TAMARIND INDIAN CUISINE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken in walk in cooler. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dishwasher Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's bathroom

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

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. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic containers used to scoop in flour, sugar and spices.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on sliding door for reach in cooler

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken curry, lamb curry and chickpeas not date marked in walk in cooler

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 - Bowl or other container with no handle used to dispense food. Plastic bowls used to scoop inside flour container Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on sliding door for reach in cooler

Basic - Food stored on floor. Container with tamarind paste in walk in freezer Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Backpack and shoes stored next to food at dry storage container Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Chicken in black bags at walk in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over RTE at walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee Clarified butter and Land O lake clarified butter at room temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Both containers left over night Ghee Clarified butter 78F and Land O lake clarified butter 101F reheated

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb not dated, per operator cooked on Saturday. At walk-in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at dish area

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Blender on floor next to prep station

Basic - Cloth used as a food-contact surface. Cloth used for Nan bread

Basic - Food stored on floor. Black bins with chicken at walk in freezer

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler soiled with food debris at cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Recommended operator to moved to walk in cooler Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust

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

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. Milk and heavy cream not date marked reach in cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Onion and tomato gravy, lamb and cooked chicken. Per operator made more than 24 hours Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Deli container used to scoop flour, sugar and spices Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Line cook Repeat Violation

Basic - Food stored on floor. Black bin with veggies In walk in freezer Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in men's bathroom. Provided operator with sign Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Display sliding door reach in cooler soiled with food debris

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees slicing onions and putting away chicken with no hair restriction. Warning - From follow-up inspection 2024-08-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust Warning - From follow-up inspection 2024-08-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dirty cutting board Warning - From follow-up inspection 2024-04-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile out of place in ladies bathroom Warning - From follow-up inspection 2024-04-27: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-04-27: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade

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/

Basic - Equipment in poor repair. Calendar damaged at the base -difficult to clean

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Garbanzo stew and lamb stew temping between 58F-60F. Per operator made the night before and placed in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cut okra at reach in cooler at cooks line Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lamb-58F Garbanzo beans stew-60F Per operator items were made the night before

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside water spigot

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. Printed operator clean up handout Corrected On-Site

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/ Facility has one certified manager and he was not present during inspection. There were six employees at facility

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at wait station not inverted

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table at cooks line grooved and stained

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over stuffed mushrooms in reach in cooler at end of cooks line 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. Emailed operator food employee reporting agreement Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared onsite no date mark,in walk in cooler

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink between cooks line and prep area. The facility does have hot water

Basic - Bowl or other container with no handle used to dispense food. Sugar and turmeric have bowls for scoop

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door leading to walk in cooler

Basic - Food stored on floor. In walk in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensil on cooks line temping at 82F In use rice scoop stored in water temping at 88F

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler located on cooks line

Basic - Stored food not covered. In walk in cooler several cooked items with no lids

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler has rusted shelves and some areas are soiled

Basic - Water leaking from pipe and/or faucet/handle. Both faucets at hand washing sinks in kitchen

Basic - Working containers of food removed from original container not identified by common name. Sugar in container not labeled

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken and beef frozen and out of their original packaging in walk in freezer kept in regular grocery bags

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food containers being used throughout the facility

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of eggs over ready to eat foods

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled due to cutting board being lolaced under where raw chicken prep is being done

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in and reach in coolers Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice dispenser at soda fountain has black mold like substance where the ice comes through Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl being used in container where the coriander spice is kept

Basic - Cutting board has cut marks and is no longer cleanable. White,thick,square cutting board on the prep table

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer

Basic - In-use tongs stored on equipment door handle between uses. At cooks line where the clay oven is located Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at rice cooker sitting in water temping at 78F

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cooks line

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certificates expired on 10/20/2021. Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap at back door hallway leading to exterior of building. Warning - From follow-up inspection 2022-05-04: Operator has contacted person to install new door sweep to correct gap Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. 2 holes under wall at hand wash sink. Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2022-05-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, cut boards stained soiled - From follow-up inspection 2021-08-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels,on cooks line - From follow-up inspection 2021-08-10: 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, pans of cooked chicken in walk in cooler and other cooked foods not dated Repeat Violation - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in public restroom - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered in walk in cooler, several Pans of cooked chicken - From follow-up inspection 2021-08-10: Time Extended