Haveli Indian Kitchen
Last inspected: Nov 6, 2024
25
Score
Going back to 2022, Haveli Indian Kitchen has three inspections in the public record. The latest inspection on file is from Nov 6, 2024. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 18 violations per visit lately, up from roughly 16 violations before.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
Restaurants in Tampa average 79, so Haveli Indian Kitchen trails the local norm. The pattern in the record is worth a careful look.
3
Inspections
3
Critical latest
4
Major latest
11
Minor latest
Inspection History
Nov 6, 2024
Food-Licensing Inspection
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and lamb stored over Ready to eat onions in Walk in cooler. Operator relocated raw chicken and lamb during time of inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Roti dough stored in shopping bag in Walk in cooler. Operator placed roti dough into an approved container during time of inspection. **Corrected On-Site** **Warning**
14-31-5
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/ **Warning**
50-08-7
Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. **Warning**
51-12-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Three compartment sink chlorine sanitizer measured at 200+ppm at time of inspection. Operator readjusted chlorine sanitizer in three compartment sink to 50ppm during time of inspection. **Corrected On-Site** **Warning**
16-33-4
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. Gulab jamun dessert does not have date marking kitchen Reach in cooler. **Warning**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Employee handwash sink blocked in back kitchen adjacent to Walk in cooler. Operator removed blockage during time of inspection. **Corrected On-Site** **Warning**
31A-09-4
Basic - Standing water in bottom of reach-in-cooler. Standing water inside 3-door Reach in cooler on front cook line. **Warning**
29-49-6
Basic - Stored food not covered. Raw lamb stored on the shelf of Walk in cooler not covered. Operator covered product during time of inspection. **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in a container of water on prep table in kitchen area. Discussed with operator the proper method to thaw frozen food. Operator placed raw shrimp to thaw inside Walk in cooler during time of inspection. **Corrected On-Site** **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove and frye heavily soiled with grease and debris. **Warning**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine in back kitchen area. **Warning**
22-20-5
Basic - Employee eating in a food preparation or other restricted area. Employee personal drink stored on prep table next to three compartment sink. Employee personal drink stored on shelf over prep table on cook line. Employee personal drink stored on prep table on cook line. Operator removed all personal drinks during time of inspection. **Corrected On-Site** **Warning**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees preparing foods inside kitchen without hair covering during time of inspection. Discussed with operator the importance of wearing a hair covering when preparing food. Employees wore hair coverings during time of inspection. **Corrected On-Site** **Warning**
13-03-4
Basic - Food stored on floor. 3 buckets of yogurt stored on floor of Walk in cooler. **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice. Operator readjusted handle to not touch ice during time of inspection. **Corrected On-Site** **Warning**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of 3-door Reach in cooler on front cook line heavily soiled. **Warning**
23-03-4
Basic - Single-service articles improperly stored. Box of single service take out container stored on kitchen floor. Operator relocated box of containers to an approved location during time of inspection. **Corrected On-Site** **Warning**
25-05-4
25
Apr 5, 2023
Routine - Food
4 critical violations. 7 major violations. 8 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt on counter 47 f operator moved to cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Tested two times at 0 ppm discussed with operator to use three compartment sink wash rinse and sanitize. Observed food contact surfaces sanitize
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over egg plant. Reach in cooler operator removed to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email
11-27-4
Intermediate - No handwash sink for employees. Hand washing sink in back kitchen by walk in cooler not working no running hot or cold water.
31A-12-4
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. Provided by email
11-26-1
Intermediate - No soap provided at handwash sink. At hand washing sink by walk in cooler.
31B-03-4
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. Missing 1 employee training. **Repeat Violation**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Samosas in walk in cooler **Repeat Violation**
02C-02-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at 106 f discussed with operator to use three compartment sink wash rinse and sanitize. Observed food contact surfaces sanitizer.
16-53-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink and dish machine.
36-27-5
Basic - Standing water in bottom of reach-in-cooler. Water in reach in cooler on cooks line.
29-49-6
Basic - Food stored on floor. Sauce buckets on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink on cooks line
29-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In reach in cooler employee jacket keys accessories in top shelf of cooler used for dry goods and single service items. Employee cell phone on prep table.
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating in back kitchen.
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. **Repeat Violation**
12B-07-4
18
Oct 19, 2022
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
20
Frequently Asked Questions
When was Haveli Indian Kitchen last inspected?
The most recent health inspection at Haveli Indian Kitchen on file is from Nov 6, 2024. The public record contains three inspections in total.
What is the most common violation at Haveli Indian Kitchen?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Haveli Indian Kitchen.
How does Haveli Indian Kitchen compare to other restaurants in Tampa?
Haveli Indian Kitchen most recently scored 25 out of 100, which is lower than the Tampa average of 79.
Has Haveli Indian Kitchen's inspection record improved over time?
No. Recent inspections at Haveli Indian Kitchen have averaged around 18 violations per visit, up from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Haveli Indian Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Haveli Indian Kitchen inspected?
Based on the inspection history on file, Haveli Indian Kitchen is inspected roughly once per year on average.
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