken 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce **Admin Complaint** - From follow-up inspection 2025-03-11: **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. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce **Admin Complaint** - From follow-up inspection 2025-03-11: **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-03-11: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled - From follow-up inspection 2025-03-11: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended**
  • 35A-01-4:Intermediate - - From initial inspection : Intermediate - Nonservice animals in the food establishment or on premises. **Admin Complaint** - From follow-up inspection 2025-03-11: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2025-03-11: **Time Extended**
Food Inspector #10797038
2025-03-11
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 3/11/2025 revealed 23 total violations (5 high priority, 5 intermediate, 13 basic).

Inspection on 11/19/2024

High Priority
2
Intermediate
5
Basic
11
Total
18
Disposition: Follow-up Inspection Required

Inspection Details:

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-11-19: **Time Extended**
  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-11-19: **Time Extended**
  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-11-19: **Time Extended**
  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's bathroom. - From follow-up inspection 2024-11-19: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen, stained and broken over exposed station - From follow-up inspection 2024-11-19: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. in kitchen, exposed station - From follow-up inspection 2024-11-19: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-11-19: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at server station. - From follow-up inspection 2024-11-19: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall at mop sink. - From follow-up inspection 2024-11-19: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in kitchen holding units. - From follow-up inspection 2024-11-19: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler and walk-in freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-11-19: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator items in walk-in cooler cooked the prior day. red sauce (45F - Cooling); corn (48F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); lamb (47F - Cooling); potatoes (49F - Cooling); cooked onions (54F - Cooling); fried cauliflower (52F - Cooling) chicken wings (47F - Cooling); cooked onions (49F - Cooling); chicken curry (46F - Cooling); Cooked potatoes (50F - Cooling); cooked beans (46F - Cooling); Dahl (45F - Cooling); chili sauce (47F - Cooling); green sauce (44-45F - Cooling); Operator discarded. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-19: red sauce unavailable today corn unavailable today fried onions unavailable today chicken unavailable today lamb unavailable today potatoes unavailable today cooked onions unavailable today fried cauliflower unavailable today chicken wings unavailable today cooked onions unavailable today chicken curry unavailable today Cooked potatoes unavailable today cooked beans unavailable today Dahl unavailable today chili sauce unavailable today green sauce unavailable today **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. Per operator, items held overnight in walk-in cooler. tilapia (45F - Cold Holding); raw chicken (48F - Cold Holding); yogurt (47F - Cold Holding); Operator discarded. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-11-19: Not available to temp today. **Time Extended**
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per operator items in walk-in cooler cooked the prior day. red sauce (45F - Cooling); corn (48F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); lamb (47F - Cooling); potatoes (49F - Cooling); cooked onions (54F - Cooling); fried cauliflower (52F - Cooling) chicken wings (47F - Cooling); cooked onions (49F - Cooling); chicken curry (46F - Cooling); Cooked potatoes (50F - Cooling); cooked beans (46F - Cooling); Dahl (45F - Cooling); chili sauce (47F - Cooling); green sauce (44-45F - Cooling); Operator discarded. **Warning** - From follow-up inspection 2024-11-19: corn (50F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); cooked onions (48F - Cooling); fried cauliflower (47F - Cooling) **Admin Complaint**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar station. Can openner soiled - From follow-up inspection 2024-11-19: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** - From follow-up inspection 2024-11-19: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. **Repeat Violation** - From follow-up inspection 2024-11-19: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-11-19: **Time Extended**
Food Inspector #10722425
2024-11-19
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 11/19/2024 revealed 18 total violations (2 high priority, 5 intermediate, 11 basic).

Inspection on 11/18/2024

High Priority
8
Intermediate
7
Basic
25
Total
40
Disposition: Follow-up Inspection Required

Inspection Details:

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's bathroom.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food in rice cooker.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen, stained and broken over exposed station
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. in kitchen, exposed station
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Serving spoons by dishwashing station not inverted **Corrected On-Site**
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on floor at expo station. **Corrected On-Site**
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at server station.
  • 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches found on floor behind burners in kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In bar area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In server station hair produces, drinking container, and wallet. In kitchen, phone over prep station.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation in kitchen.
  • 36-24-5:Basic - Hole in or other damage to wall at mop sink.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on oven doors **Corrected On-Site**
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen soiled. Microwave in kitchen and server station soiled
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in kitchen holding units.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of beverage cooker in bar area. Build up of greasing wall behind burners
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning up in kitchen area. **Corrected On-Site**
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
  • 14-17-4:Basic - Walk-in cooler and walk-in freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust at expo line in kitchen.
  • 41-07-4:High Priority - Container of medicine improperly stored by prep station in kitchen. Operator removed. **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. Per operator items in walk-in cooler cooked the prior day. red sauce (45F - Cooling); corn (48F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); lamb (47F - Cooling); potatoes (49F - Cooling); cooked onions (54F - Cooling); fried cauliflower (52F - Cooling) chicken wings (47F - Cooling); cooked onions (49F - Cooling); chicken curry (46F - Cooling); Cooked potatoes (50F - Cooling); cooked beans (46F - Cooling); Dahl (45F - Cooling); chili sauce (47F - Cooling); green sauce (44-45F - Cooling); Operator discarded. **Repeat Violation** **Warning**
  • 09-01-4: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. Kitchen employee grabbed bread with bare hands wrapped in tin fold. **Corrected On-Site** **Repeat Violation**
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Napkins used on bottom of sheet pans in walk-in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked sauces. **Repeat Violation**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight in walk-in cooler. tilapia (45F - Cold Holding); raw chicken (48F - Cold Holding); yogurt (47F - Cold Holding); Operator discarded. **Corrected On-Site** **Repeat Violation** **Warning**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaning cehmicals on food prep line in kitchen, on dishwasher water Xxx, on bar counter, and at server station by cutting boards. **Corrected On-Site**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per operator items in walk-in cooler cooked the prior day. red sauce (45F - Cooling); corn (48F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); lamb (47F - Cooling); potatoes (49F - Cooling); cooked onions (54F - Cooling); fried cauliflower (52F - Cooling) chicken wings (47F - Cooling); cooked onions (49F - Cooling); chicken curry (46F - Cooling); Cooked potatoes (50F - Cooling); cooked beans (46F - Cooling); Dahl (45F - Cooling); chili sauce (47F - Cooling); green sauce (44-45F - Cooling); Operator discarded. **Warning**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar station. Can openner soiled
  • 53A-05-6: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/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
  • 11-26-1: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. **Repeat Violation**
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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. **Repeat Violation**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear chemicals. **Repeat Violation**
Food Inspector #8735459
2024-11-18
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 11/18/2024 revealed 40 total violations (8 high priority, 7 intermediate, 25 basic).