THE MADRAS CAFE

Name: THE MADRAS CAFE
Address: 7730 W SANDLAKE RD, ORLANDO, FL, 32819, US
Rating: 0

7730 W SANDLAKE RD, ORLANDO, FL 32819

License #5812659

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 27, 2026 · 22 findings · 2 critical

Routine - Food

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Quick take

THE MADRAS CAFE in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 19 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 408 total violations — 36 critical, 46 major, 326 minor.

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The latest inspection on October 27, 2026 shows 22 observation rows: 2 critical, 4 major, and 16 minor.

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Inspection coverage

100%

Inspector notes

408

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THE MADRAS CAFE has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. More than 24 hours vegetable curry (50F - Cold Holding)
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Fried cauliflower -cooked curries -cooked vegetables -cooked chicken in sauce
[10-20-4] In-use tongs stored on equipment door handle between uses. -on cooks line
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of curry on cooks line reach in coolers, operator removed
[14-11-5] Equipment in poor repair. Door for reach in freezer is in poor condition
[14-69-4] Ice buildup in reach-in freezer
[16-03-4] Accumulation of debris inside warewashing machine.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler on cooks line
[24-26-4] Clean pots in kitchen not stored at least 6 inches above the floor.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in handwashing sink closest to fryer station
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Next to handwashing sink next to dish machine
[36-11-4] Floors not maintained smooth and durable.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On top of bar items on bar side of establishment
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of reach in coolers on cooks line -exterior or ovens on cooks line
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-38-4] Food stored on floor. Containers of food stored on floor in walk in cooler
[36-17-5] Floor tiles missing and/or in disrepair.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards -blender -mixer
[08B-12-5] Stored food not covered. -multiple food items not covered in walk in cooler , operator placed lids on all food items
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than 24 hours vegetable curry (50F - Cold Holding)

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. In cooked rice
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks in kitchen prep tables
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items placed below prep tables on kitchen
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees on cooks line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-22-4] Floor area(s) covered with standing water. Throughout kitchen
[36-73-4] Floor soiled/has accumulation of debris.
[36-17-5] Floor tiles missing and/or in disrepair. By dish area
[36-24-5] Hole in or other damage to wall. -In private dinning room space -in wall next to entrance of kitchen
[14-69-4] Ice buildup in reach-in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. On cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets -interior reach in coolers -oven eyes
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-20-4] Ripped/worn tin foil used as shelf cover. In kitchen cooks, bottom shelf space
[21-10-4] Soiled dry wiping cloth in use. In kitchen cooks line
[08B-12-5] Stored food not covered. Container of salt not covered in dry storage unit outside , operator covered with lid
[33-06-4] Trash receptacles not provided where needed in establishment. No trash next to handwash sink
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled by dish area
[29-11-4] Water leaking from pipe and/or faucet/handle. Underneath three compartment sink
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. More than 24 hours black beans (50F - Cold Holding) fried califlower (48F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans (50F - Cold Holding) fried califlower (48F - Cold Holding)
[41-10-4] Toxic substance/chemical improperly stored. Chemical stored in dry storage unit next to ingredients , operator removed
[02C-03-5] 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 opened more than 24 hours not date marked in bar reach in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Food in handwash sink in corner next to dish machine

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go single service containers Above steam table area
[35A-03-4] Dead roaches on premises. One dead in outside storage unit on top of bag of flour
[29-18-4] Drain cover(s) missing. Near mop sink next to dish machine area
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door
[36-24-5] Hole in or other damage to wall. In dining area across from private dining room
[14-69-4] Ice buildup in reach-in freezer next to ice machine
[10-20-4] In-use tongs stored on equipment door handle between uses. On cooks line Under
[36-62-4] Light not functioning. One in hood kitchen, and one in kitchen.
[14-33-4] Under counter prep shelves with rust that has pitted the surface. In kitchen next to steam table
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Near wok station
[29-11-4] Water leaking from pipe and/or faucet/handle. 1- pipe under hand sink by cooks line 2- handle in mop sink near dish machine
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler
[35A-05-4] Roach activity present as evidenced by live roaches found. 12 total -2 under dish machine area -10 in outdoor storage unit on top of bags of flour and on walls by flour
[41-10-4] Toxic substance/chemical improperly stored. Blue colored spray bottle next to soda syrups
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Dirty knives on holding rack in kitchen
[31A-09-4] Handwash sink not accessible for employee use at all times. Wok spoon in hand sink by cooks line
[53A-05-6] 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/ Manager showed up at end of inspection

