Discovery Indian Cuisine

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
• Handwash sinks and supplies
  • Intermediate: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Objectionable odors in bathroom or other areas of the establishment.
  • Basic: Floor soiled/has accumulation of debris.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues.
• Handwash sinks and supplies
  • Intermediate: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 2 Rodent droppings by mixer in kitchen. Operator cleaned droppings and sanitized area. 1 in dry storage 2 behind water dispenser near ice machine.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Objectionable odors in bathroom or other areas of the establishment.
  • Basic: Floor soiled/has accumulation of debris.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Food protection and cross-contamination
  • Basic: Food stored on floor.
  • Basic: Employee personal food not properly identified and segregated from food to be served to the public.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Handwash sinks and supplies
  • Intermediate: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 2 Rodent droppings by mixer in kitchen. Operator cleaned droppings and sanitized area.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Objectionable odors in bathroom or other areas of the establishment.
  • Basic: Floor soiled/has accumulation of debris.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Squeeze bottles of sauces not labeled.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Cans of tomato sauce stored on floor of dry storage.
  • Basic: Employee personal food not properly identified and segregated from food to be served to the public. Personal food items stored next to food for customers in reach in cooler in ware washing area.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Employee working kitchen not wearing hair restraint
  • Basic: Employee with no beard guard/restraint while engaging in food preparation. Employee working in kitchen not wearing beard guard
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for rice. Operator disposed of bowl.
  • Basic: Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen.
  • Basic: Equipment in poor repair. Squeeze bottles for sauce warped from heat.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler soiled with debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of shelves soiled with debris.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink near reach in coolers.
  • Intermediate: Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink near cook line not able to dispense paper towels
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 14 rodent droppings by water heater 4 rodent droppings in dry storage 13 rodent droppings around reach in cooler near ice machine. 3 rodent droppings under front desk 12 rodent droppings by mop sink 7 rodent droppings by mixer
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Floor in disrepair in kitchen
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in dry storage closet
  • Basic: Floor soiled/has accumulation of debris. Floor soiled in kitchen
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
• Manager certification and employee training
  • 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 & Lodging Association (SafeStaff) 866-372-7233.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
  • Basic: Old food stuck to clean dishware/utensils.
  • Basic: Dishmachine not washing/rinsing properly.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength.
• Insects, rodents, pests and animals
  • High priority: Rodent rub marks present along walls/ceilings.
• Floors, walls, ceilings and ventilation
  • Basic: Floors not maintained smooth and durable.
  • Basic: Objectionable odors in bathroom or other areas of the establishment.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
  • Basic: Old food stuck to clean dishware/utensils.
  • Basic: Dishmachine not washing/rinsing properly.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine is still in disrepair
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on top of spice container in dry storage rack in back of kitchen. 3 rodent droppings in dry storage closet next to ac unit.
  • High priority: Rodent rub marks present along walls/ceilings.
• Floors, walls, ceilings and ventilation
  • Basic: Floors not maintained smooth and durable.
  • Basic: Ceiling tile missing.
  • Basic: Objectionable odors in bathroom or other areas of the establishment.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
  • Basic: Old food stuck to clean dishware/utensils.
  • Basic: Dishmachine not washing/rinsing properly.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping in spiderweb next to back exit 6 on pipe near mop sink 2 on shelf with buckets in ware washing area 4 on brown to go bag in front of kitchen 6 in to go utensils box in front of kitchen 4 under refrigerator near ice machine
  • High priority: Rodent rub marks present along walls/ceilings.
• Floors, walls, ceilings and ventilation
  • Basic: Floors not maintained smooth and durable.
  • Basic: Ceiling tile missing.
  • Basic: Objectionable odors in bathroom or other areas of the establishment.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
  • Basic: Old food stuck to clean dishware/utensils.
  • Basic: Dishmachine not washing/rinsing properly.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 11 rodent droppings in container in kitchen. Operator disposed of droppings and cleaned and sanitized container. 1 dropping on shelf across from reach in cooler. 9 droppings by AC Unit 6 droppings on top of soda cans stored by ac unit. 10 in dry storage closet by ac unit
  • High priority: Rodent rub marks present along walls/ceilings. Rodent rub marks still present on pipes.
• Floors, walls, ceilings and ventilation
  • Basic: Floors not maintained smooth and durable.
  • Basic: Ceiling tile missing.
  • Basic: Objectionable odors in bathroom or other areas of the establishment.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Dented/rusted cans present. See stop sale. Dented 6lb can of tomato puree stored not separated from undamaged product in storage closet across from ac unit.
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato puree 51°F. Held in unit over night no prior temperature monitoring.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chick peas and potatoes prepared on site yesterday not date marked, operator added dates.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Tomato puree 51°F. Held in unit over night no prior temperature monitoring.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg over ready to eat spring rolls in cooler
  • Basic: Food stored on floor. Oil and tomato puree stored on floor of storage closet across from ac unit.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint.
  • Basic: Employee with no beard guard/restraint while engaging in food preparation. Employee not wearing beard guard,
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in rice cooker. Operator removed bowl.
  • Basic: Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen.
  • Basic: Equipment in poor repair. Stand up Reach in cooler In kitchen able to keep temperature. Used to store produce reach in freezer next to microwave in disrepair.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning. Old labels on container in ware washing area.
  • Basic: Old food stuck to clean dishware/utensils. Old food staining containers in ware washing area.
  • Basic: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Measured at sanitizer at 0ppm. Instructed operator to use three compartment sink until it is fixed.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with debris.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Interior of Reach in cooler by ice machine shelves soiled
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of mold like substance.
  • High priority: 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. Measured at 0ppm. Instructed operator to use three compartment sink until it is fixed.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of mixer soiled with debris.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings on spice containers in dry storage in kitchen. 7 rodent droppings in hand sink by mop sink. Operator removed droppings from hand sink during visit. 2 rodent droppings on dry dish area of three compartment sink. 1 rodent dropping on shelf used to store paint cans near ice machine, 21 rodent droppings near ac unit 2 rodent droppings on top of soda can containers near ac unit. 19 in dry storage closet across from ac unit 6 rodent droppings around television in lobby
  • High priority: Rodent rub marks present along walls/ceilings. Rodent rub marks on pipe near rice cooker. Rodent rub marks on pipe next to mop sink.
• Floors, walls, ceilings and ventilation
  • Basic: Floors not maintained smooth and durable. Floor in disrepair on cook line. Missing ceiling tile over reach in freezer in kitchen.
  • Basic: Floor area(s) covered with standing water. Standing water on floor of ice machine. Walls in kitchen soiled with debris.
  • Basic: Ceiling tile missing. Missing ceiling tile over reach in freezer in kitchen.
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in ice machine storage area, and in dry storage room across from air conditioning unit. Objectionable odors in ac unit storage area.
  • Basic: Floor soiled/has accumulation of debris. Floor soiled in kitchen.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee charger stored on top of shelf above pots in ware washing area. Operator moved charger.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Fabuloso stored on shelf above pots in ware washing area.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
• Manager certification and employee training
  • 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 & Lodging Association (SafeStaff) 866-372-7233. No proof of any training in establishment.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Food protection and cross-contamination
  • Basic: Food stored on floor.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Hole in or other damage to wall.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling tile missing.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Operator informed me they have not submitted plans. They are working with architect to make them still.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. No proof of employee training in establishment