DirtyFLRestaurant Inspection Data

GATEWAY TO INDIA

Tyrone Boulevard North
Saint Petersburg, Florida, 33709
Holiday Park
Pinellas County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/2/2025

Inspection #: Visit ID: 8896556

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 22-08-4:Basic - I microwave has accumulation of black substance/grease/food debris.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Dough in non food bag on cook line reach in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8780540

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl in rice bin
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled.
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Next to ice machine Repeat Violation
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored outside
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor and cove molding tiles in disrepair in kitchen
  • 08B-31-4:Basic - Food stored in undrained ice. Raw shrimp in undrained ice on cook line, placed in drain pan Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Boxes of raw chicken on floor in prep room, relocated Corrected On-Site Repeat Violation
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine, removed for cleaning **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled.
  • 08B-12-5:Basic - Stored food not covered. Cooked and raw chicken in walk-in cooler not covered Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Outdoor storage shed containing dry goods and single service with unsealed wood floors, walls and ceilings
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Dry goods stored on metal shelves with visible rust
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Eggplant in to go bags in freezer
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato dumplings (92F - Hot Holding) in fryer basket on cook line, discussed with manager procedures for hot holding and reheating time/temperature control for safety foods, advised manager to reheat to minimum 165F Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on soda machine soiled Cutting boards stained Accumulation of grease on stove Can opener blade soiled, removed for cleaning **Corrective Action Taken** Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen and next to dish machine, replaced Corrected On-Site

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8668874

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Manager secured during inspection. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Actual cutting vegetables. Manager moved. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Box of frozen chicken on floor near dishwasher. Employee moved. Corrected On-Site
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • 08B-12-5:Basic - Stored food not covered. Marinated chicken from yesterday in walk in cooler not covered. Employee covered Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. During
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line yellow chicken 53 degrees Fahrenheit cold holding Lamb 54 degrees Fahrenheit cold holding. Manager put in walk in cooler. Temp up due to overfilling Recheck temp of chicken and lamb both 41 cold holding Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes 75 degrees Fahrenheit cooked at 9 am Cooked potatoes 50 degrees Fahrenheit cooked at 9 am Recook new temp was 209 degrees Fahrenheit Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Windex. Manager labeled Corrected On-Site

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8471886

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin Ice machine bin in kitchen and soda machine ice chute in kitchen.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle storeroom in sugar on bottom shelf of prep table in kitchen.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls stored in dry-storage shed not protected. Clean pots and pans stored outside on table in rear of kitchen not protected. Clean plates stored on table in dining room not covered.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Food stored on cloth napkins in pans in reach-in coolers and walk-in cooler .
  • 14-09-4:Basic - Cutting boards in kitchen has cut marks and is no longer cleanable. Repeat Violation
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface ice machine door. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach-in cooler in prep area of kitchen not identified or segregated. Operator discarded food. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Shelves in dry-storage shed are rusted. Soda machine located in kitchen rack is rusted. Repeat Violation
  • 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding along wall in warewashing area.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in warewashing area.
  • 08B-38-4:Basic - Food stored on floor. Walk-in cooler a. Case of chicken b. Multiple 5 gallon buckets of sauces.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on soiled surface of ice machine located in the kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven stored on shelf used more than 24 hours ago soiled with food debris. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors in kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
  • 25-05-4:Basic - Single-service articles improperly stored. Single-serve articles stored on floor in dry-storage shed.
  • 08B-12-5:Basic - Stored food not covered. Walk-in cooler a. Multiple containers of chicken b. Soup c. Multiple containers of sauces.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag used to stored bread in reach-in cooler on cooks line. Operator discarded bread.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish stored above open pans of ready-to-eat in walk-in cooler. Operator placed items at the below ready-to-eat foods. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 11:51am. Operator placed yogurt sauce in walk-in freezer and discarded chicken in tomato sauce. Re temp at 1:15pm a. cooked chicken in tomato sauce (60F - Cold Holding) b. yogurt cashew sauce (45F - Cold Holding) 33f Corrected On-Site Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Multiple chemical spray bottles stored on top of ice machine.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to y-splitter at mop sink without vacuum breaker.
  • 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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener used more than 4 hours ago soiled with food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump food in bowl of hand wash sink located in kitchen. Discussed with operator hand wash sink purpose. Repeat Violation
  • 31B-05-4:Intermediate - No paper towel dispenser at handwash sinks.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on bottom shelf in warewshing area containing chemicals are not labeled. Operator labeled bottle. Corrected On-Site

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8471457

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2023-08-15: **Time Extended**
  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-08-15: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line at small reach in cooler. - From follow-up inspection 2023-08-15: **Time Extended**
  • 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. - From follow-up inspection 2023-08-15: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine covered with black tape. - From follow-up inspection 2023-08-15: **Time Extended**
  • 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher going from dirty dishes to clean dishes no hand wash. - From follow-up inspection 2023-08-15: **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live in dish machine area. 1 live fly above cooks line - From follow-up inspection 2023-08-15: 2 live flies in dish area not landing on food or food contact. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with food like debris on small cooler. Multiple gaskets with food like debris. Can opener soiled with food debris. - From follow-up inspection 2023-08-15: **Time Extended**

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8379446

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 fly strip in dish area with approximately 10 dead flies. 1 fly strip with 7 dead flies above ice machine in kitchen
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line at small reach in cooler.
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under 3 compartment sink 1 dead roach under dish machine
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface.
  • 14-11-5:Basic - Equipment in poor repair. Ice machine covered with black tape.
  • 08B-38-4:Basic - Food stored on floor. Onions on floor cook line. Multiple Pans of food on floor in prep area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray nozzle at dish area mold like substance
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher going from dirty dishes to clean dishes no hand wash.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live in dish machine area. 1 live fly above cooks line
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid in kitchen.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in black bus tubs in walk-in was over raw lamb chops. Manager mover chicken to bottom shelf. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall behind ice machine in kitchen 1 live roach on floor under reach in cooler in kitchen 1 live roach in outlet hole in in prep area of kitchen
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (53F - Cold Holding); cooked chicken (53F - Cold Holding); cooked beef (53F - Cold Holding); yogurt (50F - Cold Holding)
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Rice pudding made 8-14-23. Manger labeled rice pudding Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with food like debris on small cooler. Multiple gaskets with food like debris. Can opener soiled with food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Squeeze bottles in hand sink on cook line. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No papers towels both hand sinks in back kitchen. Employee placed. Paper towels at sink. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink on cook line. Cook placed soap at hand sink. Corrected On-Site