Satkar Indian Cuisine

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on soiled apron. Discussed with employee. Employee rewashed hands at time of inspection. **Corrected On-Site**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less than 10 seconds at kitchen hand washing sink. Discussed with employee. Employee rewashed hands for less than 10 seconds.

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. Observed employee handle Ready to eat tandoori flat bread with bare hands. Employee used bare hands to cut tandoori into pieces and place into basket for service. Discussed with employee not to use bar hand contact with Ready to eat foods. Employee prepared fresh tandoori at time of inspection. **Corrected On-Site**

High Priority - Employee washed hands with no soap. Observed employee wash hands without soap at kitchen hand washing sink for less than 10 seconds. Discussed with employee proper handwashing. Employee rewashed hands with soap and water immediately after. **Corrected On-Site**

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 https://www2.myfloridalicense.com/hotels-restaurants/ **Repeat Violation** **Admin Complaint**

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored inside shopping bags in both Reach in freezers. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked whole potatoes, sauces, and raw lamb inside Walk in cooler. **Repeat Violation** **Admin Complaint**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee did not change gloves when soiled and instead wiped gloved hands and arms clean with wiping cloth. Employee wiped hands with wiping cloth then proceed to roll out dough for tandoori flat bread. Discussed with employee. **Corrective Action Taken**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee used bare hand contact to cut and serve fresh cooked tandoori flat bread.

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. Dish machine sanitizing improperly during time of inspection due to sanitizer bucket empty of chlorine sanitizer. Sanitizer tested at 0ppm. Employee set up three compartment sink with chlorine sanitizer. Chlorine tested at 50ppm in three compartment sink at time of inspection.

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. **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen soiled. **Repeat Violation** **Admin Complaint**

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/. Front counter in dining room relocated adjacent to kitchen entrance near restrooms. Employee handwash sink behind dining room counter removed, private room added. Buffet station removed. Kitchen entry door moved to side adjacent to ice machine. Reach in cooler added next to original kitchen entry door location. 2 tandoori ovens in place of 2 stoves in kitchen area, north of fryer. Grill removed and replaced with an additional 6 burner stove. 3 Reach in coolers added to front line. 1 Reach in freezer added next to Walk in cooler on front line. 1 Reach in freezer added next to Walk in cooler, adjacent to Dish machine. 2 compartment prep sink next to kitchen hand washing sink. Employee handwash sink located between two compartment sink and three compartment sink. **Repeat Violation** **Admin Complaint**

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Dish machine sanitizing improperly during time of inspection due to sanitizer bucket empty of chlorine sanitizer. No sanitizer were available inside establishment at time of inspection. Employee purchased chlorine sanitizer during Employee set up three compartment sink with chlorine sanitizer. Chlorine tested at 50ppm in three compartment sink at time of inspection. **Corrective Action Taken** **Admin Complaint**

Intermediate - No soap provided at handwash sink. Located next to mop sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside Walk in cooler not dated: cooked rice, curry goat, cooked chicken, Ready to eat onions, etc.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal water bottles stored on front line Reach in cooler cutting boards and front line dry storage shelves for spices. **Repeat Violation** **Admin Complaint**

Basic - Food stored on floor. 3 cases of bottle water and 2 bags of rice on floor in dry storage area. 1 case of bottled water inside Walk in cooler. 1 case of oil on front line floor next to Reach in freezer. **Repeat Violation** **Admin Complaint**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Reach in coolers and Reach in freezer gaskets soiled.

Basic - Stored food not covered. Cooked potato, cooked chicken, fried cauliflower inside Walk in cooler not covered. **Repeat Violation** **Admin Complaint**

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces not labeled on front line. **Repeat Violation** **Admin Complaint**

High Priority - - From initial inspection : Observed: 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 https:// www2.myfloridalicense.com/hotels-restaurants/ Establishment, Urban Indian, operating without a license. **Warning** Priority: High Priority - From follow-up inspection 2025-11-10: **Admin Complaint**

High Priority - - From initial inspection : Observed: Nonfood-grade bags used in direct contact with food. Frozen cottage cheese balls and frozen raw chicken stored in shopping bags in front line Reach in freezer. **Warning** Priority: High Priori - From follow-up inspection 2025-11-10: Frozen okra stored in a shopping bag on front line Reach in freezer. **Time Extended**

Intermediate - - From initial inspection : Observed: 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. **Warning** Priority: Intermediate - From follow-up inspection 2025-11-10: **Time Extended**

