BOLLYTWIST
5563 SE FEDERAL HWY, STUART 34997
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 5/23/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water drink container next to steam table ; removed Corrected On-Site - From follow-up inspection 2024-05-23: Observed employee drink during this visit. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line - From follow-up inspection 2024-05-23: Cutting board has not been replaced. **Time Extended**
Food safety inspection conducted on 5/23/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 5/22/2024
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit- thermometer in the back of the cooler by the fan; advised to move by doors- in cooler #1 at cook line
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water drink container next to steam table ; removed Corrected On-Site
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Standing water by dishwasher area;
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food- unwashed peppers over cooked chicken in walk-in cooler; advised operator to store properly
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust Wall has accumulation of mold like substance by dishwasher area and under three compartment sinks
- 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. Dishwasher (Chlorine 10ppm); Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46-50F - Cold Holding); diced tomatoes (48F - Cold Holding); tofu (48F - Cold Holding); cooked rice (50F - Cold Holding) cooler # 1 at cook line closer to handwash sink; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; advised onto move to different cooler or place ice bags on top of food to quick chill. Repeat Violation Admin Complaint
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. curry sauce (50-66F - Reheating)at 1:06 to 145 F at 1:34 since 1:00 on the stove; 2nd second temperature taken operator had turned off the heat and stated that reheating completed; time left in reheating process; operator turned heat back on; **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetables curry (113F - Hot Holding) on the prep table by flat top; as per operator food out of temperature for approximately 30 minutes; operator placed food on the stove to reheat to 165 F Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
- 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/
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink next to soda machine; as per operator turned off due to leaking pipes
Food safety inspection conducted on 5/22/2024 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).
Inspection on 9/12/2023
High Priority
5
Intermediate
2
Basic
0
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over peas and cheese at walk in freezer. Operator stored properly. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked chicken reach in cooler at cook line. Operator stored properly. 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 cook line: cooked potatoes (50F - Cold Holding); briyani masala (cooked onion sauce) (46F - Cold Holding) Observed aluminum foil liner in pan of potatoes possibly restricting cold air flow. Observed missing pan allowing air to escape in cooler near briyani masala. Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator moved to walk in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. masala sauce (cooked onion and tomato sauce) (120F - Hot Holding) Observed pot of masala sauce on stove with no flame. Per operator, out of temperature for 1 hour. Operator turned flame back on, rechecked 145F hot holding. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Sanitizer spray bottle stored next to clean silverware tray by entrance to kitchen. Operator stored sanitizer properly. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cook line: diced tomatoes (50F - Cooling) at 2:30 since 2:00 - 52F 2:55 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler. **Corrective Action Taken**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator, lamb and salmon offered on menu and is served undercooked per customer request. Sent consumer advisory to operator. Advised operator to fully cook lamb and salmon until consumer advisory is posted in dining room. **Corrective Action Taken**
Food safety inspection conducted on 9/12/2023 revealed 7 total violations (5 high priority, 2 intermediate, 0 basic).