THE TURMERIC KITCHEN

Name: THE TURMERIC KITCHEN
Address: 3075 HWY 17, GREEN COVE SPRINGS, FL, 32043, US
Rating: 19.5

3075 HWY 17, GREEN COVE SPRINGS, FL 32043

License #2001478

🍽️ American ℹ️

19.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

January 16, 2026 · 0 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE TURMERIC KITCHEN in GREEN COVE SPRINGS currently holds an InspectFL Health Score of 19.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 22 times from Florida DBPR, with the most recent inspection on January 16, 2026. Across those visits, inspectors documented 135 total violations — 36 critical, 39 major, 60 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 16, 2026

The most recent inspection was clean, with no violations documented on January 16, 2026.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

82%

Inspector notes

135

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

THE TURMERIC KITCHEN has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as scoops in the sugar and salt bins. Operator removed the bowls.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding under three compartment sink and dishmachine.
[33-11-4] Missing drain plug at dumpster. Drain plug missing on dumpster.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster posted. Provided DBPR HR 5030-105 and operator posted sign.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign at outside bar handwash sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
[33-16-4] Open dumpster lid. Left dumpster lid is open.
[25-05-4] Single-service articles improperly stored. Take out cups stored on the floor in dry storage.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at the prep table tested at 10ppm chlorine. Operator remade solution to 50ppm chlorine.
[22-41-4] 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. Dishmachine tested at 0ppm chlorine. Operator made service call during inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. Grocery bags in direct contact with produce and turkey in reach in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored over container of cooked rice. Employee rearranged products to proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in flip top reach in cooler at 45F. Per employee, rice left out for approximately 15 minutes. Rice moved to the freezer and approximately 15 minutes later rice at 41F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice held in warmer at 89F. Per operator, rice prepared approximately three hours prior. Employee began to reheat the rice.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on cart by kitchen entrance. Operator identified contents as soapy water and labeled the bottle.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both womens and mens restroom doors do not self-close tightly.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on flip top reach in cooler in kitchen. Employee removed beverage.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook wearing a bracelet.
[14-11-5] Equipment in poor repair. Gasket on reach in cooler across from three compartment sink is torn. Handle missing on right door on third reach in cooler from the left exposing insulation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back exit door and side exit door shows daylight at thresholds.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding under three compartment sink and dishmachine.
[08B-38-4] Food stored on floor. Cases of oil stored on the floor at dry storage area.
[33-19-4] Garbage on the ground and/or pad around dumpster. Trash on the ground around dumpster inside of enclosure.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on make line is soiled.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105.
[29-08-4] Plumbing system in disrepair. Hot water for bar three compartment sink and handwash sink must be turned off and on from valve under the sink. Hot water handles on both do not work.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in kitchen and ware washing areas.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes and then put away clean dishes without washing hands first.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw beef stored over bread in reach in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in reach in cooler across from three compartment sink at 46F. Per employee, rice in same cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Rice in reach in cooler across from three compartment sink at 46F. Per employee, rice in same cooler overnight.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter beside stove with no heat applied at 96F. Employee states butter placed out approximately 30 minutes prior. Butter moved to stovetop and temperature 15 minutes later at 166F.
[11-27-4] 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. No written procedures available. Provided DBPR Form HR 5030-104.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreement for Amid P, hired approximately two weeks ago. Person in charge had employee sign form during inspection.
[31B-03-4] No soap provided at handwash sink. No soap at kitchen handwash sink. Employee replenished soap supply.

Disposition: Warning Issued
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl used as scoop in bucket of salt. Employee removed bowl.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Right door of middle reach in cooler has insulation showing on side of door panel.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer located in flip top reach in cooler in kitchen. Operator added thermometer to unit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at kitchen hand wash sink. Owner hung sign during inspection.
[33-16-4] Open dumpster lid. Left dumpster lid is open.
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple miscellaneous items, racks, ATM machine and decor stored outside to right of building.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete at multiple areas of kitchen and entire flooring of back area beginning at the three compartment sink to back exit.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at electrical panel and under calendar in kitchen is soiled.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at prep table tested at 0ppm chlorine. Manager remade solution to 100ppm chlorine.
[14-06-4] Wood food-contact surface not properly sealed. Raw wood observed at outdoor bar area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tzatziki (51F - Cold Holding); butter (56F - Cold Holding); shell egg(ambient) (56F - Cold Holding); yogurt mix (58F - Cold Holding); coleslaw (59F - Cold Holding); corned beef hash (58F - Cold Holding) in reach in cooler at prep area. Per employee all products placed in the cooler between 11:00-11:30am. Inspector took temperature at approximately 5:00pm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed tzatziki (51F - Cold Holding); butter (56F - Cold Holding); shell egg(ambient) (56F - Cold Holding); yogurt mix (58F - Cold Holding); coleslaw (59F - Cold Holding); corned beef hash (58F - Cold Holding) in reach in cooler at prep area. Per employee all products placed in the cooler between 11:00-11:30am. Inspector took temperature at approximately 5:00pm.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mop sink with threaded faucet and attached hose is missing a vacuum breaker.
[51-16-7] 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/. Outdoor added bar and seating construction not completed. Open separate callback inspection active and violation is noted on previous inspection on 3-10-2024. Plans have been submitted and approved.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at front door is in the recharge zone.