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors mens restroom door.
[14-01-5] Bowl with no handle used to dispense sugar.
[36-32-5] Ceiling tile has hole over prep table in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
[24-26-4] Clean cooking pots not stored at least 6 inches above the floor in kitchen.
[12B-07-4] Employee beverage container on a food preparation table in kitchen.
[14-11-5] Equipment in poor repair. Fryer baskets warped.
[36-17-5] Floor tiles missing on cookline
[08B-38-4] Food stored on floor cabbage in kitchen and lemons in bar area.
[10-20-4] In-use tongs stored on oven door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[36-62-4] Light not functioning on exhaust hood.
[05-09-4] No conspicuously located ambient air temperature thermometer in kitchen holding units.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface on cookline
[35B-01-4] Rear Exterior door has a gap at the threshold that opens to the outside.
[08B-12-5] Stored food not covered green beans in reach in chest freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths at bar and on reach in chest freezer
[41-07-4] Container of medicine improperly stored on prep table on cookline
[14-31-5] Nonfood-grade bags used in direct contact with raw meat in reach in chest freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours. Operator placed in walk-in cooler for temperature recovery Vegetable cutlets (57f - Cold Holding); egg rolls (52F - Cold Holding) 1 hr later Vegetable cutlets (40F - Cold Holding); egg rolls (39F - Cold Holding)
[41-10-4] Toxic substance/chemical improperly stored next to open food package in outside storage unit.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked throughout kitchen and walk-in cooler.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors - mens restroom door
[14-01-5] Bowl or other container with no handle used to dispense food in reach in freezer used for peas, in reach in cooler on cookline, and in outside dry storage unit.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
[14-11-5] Equipment in poor repair. Fryer baskets warped.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles missing on cookline.
[08B-38-4] Food stored on floor. Oil on floor in kitchen and items on floor in outside dry storage area
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at expo station
[36-62-4] Light not functioning on exhaust hood.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen
[08B-12-5] Stored food not covered in Peas in reach in freezer and Spices in outside dry storage area.
[08B-54-4] Uncovered food stored near hand wash sink exposed to splash.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outside dry storage area and an outside walk-in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths at bar and on reach in chest freezer
[53B-13-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk-in cooler.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food in multiple containers in reach in cooler, walk-in cooler, storage unit, and cookline
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen
[12B-07-4] Employee beverage container on a food preparation table in kitchen
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation at expo station
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles missing and/or in disrepair throughout kitchen.
[08B-38-4] Food stored on floor flour on floor in storage unit Oil on cookline
[36-24-5] Hole in or other damage to wall. Hole in walls by expo station at kitchen entrance
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline
[36-62-4] Light not functioning in exhaust hood.
[32-02-4] Mens Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[05-09-4] No conspicuously located ambient air temperature thermometer in all holding units
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled Hood and filters have grease buildup Under fryers Oven pullout grease tray Dishwasher trays
[08B-12-5] Stored food not covered multiple items in walk-in cooler.
[29-30-4] Water filter not located to facilitate disassembly for periodic servicing and cleaning at ice machine
[02D-01-5] Working containers of food removed from original container not identified by common name.
[01B-02-5] cauliflower (61F - Cold Holding); noodles (57F - Cold Holding); Tofu (58F - Cold Holding); sautéed onions not available sautéed vegetables in sauce 58F - Cold Holding); cooked potatoes not available
[03A-02-5] cauliflower (61F - Cold Holding); noodles (57F - Cold Holding); Tofu (58F - Cold Holding); sautéed onions not available sautéed vegetables in sauce 58F - Cold Holding); cooked potatoes not available
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler and on cookline reach in cooler.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food in multiple containers in reach in cooler, walk-in cooler, storage unit, and cookline
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen
[21-05-5] Cloth used as a food-contact surface. Cloth used in rice steamer for rice pancakes
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. 2 dead roaches under oven 2 dead roaches behind oven 4 total deqd roaches
[12B-07-4] Employee beverage container on a food preparation table in kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in outside storage unit.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation at expo station
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles missing and/or in disrepair throughout kitchen.
[08B-38-4] Food stored on floor flour on floor in storage unit Oil on cookline
[36-24-5] Hole in or other damage to wall. Hole in walls by expo station at kitchen entrance
[10-20-4] In-use tongs stored on oven door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline
[36-62-4] Light not functioning in exhaust hood.
[32-02-4] Mens Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to operator.
[05-09-4] No conspicuously located ambient air temperature thermometer in all holding units
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled Hood and filters have grease buildup Under fryers Oven pullout grease tray Dishwasher trays
[21-10-4] Soiled dry wiping cloth in use throughout cookline.
[08B-12-5] Stored food not covered multiple items in walk-in cooler.
[29-30-4] Water filter not located to facilitate disassembly for periodic servicing and cleaning at ice machine
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand wash sink by expo station.
[02D-01-5] Working containers of food removed from original container not identified by common name.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach in oven 2 live roaches under oven
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator items held over night cauliflower (51F - Cold Holding); noodles (65F - Cold Holding); Tofu (55F - Cold Holding); sautéed onions (57F - Cold Holding); sautéed vegetables in sauce 55F - Cold Holding); cooked potatoes (56F - Cold Holding);
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator items held overnight cauliflower (51F - Cold Holding); noodles (65F - Cold Holding); Tofu (55F - Cold Holding); sautéed onions (57F - Cold Holding); sautéed vegetables in sauce (55F - Cold Holding); cooked potatoes (56F - Cold Holding);
[11-27-4] 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 operator with poster.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler and on cookline reach in cooler.

