GOLDEN CHARIOT INDIAN RESTAURANT Inspection – July 16, 2026

High Priority 1

#9High Priority41-10-4

High Priority – Observed various cleaning chemicals stored next to various foods in dry storage area.

Intermediate 2

#10Intermediate53A-05-6

Intermediate – 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/

#11Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

Basic 8

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic24-05-4

Basic – Clean pots and pans not stored inverted or in a protected manner. **Repeat Violation**

Repeat Violation

#3Basic14-11-5

Basic – Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**

Repeat Violation

#4Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment.

#5Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#6Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.

#7Basic23-03-4

Basic – Observed reach in cooler gaskets soiled with buildup food debris.

#8Basic25-05-4

Basic – Observed takeout containers stored on floor in kitchen area.

Florida Food Watch