Intermediate - - From initial inspection : Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in front line Reach in cooler soiled. **Warning** Priority: Intermediate - From follow-up inspection 2025-11-10: **Time Extended**

Intermediate - - From initial inspection : Observed: 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/ 5 employees present, no CFM present. **Warning** Priority: Intermediate - From follow-up inspection 2025-11-10: 4 employees present, no CFM present. **Time Extended**

Intermediate - - From initial inspection : Observed: 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/. Changes to plan, no plan review. **Warning** Priority: Intermediate - From follow-up inspection 2025-11-10: Plans submitted to plan review on Oct. 30, 2025. **Admin Complaint**

Intermediate - - From initial inspection : Observed: 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. **Warning** Priority: Intermediate - From follow-up inspection 2025-11-10: **Time Extended**

Intermediate - - From initial inspection : Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats and vegetables inside Walk in cooler not date marked. Cooked goat, cooked lamb, fried vegetables, etc. **Warning** Priority: Intermediate - From follow-up inspection 2025-11-10: **Time Extended**

Basic - - From initial inspection : Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces not labeled inside kitchen area, front line cook, and Reach in coolers. **Warning** Priority: Basic - From follow-up inspection 2025-11-10: **Time Extended**

Basic - - From initial inspection : Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on shelf over front line Reach in cooler. Employee relocated drink to an approved location during time of inspection. **Corrected On-Site** **Warning** Priority: Basic - From follow-up inspection 2025-11-10: Personal beverage on prep table next to rice cookers. **Time Extended**

Basic - - From initial inspection : Observed: Food stored on floor. Bags of onions, 2 cases of onion, cans of tomato sauce, open bag of Basmati rice stored on floor in back storage area. **Warning** Priority: Basic - From follow-up inspection 2025-11-10: Cases of oil stored on floor in front line and in dry storage area. Bag of onions stored on floor in dry storage. **Time Extended**

Basic - - From initial inspection : Observed: Interior of refrigerator or freezer in disrepair/has exposed insulation. Inside of Walk in cooler door damaged at lower right corner, insulation exposed. **Warning** Priority: Basic - From follow-up inspection 2025-11-10: **Time Extended**

Basic - - From initial inspection : Observed: Missing drain plug at dumpster. **Warning** Priority: Basic - From follow-up inspection 2025-11-10: **Time Extended**

Basic - - From initial inspection : Observed: No handwashing sign provided at a hand sink used by food employees. Missing sign at Employee handwash sink, located between three compartment sinks. Missing sign in male and female restrooms. **Warning** Priority: Basic - From follow-up inspection 2025-11-10: **Time Extended**

Basic - - From initial inspection : Observed: Open dumpster lid. **Warning** Priority: Basic - From follow-up inspection 2025-11-10: **Time Extended**

Basic - - From initial inspection : Observed: Ripped/worn tin foil used as shelf cover. Located on bottom prep table shelf on front line cook. **Warning** Priority: Basic - From follow-up inspection 2025-11-10: **Time Extended**

Basic - - From initial inspection : Observed: Single-service articles improperly stored. Single service take out container stored on floor in back storage area. **Warning** Priority: Basic - From follow-up inspection 2025-11-10: Single service take out boxes stored on floor next to ice machine and 2 compartment sink. **Time Extended**

Basic - - From initial inspection : Observed: Stored food not covered. Multiple food items not covered in front line Reach in cooler and inside Walk in cooler. Sauces, cooked meats, etc. **Warning** Priority: Basic - From follow-up inspection 2025-11-10: Raw fish, cooked rice, sauces inside Walk in cooler. **Time Extended**

Basic - - From initial inspection : Observed: Wet mop not stored in a manner to allow the mop to dry. Located next to mop sink. Employee stored mop to dry during time of inspection. **Corrected On-Site** **Warning** Priority: Basic - From follow-up inspection 2025-11-10: **Time Extended**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 110F on front line cook at 3:10pm reheated to 190F at 3:36pm. **Corrected On-Site** **Warning** Priority: High Priority

High Priority - Observed: Nonfood-grade bags used in direct contact with food. Frozen cottage cheese balls and frozen raw chicken stored in shopping bags in front line Reach in freezer. **Warning** Priority: High Priori

High Priority - Observed: 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 https:// www2.myfloridalicense.com/hotels-restaurants/ Establishment, Urban Indian, operating without a license. **Warning** Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in Walk in cooler. **Warning** Priority: High Priority

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw chicken stored over open bags of spring rolls, French fries, and green peas in front line Reach in freezer. **Warning** Priority: High Priority

