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Licensee
Name:
AROMA INDIAN CUISINE
License Number:
SEA6012913
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
731 VILLAGE BLVD UNIT 110 WEST PALM BEACH, FL 33409
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At walk-in cooler; cooked rice (53F - Cooling).
Operator stated cooling overnight, did not reach 41F within 6 hours.
See stop sale.
**Warning**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen from dining room and began preparing food for customers without washing hands.
Operator discussed with employee who then washed hands.
**Corrected On-Site** **Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched soiled containers/trash while throwing into dumpster then handled clean equipment, clean utensils and began to prepare food for customers without washing hands.
Operator discussed with employee who then washed hands.
**Corrected On-Site** **Warning**
High Priority - Live, small flying insects found.
Approximately 30 live, small flying insects in kitchen flying around/landing on prep tables/cutting boards/clean dishes and utensils.
Advised Operator to eliminate live, small flying insects, clean and sanitize areas.
**Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At walk-in cooler; raw chicken stored over cooked rice.
Operator moved raw chicken below cooked rice.
**Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach in kitchen crawling on shelves storing clean/sanitized cooking/food service utensils.
1 live roach in kitchen crawling inside sugar container.
See stop sale.
Advised Operator to eliminate live roaches, clean and sanitize areas.
**Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
1 live roach in kitchen crawling inside sugar container.
Approximately 6 live weevils crawling inside flour storage container.
See stop sale.
**Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At walk-in cooler; cooked rice (53F - Cooling).
Operator stated cooling overnight, did not reach 41F within 6 hours.
At cook line; butter (93F - Reheating).
Operator stated butter placed on stove to reheat/hold until served more than 2 hours prior, did not reach 135F for 15 seconds within 2 hours.
See stop sale.
**Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At cook line right side flip top cooler; cooked chicken (50F - Cold Holding); cooked cauliflower (50F - Cold Holding); cooked lamb (49F - Cold Holding).
Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.
**Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.
At cook line; butter (93F - Reheating).
Operator stated butter placed on stove to reheat/hold until served more than 2 hours prior, did not reach 135F for 15 seconds within 2 hours.
See stop sale.
**Warning**
Intermediate - No paper towels or mechanical hand drying device provided at cook line hand wash sink.
Operator provided paper towels.
**Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee working longer than 120 days no proof of required state approved training.
**Repeat Violation** **Admin Complaint**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
