NAAN STOPP INDIAN RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Onion bhuna 54f, Curry sauce 50f, cooling from previous day.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Onion bhuna 54f, Curry sauce 50f. Cooling from previous day.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep and covered.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Vegetable oil container. Manager cleaned. -Cutting boards on prep cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Knife in hand sink.

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. -Exterior of burners.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover.

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./chlorine at 0ppm. Found out sanitizer (not chlorine) was used. Changed sanitizer, rechecked 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./fried chicken 52F, fresh garlic with oil 61F/both cold holding for less than 4 hours per chef/moved to walk in cooler/rechecked fried chicken 43F, fresh garlic with oil 46F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen entrance hand sink.

Intermediate - No soap provided at handwash sink./kitchen entrance hand sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken, cooked goat and cooked lamb in walk in cooler. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one kitchen employee training certificate expired.

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation./both kitchen employees.

Basic - Ice buildup in reach-in cooler/All TCS food removed from cooler./cook line across from tandoori oven.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./121F on stove.

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 goat, cooked chicken wings, cooked cauliflower in walk in cooler. - From follow-up inspection 2025-04-21: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior has accumulation of soil residues./standing water in two cook line reach in coolers. - From follow-up inspection 2025-04-21: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter 88F, cook line for less than 4 hours/reheated to 165F/ Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line and back kitchen hand sink/ Corrected On-Site Repeat Violation

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./one new employee at back kitchen, form emailed. Repeat Violation

Intermediate - No soap provided at handwash sink./cook line and back kitchen hand sink/ Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing two employee's training certificates, one from back of the house and one from front of the house. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked onion sauce, cooked chicken, cooked goat in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled./two chemical spray bottles not labeled/by 3 compartment sink/ Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop yogurt, walk in cooler/ Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack, back kitchen.

Basic - Food stored on floor./oil cartons stored on kitchen floor/ Corrected On-Site Repeat Violation

Basic - Light not functioning./two light bulbs out, cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./onion cutter exterior soiled/by 3 compartment sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry./ Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing./back kitchen hand sink used to store employees jackets/ Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./two kitchen hand sinks.

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./three employees with no proof of employee's training certificates have no proof of employee health agreement.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one front and two kitchen employee's certificates.

Intermediate - Spray bottle containing toxic substance not labeled./purple chemical spray bottle not labeled, front counter/ Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour, dry storage area. Bowl used to scoop marinated sauce, walk in cooler.

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./salmon packages/cut immediately/ Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public./cut apples on back kitchen prep table/ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employees wearing a watch and bracelets while preparing food. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation./kitchen chef. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation./two cooks in kitchen. Repeat Violation

Basic - Food stored on floor. A bag of flour on storage floor. Several containers of oil carton on floor under 3 compartment sink. Washed onions stored on walk in cooler floor. Repeat Violation

Basic - In-use knife/knives stored in cracks behind kitchen entrance hand sink/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters soiled.

Basic - Time/temperature control for safety food thawed in an improper manner./raw meat thawed in standing water/ Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth/towel used under back kitchen green cutting board. Corrected On-Site

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./observed dish washer touched cleaned pot with dirty gloves/gloves with soap/rewashed the pot. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over cooked vegetables/walk in cooler/ Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing./aprons and garbage bags stored inside hand sink at dish area/ Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. Repeat Violation

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/five employee's working but no manager on site/manager walked in in the middle of the inspection. Corrected On-Site

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing kitchen two cook's certificates.

Intermediate - Spray bottle containing toxic substance not labeled./purple and blue liquid bottles hanging on front counter hand sinks. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./front counter ice machine.

Basic - Bowl or other container with no handle used to dispense food./plastic bowl used to scoop salt, u dear kitchen prep table. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./cleaned rice bowl not inverted/front counter next to rice warmer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line cutting board. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Cell phone on top of the oven.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food.

Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks in kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation./two cooks in kitchen.

Basic - Food stored on floor./bags of onions and a case of protein on walk in cooler floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./79F on stove.

Basic - Light not functioning./two light bulbs out at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Burners soiled with grease build up. Single stove soiled with grease build up. Deep fryers both sides with grease build up. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination./front counter to go container lids not inverted/ Corrected On-Site

Basic - Stored food not covered./salt under kitchen prep table/ Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes stored over curry sauce/walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./salt container not labeled/ Repeat Violation

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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained White cutting boards at preparation table.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Two servers - not Food handlers-working at the time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray Bottle with a clear solution stored next to hand wash sink at front counter. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense flour under preparation table. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at preparation table in the kitchen. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee handling food at cook line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored at storage shelf in the kitchen.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets reach in cooler by cook line. Soiled filters under hood suppression system at cook line. Exterior of fryer at cooked line Exterior of stove at cook line. Repeat Violation

Basic - Stored food not covered. Open package of Raw chicken in reach in freezer. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour no labeled under preparation table. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers with Raw shrimp next and touching container with ready to eat Manchurian sauce. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling clean utensils - no change gloves after handling soiled dishes, only rinsed gloved hands with water in dish room area. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained in stored in shelf by three compartment sink.

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/ Manager came from store. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees prepared food at cook line.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water 109°f - rechecked 160°f Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven interior soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets salad reach in cooler by preparation area.

Basic - Only two Family bathrooms at the establishment -Covered waste receptacle not provided .

Basic - Single-service articles improperly stored. Box with cups lids and small sauce cups stored on the floor at front counter . Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./both chlorine and quat strips not available.