While these establishments were not ordered shut for rodent and roach issues, the number of violations found by inspectors is unacceptable.
We call this the “Dirty 30.”
It’s a list of spots recently racking up 30 or more violations in a single visit.
Inspectors discovered moldy produce, raw meat dripping onto ready-to-eat food, and toxic chemicals stored right next to bags of onions.
When a kitchen fails to manage the “basics,” like keeping soap at the sinks or washing hands after sneezing, they are gambling with your health.
A report with 30+ violations isn’t just a “bad day,” it is a systemic failure to keep the public safe, and these businesses need to be called out.
- MACITA’S, 43 VIOLATIONS
- ORIGINAL LOTS OF LOX, 42 VIOLATIONS
- BAGEL EXPRESS, 37 VIOLATIONS
- ASHOKA EXPRESS, 33 VIOLATIONS
- TROPICAL CHINESE, 33 VIOLATIONS
- PERUVIAN CEVICHES + BAR, 32 VIOLATONS
**MACITA’S
18533 S. DIXIE HIGHWAY
CUTLER BAY
INSPECTION DATE 1/13
43 VIOLATIONS FOUND
INSPECTION BASED ON COMPLAINT
FOLLOW-UP INSPECTION REQUIRED
“Bowl or other container with no handle used to dispense food. Observed inside sugar container and inside salt container at kitchen area.”
“Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or ware washing areas.”
“Ceiling tile missing. Observed 1 ceiling tile missing at kitchen area.”
“Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles with a hole all around kitchen area.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled all around dine in area at front counter.”
“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. Observed 11 packages of raw salmon no longer frozen inside ROP package.”
“Cutting board has cut marks and is no longer cleanable. Observed two groove cutting board on top of preparation tables at kitchen area.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed that employees items stored on top of preparation table next to walk in cooler at kitchen area. Also observed employee bag stored on top of slicer machine at cook line at kitchen area.”
“Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee wearing a bracelet and one employee wearing a watch while engaged in food preparation at kitchen area.”
“Employee with no beard guard/restraint while engaging in food preparation.”
“Equipment and utensils not properly air-dried - wet nesting. Observed clean trays and utensils with water nesting on rack at triple sink area.”
“Equipment in poor repair. Observed reach in cooler door gaskets torn throughout the kitchen area.”
“Floor area(s) covered with standing water. Observed standing water on the floor under dishwasher machine at kitchen area.”
“Food storage container/container lid cracked or broken. Observed several lids broken on top of food containers at kitchen area.”
“Food stored on floor. Observed several buckets containing food stored on the floor at walk in cooler and kitchen area.”
“Ice buildup in reach-in freezer.”
“In-use tongs stored on equipment door handle between uses.”
“Light shield damaged/in disrepair. Observed at front counter.”
“Missing drain plug at dumpster. Observed at dumpster area.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside cold holding units all around kitchen area.”
“Reuse of single-service or single-use articles. Observed single service chicken bouillon container used to stored floor next to triple sink at kitchen area.”
“Single-service articles not stored inverted or protected from contamination. Observed single service spoon not inverted on shelf at cook line area.”
“Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature under preparation table.”
“Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all around kitchen area.”
“Walk-in cooler/freezer shelves with rust that has pitted the surface.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled with accumulation of grease all around kitchen area.”
“Water draining onto floor surface. Observed water from dishwashing machine drain on the floor of the kitchen at kitchen area.”
“Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack an egg and then handle clean equipment and food without washing hands at kitchen area.”
“Employee rubbed hands together for less than 10-15 seconds while washing hands.”
“Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.”
“Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.”
Observed dishwasher no sanitizing equipment after rinsing them."
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of empanadas inside reach in cooler at pastry area. Also observed raw shell eggs stored above sauce inside walk in cooler.
Repeat Violation."
“Stop Sale issued due to food not being in a wholesome, sound condition. Observed 11 packages of raw salmon no longer frozen inside ROP package. Stop Sale was issued. Repeat Violation.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Assorted Empanadas (51F - Cold Holding); Cheese (50 F - Cold Holding) inside reach in cooler at kitchen area. As per operator for more than 4 hours. Also observed Raw Chicken (49F - Cold Holding); Raw Beef (46 F - Cold Holding) inside walk in cooler. As per operator for less than 4 hours.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Milk (130F - Hot Holding); Beef Empanadas (118F - Hot Holding) at hot holding unit at front counter.”
“Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed outside of walk in cooler.”
“Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed one employee engaged in food preparation unable to answer minimal internal temperature of chicken. Also observed one employee unable to answer how to sanitize utensils properly.”
“Handwash sink used for purposes other than handwashing. Observed dirty utensil stored inside hand wash sink at kitchen area.”