Disposition: Emergency order recommended
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
[35A-03-4] Dead roaches on premises. 1 dead roach under dishwashing station 4 dead roaches in beverage area under cabinet 5 dead roaches under oven in kitchen area. Total 10 dead roaches. .
[14-11-5] Equipment in poor repair. Chest reach in freezer rusted tops and torn gaskets.
[35B-01-4] Exterior back door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles missing and/or in disrepair throughout kitchen.
[36-24-5] Hole in walls throughout kitchen.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood filter heavy grease buildup
[36-62-4] Light not functioning in exhaust hood.
[32-04-4] Mens Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[51-13-4] No Heimlich maneuver/choking sign posted.
[05-09-4] No conspicuously located ambient air temperature thermometer in all holding unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled Hood and filters Under fryers Oven pullout grease tray Dishwasher trays
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand wash sink by expo station.
[36-10-4] Worn, torn and/or soiled floors/carpeting throughout kitchen.
[35A-05-4] Roach activity present as evidenced by live roaches found. 30+ live roaches in oven. 1 live roach in bar area under reach in cooler. 5 live roaches in beverage area. Total 40+ live roaches
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in outside area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Gaskets soiled on all reach in coolers on cookline. Three compartment sink sprayer soiled.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.

Disposition: Emergency order recommended
[36-10-4] Worn, torn and/or soiled floors/carpeting throughout kitchen.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. Sugar rice, spices and rice.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. 1 dead roach under dishwashing station 4 dead roaches in beverage area under cabinet 5 dead roaches under oven in kitchen area. Total 10 dead roaches. .
[12B-07-4] Employee beverage container on a food preparation table in kitchen
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee meal on cookline prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in outside storage unit.
[14-11-5] Equipment in poor repair. Chest reach in freezer rusted tops and torn gaskets.
[35B-01-4] Exterior back door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris in outside storage area and walk-in cooler.
[36-17-5] Floor tiles missing and/or in disrepair throughout kitchen.
[08B-38-4] Food stored on floor in exterior storage unit: fresh ginger, rice, flour, and sugar
[36-24-5] Hole in walls throughout kitchen.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood filter heavy grease buildup
[14-69-4] Ice buildup in reach-in freezer.
[10-12-5] In-use ice scoop stored on soiled surface between uses on ice machine by chest reach in freezer.
[10-20-4] In-use tongs stored on oven door handle between uses.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice, sugar, salt, and curry sauce on kitchen prep table. Rice sauce and curry sauce in walk-in cooler
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris on expo station
[13-03-4] Kitchen Employees with no hair restraint while engaging in food preparation.
[36-62-4] Light not functioning in exhaust hood.
[32-04-4] Mens Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[51-13-4] No Heimlich maneuver/choking sign posted.
[05-09-4] No conspicuously located ambient air temperature thermometer in all holding unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled Hood and filters Under fryers Oven pullout grease tray Dishwasher trays
[33-34-4] Outside Storage area not maintained clean and organized.
[08B-12-5] Stored food not covered in walk-in cooler, rice sauce, curry sauce, and cut cabbage
[33-32-4] Walking surfaces not maintained. Food particles, grease, empty cooking oil containers, and boxes littering the outside back area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand wash sink by expo station.
[02D-01-5] Working containers of food removed from original container not identified by common name. In outside storage area Curry powder Turmeric powder Sugar Cumin powder Coriander powder Salt Pepper
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insert at expo station by rice cookers.
[35A-05-4] Roach activity present as evidenced by live roaches found. 30+ live roaches in oven. 1 live roach in bar area under reach in cooler. 5 live roaches in beverage area. Total 40+ live roaches
[41-10-4] Toxic substance/chemical improperly stored in outside storage unit next to stored food products.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in outside area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Gaskets soiled on all reach in coolers on cookline. Three compartment sink sprayer soiled.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by cookline.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler and on cookline reach in cooler.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-11-4] Floors not maintained smooth and durable throughout kitchen
[08B-36-4] Food stored in a location that is exposed to splash/dust. Food in outside storage area exposed to the street
[08B-37-4] Food stored in a prohibited area Outside open storage area
[08B-42-4] Observed food stored outside.
[36-24-5] Hole in or other damage to wall through out kitchen
[35B-02-4] Insect control device installed over food preparation area near ice machine
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[29-11-4] Water leaking from pipe and/or faucet/handle outside faucets leaking
[36-10-4] Worn, torn and/or soiled floors/carpeting throughout kitchen
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Interior fryer Interior oven Interior cooler reach in Microwave
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing dink kitchen right side not working.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53A-05-6] 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/

