THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: INDIA HOUSE License Number: SEA2614676
Rank: Seating License Expiration Date: 06/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 8661 BAYMEADOWS RD
JACKSONVILLE, FL 32256

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/21/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 3 9
Violations:
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.
Violation    Observation
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. Underside of walk in cooler door handle, microwave door handle on cookline. Cleaned by employee. Make table cooler handles on top part of unit. **Corrective Action Taken** **Warning**
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. Two containers of clean utensils stored in containers with debris build up in the bottom, in storage room by dish machine. Manager had employee clean **Corrected On-Site** **Warning**
10-21-4    Basic - Ice scoop stored on top of dirty ice machine between uses. In server are at ice machine. Placed onto tray. **Corrected On-Site** **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. On cookline. **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. Interior top on cookline. Cleaned by employee **Corrected On-Site** **Warning**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Frozen carrots in to go bags in reach in freezer in server area. **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Make table cooler opposite clay oven on cookline. **Warning**
23-08-4    Basic - Soda gun holster with accumulated slime/debris. Holster behind bar. Owner had employee clean. **Repeat Violation** **Warning**
21-10-4    Basic - Soiled dry wiping cloth in use. On prep table. Owner removed **Corrective Action Taken** **Warning**
10-05-4    High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Container of utensils on cookline in water at 87° **Warning**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Large container of Samosa filling (cooked vegetables and spices) temped at 38-47°. Made previous evening. In thickest part of container at 47°. Condensation on lid. Owner discarded product. **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Samosa filling. **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Samosa filling in container with tight fitted lid, not cooled down overnight. **Warning**
03D-19-4    Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pakoras and cooked chicken. Items placed into cooler **Corrective Action Taken** **Repeat Violation** **Warning**
53B-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. Only 3 employee certificates available. **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.