DIVINE INDIAN CUISINE

High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored above green peppers and sauce. Operator moved items to another shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on first make table on cooks line.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach not labeled at dish machine Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler at front counter

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothes hanging on clean dish rack. Operator removed items Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing orders without hair restraint. Operator had employees put on hats. Corrected On-Site

Basic - Food stored on floor. Cooking oil stored on floor under hand sink in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On walk in freezer door and frame. Ice build up in small reach in freezer at front counter. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and shelf on cooks line

Basic - In-use tongs stored on equipment door handle between uses. On handle of oven Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in bucket at 103°.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On shelf of first make table on cooks line.

Basic - Open dumpster lid. At dumpster area

Basic - Standing water in bottom of reach-in-cooler. In walk in cooler.

Basic - Unnecessary items/unused equipment on the premises. Reach in cooler in outside area in back

Basic - Working containers of food removed from original container not identified by common name. Flour container at prep area. Operator labeled container. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of burn gel stored on top shelf next to cooking sauces. Operator moved burn gel Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board stained at clean dish rack

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach at dish machine area not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Small plastic bowl in container of salt on rack Small plastic bowl in cut peppers in make table. Operator removed items. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Wall between hot holding station and cooks line.

Basic - Equipment in poor repair. Gaskets torn on doors of walk in cooler and walk in freezer

Basic - Floor area(s) covered with standing water. In walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor of walk in freezer

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at server station old food debris

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light cover above make table next to walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above cooking equipment on cooks line

Basic - Old food stuck to clean dishware/utensils. On ladle on clean dish rack

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on make table top shelf on cooks line. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Owner made payment during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salt lassi. Manager date marked. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink.

Basic - Food stored on floor. Sauces on floor in walk in freezer. Repeat Violation

Basic - Stored food not covered. Raw fish and sauces in walk in cooler. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 54f less than 4 hours manager discarded -Cooked Onion 56f,cooked peppers 50f less than 4 hours Manager discarded Warning - From follow-up inspection 2025-01-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -bus tubs in front of hand sink -reach in cooler and prep table blocking hand sink on cookline,employee move table and reach in cooler. Warning - From follow-up inspection 2025-01-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -tongues in hand sink Warning - From follow-up inspection 2025-01-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -next to reach in cooler Warning - From follow-up inspection 2025-01-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. - next to 3 compartment sink Corrected On-Site Warning - From follow-up inspection 2025-01-10: 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. -walk in cooler chicken and tcs sauces Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling tiles missing. -cookline Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -flour on floor in outside storage. Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. -per manager landlord removed one of the dumpster . Garbage truck arrived during inspection . Manager had them empty dumpster then trash in dumpster Corrected On-Site Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice on walk in freezer floor Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled with grease Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -drain pipe not connect under handsink next to 3 compartment sink. Water runs on to floor when using sink. Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -shelf with microwave Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. -outside storage box of portion cups stored on floor Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Used equipment stored stored outside of rear door. Warning - From follow-up inspection 2025-01-10: Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient temp of cooler 50f. Eggs stored in unit overnight per operator. Operator discarded eggs.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.3 dozen eggs ambient 50F, cooked onions 51F, clarified butter 85F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onion 50F, shell eggs ambient 51F in reach-in cooler, in unit overnight per operator. Clarified butter 85F at room temperature, stored at room temperature more than 4 hours per operator.

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. Provided to operator. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwash sink. 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. provided form to operator, operator coached employees and had forms signedCorrected On-Site Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Metal banded paint-like brush used for oil.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser per operator. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bulk flour and sugar containers.

Basic - Ceiling tile missing. Throughout establishment.

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

Basic - Cloth used as a food-contact surface. Cloth being used for bread in tandoori oven.

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

Basic - Floor area(s) covered with standing water. In walk-in cooler

Basic - Food stored on floor. Cut tomatoes in kitchen. Water in dining area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Glass door reach-in cooler. In walk-in freezer floor and fan unit. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85F, operator removed utensils from water. Utensils were returned to water during inspection, temped at 105F. Operator again removed utensils. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk-in freezer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler Repeat Violation

Basic - Stored food not covered. Onions outside. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Hood vents soiled with grease and dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs above ready to eat tandoori chicken in walk in Operator moved eggs Corrected On-Site

Basic - Ceiling tile missing. In dining room Operator put back ceiling tile Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employees beverages above reach in coolers line

Basic - Food stored on floor. In walk in freezer Operator picked up Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets dirty on cook line

Basic - Old labels stuck to food containers after cleaning. Plastic containers throughout kitchen

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employees beverages in cooler next to front door on top of restaurant food

Basic - Unnecessary items stored in garbage enclosure. Broken equipment and old pallets left outside

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -3 bus tubs of onion sauce cooling overnight in walk-in cooler 52°f on edge, 78°f in center.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -onion sauce.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee started to put on gloves without washing hands immediately prior. Advised. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter in pan at cook line 68°f left out overnight. Operator discarded. Recommend holding product on stove at 135°f or using 4 hour time plan.

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in back corner of cook line not accessible. Operator moved items in sink and moved cooler for access. Corrected On-Site 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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -no hot running water at hand wash sink by cook line.

Basic - Bowl or other container with no handle used to dispense food. -to go containers in yogurt sauce and bulk dry goods

Basic - Ceiling/ceiling tile shows damage or is in disrepair. - ceiling tiles in disrepair, peeling. Floors not maintained smooth and durable. -standing water at walk-in cooler door.

Basic - Food stored on floor. -cases of chicken on floor in walk-in cooler. -canned goods on floor in kitchen. -bottled beverages on floor in wait station. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs above rte sauces Operator moved eggs Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to cook line

Intermediate - Handwash sink used for purposes other than handwashing. Hold old rags in back kitchen hand sink Operator removed from handsink Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator found test stripes Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. On cook line handles dirty

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone next to cutting board preparing food on prep table Above cook line Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs on top of dishwasher

Basic - Equipment in poor repair. Handle on cook line reach in broken

Basic - Food stored on floor. Fryer oil on floor next to back door In walk in freezer

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Old labels stuck to food containers after cleaning. Hotels pans stuck with old labels atop of dishwasher

Basic - Unnecessary items stored in garbage enclosure. Wood palates in dumpster area

Basic - Unnecessary items/unused equipment on the premises. Broken equipment on the outside of restaurant

Basic - Water leaking from pipe and/or faucet/handle. Pipe underneath hand sink in dining room area

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. Opp - From follow-up inspection 2021-12-08: Dishwasher machine 0 ppm Time Extended