21 Spices by Chef Asif
Last inspected: Oct 22, 2024
61
Score
Going back to 2022, 21 Spices by Chef Asif has five inspections in the public record. The most recent report on file is from Oct 22, 2024. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged two times.
That's lower than the typical Naples restaurant, which scores around 81. The inspection history reads as standard for a restaurant of this size.
5
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 22, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan in the back kitchen, hard boiled eggs (46F - Cold Holding). Operator increased heat under the rice. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw chicken is stored over raw lamb. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in cooler in front of the tandor oven, hard boiled eggs (46F - Cold Holding). Operator iced the eggs. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
61
Mar 8, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer.
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. There are employees with no hair restraint preparing food. Employees put on hair nets. **Corrected On-Site**
13-03-4
90
Oct 31, 2023
Routine - Food
2 critical violations. 7 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler in front of the tandor, cooked chicken (44F - Cold Holding). **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan in a steam table chicken (120F - Hot Holding). **Warning**
03B-01-6
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ There is no certified food safety manager on site with more than four employees handling food. **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at either hand washing sink in the kitchen. Operator replaced the paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided the operator with the employee health reporting agreements. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. There is no soap at the gand washing sink at the bar. **Warning**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute and ceiling of the ice machine. **Warning**
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. There is no water at the hand washing sink in front of the dish washing area. **Warning**
27-19-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chlorine test kit available to test the dishwasher. **Warning**
16-37-1
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on a oven door handle. Operator removed the tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There utensils in 78F standing water on the cook line. **Warning**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the make table cooler in the salad station. **Warning**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. In the back of the kitchen a bin of sugar and a bin of flour are.not labeled. **Warning**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on the top of the dishwasher. **Warning**
16-21-4
29
Mar 22, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance on the interior walls of the ice machine. **Warning**
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 142F). Operator filled the triple sink to sanitize, quaternary sanitizer 200ppm. **Corrective Action Taken** **Warning**
22-56-4
Basic - Dishmachine cycle times/conveyor speed not correct per data plate/operating specifications provided on dishmachine. Dish machine conveyor not operating. **Warning**
16-17-4
Basic - Food stored on floor. There are cases of food stored on the floor in the walk-in cooler. **Warning**
08B-38-4
67
Nov 15, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), operator primed the dishwasher, chlorine sanitizer 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk-in cooler there is a container of cooked dahl prepared more than 24 hours ago with no date marking. Operator date marked the dahl. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - In-use tongs stored on equipment door handle between uses. There is a pair of tongs hanging from the oven door handle. Operator removed the tongs. **Corrected On-Site**
10-20-4
67
Frequently Asked Questions
When was 21 Spices by Chef Asif last inspected?
The most recent health inspection at 21 Spices by Chef Asif on file is from Oct 22, 2024. The public record contains five inspections in total.
What is the most common violation at 21 Spices by Chef Asif?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at 21 Spices by Chef Asif.
How does 21 Spices by Chef Asif compare to other restaurants in Naples?
21 Spices by Chef Asif most recently scored 61 out of 100, which is lower than the Naples average of 81.
Has 21 Spices by Chef Asif's inspection record improved over time?
Yes. Recent inspections at 21 Spices by Chef Asif have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 21 Spices by Chef Asif means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 21 Spices by Chef Asif inspected?
Based on the inspection history on file, 21 Spices by Chef Asif is inspected around three times per year on average.
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