MASALA INDIAN CUISINE Inspection – March 18, 2025

High Priority 2

#8High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked meat, raw eggs over produce, walk in cooler

#9High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes on buffet line 117F. Operator removed to reheat. Advised to use time as a public health control .

Intermediate 1

#10Intermediate53B-02-5

Intermediate – 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 and Lodging Association (SafeStaff) 866-372-7233. Bandari

Basic 7

#1Basic14-05-4

Basic – Cardboard used to line food-contact shelves. Walk in cooler Dry storage shelving

#2Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler

#3Basic08B-38-4

Basic – Food stored on floor. Walk in cooler

#4Basic27-10-4

Basic – No hot running water at mop sink. faucet in disrepair

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill, under side of mixer

#6Basic14-20-4

Basic – Ripped/worn tin foil used as shelf cover. Interior spice shelving on cookline

#7Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Drain for three compartment sink

Florida Food Watch