Aroma Indian Cuisine and Bar

Certified Food Manager Identification

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Hot and Cold Water Available; Adequate Pressure

Proper Sanitizer Contact Time and Concentration

Lighting Adequate; Required Shields in Place

High Priority - - From initial inspection : 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.0 ppm. Sanitizer motor not working to distribute chemical. - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-23: Dish machine still not operational. Will not automatically dispense sanitizer. Pump observed to still be broken. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-23: AC'd on 4/15/2025 **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-23: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Alley. Side cooks line Dish area. - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-23: Dish area. **Admin Complaint**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-23: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Alley. Side cooks line Dish area. **Repeat Violation** - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-23: No soap at the following locations: Dish area . East end of cooks line. Set end of cooks line. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cannot observed written plan- locked up - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-23: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-23: **Time Extended**

Basic - - From initial inspection : Basic - Drain cover(s) missing. - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-23: **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor. Food stored on floor in walk in cooler and walk in freezer. **Repeat Violation** - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-23: Food stored on freezer floor. **Admin Complaint**

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-23: Soiled top. **Time Extended**

High Priority - - From initial inspection : 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.0 ppm. Sanitizer motor not working to distribute chemical. - From follow-up inspection 2025-04-15: **Time Extended**

High Priority - - From initial inspection : 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. Employee on line touch cooked bread out of oven no gloves. Spoke to employee. **Corrective Action Taken** - From follow-up inspection 2025-04-15: **Time Extended**

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2025-04-15: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards **Repeat Violation** - From follow-up inspection 2025-04-15: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2025-04-15: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Alley. Side cooks line Dish area. - From follow-up inspection 2025-04-15: **Time Extended**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-04-15: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Alley. Side cooks line Dish area. **Repeat Violation** - From follow-up inspection 2025-04-15: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cannot observed written plan- locked up - From follow-up inspection 2025-04-15: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked items in prep walk in cooler have no date markings. - From follow-up inspection 2025-04-15: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. - From follow-up inspection 2025-04-15: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-04-15: **Time Extended**

Basic - - From initial inspection : Basic - Drain cover(s) missing. - From follow-up inspection 2025-04-15: **Time Extended**

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** - From follow-up inspection 2025-04-15: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. East walk in cooler at 50f, do not store anything in the walk in cooler until repaired. - From follow-up inspection 2025-04-15: **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor. Food stored on floor in walk in cooler and walk in freezer. **Repeat Violation** - From follow-up inspection 2025-04-15: **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2025-04-15: **Time Extended**

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.0 ppm. Sanitizer motor not working to distribute chemical.

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. Employee on line touch cooked bread out of oven no gloves. Spoke to employee. **Corrective Action Taken**

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked goat 49f, cooked chicken 50f, cooked chicken 47f, chick peas 51f, cooked lamb 50f, various cooked sauces 48f, cooler is reading 50f, all items to be discarded by chef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked goat 49f, cooked chicken 50f, cooked chicken 47f, chick peas 51f, cooked lamb 50f, various cooked sauces 48f, cooler is reading 50f, all items to be discarded by chef. Cooked rice 60f, left on counter- advised to put in walk in cooler.

Intermediate - No soap provided at handwash sink. Alley. Side cooks line Dish area. **Repeat Violation**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cannot observed written plan- locked up

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked items in prep walk in cooler have no date markings.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards **Repeat Violation**

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Alley. Side cooks line Dish area.

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.

Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Drain cover(s) missing.

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Equipment in poor repair. East walk in cooler at 50f, do not store anything in the walk in cooler until repaired.

Basic - Food stored on floor. Food stored on floor in walk in cooler and walk in freezer. **Repeat Violation**

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Supervisor/Person in Charge Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Hot and Cold Water Available; Adequate Pressure

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Washing Fruits and Vegetables

High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ - From follow-up inspection 2024-07-18: Unable to issue a license due to inaccurate plans **Admin Complaint** - From follow-up inspection 2024-09-09: Approved plans not accurate and unable to issue license . **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Heavily stained cutting boards at cook line . Reviewed with manager - From follow-up inspection 2024-07-18: Cutting boards heavily stained at cook line Rwviewed with manager **Admin Complaint** - From follow-up inspection 2024-09-09: Heavily soiled cutting boards at cook line **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Area in front area near bar has buffet with hinged containers for hot and cold food , Cook line has fryer equipment added between tandoori and stove , three reach in coolers opposite cooking equipment - From follow-up inspection 2024-07-18: Plans not accurate , not complete . Wine area hand wash sink not connected until City of Largo approval. Buffet area with cold holding and hot holding mostly hinged containers opposite bar not included on plans . All cooking equipment and coolers at cook line not listed on plans . Expo -wait station area no longer has ice machine . The rice cooker, microwaves and cooler not listed on plans . Storage area with bag in a box system with water softener missing on plans between door to kitchen and expo- wait station . Triple sink in dishwashing area missing from plans . Food storage and prep tables between walk in cooler and office is missing on plans . Ceiling tiles missing in office and cook line areas . Unsealed , not smooth wood on wall along walk in cooler and dishwashing areas **Admin Complaint** - From follow-up inspection 2024-09-09: Approved plans are not accurate . -Cooking equipment not accurate (grill removed ) , stoves added, single burner unit , three reach in coolers -No prep tables, toaster oven listed on plans in expo area . -Walls area plywood surfaces at exterior of walk in cooler in dishwashing area in the top 1 .5 food area - ceiling not smooth and easily cleanable at buffet area -Espresso station in dining area near restrooms -Ice bin , 2 coolers not listed at bar near buffet **Admin Complaint**

