DESI CHOWRASTHA INDIAN EATERY
4590 RACETRACK RD STE 201-202 · ST. JOHNS · St. Johns County · FL 32259
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the reach-in cooler near back door, lentil soup (74-87F – 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.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In the reach-in cooler near back door, lentil soup (74-87F – 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.
35A-02-8High Priority – Live, small flying insects found. In kitchen/dry storage areas, observed 3 flying insects. **Warning**
08A-05-6High Priority – 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. **Corrected On-Site**
35A-05-4High Priority – 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. **Warning**
01B-02-5High Priority – 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 (65F – Cold Holding); cut cabbage (59F – Cold Holding); cooked chicken (50-67F – Cold Holding); noodles (65F – Cold Holding); paneer (50F – Cold Holding); rice (54F – Cold Holding); cooked cauliflower (47-52F – Cold Holding); shrimp (49F – Cold Holding); fish (49F – Cold Holding). Person in Charge stated items in cooler overnight, not removed today. Ambient temperature 50f. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right side reach-in cooler on cook line, scrambled egg (65F – Cold Holding); cut cabbage (59F – Cold Holding); cooked chicken (50-67F – Cold Holding); noodles (65F – Cold Holding); paneer (50F – Cold Holding); rice (54F – Cold Holding); cooked cauliflower (47-52F – Cold Holding); shrimp (49F – Cold Holding); fish (49F – Cold Holding). Person in Charge stated items in cooler overnight, not removed today. Ambient temperature 50f. **Warning**
Intermediate 6
03D-15-4Intermediate – 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 (74-87F – 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.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. At prep table, can opener blade has build up of food debris.
31A-11-4Intermediate – 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. **Corrective Action Taken**
53A-05-6Intermediate – 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.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At dish area, no paper towels at handwash sink.
53B-02-5Intermediate – 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. Only one employee certificate available at inspection.
Basic 6
14-01-5Basic – Bowl or other container with no handle used to dispense food. In kitchen, plastic togo cups used as scoops in bulk containers.
12B-02-4Basic – Employee eating in a food preparation or other restricted area. In kitchen, 2 employees eating in prep area.
36-73-4Basic – Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floors under/behind equipment have build up of debris.
08B-38-4Basic – Food stored on floor. At front counter area and in dry storage room, multiple food items stored on floor.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, ice cream scoops stored in standing water at 67f. Employee removed scoops from water **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. In kitchen, multiple bulk storage containers not labeled.
Inspector observations synchronized from DBPR on September 23, 2026 12:02 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.