DISCOVERY INDIAN CUISINE
38593 US 19 STE 300
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 12/4/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Terry cloths rolled into a ball and held together by another terry cloth used in Naan baking, cloth saturated in oil and food debris operator stated that a baking cloth is used over terry cloth, discussed that the baking cloth must be used on a clean surface approved for food contact to minimize the chance for contamination.
- 22-09-5:Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Food containers on cook line containing spice have a heavy build up of food debris.
- 08B-38-4:Basic - Food stored on floor. Cooking oil, cans of beans Discussed the need to store all food a minimum of 6" off the floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used for cooking stored in soiled room temperature water. Discussed the need to only store utensils in water that is clean and 135F or above. Operator removed ur3nsils from standing water Corrected On-Site Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw Chicken and Raw eggs stored over unwashed produce in reach in cooler. Operator rearranged the unit to gain compliance Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards x2 soiled with mold like stain. Discussed removing cutting boards from use and replacing them.
Food safety inspection conducted on 12/4/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 6/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/5/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
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. Open can of soda on prep table, employee removed soda. Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cook line, prep areas storage area Repeat Violation Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils stored in standing water on cook line. Operator removed utensils Corrected On-Site Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Food being thawed on counter. Operator moved the thawing food to the reach in cooler. Food still frozen. Corrected On-Site Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat, reach in cooler 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. Admin Complaint
- 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 Warning
Food safety inspection conducted on 6/5/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 2/13/2024
High Priority
0
Intermediate
4
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook, no hair restraint. Warning - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Warning - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2024-02-13: **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 2023-12-07: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2024-02-13: Admin Complaint
- 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 2023-12-07: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2024-02-13: **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. Cooked lamb, cooked chicken. Operator was able to determine the prep date of the lamb and chicken and dated accordingly. Warning - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**
Food safety inspection conducted on 2/13/2024 revealed 6 total violations (0 high priority, 4 intermediate, 2 basic).
Inspection on 12/13/2023
High Priority
0
Intermediate
4
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook, no hair restraint. Warning - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Warning - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2023-12-13: **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 2023-12-07: **Time Extended** - From follow-up inspection 2023-12-13: **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 2023-12-07: **Time Extended** - From follow-up inspection 2023-12-13: **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. Cooked lamb, cooked chicken. Operator was able to determine the prep date of the lamb and chicken and dated accordingly. Warning - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended**
Food safety inspection conducted on 12/13/2023 revealed 6 total violations (0 high priority, 4 intermediate, 2 basic).
Inspection on 12/7/2023
High Priority
2
Intermediate
5
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook, no hair restraint. Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Warning - From follow-up inspection 2023-12-07: **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. cooked chicken (47F - Cold Holding); cooked chicken (47F - Cold Holding); raw chicken (45F - Cold Holding); lamb (46F - Cold Holding); lamb (46F - Cold Holding); lamb (45F - Cold Holding); chick peas (46F - Cold Holding) Warning - From follow-up inspection 2023-12-07: Raw chicken 47F cold hold, raw chicken 46F cold hold, tomato sauce 46F cold hold **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. cooked chicken (47F - Cold Holding); cooked chicken (47F - Cold Holding); raw chicken (45F - Cold Holding); lamb (46F - Cold Holding); lamb (46F - Cold Holding); lamb (45F - Cold Holding); chick peas (46F - Cold Holding). Warning - From follow-up inspection 2023-12-07: Raw chicken 47F cold hold, raw chicken 46F cold hold, tomato sauce 46F cold hold. Foods being held in reach in cooler that is not properly holding temperature. Operator stated that he called for repair but the service has not yet been provided. Explained to the operator that foods can not be held in a cooler that is not working properly.Admin Complaint Admin Complaint
- 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2023-12-07: **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 2023-12-07: **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 2023-12-07: **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. Cooked lamb, cooked chicken. Operator was able to determine the prep date of the lamb and chicken and dated accordingly. Warning - From follow-up inspection 2023-12-07: **Time Extended**
Food safety inspection conducted on 12/7/2023 revealed 9 total violations (2 high priority, 5 intermediate, 2 basic).
Inspection on 12/6/2023
High Priority
3
Intermediate
5
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food located in reach in cooler with food intended for restaurant not properly identified. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook, no hair restraint. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings observed in rear of establishment in short hallway next to mop sink. 1 rodent dropping observed in dry storage under shelving. Operator disposed of droppings, swept and sanitized the area. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (47F - Cold Holding); cooked chicken (47F - Cold Holding); raw chicken (45F - Cold Holding); lamb (46F - Cold Holding); lamb (46F - Cold Holding); lamb (45F - Cold Holding); chick peas (46F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (47F - Cold Holding); cooked chicken (47F - Cold Holding); raw chicken (45F - Cold Holding); lamb (46F - Cold Holding); lamb (46F - Cold Holding); lamb (45F - Cold Holding); chick peas (46F - Cold Holding). Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 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. Cooked lamb, cooked chicken. Operator was able to determine the prep date of the lamb and chicken and dated accordingly. Warning
Food safety inspection conducted on 12/6/2023 revealed 11 total violations (3 high priority, 5 intermediate, 3 basic).