TASTE OF INDIA

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Circular tandoor at end of cook lineWarning in there prep area where the blender table was is now an ice machine. On cook line, where the oven use to be is now a pot boiler, removed a pot burner now only has 2, 10 top burner, fryer and spindle tandoori machine has been added. Where reach in cooler were on cookline is no a prep area with a sheeter machine Warning Warning - From follow-up inspection 2025-02-10: Time Extended - From follow-up inspection 2025-02-20: Time extended until 3-30-25 Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2025-02-10: Time Extended - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-02-10: Time Extended - From follow-up inspection 2025-02-20: Time Extended

High Priority - - From initial inspection : High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Home made yogurt - From follow-up inspection 2025-02-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Dishwasher strainer should be a hand wash sink according to plans Warning - From follow-up inspection 2025-02-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Circular tandoor at end of cook lineWarning in there prep area where the blender table was is now an ice machine. On cook line, where the oven use to be is now a pot boiler, removed a pot burner now only has 2, 10 top burner, fryer and spindle tandoori machine has been added. Where reach in cooler were on cookline is no a prep area with a sheeter machine Warning Warning - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-02-10: Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water, tempt at 120F, reheated to 135F Corrected On-Site

High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. For ROP chicken and lamb.

High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Home made yogurt

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Several employees changing tasks, going outside coming back inside not removing gloves or washing hands going in the walk in and coming out to cook.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish bearing label to remove from package upon thawing.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Dishwasher strainer should be a hand wash sink according to plans Warning

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of ice dumped in hand sink server station

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Circular tandoor at end of cook lineWarning in there prep area where the blender table was is now an ice machine. On cook line, where the oven use to be is now a pot boiler, removed a pot burner now only has 2, 10 top burner, fryer and spindle tandoori machine has been added. Where reach in cooler were on cookline is no a prep area with a sheeter machine Warning Warning

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. New employee does not have training or employee agreement. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For chicken and lamb in the walk in cooler and walk in freezer.

Basic - Ceiling tile missing.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 grouper.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Drain cover(s) missing. On outside mop sink

Basic - Employee with no hair restraint while engaging in food preparation. Walked into kitchen and employees had no hair restraints on. Corrected On-Site

Basic - Floor area(s) covered with standing water.

Basic - Hole in or other damage to wall. On cook line and under dish area, and back prep area by ice machine in disrepair

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in back prep area by ice machine

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Several lp tanks stored in banquet room.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested machine 0 ppm, primed machine and tested, 0 ppm. Held prime of sanitizer, 50ppm. Dish machine does not hold its prime. Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken stored above bread of make table. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large trash can in front of hand wash sink next to ice machine. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to ice machine. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. Ceiling tiles missing in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make line.

Basic - Employee beverage container in ice machine/ice bin. A bottled water stored in ice bin. Corrected On-Site

Basic - Hole in or other damage to wall. Several holes in wall under dish pit area.

Basic - Standing water in bottom of reach-in-cooler. Standing water on make line cooler.

Basic - Working containers of food removed from original container not identified by common name. Seasonings unlabeled on dry storage shelf

High Priority - - From initial inspection : 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. Dishmachine tested at 00pm, primed with operator. Retested at 50ppm Corrected On-Site - From follow-up inspection 2022-08-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Left over food debris on cookline line under lid Multiple Cutting boards stained through kitchen Repeat Violation - From follow-up inspection 2022-08-09: Time Extended

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 2022-08-09: Will be back in 59 day to check training Time Extended

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. In reach in coolers on cookline multiple items undated Repeat Violation - From follow-up inspection 2022-08-09: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Through kitchen - From follow-up inspection 2022-08-09: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2022-08-09: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Corner of kitchen by microwave and new hood system food debris Repeat Violation - From follow-up inspection 2022-08-09: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In standing water temped at 101F - From follow-up inspection 2022-08-09: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site - From follow-up inspection 2022-08-09: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. In hood vents Multiple lights out throughout kitchen - From follow-up inspection 2022-08-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Hood suppression pies accumulated grease - From follow-up inspection 2022-08-09: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Multiple unused food service equipment throughout kitchen Repeat Violation - From follow-up inspection 2022-08-09: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Seasonings unlabeled on dry storage shelf - From follow-up inspection 2022-08-09: Time Extended

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. Dishmachine tested at 00pm, primed with operator. Retested at 50ppm Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 flying insects on onions operator took onions to wash Approximately 30 in dry storage area near water heater immediate AC per Michelle Haynes 1227pm , with next day call back. See stop sale for 50# fresh onions. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat pita bread Corrected On-Site Repeat Violation

Intermediate - Left over food debris on cookline line under lid Multiple Cutting boards stained through kitchen Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in coolers on cookline multiple items undated Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Through kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Corner of kitchen by microwave and new hood system food debris Repeat Violation

Basic - Food stored on floor. Pineapple stored on floor in walk in Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In standing water temped at 101F

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Light not functioning. In hood vents Multiple lights out throughout kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Hood suppression pies accumulated grease

Basic - Unnecessary items/unused equipment on the premises. Multiple unused food service equipment throughout kitchen Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies over ready to eat sauces Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishmachine soiled Along triple sink soiled black like substance

Basic - Working containers of food removed from original container not identified by common name. Seasonings unlabeled on dry storage shelf

High Priority - Employee washed hands with no soap. Rinsed hand with water in preparation sink Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying objects in dry storage area by water heater. Were able to kill some. Operator called water heater company to come check water heater because it looks like there is water leaking causing a pooling a water where flies are active. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over veggies and ready to eat nuts Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cookline Ice bin soiled on inside walls Crockpot warmer soiled with left over food debris burnt on, operator said they don't use it and discarded of it Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. A tub of parsley on hand wash sink completely blocking Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not dated marked operator said he would start dating them all made from this weekend

Basic - Accumulation of debris inside warewashing machine. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Using to scoop kernels Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on prep table Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish pit area wet nesting Warning

Basic - Equipment in poor repair. Torn gasket on reach in cooler Warning

Basic - Floor soiled/has accumulation of debris. Floor soiled underneath fryer and grilled heavy build up Warning

Basic - Food stored on floor. Cans of food on floor in back hallway Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. On cookline unit Warning

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers not inverted on cookline Corrected On-Site Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. On cookline, operator has called for it to be fixed Warning

Basic - Unnecessary items/unused equipment on the premises. Surrounding the outside of building, chairs, tires, etc. Repeat Violation Warning