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Name: SAFFRON & CURRY License Number: SEA6021580
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 2222 W ATLANTIC AVENUE

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.
12 13 21
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
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink at cookline. **Warning**
16-23-4    Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
36-36-4    Basic - Ceiling tile missing by dry storage room near back door. **Warning**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner by 2 compartment sink. **Warning**
32-21-4    Basic - Employee Bathroom door not self-closing. **Warning**
32-07-4    Basic - Employee Bathroom facility not clean. **Warning**
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored over prep table near dishwashing area. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
08B-38-4    Basic - Food stored on floor. Potatoes on floor near back door. **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 80F. **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing at cookline. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees at employee restroom. **Warning**
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before cutting. **Warning**
25-05-4    Basic - Single-service articles improperly stored. Single-service articles not stored inverted or protected from contamination. Takeout containers on shelving unit near 2 compartment sink not inverted. Takeout containers on floor in dry storage room. **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Exterior of microwave soiled. Shelving unit at cookline soiled. Fan heavily soiled at cookline. Water well at dishmachine heavily soiled. Top of chest freezer near employee restroom heavily soiled. Exterior of flour storage container soiled in dry storage shelving near employee restroom. Shelving at cookline lined with aluminum foil soiled. Exterior of coolers at cookline soiled. Can opener and stand soiled. Top of dish machine soiled. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Chili peppers , cut veggies and raw chicken. **Warning**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked veggies at walkin cooler. **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls by dishwashing area and cookline soiled. **Warning**
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Leaking under 2 compartment prep sink. **Warning**
41-07-4    High Priority - Container of medicine improperly stored. Tylenol stored with rice and under prep table on shelving unit near dishwashing machine. Medicine moved. **Corrected On-Site** **Warning**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing . Dishwasher from dirty to clean dishes without washing hands first. Employee washed hands. **Corrected On-Site** **Warning**
12A-05-4    High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from an open beverage container and then returned to food prep without washing hands first. Employee washed hands. **Corrected On-Site** **Warning**
12A-20-4    High Priority - Employee washed hands with no soap. Employee washed hands with no soap when going from cleaning to prepping onions. Employee washed hands . **Corrected On-Site** **Warning**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at 2 compartment prep sink. Only washing and rinsing equipment and then air drying. No sanitization step observed. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice pudding 66F and yogurt dressing 53-54F at buffet. Added ice . Corrective Action Taken. Peas 46-47F, tomatoes 49-51F, garlic 51-53F, potatoes 52-53, yogurt 48-52F, cooked onions 45-47, cooked lentils 46-50F, goat cheese 46-50F, lamb 44-54F, chicken 44-53F, chicken 48-55F, and shrimp 46F all food at cookline flip top cooler closest to handwash sink. Cooler has an ambient temperature of 48F. Block of ice building up on Coils in back of cooler. Food in cooler for less than 4 hours. Foods moved to working cooler. Corrective Action Taken. Cheese 47-48F and yogurt 48F at cookline flip top cooler closest to walkin cooler. Food on top of make table with a large open gap where air is escaping. Placed container in gap and foods moved to walkin cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **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. Cooked chicken 45-48F Cooling in walkin cooler overnight. Food cooked last night and has been in walkin ever since. Food being cooled in large plastic covered container. Food discarded. **Warning**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tandoori chicken 97-119F and chicken curry 105F at buffet . Foods sent to be reheated to 165F. Corrective Action Taken. Cooked veggies 119-125 Hot Holding at cookline on top of stove with no heat turned on. Heat turned on. **Corrective Action Taken** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over onions at walkin cooler. **Warning**
12A-02-4    High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Served picked up dirty dishes from table and then handed clean napkins to a customer without washing hands first. Employee washed hands. **Corrected On-Site** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 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. Cooked chicken 45-48F Cooling in walkin cooler overnight. Food cooked last night and has been in walkin ever since. Food being cooled in large plastic covered container. Food discarded. **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Chemical solution bottles stored next to food and under prep table near dish machine. **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
14-74-5    Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cookline flip top cooler closest to handwash sink with ambient temperature of 50F. Block of ice building up in coils in back of cooler. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled at cookline prep coolers. **Warning**
31A-13-4    Intermediate - Employee used handwash sink as a dump sink at cookline. Reviewed proper use of handwash sink. **Corrective Action Taken** **Warning**
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at spray sink by dishmachine when going from cleaning to prepping onions. Reviewed proper Handwashing. **Corrective Action Taken** **Warning**
22-22-4    Intermediate - Encrusted material on can opener blade. **Warning**
52-05-4    Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Observed Establishment serving carribean red snapper in substitution of red snapper. Observed box of carribean red snapper on premises only and no invoices within 30 days. **Admin Complaint**
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salad w/ tomatoes from 52-60F to 54-60F within 1 hour Cooling on buffet ice table with little ice. Added ice. Corrective Action Taken. **Corrective Action Taken** **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink at cookline. **Warning**
53A-05-5    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 6 employees on duty. Manager showed. **Corrected On-Site** **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline at employee restroom and cookline. **Warning**
22-18-4    Intermediate - Soil residue in food storage containers of flour on shelving unit at cookline. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle not labeled. **Warning**
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