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Licensee
Name: HAVELI INDIAN KITCHEN License Number: SEA3917924
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 12908 N DALE MABRY HWY
TAMPA, FL 33618

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/27/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 5 14
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
05-11-4    Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient thermometers in reach-in cooler stored towards back of reach-in cooler. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table in kitchen. Coffee on prep table near front kitchen. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Multiples employees in kitchen. **Warning**
08B-38-4    Basic - Food stored on floor. Yogurt and raw meat stored on floor in walk-in cooler. Onions, canned beverages, vegetable and soybean oil stored on floor throughout kitchen. **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. On cooks line. **Warning**
51-18-6    Basic - No copy of latest inspection report available. **Warning**
40-01-4    Basic - No suitable facilities provided to store employee clothing and other possessions. Employee belongings stored alongside single service items. Employee personal belongings on prep table on cooks line (cell phones). **Warning**
33-16-4    Basic - Open dumpster lid. **Warning**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken breasts thawed in standing water. Discussed proper thawing procedures with operator. Operator removed chicken from standing water and placed in cooler. **Corrective Action Taken** **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. Reach-in cooler on cooks line. Exterior of equipment throughout kitchen soiled. Exterior of sugar container in kitchen soiled. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Potatoes and produce stored in walk-in cooler uncovered. **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Light brown powder not labeled when removed from original container in dry storage area in kitchen. **Warning**
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. 1 can garbanzo beans, 1 can sunfield baby corn. Operator segregated for return. **Corrective Action Taken** **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare hand contact with naan bread on cooks line. Discussed bare hand contact procedures with operator. **Corrective Action Taken** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce (68°F - Cold Holding, retemped 43°F); Rice Dessert (68°F - Cold Holding, retemped 46°F). Operator placed ice on buffet line for cold items. **Corrective Action Taken** **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. tandoori chicken (90°F - Hot Holding); Gulab jamun (85°F - Hot Holding); tandoori chicken (131°F - Hot Holding, Reheat 171°F); white rice (108-124°F - Hot Holding). Operator placed food items in walk-in cooler to cool. Reheated tandoori chicken. Stirred/increased temperature of steam table for rice. **Corrective Action Taken** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw meat stored in freezer above shoestring fries, raw eggs stored over produce in walk-in cooler. Discussed proper food storage with operator. **Corrective Action Taken** **Warning**
41-10-4    High Priority - Toxic substance/chemical improperly stored. On top of service station with clean plates and water pitchers. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. Cutting board on cooks line. Can opener soiled. Interior of reach-in cooler soiled on cooks line. **Warning**
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Employee dumped ice in handwash sink at back of kitchen. **Warning**
53A-01-6    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cooks line. **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken biryani, milk, tandoori chicken etc. to date marked in walk-in cooler. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395