“No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area.”
“No soap provided at handwash sink. Observed at kitchen area.”
“Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at front counter area.”
“Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed one certified manager unable to answer proper concentration of chlorine sanitizer.”
“Water treatment device has not been inspected or serviced according to manufacturer’s instructions. Observed filter from ice machine last time replaced on 2022.”
**ORIGINAL LOTS OF LOX
14995 SOUTH DIXIE HIGHWAY
PALMETTO BAY
INSPECTION DATE 1/15
42 VIOLATIONS FOUND
FOLLOW-UP INSPECTION REQUIRED
“Accumulation of debris on exterior of ware washing machine.”
“Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks secured together, not secured to anything stable.”
“Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor inside walk in cooler.”
“Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or ware washing areas. Throughout establishment.”
“Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water damage throughout establishment.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles heavily soiled in wait station.”
“Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cutting board next to hand sink at front counter exposed to splash.”
“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted across ice machine.”
“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. Observed raw mahi completed thawed inside reduced oxygen package inside reach in cooler in back prep area.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf with clean equipment in back prep area.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored on drink shelf in dry storage area. Observed employee cellphone stored on top of prep table.”
“Equipment in poor repair. Observed oven door broken at kitchen entrance.”
“Exterior door has a gap at the threshold that opens to the outside. At back door next to ice machine.”
“Floor soiled/has accumulation of debris. Observed floor inside walk in cooler soiled underneath shelves.”
“Food stored on floor. Observed boxes of cream cheese stored on floor inside walk in cooler. Observed bag of onions stored on floor in prep area.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at front counter.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled throughout establishment.”
“Reach-in cooler shelves with rust that has pitted the surface. Next to ovens.”
“Stored food not covered. Observed cooked turkey, cooked corned beef, cooked meatloaf, and cooked potatoes stored inside walk in cooler uncovered.”
“Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.”
“Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves heavily soiled.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in dish area and behind dry storage rack.”
“Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at hand sink next to cook line.”
“Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels stored on prep tables and cook line.”
“Wood food-contact surface not properly sealed. Observed wood used as shelf underneath prep table is not properly sealed with boxes of potatoes and onions stored on top.”
“Dented/rusted cans present. See stop sale. Observed heavily dented can of sausage gravy in prep area.”
“Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher sneeze and then put on pair of gloves without first washing hands.”
“Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed dishwasher re-enter kitchen and put on pair of gloves without first washing hands.”
“In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in dirty water at steam table on cook line.”
“Nonfood-grade bags used in direct contact with food. Observed scallions stored directly inside non food grade bag inside walk in cooler.”
“Raw animal food stored over or with unwashed produce. Observed raw bacon stored over unwashed peppers inside walk in cooler.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef burgers stored over pancake mix inside reach in cooler at cook line. Observed raw salmon stored over gravy and liquid egg whites inside walk in cooler.”
“Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken removed from original package stored over raw ground beef and raw smoked salmon inside reach in freezer in back prep area.”
“Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed raw mahi completed thawed inside reduced oxygen package inside reach in cooler in back prep area.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (54F - Cold Holding) at cook line, as per operator for less than 30 mins.”
“Toxic substance/chemical improperly stored. Observed stainless steel cleaner stored on shelf with bag of onions in prep area.”
“Dish machine too small to accommodate utensils or equipment. Observed multiple large pots that cannot fit inside dish machine.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer soiled in prep area.”
“Handwash sink not accessible for employee use at all times. Observed hand sink in dish area blocked by trash can.”
“Non-pitting surface rust on food-contact equipment. Observed rusted shelves where spices and pancake mix is stored in dry storage.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked turkey breast and cooked corned beef not date marked, as per operator product was made day prior to inspection.”
“Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand sink at cook line.”
**BAGEL EXPRESS
11616 SW 88TH ST. (N. KENDALL DRIVE)
KENDALL
INSPECTION DATE 1/14
37 VIOLATIONS FOUND
“Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.”
“Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or ware washing areas. Throughout establishment.”
“Ceiling tile missing. Above reach in freezer.”
“Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water damage and cracks in back area.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty in back area.”
“Cove molding at floor/wall juncture broken/missing. At hallway leading to bathroom/back prep area.”
“Evidence of employee smoking in food preparation, food storage or warewashing area. Observed employee vape pen stored on prep table next to orange juice machine at front counter.”
“Exterior door has a gap at the threshold that opens to the outside. At back door.”
“Floor area(s) covered with standing water. Observed standing water on floor near oven.”
“Floor soiled/has accumulation of debris. Observed floor soiled with old food debris in back prep area.”
