5TH ELEMENT INDIAN RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw chicken stored over bucket of yogurt, operator reorganized walk-in cooler Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 57F, curry chicken 55F, cheese 56F, cooked vegetable balls 56F, cooked potato 56F, per operator all foods stored in top of nonfunctional reach-in cooler overnight, operator discarded Warning

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 triple glass door reach-in cooler, operator dated Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris. -reach-in cooler cutting board stained, operator states new cutting boards have been ordered Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in dishwashing area used to store plastic bucket, operator removed Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. -Sridhar Repeat Violation Warning

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/ Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to microwaves, employee restocked paper towels Corrected On-Site Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly sticky tape with an accumulation of dead flies over rear prep area, employee discarded Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. -styrofoam cup stored in peanuts -multiple foods stored in walk-in cooler Warning

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -two cookline reach-in coolers, operator states new units have been ordered Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on shelf above prep table, employee discarded Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf above reach-in cooler, operator removed Corrected On-Site Warning

Basic - Floor tiles missing and/or in disrepair. -repairs are ongoing Corrective Action Taken Repeat Violation Warning

Basic - Hole in or other damage to wall. -hole in wall in expo area -walls around mop sink Repeat Violation Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -sides of fryer and reach-in cooler drawer unit not in use have an accumulation of grease and food debris -handwash sink in dishwashing area soiled with grease and food debris Repeat Violation Warning

Basic - Stored food not covered. -many food containers in walk-in cooler uncovered Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in rear prep area have an accumulation of grease and food debris Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline prep table heavily soiled Repeat Violation Warning - From follow-up inspection 2025-08-29: Time Extended - From follow-up inspection 2025-09-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in dry storage area Warning - From follow-up inspection 2025-08-29: Time Extended - From follow-up inspection 2025-09-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge. Warning - From follow-up inspection 2025-08-29: Time Extended - From follow-up inspection 2025-09-09: Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-08-29: Time Extended - From follow-up inspection 2025-09-09: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-08-29: Time Extended - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Repeat Violation Warning - From follow-up inspection 2025-08-29: Time Extended - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. - hole in wall in expediting area - FRP board not sealed near mop sink Warning - From follow-up inspection 2025-08-29: Time Extended - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. - water runs continuously at back handsink Repeat Violation Warning - From follow-up inspection 2025-08-29: Time Extended - From follow-up inspection 2025-09-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline prep table heavily soiled Repeat Violation Warning - From follow-up inspection 2025-08-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in dry storage area Warning - From follow-up inspection 2025-08-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge. Warning - From follow-up inspection 2025-08-29: Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-08-29: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-08-29: Time Extended

Intermediate - - From initial inspection : 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. - only 2 food handler cards provided Warning - From follow-up inspection 2025-08-29: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - multiple items Warning - From follow-up inspection 2025-08-29: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. -in dry storage room Warning - From follow-up inspection 2025-08-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2025-08-29: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - near three compartment sink Warning - From follow-up inspection 2025-08-29: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor underneath cooking equipment/prep tables Repeat Violation Warning - From follow-up inspection 2025-08-29: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Repeat Violation Warning - From follow-up inspection 2025-08-29: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -dry storage -walk-in freezer, employee elevated foods Corrected On-Site Warning - From follow-up inspection 2025-08-29: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. - hole in wall in expediting area - FRP board not sealed near mop sink Warning - From follow-up inspection 2025-08-29: Time Extended

Basic - - From initial inspection : Basic - Multiple Nonfood-contact surface heavily soiled with grease, food debris, dirt, or dust. -exterior of trash cans - exterior of single burner units - exterior of fryers - top of rotoquip oven - hood filters over cooking equipment have an accumulation of grease - exterior of prep cooler - high shelf over stove - exterior of spice containers - unused lowboy drawers below flat grill - can opener - walk in cooler fan unit - underside of cooking equipment Repeat Violation Warning - From follow-up inspection 2025-08-29: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-08-29: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. - water runs continuously at back handsink Repeat Violation Warning - From follow-up inspection 2025-08-29: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - throughout kitchen Warning - From follow-up inspection 2025-08-29: Time Extended

High Priority - Container of medicine improperly stored. - high shelf at cookline over food prep cooler Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - goat curry 86-91F, cooling 2.5 hours Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning

High Priority - In-use utensils stored in unclean water in front of stove. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over yogurt rice in walk in cooler Warning

High Priority - Roach activity present as evidenced by live roaches found. -2 on floor below unused lowboy cooler under flat grill -3 on gaskets of unused lowboy cooler below flat grill -1 on floor underneath prep table -5 on floor underneath reach-in cooler at end of cookline -1 on underside of reach-in cooler at end of cookline -1 on floor underneath tandori oven -1 on underside of white chest freezer Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - goat 72F, chicken 49F, curry sauce 48F, heavy whipping cream 52-53F, manchuria balls 53F, cubed cheese 50F, cooked chicken 49F, less than 2 hours in cookline prep unit Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken curry, 106F, held off temperature control 2.5 hours Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. - stainless polish stored in high shelf at cookline over food prep area Warning

Intermediate - Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline prep table heavily soiled Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in dry storage area Warning

