2/20/2026· 2w ago

Visit ID: 13600428

Follow-up Inspection Required

2 int, 12 basic

12/18/2025· 2mo ago

Visit ID: 13598743

Follow-up Inspection Required

1 high, 4 int, 23 basic

23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers soiled with debris. Outside of reach in cooler soiled. Warning - From follow-up inspection 2025-12-18: **Time Extended**
36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tile missing above reach in freezer in kitchen. Warning - From follow-up inspection 2025-12-18: **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. Ceiling tiles and vents in kitchen soiled Warning - From follow-up inspection 2025-12-18: **Time Extended**
50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Operator only has alcohol license displayed. Warning - From follow-up inspection 2025-12-18: **Time Extended**
14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved. Warning - From follow-up inspection 2025-12-18: **Time Extended**
12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of cutting board on cook line. Operator removed can. Corrected On-Site Warning - From follow-up inspection 2025-12-18: **Time Extended**
40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board operator removed and sanitized cutting board. Employee phone, keys on shelf above prep station in kitchen. Warning - From follow-up inspection 2025-12-18: **Time Extended**
13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen not wearing any hair restraint. Warning - From follow-up inspection 2025-12-18: **Time Extended**
36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing on cook line and prep area of kitchen. Warning - From follow-up inspection 2025-12-18: **Time Extended**
08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Oil stored on floor of dry storage in kitchen. Cans of tomato puree stored on floor in cleaning supply closet. Repeat Violation Warning - From follow-up inspection 2025-12-18: **Time Extended**
36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in kitchen and back storage area in disrepair. Warning - From follow-up inspection 2025-12-18: **Time Extended**
22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris. Warning - From follow-up inspection 2025-12-18: **Time Extended**
51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed operator with form choking poster. Warning - From follow-up inspection 2025-12-18: **Time Extended**
51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. Establishment has no copy of last inspection available. Warning - From follow-up inspection 2025-12-18: **Time Extended**
31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sinks in kitchen Warning - From follow-up inspection 2025-12-18: **Time Extended**
16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Containers with old labels in ware washing area. Warning - From follow-up inspection 2025-12-18: **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. Employee beverage in reach in cooler in kitchen. Operator removed. Corrected On-Site Warning - From follow-up inspection 2025-12-18: **Time Extended**
29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand wash sink missing near ware washing washing area. Operator informed me that sink fell off wall prior to visit. Warning - From follow-up inspection 2025-12-18: **Time Extended**
25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Single service items stored on floor of kitchen. Warning - From follow-up inspection 2025-12-18: **Time Extended**
29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water at the bottom reach in cooler on cook line. Warning - From follow-up inspection 2025-12-18: **Time Extended**
36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.wall in kitchen soiled and with debris. Warning - From follow-up inspection 2025-12-18: **Time Extended**
21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table next to hand wash sink and on top of dish machine. Operator removed wiping cloths. Corrected On-Site Warning - From follow-up inspection 2025-12-18: **Time Extended**
21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth I use on cook line. Operator removed wiping cloths.Warning Corrected On-Site Warning - From follow-up inspection 2025-12-18: **Time Extended**
12A-12-4:High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched box of raw chicken, did not remove gloves and wash hands before touching other product. Warning - From follow-up inspection 2025-12-18: Employee touched box of raw chicken and then put on gloves without washing hands to begin food prep. Admin Complaint
11-07-5:Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Explained big 6 foodborne illnesses to operator. Provided operator form HR 5030-100 Warning - From follow-up inspection 2025-12-18: **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. Emailed operator form HR 5030-104 Warning - From follow-up inspection 2025-12-18: **Time Extended**
16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available on premises. Warning - From follow-up inspection 2025-12-18: **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. 2 cooks preparing food, 1 server handling food. No employee food safety training. Repeat Violation Admin Complaint - From follow-up inspection 2025-12-18: Admin Complaint

