Desi Chowrastha Indian Eatery
4590 Racetrack Rd Ste 201-202, St. Johns, FL 32259 · Permanent Food Service · License 6502666
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection7 high priority (6 fixed by the Sep 25 follow-up, 1 fixed on the spot), 6 intermediate (1 fixed on the spot), 6 basic-44
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In right side reach-in cooler on cook line, scrambled egg (65°F - Cold Holding); cut cabbage (59°F - Cold Holding); cooked chicken (50-67°F - Cold Holding); noodles (65°F - Cold Holding); paneer (50°F - Cold Holding); rice (54°F - Cold Holding); cooked cauliflower (47-52°F - Cold Holding); shrimp (49°F - Cold Holding); fish (49°F - Cold Holding). Person in Charge stated items in cooler overnight, not removed today. Ambient temperature 50f.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. In the reach-in cooler near back door, lentil soup (74-87°F - Cooling). Person in Charge stated soup was cooked yesterday and placed in reach-in cooler, not removed today. Soup is in 4 large, deep pans stacked on top of each other.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In right side reach-in cooler on cook line, scrambled egg (65°F - Cold Holding); cut cabbage (59°F - Cold Holding); cooked chicken (50-67°F - Cold Holding); noodles (65°F - Cold Holding); paneer (50°F - Cold Holding); rice (54°F - Cold Holding); cooked cauliflower (47-52°F - Cold Holding); shrimp (49°F - Cold Holding); fish (49°F - Cold Holding). Person in Charge stated items in cooler overnight, not removed today. Ambient temperature 50f.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In the reach-in cooler near back door, lentil soup (74-87°F - Cooling). Person in Charge stated soup was cooked yesterday and placed in reach-in cooler, not removed today. Soup is in 4 large, deep pans stacked on top of each other.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At kitchen cook line reach-in cooler, raw chicken stored over cooked chicken. At back kitchen glass door reach-in cooler, raw shell eggs stored over ready to eat items. All items moved to proper storage.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
In kitchen/dry storage areas, observed 3 flying insects.
Roach activity present as evidenced by live roaches found.
In kitchen by prep area, observed 1 live roach on floor. Operator killed and cleaned roach.
Intermediate6
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In the reach-in cooler near back door, lentil soup (74-87°F - Cooling). Person in Charge stated soup was cooked yesterday and placed in reach-in cooler, not removed today. Soup is in 4 large, deep pans stacked on top of each other.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At prep table, can opener blade has build up of food debris.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At front counter cook line, bucket stored in handwash sink. Employee removed bucket. At dish area handwash sink, metal scrub pads stored in handwash sink and soap containers blocking sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At dish area, no paper towels at handwash sink.
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/ 8 food handler employees present during inspection, no Certified Food Manager onsite.
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only one employee certificate available at inspection.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
In kitchen, multiple bulk storage containers not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
At front counter area and in dry storage room, multiple food items stored on floor.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At front counter, ice cream scoops stored in standing water at 67f. Employee removed scoops from water
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
In kitchen, 2 employees eating in prep area.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In kitchen, plastic togo cups used as scoops in bulk containers.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
At cook line, floors under/behind equipment have build up of debris.
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.