Swaad
1032 Tamiami Trl #11, Port Charlotte, FL 33953 · Permanent Food Service · License 1801972
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection9 high priority (fixed on the spot), 5 intermediate (3 fixed on the spot), 8 basic (2 repeats)-49
- Complaint after follow-up on Oct 27Counts in full until a follow-up finds the problems fixed-20
- Safety score31
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Observed no proof of employee training.
- 1st follow-up visitSep 1, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed improper date marks. The operator dated the foods with the month and year. Educated the operator on proper date marking.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Observed no proof of employee food handler training.
More time given
Basic1
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
More time given
- First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw chicken (48°F - Cold Holding); raw lamb (48°F - Cold Holding); cooked onion sauce (50°F - Cold Holding); block paneer cheese (51°F - Cold Holding); heavy whipping cream (50°F - Cold Holding); cooked chicken (49°F - Cold Holding); hard boiled eggs (49°F - Cold Holding); raw shell eggs ambient (50°F - Cold Holding); milk (50°F - Cold Holding); sour cream (50°F - Cold Holding) in the walk in cooler. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
Fixed on the spot
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. The operator discarded the salmon.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken (48°F - Cold Holding); raw lamb (48°F - Cold Holding); cooked onion sauce (50°F - Cold Holding); block paneer cheese (51°F - Cold Holding); heavy whipping cream (50°F - Cold Holding); cooked chicken (49°F - Cold Holding); hard boiled eggs (49°F - Cold Holding); raw shell eggs ambient (50°F - Cold Holding); milk (50°F - Cold Holding); sour cream (50°F - Cold Holding) in the walk in cooler. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw shell eggs stored over unwashed red peppers in the walk in cooler. The operator discarded the eggs due to temperature abuse.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over washed onions in the walk in cooler. The operator discarded the chicken due to temperature abuse.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed an employee wearing gloves handle raw chicken, wipe hands on a soiled apron, then handle clean equipment The employee placed the equipment in the dish area for cleaning and changed the apron. Educated the employee on proper handwashing procedures.
Fixed on the spot
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed an employee handle soiled dishware then handle clean dishware without washing hands. The dishware to be rewashed. Educated the employee on proper handwashing procedures.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishmachine chlorine sanitizer at 0ppm. The operator set up the three compartment sink warewashing.
Fixed on the spot
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed an employee wash, rinse, then store a metal colander without sanitizing. The operator placed the colander in the dish area for rewashing.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed multiple foods prepared on site and held for more than 24 hours with no date marked. The operator discarded the foods due to temperature abuse.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed rust on the can opener blade.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed an employee rinse a peeler in the hand sink at the entrance to the kitchen. The employee placed the peeler in the dish area for cleaning.
Fixed on the spot
Code 53, Manager certification and employee training: 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/ Observed no certified food manager on site with 4 employees working. The certified food manager Mariyan Joseph arrived during the inspection.
Fixed on the spot
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 & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. The operator discarded the salmon.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed raw lamb, cooked onion sauce, and multiple sauces uncovered in the walk in cooler. The operator discarded the above foods due to temperature abuse. Observed cooked lamb stored uncovered in the reach in cooler nearest the rear exit. The operator covered the cooked lamb.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Observed an employee beverage stored in a reach in cooler with bottled beverages for the public. The operator properly stored the employee beverage.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed an ice scoop stored on a soiled surface on top of the ice machine. The operator removed the scoop for cleaning.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Observed an in-use knife stored between a food prep table and a reach in cooler. The operator removed the knife for cleaning.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed the walk in cooler door handle soiled with an accumulation of food debris.
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels near the entrance to the kitchen.
The operator provided a trash can near the hand sink.
Fixed on the spotRepeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed an employee cell phone stored on a food prep table in the kitchen. The employee properly stored the cell phone.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.