“Food stored on floor. Observed box of liquid eggs stored on floor inside walk in cooler. Observed crate of cream cheese stored on floor inside second walk in cooler. Observed case of water stored on floor inside dry storage room.”
“Ice scoop handle in contact with ice. At front counter.”
“Improper storage of maintenance equipment that interferes with cleaning. Observed single service plates and fan stored inside mop sink.”
“No Heimlich maneuver/choking sign posted.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.”
“Single-service articles improperly stored. Observed box of single service cups stored on the floor inside walk in dry storage area.”
“Unsealed concrete floor in food preparation, food storage, ware washing area or bathroom. In back prep area.”
“Walk-in cooler/freezer shelves with rust that has pitted the surface.”
“Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with old food debris by window in back prep area.”
“Wet mop not stored in a manner to allow the mop to dry. Observed mop stored directly inside mop bucket in dish area.”
“Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at front counter.”
“Container of medicine improperly stored. Observed bottle of weight loss medication stored on equipment near walk in cooler.”
“Non-food grade paper/paper towel used as liner for food container. Observed nonfood grade paper towel lining container of sliced onions inside of grill drawers at front counter.”
“Nonfood-grade bags used in direct contact with food. Observed ice stored inside nonfood grade bags inside reach in freezer.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bottles of mustard and mayo inside walk in cooler.”
“Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb on oven missing vacuum breaker.”
“Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event.”
“Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash can and containers at dish area.”
“Handwash sink used for purposes other than handwashing. Observed containers and sponges stored inside hand sink at front counter.”
“No plan review submitted and approved - renovations were made or are in progress. Observed establishment remodeled front counter, added display cooler and warmer.”
“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.”
“No soap provided at handwash sink. Observed no soap at hand sink in dish area.”
“Non-pitting surface rust on food-contact equipment. Observed rusted shelves on rack in back prep area with clean containers and equipment.”
“Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser broken next to dish area.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg salad and tuna salad not date marked inside reach in cooler at front counter.”
“Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at front counter with hot water off.”
“Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Observed flat top grill at front counter not completely stored underneath hood system.”
**TROPICAL CHINESE RESTAURANT
7991 BIRD ROAD
WESTCHESTER/TROPICAL PARK AREA
INSPECTION DATE 1/13
33 VIOLATIONS FOUND
FOLLOW-UP INSPECTION REQUIRED
“Buildup of food debris/soil residue on equipment door handles. Observed black microwave in back prep area with soiled door handle.”
“Ceiling tile missing in back storage area.”
“Cloth used as a food-contact surface. Observed cloth used to cover dim sum in back prep area.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks above prep station in back kitchen area.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phones above food prep tables.”
“Floor area(s) covered with standing water. Observed back of main cook line area with standing water on floor.”
“Food stored on floor. Observed gallon of oil on floor near back line.”
“Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on hood filters at the main cook line.”
“Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on floor of walk in freezer.”
“In-use knife/knives stored in cracks between pieces of equipment. Observed knife store in between three compartment sink and wall.”
“In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the back cook line.”
“In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen spoon stored in standing water at 77F located next to back prep area rice cooker.”
“In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under brown cutting board in back prep area.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the back cook line with soiled gaskets.”
“Stored food not covered. Observed several containers of raw chicken and pork inside walk in cooler with no cover.”
“Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled. Observed walls in dry storage area soiled.”
“Working containers of food removed from original container not identified by common name. Observed several squeeze bottles located across the cook line not labeled.”
“Dented/rusted cans present. Observed one can of baby corn stored in dry storage area with large dent.”
“Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return from outside, enter kitchen, and touch clean plates without proper hand washing.”
“Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male cook line employees touch face and arms and immediately grab clean cooking equipment without proper hand washing.”
“Operating with an expired Division of Hotels and Restaurants license. Observed license expired since October 1, 2025.”
“Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed several servers drop off soiled dishes at ware washing area and immediately grab clean utensils without proper hand washing.”
“Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs on prep table stored at ambient temperature.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (48F - Cold Holding); raw beef (51F - Cold Holding) inside prep reach in cooler.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable dim sum (115F - Hot Holding) in hot holding box.”
“Handwash sink used for purposes other than handwashing. Observed hand wash sink used to dump dirty water.”
“No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine.”
“No paper towels or mechanical hand drying device provided at handwash sink in back cook line area.”
“No soap provided at handwash sink in back cook line area.”
“Non-pitting surface rust on food-contact equipment. Observed back prep table with rusted shelf.”
“Nonfood-grade basting brush used in food. Observed non food grade brush in container of cooking oil in back kitchen area.”
“Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser not labeled near back cook line.”
