NAANS INDIAN GRILL AND BAR Inspection – April 17, 2025

High Priority 1

#3High Priority08A-05-6

High Priority – Raw animal food stored over ready-to-eat food. Raw eggs and chicken store over cut onions and goat curry in walk in cooler.

Intermediate 6

#4Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At any hand sink

#5Intermediate11-26-1

Intermediate – No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#6Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. At dish and server hand sink

#7Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes, cooked chicken, sauces and pasta not dated in walk in cooler

#9Intermediate31B-06-4

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap. At cook line hand sink

Basic 2

#1Basic21-05-5

Basic – Cloth used as a food-contact surface. Observed soiled cloth on cook line for naan bread

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee drinks on cook line and storage shelving

Florida Food Watch