Basic - - From initial inspection : Basic - buffet plates/bowls not properly protected or inverted to prevent contamination. Manager inverted plates **Corrective Action Taken** - From follow-up inspection 2024-07-18: Plates not inverted at buffet. Reviewed with manager . Manager then inverted plated **Admin Complaint** **Corrected On-Site** - From follow-up inspection 2024-09-09: buffet plates/bowls not properly protected or inverted to prevent contamination **Admin Complaint**

Hands Clean and Properly Washed

Food Contact Surfaces Clean and Sanitized

Warewashing Facilities Maintained and Used

Approved Thawing Methods Used

Food and Non-Food Contact Surfaces Designed and Constructed

Plumbing Maintained; Sewage Disposal

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority - Raw animal food ( raw chicken, raw shrimp ) stored over/not properly separated from ready-to-eat food.( containers of sauces for dip ) in walk in cooler - manager rearranged food **Corrected On-Site**

High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Food moved to into hinged containers **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tofu paneer at buffet .Employee brought to cook line to reheat . Recheck 180 F **Corrected On-Site**

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dish machine. Required chlorine test strips . Reviewed with manager

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Area in front area near bar has buffet with hinged containers for hot and cold food , Cook line has fryer equipment added between tandoori and stove , three reach in coolers opposite cooking equipment

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.milk in walk in cooler opened previous morning - manager date marked **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Heavily stained cutting boards at cook line . Reviewed with manager

Intermediate - Handwash sink removed from food preparation Must be reinstalled in the same location where removed. at inside small bar area .Per manager , approved plans required by the city before hand wash sink can be installed . Manager states the area is not in use at this time for food preparation and he is in the process of the plan review process with the city

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine. Reviewed with manager . Manager turned ice machine off to clean **Corrective Action Taken**

Basic - Food ( containers of yogurt ) stored on floor in walk in cooler . Employee relocated yogurt **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line . Manager placed knives in dish washing area **Corrective Action Taken**

Basic - buffet plates/bowls not properly protected or inverted to prevent contamination. Manager inverted plates **Corrective Action Taken**

Required Records Available; Shellstock Tags/Labels

Lighting Adequate; Required Shields in Place

Insects, Rodents, and Animals Not Present

Plumbing Maintained; Sewage Disposal

Supervisor/Person in Charge Present

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Warewashing Facilities Maintained and Used

Hot and Cold Water Available; Adequate Pressure

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Toilet Rooms Maintained

High Priority - Nonfood-grade bags used in direct contact with food. Thank you to go bag used to hold raw chicken. Employee removed chicken from bag and placed chicken in pan. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (59F - Cold Holding); cut leafy greens (55F - Cold Holding). Operator added ice top and and underneath the pans. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (120F - Hot Holding)employee reheated rice to 169F rice and chicken, butter chicken and chicken wing temped 110F to 125F. Educated operator and he reheated all items to 143F-163F. **Corrected On-Site** **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent big six package to operator. **Corrective Action Taken** **Warning**

Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on storage shelves to the left of the main cook line if facing it, in the kitchen **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen shows mold like substance. **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout entire kitchen show staining and vents show mold like substance. **Repeat Violation** **Warning**

Basic - Cutting board has cut marks. Cutting board in kitchen on main cook line shows cut marks and staining. **Repeat Violation** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints on two cooks on the cook line. Operator made the cooks put on hair nets. **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on stacked pans in dish area. **Warning**

Basic - Equipment in poor repair. Torn gaskets on the three door deli cooler on main cook line in kitchen. **Warning**

Basic - Food stored on floor. Case of water on floor in bar area. Water was moved to a shelf. **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoons in large pot with standing water, (temped at 70F); on flat top grill in kitchen on main cook line. Educated employee and he moved the pot and spoons to dish area. **Corrected On-Site** **Warning**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on the main cook line in kitchen shows accumulation of debris on interior. **Warning**

Basic - Light shield damaged/in disrepair. Light shield in kitchen in front of main cook line has no shield. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in three door deli cooler on main cook line. **Warning**

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior doors and handles on the three door deli cooler in kitchen on main cook line. Hoods on main cook line in kitchen show accumulation of debris and grease. Fan covers in walk-in cooler show accumulation of debris. Glass and dish racks in dish area show staining and accumulation of debris. **Repeat Violation** **Warning**

Basic - Reuse of single-service or single-use articles. Evidence by the Washing foil pans in dishwasher. **Warning**

Basic - Ripped/worn tin foil used as shelf cover. Tin foil under flat top grill is torn and shows accumulation of debris and grease. Tin foil also used as wrapping on the grill in the kitchen on the main cook line shows accumulation of debris. Foil on prep table, bottom shelf in kitchen on both sides of the main cook line to the left of the hand wash sink shows ripping and tearing. Operator had employees begin removing, cleaning, and replacing tin foil at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain underneath hand wash sink, in kitchen, on main cook line to the left of the microwave shows slow draining. **Warning**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk-in cooler shows rust on shelving surfaces. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall underneath microwave on main cook line shows accumulation of debris. **Warning**