12/17/2025· 2mo ago

Visit ID: 10919754

Follow-up Inspection Required

7 high, 9 int, 27 basic

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers soiled with debris. Outside of reach in cooler soiled. Warning
36-36-4:Basic - Ceiling tile missing. Ceiling tile missing above reach in freezer in kitchen. Warning
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in kitchen soiled Warning
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups not inverted in wait station. Warning
50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator only has alcohol license displayed. Warning
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved. Warning
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of cutting board on cook line. Operator removed can. Corrected On-Site Warning
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board operator removed and sanitized cutting board. Employee phone, keys on shelf above prep station in kitchen. Warning
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen not wearing any hair restraint. Warning
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting equipment in warewashing area. Warning
16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink has 2 wash areas. No sanitize area. Warning
14-11-5:Basic - Equipment in poor repair. Reach in cooler on near ware washing area not keeping temperature. Warning
36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing on cook line and prep area of kitchen. Warning
08B-38-4:Basic - Food stored on floor. Oil stored on floor of dry storage in kitchen. Cans of tomato puree stored on floor in cleaning supply closet. Repeat Violation Warning
36-24-5:Basic - Hole in or other damage to wall. Wall in kitchen and back storage area in disrepair. Warning
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris. Warning
51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator with form choking poster. Warning
51-18-6:Basic - No copy of latest inspection report available. Establishment has no copy of last inspection available. Warning
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sinks in kitchen Warning
16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers with old labels in ware washing area. Warning
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler in kitchen. Operator removed. Corrected On-Site Warning
29-08-4:Basic - Plumbing system in disrepair. Hand wash sink missing near ware washing washing area. Operator informed me that sink fell off wall prior to visit. Warning
25-05-4:Basic - Single-service articles improperly stored. Single service items stored on floor of kitchen. Warning
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at the bottom reach in cooler on cook line. Warning
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.wall in kitchen soiled and with debris. Warning
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table next to hand wash sink and on top of dish machine. Operator removed wiping cloths. Corrected On-Site Warning
21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth I use on cook line. Operator removed wiping cloths.Warning Corrected On-Site Warning
12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched box of raw chicken, did not remove gloves and wash hands before touching other product. Warning
12A-20-4:High Priority - Employee washed hands with no soap. No soap at hand wash sinks in kitchen Warning
03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked rice, Held over night at 92 degrees in rice cooker. Warning
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat in reach in reach in coolers on cook line. Notified operator of proper procedure. Operator moved chicken. Corrected On-Site Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomato sauce 49 degrees, mint sauce 61F, milk 60F, raw chicken 64F, tamarind sauce 61F, cheese 61F, tomato, purée 60F, yogurt 61F, Manchurian sauce 62F, Somosas 62F All food held in refrigerator overnight, no temperature monitoring. rice 92F Held over night in rice cooker no temperature monitoring. Admin Complaint
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce 49 degrees, mint sauce 61F, milk 60F, raw chicken 64F, tamarind sauce 61F, cheese 61F, tomato, purée 60F, yogurt 61F, Manchurian sauce 62F, Somosas 62F All food held in refrigerator overnight, no temperature monitoring. Warning
41-10-4:High Priority - Toxic substance/chemical improperly stored. Vaseline stored on top of microwave in kitchen. Warning
11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Explained big 6 foodborne illnesses to operator. Provided operator form HR 5030-100 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. Emailed operator form HR 5030-104 Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sinks in kitchen used for storage of scrubby and oven mitts. Operator removed items from sinks. Corrected On-Site Warning
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available on premises. Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand wash sinks in establishment. Operator placed towels at hand wash sink. Corrected On-Site 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. 2 cooks preparing food, 1 server handling food. No employee food safety training. Repeat Violation Admin Complaint
31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwash sinks in kitchen operator placed soap at hand wash sink. Corrected On-Site 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. Chicken cooked yesterday not date marked. Warning
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled sanitizer stored on shelf in dining area. Warning