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

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/ 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. Warning

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. - only 2 food handler cards provided Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked meats, sauces, cooked plant foods Warning

Basic - Accumulation of dead insects in control devices. - fly strips have accumulation of dead flying insects Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. - multiple items Warning

Basic - Cardboard used to line food-contact shelves. -in dry storage room Warning

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. - black bin in warewashing area Warning

Basic - Dead roaches on premises. -1 on shelf at end of cookline near flat grill -2 on gaskets of unused lowboy unit below flat grill -6 on floor underneath prep table - 5 on floor below shelving at expediting area Admin Complaint

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on high shelf at cookline Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Warning

Basic - Equipment and utensils rinsed after the application of the sanitizer solution. - dishwasher spraying water on dishware after washing in dishmachine Warning

Basic - Floor area(s) covered with standing water. - near three compartment sink Warning

Basic - Floor soiled/has accumulation of debris. -floor underneath cooking equipment/prep tables Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair. Repeat Violation Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Repeat Violation Warning

Basic - Food not stored at least 6 inches off of the floor. -dry storage -walk-in freezer, employee elevated foods Corrected On-Site Warning

Basic - Garbage can soiled. - at cookline Warning

Basic - Hole in or other damage to wall. - hole in wall in expediting area - FRP board not sealed near mop sink Warning

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas Warning

Basic - Multiple Nonfood-contact surface heavily soiled with grease, food debris, dirt, or dust. -exterior of trash cans - exterior of single burner units - exterior of fryers - top of rotoquip oven - hood filters over cooking equipment have an accumulation of grease - exterior of prep cooler - high shelf over stove - exterior of spice containers - unused lowboy drawers below flat grill - can opener - walk in cooler fan unit - underside of cooking equipment Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Plumbing system in disrepair. - water runs continuously at back handsink Repeat Violation Warning

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - throughout kitchen Warning

Marked exit/path to marked exit blocked. For reporting purposes only. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs ambient air temperature 47F, per operator stored in top of reach-in cooler less than 4 hours, operator placed empty pans in vacant spots to prevent the cold air from escaping Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 53F, per operator stored double panned in top of reach-in cooler less than 4 hours, operator relocated to proper location in reach-in cooler to rapidly cool Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on reach-in coolers are heavily stained Warning

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink in employee unisex bathroom -handwash sink in men's bathroom, operator cleared Corrected On-Site Warning

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. -Sridhar, Lawrence, Samson Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in employee unisex bathroom -handwash sink in bar area, operator states repairs are scheduled for tomorrow Corrective Action Taken Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly sticky tapes over cookline Warning

Basic - Bathroom facility not clean. -employee unisex bathroom sink and mirror soiled -men's bathroom mirror soiled Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's bathroom Warning

Basic - Bowl or other container with no handle used to dispense food. -plastic bowl stored in food in top of reach-in cooler, operated removed Corrected On-Site Warning

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans on dish drying rack, employee inverted Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple open employee bottles of water on shelf above reach-in cooler Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack and apron hanging off of dish drying rack, employee removed Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. -floor underneath cooking equipment has an accumulation of grease and food debris Warning

Basic - Floor tiles missing and/or in disrepair. -dishwashing area Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Warning

Basic - Ice buildup on walk-in freezer door. Warning

Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off of oven door handles, operator removed Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink heavily soiled -exterior of trash receptacles -tops of cooking equipment -walk-in cooler door -walk-in freezer door -exterior of steamer Warning

Basic - Plumbing system in disrepair. -prep sink faucet running continuously -pvc pipe under prep sink leaking into buss tub Operator states repairs are scheduled for tomorrow Corrective Action Taken Warning

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls above mop sink -wall above trash receptacle on cookline -wall behind cooking equipment -wall above prep table, behind knife holder Warning

Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit near bathrooms blocked by stack of high chairs, operator relocated Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over ready-to-eat food in walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cold buffet: cut watermelon 47F, fruit custard 48F, yogurt with cooked rice 48F, per operator less than 1.25 hours, operator placed under Time As Public Health Control -cooked chicken 58-59F, per operator stored less than 2 hours in top of reach-in cooler, operator relocated to walk-in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice with vegetables 107-112F, per operator less than 1 hour stored in pot on prep table

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board heavily stained hanging off dish drying rack

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 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. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in bar area

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile displaced over service area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -per operator, multiple ceiling tiles over cookline damaged due to leak from air conditioning unit, leak has been repaired

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans on wire storage rack in dishwashing area

Basic - Current Hotel and Restaurant license not displayed, operator received via email Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. -bowls in dishwashing area

Basic - Floor tiles missing and/or in disrepair. -multiple missing or broken tiles in dishwashing area

Basic - Food not stored at least 6 inches off of the floor. -buckets of food stored on the floor in the walk-in freezer

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -spoon handle in contact with chicken curry in walk-in cooler

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in dishwashing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment have an accumulation of grease and food debris

Basic - Time/temperature control for safety food thawed in an improper manner. -black plastic tub of frozen cooked chicken thawing at room temperature on prep table across from walk-in cooler

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above triple sink has an accumulation of black, mold-like substance