Intermediate - Observed: 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/ 5 employees present, no CFM present. **Warning** Priority: Intermediate

Intermediate - Observed: 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. **Warning** Priority: Intermediate

Intermediate - Observed: 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/. Changes to plan, no plan review. **Warning** Priority: Intermediate

Intermediate - Observed: 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. **Warning** Priority: Intermediate

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats and vegetables inside Walk in cooler not date marked. Cooked goat, cooked lamb, fried vegetables, etc. **Warning** Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in front line Reach in cooler soiled. **Warning** Priority: Intermediate

Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on shelf over front line Reach in cooler. Employee relocated drink to an approved location during time of inspection. **Corrected On-Site** **Warning** Priority: Basic

Basic - Observed: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open beverage stored on dry storage rack adjacent to Dish machine. Employee discarded drink during time of inspection. **Warning** Priority: Basic

Basic - Observed: Employee with no hair restraint while engaging in food preparation. No hair restraint for 1 employee at front line cook. Discussed with person in charge. Employee wore **Warning** Priority: Basic

Basic - Observed: Food stored on floor. Bags of onions, 2 cases of onion, cans of tomato sauce, open bag of Basmati rice stored on floor in back storage area. **Warning** Priority: Basic

Basic - Observed: Interior of refrigerator or freezer in disrepair/has exposed insulation. Inside of Walk in cooler door damaged at lower right corner, insulation exposed. **Warning** Priority: Basic

Basic - Observed: Missing drain plug at dumpster. **Warning** Priority: Basic

Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Missing sign at Employee handwash sink, located between three compartment sinks. Missing sign in male and female restrooms. **Warning** Priority: Basic

Basic - Observed: Open dumpster lid. **Warning** Priority: Basic

Basic - Observed: Ripped/worn tin foil used as shelf cover. Located on bottom prep table shelf on front line cook. **Warning** Priority: Basic

Basic - Observed: Single-service articles improperly stored. Single service take out container stored on floor in back storage area. **Warning** Priority: Basic

Basic - Observed: Stored food not covered. Multiple food items not covered in front line Reach in cooler and inside Walk in cooler. Sauces, cooked meats, etc. **Warning** Priority: Basic

Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Located next to mop sink. Employee stored mop to dry during time of inspection. **Corrected On-Site** **Warning** Priority: Basic

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces not labeled inside kitchen area, front line cook, and Reach in coolers. **Warning** Priority: Basic

Certified Food Manager Identification

Hands Clean and Properly Washed

Food Obtained from Approved Sources

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

Proper Sanitizer Contact Time and Concentration

Lighting Adequate; Required Shields in Place

Food and Non-Food Contact Surfaces Designed and Constructed

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. Observed employee cooking potato dosa and touched product with bare hands while cooking. Discussed with operator, cooked Ready to eat products should not be handled with bare hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pestle for mortar cleaned but not sanitized. Discussed with operator the importance of sanitizing all equipment after cleaning.

High Priority - Nonfood-grade bags used in direct contact with food. Wheat dough stored in shopping bag inside front line cook Reach in cooler. Operator wrapped dough in plastic wrap during time of inspection. Curry leaves in Walk in cooler stored in shopping bags. Operator placed leaves in an approved food container during time of inspection. **Corrected On-Site**

High Priority - Spray bottle chlorine sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeds 200ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Paneer 51F, lentil donuts 71F, yogurt sauce 46F.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at mop sink.

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. Procedures emailed to operator during time of inspection. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times. Employee handwash sink at dishpit blocked by small shelf. Operator removed shelf during time of inspection. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Take-out container in Employee handwash sink at service station. **Corrected On-Site** **Repeat Violation**

Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelves on dry dish rack in dish pit.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located inside kitchen area. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Take-out bowl used as scoop in salt bin beneath front line prep table. **Corrected On-Site** **Repeat Violation**

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry dish rack at dish pit.

Basic - Floor soiled/has accumulation of debris. Walls and floor in kitchen area soiled behind and beneath cooking equipment.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on tandoori oven door handle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 80F on front line cook. Reheated to 150F during time of inspection. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters in kitchen. Soiled kitchen equipment on front line cook area. Soiled gasket in chest freezer.

Basic - Open dumpster lid. Shared dumpster.

Basic - Ripped/worn tin foil used as shelf cover. Ripped foil beneath prep shelf on front line cook.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber over Ready to eat pot of soup in Walk in cooler. **Corrected On-Site**