**PERUVIAN CEVICHES + BAR
14501 S. DIXIE HIGHWAY
PALMETTO BAY
INSPECTION DATE 1/8
32 VIOLATIONS FOUND
FOLLOW-UP INSPECTION REQUIRED
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled in kitchen.”
“Accumulation of debris on exterior of ware washing machine.”
“Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside container of rice in dry storage.”
“Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled.”
“Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on floor inside walk dish area.”
“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. Observed raw tuna thawed completely inside reduced oxygen packaging inside reach in cooler in prep area.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on shelf in kitchen area.”
“Floor area(s) covered with standing water. Observed standing water on floor in kitchen.”
“Floor soiled/has accumulation of debris. Observed floor soiled with grease underneath cooking equipment on cook line.”
“Floor tiles missing and/or in disrepair. At bar and cook line.”
“Food stored on floor. Observed container of herbs stored on floor inside walk in cooler.”
“Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.”
“Insect control device installed over food preparation area. Observed bug zapper installed over liquor bottles at bar.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.”
“Reach-in cooler shelves with rust that has pitted the surface. Across from cook line.”
“Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf at prep area.”
“Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in coolers across from cook line.”
“Stored food not covered. Observed cooked rice, cut onions, cooked sweet potatoes stored not covered inside walk in cooler.”
“Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler.”
“Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.”
“Working containers of food removed from original container not identified by common name. Observed multiple containers of sugar and salt not labeled at cook line and across from cook line.”
“Container of medicine improperly stored. Observed container of medicine stored on shelf in prep area near reach in freezer.”
“Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice; cooked pasta inside walk in cooler and cooked rice inside reach in cooler across from cook line.”
“Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves and begin to prepare food without washing hands in between.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken and raw salmon stored over cooked octopus inside walk in cooler. Observed raw shell eggs and raw fish stored over pesto sauce and cheese.”
“Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer. Observed raw chicken stored over raw swai, all products removed from original packaging, stored inside walk in freezer.”
“Stop Sale issued due to food not being in a wholesome, sound condition. 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.”
“Toxic substance/chemical improperly stored. Observed spray bottle of oven degreaser stored on shelf next to salt at cook line.”
“Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink at kitchen.”
“Non-pitting surface rust on food-contact equipment. Observed rusted shelves next to walk in cooler with microwave stored on top.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice not date marked inside walk in cooler.”
**ASHOKA INDIAN RESTAURANT
12663 S. DIXIE HIGHWAY
PINECREST
INSPECTION DATE 1/14
33 VIOLATIONS FOUND
“Accumulation of debris on exterior of ware washing machine. Observed exterior soiled at time of inspection.”
“Ceiling tile missing. Observed above walk in cooler.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.”
“Cold holding equipment not maintained in good repair. Observed walk in cooler with ambient temp of 51F. The following tcs foods stored inside: cooked chicken (50F); paneer (51F); milk (47F); cut melon (49F); heavy cream (50F); tempura cauliflower (48F); sour cream (51F); yogurt (51F).”
“Cutting board has cut marks and is no longer cleanable. Observed cutting board with soiled grooves.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed glass of water on prep table across cook line.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table across cook line.”
“Exterior door has a gap at the threshold that opens to the outside. Observed at back of restaurant.”
“Floor tiles missing and/or in disrepair. Observed at kitchen and dry food storage closet meet.”
“Ice buildup in reach-in freezer and/or walk-in freezer. Observed at wine cooler freezer where glasses are stored.”
“In-use knife/knives stored in cracks between pieces of equipment. Observed next to prep table and between reach in cooler across cook line.”
“In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under board on prep table across cook line.”
“Light shield damaged/in disrepair. Observed missing shield in dry food storage closet.”
“No Heimlich maneuver/choking sign posted.”
“No copy of latest inspection report available.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers in kitchen.”
“Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across cook line.”
“Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers.”
“Reuse of single-service or single-use articles. Observed yogurt container reused as spice container.”
“Ripped/worn tin foil used as shelf cover. Observed at cook line for spices.”
“Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.”
“Food with mold-like growth. Observed 1 green bell pepper in walk in cooler with mold.”
“In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils on cook line in soiled water.”
“Non-food grade paper/paper towel used as liner for food container. Observed table cloth used as liner for wine glasses.”
“Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid on rack under dry dishes.”
“Raw animal food stored over or with unwashed produce. Observed eggs in walk in cooler stored above ginger and limes.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above cabbage in walk in cooler.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk in cooler with ambient temp of 51F.”
“Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event.”
“Food-contact surface soiled with food debris, mold-like substance or slime.”
“No paper towels or mechanical hand drying device provided at handwash sink.”
“No soap provided at handwash sink.”
“Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.”
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