8/14/2025· 7mo ago

Visit ID: 10859436

Follow-up Inspection Required

2 high, 1 int

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. Curry chicken 48f, 47f, 50f, 49f, 45f, 47f, 51f, made on 6/9/2025 missed cooling window. - From follow-up inspection 2025-06-13: Butter chicken sauce made on 6/12/2025 at 80f, in a 5 gallon pot in reach in cooler. Missed cooling window. Admin Complaint - From follow-up inspection 2025-08-14: Sauce made from tomato and onion, ( Butter chicken sauce )cooked last night, approximately 8 pm. 55 F See stop sale. Admin Complaint
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 Curry chicken 48f, 47f, 50f, 49f, 45f, 47f, 51f, made on 6/9/2025 missed cooling window. - From follow-up inspection 2025-06-13: Chicken curry 40f, 41f, Butter chicken sauce made on 6/12/2025 at 80f, in a 5 gallon pot in reach in cooler. Missed cooling window Admin Complaint - From follow-up inspection 2025-08-14: Sauce made from tomato and onion, ( Butter chicken )cooked last night, approximately 8 pm. 55 F . Admin Complaint
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. - From follow-up inspection 2025-06-13: **Time Extended** - From follow-up inspection 2025-08-14: No proof of employee training Admin Complaint

6/13/2025· 9mo ago

Visit ID: 10857028

Follow-up Inspection Required

2 high, 1 int

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. Curry chicken 48f, 47f, 50f, 49f, 45f, 47f, 51f, made on 6/9/2025 missed cooling window. - From follow-up inspection 2025-06-13: Butter chicken sauce made on 6/12/2025 at 80f, in a 5 gallon pot in reach in cooler. Missed cooling window. Admin Complaint
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 Curry chicken 48f, 47f, 50f, 49f, 45f, 47f, 51f, made on 6/9/2025 missed cooling window. - From follow-up inspection 2025-06-13: Chicken curry 40f, 41f, Butter chicken sauce made on 6/12/2025 at 80f, in a 5 gallon pot in reach in cooler. Missed cooling window Admin Complaint
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. - From follow-up inspection 2025-06-13: **Time Extended**

6/10/2025· 9mo ago

Visit ID: 8785782

Follow-up Inspection Required

2 high, 3 int, 3 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. In spice containers.
08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor. Repeat Violation
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. No running water for thawed out lamb in sink.
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. Curry chicken 48f, 47f, 50f, 49f, 45f, 47f, 51f, made on 6/9/2025 missed cooling window.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . Cooked Curry chicken 48f, 47f, 50f, 49f, 45f, 47f, 51f, made on 6/9/2025 missed cooling window.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board. Can opener blade. Repeat Violation
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.
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 cauliflower, cooked meats, various heated sauces .

12/4/2024· 1y 3mo ago

Visit ID: 10717552

Met Inspection Standards

1 high, 1 int, 4 basic

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.

6/19/2024· 1y 8mo ago

Visit ID: 8688388

Met Inspection Standards

N/A:No Violations Were Observed

6/5/2024· 1y 9mo ago

Visit ID: 8568095

Follow-up Inspection Required

2 high, 2 int, 6 basic

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

2/13/2024· 2y ago

Visit ID: 8573657

Follow-up Inspection Required

4 int, 2 basic

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**

12/13/2023· 2y 3mo ago

Visit ID: 8568878

Follow-up Inspection Required

4 int, 2 basic

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**

12/7/2023· 2y 3mo ago

Visit ID: 8567574

Follow-up Inspection Required

2 high, 5 int, 2 basic

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**

12/6/2023· 2y 3mo ago

Visit ID: 8384434

Follow-up Inspection Required

3 high, 5 int, 3 basic

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

DISCOVERY INDIAN CUISINE

Overall Food Safety Rating

All Inspection Reports

2/20/2026· 2w ago

12/18/2025· 2mo ago

12/17/2025· 2mo ago

8/14/2025· 7mo ago

6/13/2025· 9mo ago

6/10/2025· 9mo ago

12/4/2024· 1y 3mo ago

6/19/2024· 1y 8mo ago

6/5/2024· 1y 9mo ago

2/13/2024· 2y ago

12/13/2023· 2y 3mo ago

12/7/2023· 2y 3mo ago

12/6/2023· 2y 3mo ago