SINGH'S ROTI SHOP RESTAURANT AND BAR
5244 OLD WINTER GARDEN ROAD
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/17/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.3 expired 11-1-24 - From follow-up inspection 2025-01-17: **Time Extended**
Food safety inspection conducted on 1/17/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/16/2025
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. In back prep area across from walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Buckets of sauces in walk in cooler.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at front counter. Operator removed water **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior Reach in cooler across from flat top grill.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at cook line Reach in cooler across from flat top grill.
- 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 from night before Cooked fish (52F - Cooling); Pasta (51F - Cooling); Oxtail (50F - Cooling); Curried Chicken (53F - Cooling); Rice (51F - Cooling); Jerk Chicken (52F - Cooling)
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from night prior Cooked fish (52F - Cooling); Pasta (51F - Cooling); Oxtail (50F - Cooling); Curried Chicken (53F - Cooling); Rice (51F - Cooling); Jerk Chicken (52F - Cooling)
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Manager changed water **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pans are covered
- 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. Fish, chicken, oxtail in walk in cooler
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.3 expired 11-1-24
Food safety inspection conducted on 1/16/2025 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 8/22/2024
High Priority
2
Intermediate
1
Basic
13
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour containe **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. Brown cutting board on prep table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table above butter
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One male employee on cooks line **Corrected On-Site**
- 36-22-4:Basic - Floor area(s) covered with standing water. In back kitchen area.
- 08B-38-4:Basic - Food stored on floor. Chicken on floor in walk in freezer. **Corrected On-Site** **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table.
- 36-62-4:Basic - Light not functioning. One bulb at cooks line
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in the kitchen and front counter. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. White plastic spoons and forks at front counter.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at the end of cooks line.
- 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 chicken 54F per manager from the night before.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 54F per manager from the night before.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with broom and dustpan **Corrected On-Site**
Food safety inspection conducted on 8/22/2024 revealed 16 total violations (2 high priority, 1 intermediate, 13 basic).