Taste Of India, 2900 E Cervantes Street, Pensacola, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: TASTE OF INDIA
Address: 2900 E Cervantes Street, Pensacola, FL 32503
Type: Permanent Food Service
License #: 2705227
Total inspections: 6
Last inspection: 01/12/2011

Restaurant representatives - add corrected or new information about Taste Of India, 2900 E Cervantes Street, Pensacola, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
  • Violation: 1 22-18-1 OBSERVED SOIL RESIDUE ON VEGETABLE SLICER/CAN OPENER. CB: Can opener blade was dirty.
  • Violation: 1 53B-08-1 OBSERVED NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED. CB:NO PROOF OF EMPLOYEE TRAINING AVAILABLE.
  • Violation: 1 53A-09-1 OBSERVED NO CURRENTLY FOOD SERVICE MANAGER ON DUTY WITH FOUR OR MORE EMPLOYEES ENGAGED IN FOOD PREPARATION. CB: NO FOOD MANAGER ON TRAINING AVAILABLE.
  • Violation: 1 A35B-04-1 OBSERVED OUTER OPENINGS AT ESTABLISHMENT CANNOT BE PROPERLY SEALED. GAP ABOVE SIDEWALL.CB: Observed gap over rear exit door. Could see daylight thru a 1 inch gap in wall and door, over door.
  • Violation: 1 24-05-1 OBSERVED CLEAN GLASSES CUPS UTENSILS POTS SND PANS STORED INVERTED. CB: All pots pans dishes inverted on storage shelves.
  • Violation: 1 32-16-1 OBSERVED HANDWASH SINK LACKING PROPER DRYING PROVISIONS.CB: No paper towels at handwash sink.
  • Violation: 1 08A-29-1 OBSERVED UNCOVERED FOOD IN HOLDING AREA.CB: OBSERVED UNCOVERED FOOD IN WALKIN COOLER. Stew,curry,peas,shrimp,beans,cooked potatos, cooked spinach.
  • Violation: 1 37-05-1 OBSERVED WALL SOILED WITH ACCUMULATED FOOD DEBRIS. CB: WALL BEHIND PREPARATION TABLE HAD FOOD ADHEARING TO WALL.
  • Violation: 13-03-1 Observed employee with no hair restraint.
  • Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
  • Violation: 15-28-2 Hood filters missing. For reporting purposes only.
  • Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bare wood walls.
  • Critical. Violation: 22-19-1 Observed interior of microwave soiled.
  • Critical. Violation: 22-22-1 Observed encrusted material on can opener.
  • Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On outside of microwave.
  • Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
  • Critical. Violation: 35A-08-1 Observed live gnats throughout facility.
  • Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Gap in wall and door over rear exit door.
  • Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
  • Violation: 37-05-1 Observed wall soiled with accumulated food debris.
  • Violation: 42-11-1 Observed unnecessary items on the premise.
  • Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
  • Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.CB: Manjit Singh 4-28-2014- Restaurant Assoc.
  • Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
01/12/2011Routine - FoodCall Back - Complied
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Observed employee with no hair restraint.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Hood filters missing. For reporting purposes only.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bare wood walls.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed encrusted material on can opener.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. On outside of microwave.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Critical. Observed live gnats throughout facility.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation. Gap in wall and door over rear exit door.
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Observed wall soiled with accumulated food debris.
  • Observed unnecessary items on the premise.
  • Critical. Establishment operating without a current Hotel and Restaurant license.
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
07/16/2010Routine - FoodWarning Issued
  • 08A-29-1 OBSERVED UNCOVERED FOOD IN HOLDING AREA.CB: OBSERVED UNCOVERED FOOD IN WALKIN COOLER. Stew,curry,peas,shrimp,beans,cooked potatos, cooked spinach.
  • 22-18-1 OBSERVED SOIL RESIDUE ON VEGETABLE SLICER/CAN OPENER. CB: Can opener blade was dirty.
  • 24-05-1 OBSERVED CLEAN GLASSES CUPS UTENSILS POTS SND PANS STORED INVERTED. CB: All pots pans dishes inverted on storage shelves.
  • 32-16-1 OBSERVED HANDWASH SINK LACKING PROPER DRYING PROVISIONS.CB: No paper towels at handwash sink.
  • A35B-04-1 OBSERVED OUTER OPENINGS AT ESTABLISHMENT CANNOT BE PROPERLY SEALED. GAP ABOVE SIDEWALL.CB: Observed gap over rear exit door. Could see daylight thru a 1 inch gap in wall and door, over door.
  • 37-05-1 OBSERVED WALL SOILED WITH ACCUMULATED FOOD DEBRIS. CB: WALL BEHIND PREPARATION TABLE HAD FOOD ADHEARING TO WALL.
  • 53A-09-1 OBSERVED NO CURRENTLY FOOD SERVICE MANAGER ON DUTY WITH FOUR OR MORE EMPLOYEES ENGAGED IN FOOD PREPARATION. CB: NO FOOD MANAGER ON TRAINING AVAILABLE.
  • 53B-08-1 OBSERVED NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED. CB:NO PROOF OF EMPLOYEE TRAINING AVAILABLE.
07/16/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Stew in WIC.
  • Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Stew in WIC.
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Curry in WIC.
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Peas in WIC.
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Sauce in WIC.
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Chicken in WIC.
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Cooked potatos in WIC.
  • Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. Metal basting brush.
  • Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Violation: 22-18-1 Observed soil residue in vegetable slicer .
  • Critical. Violation: 22-22-1 Observed encrusted material on can opener.
  • Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Violation: 33-16-1 Observed open dumpster lid.
  • Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Gap above side wall.
  • Violation: 36-15-1 Observed food debris accumulated on kitchen floor under/behind equipment.
  • Violation: 37-05-1 Observed wall soiled with accumulated food debris. Prep table by grills.
  • Violation: 42-11-1 Observed unnecessary items on the premise.CB: Display case chairs etc.
  • Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
4/13/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Stew in WIC.
  • Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
  • Critical. Observed food (potatos) stored on floor outside door. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. Stew in WIC.
  • Critical. Observed uncovered food in holding unit/dry storage area. Curry in WIC.
  • Critical. Observed uncovered food in holding unit/dry storage area. Peas in WIC.
  • Critical. Observed uncovered food in holding unit/dry storage area. Sauce in WIC.
  • Critical. Observed uncovered food in holding unit/dry storage area. Chicken in WIC.
  • Critical. Observed uncovered food in holding unit/dry storage area. Cooked potatos in WIC.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Knives stored between wall and sink. Corrected On Site.
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Equipment or utensils not designed or constructed in a durable manner. Metal basting brush.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood in new shelves.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soil residue in vegetable slicer .
  • Critical. Observed encrusted material on can opener.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
  • Observed open dumpster lid.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation. Gap above side wall.
  • Observed food debris accumulated on kitchen floor under/behind equipment.
  • Observed wall soiled with accumulated food debris. Prep table by grills.
  • Observed unnecessary items on the premise.
  • Carbon dioxide/helium tanks not adequately secured.
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
2/11/2010Routine - FoodWarning Issued
  • Critical. Observed buildup of soil in the interior of ice machine.
  • Critical. No handwashing sign provided at handsink used by food employees.
10/7/2009Food-Licensing InspectionInspection Completed - No Further Action

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