SAFFRON INDIAN CUISINE
18090 Collins Avenue
Florida, 33160
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 11 health inspection reports
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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 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 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 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 - - 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 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 - 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 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 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 safety inspection conducted on 11/18/2024 revealed 40 total violations (8 high priority, 7 intermediate, 25 basic).
Inspection on 6/21/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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. -sauces Warning - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-06-21: **Time Extended**
Food safety inspection conducted on 6/21/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/23/2024
High Priority
1
Intermediate
6
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of fryer -build up of grease on burners Warning - From follow-up inspection 2024-04-23: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -reach in cooler Warning - From follow-up inspection 2024-04-23: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink , per manager part on order Warning - From follow-up inspection 2024-04-23: **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. -walk in cooler raw shrimp over cooked chicken Warning - From follow-up inspection 2024-04-23: Raw fish over ready to in eat food in walk in cooler **Time Extended**
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-04-23: **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/ Warning - From follow-up inspection 2024-04-23: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-04-23: **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. Warning - From follow-up inspection 2024-04-23: **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. -sauces Warning - From follow-up inspection 2024-04-23: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical Warning - From follow-up inspection 2024-04-23: **Time Extended**
Food safety inspection conducted on 4/23/2024 revealed 10 total violations (1 high priority, 6 intermediate, 3 basic).
Inspection on 4/22/2024
High Priority
5
Intermediate
7
Basic
8
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -ladies room Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of fryer -build up of grease on burners Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -reach in cooler Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -lamb Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink , per manager part on order Warning
- 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. -cooked tomato sauce 49f 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. -employee grabbed bread with bare hands then wrapped it in tin foil . Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler raw shrimp over cooked chicken Warning
- 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. -walk in cooler cooked onions 47f,cooked chicken 46f,chicken 47f,goat 47f,spinach 45f,raw shrimp 45f,Tcs sauce 47f,cooked chicken 47f Per manager walk in cooler was about for 1 hour during delivery **Corrective Action Taken** Warning
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 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/ Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -kitchen -Waitstation Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 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. 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. -sauces Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical Warning
Food safety inspection conducted on 4/22/2024 revealed 20 total violations (5 high priority, 7 intermediate, 8 basic).
Inspection on 9/7/2023
High Priority
3
Intermediate
1
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over front server area. Throughout kitchen
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Three bay missing panel for third bay. Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. In kitchen
- 36-24-5:Basic - Hole in or other damage to wall. In kitchen
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan and counter fan soiled
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Packaged raw lamb thawing in bus pan at room temperature.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked meats and sauces. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking from faucet at warewashing station
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm, manager ran two cycles no chemical testing present. Retested 100ppm ** Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish over house made sauces. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hanging over cookline make table. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Tray with spice's protruding off table, blocking sink.
Food safety inspection conducted on 9/7/2023 revealed 15 total violations (3 high priority, 1 intermediate, 11 basic).