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food in sugar.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in bar area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep area
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris throughout kitchen and bar area
[36-11-4] Floors not maintained smooth and durable throughout kitchen
[08B-32-4] Food being prepared outside. Batter
[08B-19-4] Food contaminated by unsanitized equipment or utensil. See stop sale. Batter being prepared outside in a storage unit exposed to outside
[08B-36-4] Food stored in a location that is exposed to splash/dust. Food in outside storage area exposed to the street
[08B-37-4] Food stored in a prohibited area Outside open storage area
[08B-38-4] Food stored on floor in exterior storage area
[08B-42-4] Observed food stored outside.
[36-24-5] Hole in or other damage to wall through out kitchen
[14-69-4] Ice buildup in reach-in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses.
[35B-02-4] Insect control device installed over food preparation area near ice machine
[36-62-4] Light not functioning hood
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Chest Freezer Fryer base Under frills Hood and filters All prep shelves
[08B-12-5] Stored food not covered. Multiple products walk in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.throughout kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle outside faucets leaking
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[36-10-4] Worn, torn and/or soiled floors/carpeting throughout kitchen
[35A-05-4] Observed 4 live roaches on cookline inside oven.
[03A-02-5] cooked potatoes (56F - Cold Holding) milk - not available cooked peas (50F - Cold Holding);
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Interior fryer Interior oven Interior cooler reach in Microwave
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing dink kitchen right side not working.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53A-05-6] 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/
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple products walk in cooler

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food in sugar.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[35A-03-4] Dead roaches on premises. 1 in kitchen
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in bar area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep area
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris throughout kitchen and bar area
[36-11-4] Floors not maintained smooth and durable throughout kitchen
[08B-32-4] Food being prepared outside. Batter
[08B-19-4] Food contaminated by unsanitized equipment or utensil. See stop sale. Batter being prepared outside in a storage unit exposed to outside
[08B-36-4] Food stored in a location that is exposed to splash/dust. Food in outside storage area exposed to the street
[08B-37-4] Food stored in a prohibited area Outside open storage area
[08B-38-4] Food stored on floor in exterior storage area
[08B-42-4] Food stored outside.aw
[36-24-5] Hole in or other damage to wall through out kitchen
[14-69-4] Ice buildup in reach-in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses.
[35B-02-4] Insect control device installed over food preparation area near ice machine
[36-62-4] Light not functioning hood
[51-13-4] No Heimlich maneuver/choking sign posted.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Chest Freezer Fryer base Under frills Hood and filters All prep shelves
[08B-12-5] Stored food not covered. Multiple products walk in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.throughout kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle outside faucets leaking
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[36-10-4] Worn, torn and/or soiled floors/carpeting throughout kitchen
[35A-05-4] Roach activity present as evidenced by live roaches found. 3 inside oven
[01B-03-5] Stop Sale issued due to adulteration of food product. Batters prepared in external storage facility open air
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours cooked potatoes (53F - Cold Holding) milk (48F - Cold Holding); cooked peas (48F - Cold Holding); cooked potatoes (49F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. cheese balls dessert (74F - Hot Holding) cooked lentil donut (76F - Hot Holding)
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Interior fryer Interior oven Interior cooler reach in Microwave
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing dink kitchen right side not working.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53A-05-6] 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/
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple products walk in cooler

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell on shelf above reach in cooler
[14-11-5] Equipment in poor repair. -water dripping from fan in walk in cooler. Water dripping on to cover buckets
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer
[10-20-4] In-use tongs stored on equipment door handle of oven between uses.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -2 reach in coolers on -cooler at bar with yogurt drink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove burns soiled -top burners soiled on 2 large pot stoves -wall of stove soiled with grease -hood filters soiled with grease
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler across from stove/oven
[14-20-4] Ripped/worn/soiled tin foil used as shelf cover. -cart next to stove
[08B-12-5] Stored food not covered. -walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -touch clothes then put gloves and stirred food
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bar yogurt drink 44f
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 108f,employee reheated to 170f
[31A-11-4] Handwash sink used for purposes other than handwashing. -pan in handsink on cookline
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -only CFM expired
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -cookline
[53B-14-5] 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.