INDIAN BISTRO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice from 12/7/2025 reheating in rice cooker to be thrown away. Held overnight in cooker. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat items in back stand up reach in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice from 12/7/2025 reheating in rice cooker to be thrown away. Held in cooker overnight. Repeat Violation

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 in stand up cooler next to stove.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Spice area pans soiled.

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

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks. 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 - No soap provided at handwash sink. All hand sinks. Corrected On-Site 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 lentils and various sauces in stand up next to stove. Cooked rice from 12/7/2025 reheating in rice cooker to be thrown away. Held overnight in cooker. Butter sauce Onion sauce Cooked chicken Cooked goat Cooked potatoes. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off due to drain pipe missing.

Basic - Bathroom located inside establishment not completely enclosed with self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. Cup used for portioning flour.

Basic - Food stored on floor. Cooking oil and margarine stored on floor. Flour in unlabeled container on floor in back area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Foil on backsplash of stove soiled. Two door reach in across from stove- door handles soiled, top of doors soiled. Repeat Violation

Basic - Plumbing system in disrepair. Front hand sink missing drain line.

Basic - Single-service articles improperly stored on floor in kitchen.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 44f, missed cooling window item discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 44f, missed cooling window item discarded.

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

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

Intermediate - No soap provided at handwash sink.

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

Basic - Hot water hand not working at one hand sink missing at plumbing fixture.

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Six burner grill soiled.

Basic - Standing water in bottom of reach-in-cooler. Single door cooler on cooks line. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into work with food and touched clean equipment no hand wash. Educated employee to wash hands. Employee washed hands. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.Hand wash sink not accessible due to wet cloth in on cook line hand sink.

Intermediate - No soap provided at handwash sink. No soap at hand sink. Employee refilled soap. 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. Chicken cooked 7-23 no date mark. Educated employee. Repeat Violation

Basic - Equipment in poor repair. Gaskets torn on reach in cooler in rear of kitchen.

Basic - Floor soiled/has accumulation of debris. Floors soiled in kitchen.

Basic - Food stored on floor. Onions stored on floor in rear of kitchen. Employee moved onions to riser. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in reach in freezer in rear of kitchen.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave soiled interior. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler over food to be served to the public. Employee moved drink. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Bowls not inverted on rice table. Employee inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple food no label with common name.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over opened packages of pastry in reach in freezer. Employee moved raw fish to bottom of freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grinder on storage shelf soiled with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Employee refilled paper towels. Corrected On-Site 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 chicken made 2-18 no date mark. Employee dated chicken. Corrected On-Site

Basic - Food stored on floor. Case of potatoes on the floor in rear storage area, cooking oil on floor in rear kitchen, and water stored on the floor.

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

High Priority - Dented/rusted cans present. See stop sale. Dented cans of pulp of grilled eggplant on storage shelf with food to be served to the public.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched keys with gloved hands then prepped food no glove change or hand wash. Educated employee on hand washing and glove change requirements.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Educated manager of policy's and provided information packet to manager. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Peas in hand sink near cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in prep area.

Intermediate - No soap provided at handwash sink. No soap at hand sink in prep area.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of cleaner in dish area. Employee labeled cleaner. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment handles soiled. rice cooker and cooler doors.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of pulp of grilled eggplant on storage shelf with food to be served to the public.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal foods not segregated in rear levella cooler. Container of rice over produce.

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

Basic - Food stored on floor. Containers of cooking oil on floor in rear of kitchen. Employee moved oil to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer has build up of ice.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door.

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

Basic - Open dumpster lid. Employee closed lids. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. Employee removed the wet cloth to bucket. Corrected On-Site