Disposition: Emergency order recommended
[35A-09-4] Presence of insects, rodents, or other pests. Approximately 10 live ants at right doorway to where walk in cooler use to be. Approximately 20 live ants from doorway and along top right wall to half the length of room.
[35A-05-4] 4 live roaches observed: 1 live roach under bag in box soda rack 1 live roach under kitchen stove 2 live roaches in electrical panel in kitchen Also, 5 dead roaches observed: 2 dead roaches inside 2 door cooler in bar area 1 dead roach under flip top reach in cooler in kitchen 1 dead roach in pan of oil on stove 1 dead roach in dish machine Employee killed and discarded all live roaches and removed and discarded all dead roaches. Pan of oil was discarded by operator.
[51-16-7] 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Handwash sink in kitchen has been moved from left of hood system to right of hood system. Sink is inoperable. Outdoor area with bar with permanent plumbing lines observed is in the process of construction. Two walls have been removed along with the removal of the walk in cooler. Three compartment sink and dish machine has been moved. Only handwash sink for kitchen has all plumbing disconnected and has been moved from original plans.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Grishsherma S, hired over 60 days per operator.

Disposition: Emergency order recommended
[35A-09-4] Approximately 13 live ants along wall that is up against the main kitchen where old glass doors to old walk in cooler use to be. Also 3 dead ants along wall between main entrance to restaurant and bar. Also 2 dead ants at far end of food storage area under rack in back corner of storage area. Also 1 dead ant at end of cook line under breaker boxes. Employees began to spray and kill ants and clean up all dead ants during inspection.
[35A-05-4] Approximately 2 live roaches along wall that is up against the main kitchen where old glass doors to old walk in cooler use to be. Approximately 3 live roaches at front bar area. Also approximately 5 dead roaches around front bar area. Also 1 dead roach under table at bar area in dining room. Employees began to spray and kill roaches and clean up dead roaches during inspection.
[51-16-7] 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Handwash sink in kitchen has been moved from left of hood system to right of hood system. Sink is inoperable. Outdoor area with bar with permanent plumbing lines observed is in the process of construction. Two walls have been removed along with the removal of the walk in cooler. Three compartment sink and dish machine has been moved. Only handwash sink for kitchen has all plumbing disconnected and has been moved from original plans.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Grishsherma S, hired over 60 days per operator.

Disposition: Emergency order recommended
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on handle of knife on cutting board in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stove in standing water at 125F. Ice scoop handle laying in ice in bin at bar.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior with heavy debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in second to last reach in cooler in storage area. Operator replaced.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on left flip top reach in cooler in kitchen are soiled.
[33-16-4] Open dumpster lid. Both dumpster lids are open.
[14-06-4] Wood food-contact surface not properly sealed. Wood being used to line shelving of pots and pans in storage area.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes and move to handling clean dishes without washing hands at the triple sink. Observed two employees on multiple occasions, retrieve prep items and supplies, return to cook line and begin to prepare customer orders without washing hands.
[35A-09-4] Presence of insects, rodents, or other pests. Approximately 10 live ants at right doorway to where walk in cooler use to be. Approximately 20 live ants from doorway and along top right wall to half the length of room.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 150 live roaches under counter next to bar across from kitchen.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Spray hose hanging in sink submerged in water below the sink flood rim. Operator elevated hose.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken at 49F in stand up reach in cooler, second from last in storage room. Per operator, chicken in same unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Lamb at 54F in flip top reach in cooler in kitchen. Operator states was brought from walk in cooler approximately 1.75 hours prior. Lamb moved to freezer to quickly chill. Temperature taken 20 minutes later and lamb is at 37F. Chicken at 49F in stand up reach in cooler, second from last in storage room. Per operator, chicken in same unit overnight.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on counter in kitchen at 108F. Per operator, butter prepared two hours prior. Operator voluntarily discarded butter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink in kitchen had repair parts in sink. Employee removed. Handwash sink at bar has a glass container in sink.
[31A-12-4] No handwash sink for employees. No handwash sink in kitchen. Only handwash sinks are in bar or public restrooms. Plumbing for kitchen handwash sink by three compartment sink and dish machine has been removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at bar. Operator placed napkins by sink to use until supplier arrives.
[51-16-7] 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Handwash sink in kitchen has been moved from left of hood system to right of hood system. Sink is inoperable. Outdoor area with bar with permanent plumbing lines observed is in the process of construction. Two walls have been removed along with the removal of the walk in cooler. Three compartment sink and dish machine has been moved. Only handwash sink for kitchen has all plumbing disconnected and has been moved from original plans.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Grishsherma S, hired over 60 days per operator.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid on cart in dining room. Operator identified as bleach and labeled.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed wash cycle water temperature only reaching 85F.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Walk in cooler gasket is torn.
[08B-38-4] Food stored on floor. Case of oil on floor in front of hand wash sink in kitchen. Tomato sauce in walk in cooler stored on the floor. Employees moved both to shelf.
[33-19-4] Garbage on the ground and/or pad around dumpster. Multiple boxes and unbagged debris in garbage enclosure.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs stored on oven door handles. Employee removed all tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at stove at 104F. Employee removed water.
[16-04-4] No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Drainboards over three compartment sink in the bar area have been removed and replaced with solid shelving containing paperwork and miscellaneous items.
[33-16-4] Open dumpster lid. Both dumpster lids are open.
[35B-03-4] Outer openings not protected with self-closing doors. Self-closing device on back exit door is broken.
[22-16-4] Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Reach in freezer at back exit has soiled interior.
[25-32-4] Reuse of single-service or single-use articles. Establishment reuses used milk jugs for storage of lassi in bar area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Lamb thawing in standing water in bucket. Employee moved to cooler.
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple pieces of equipment stored behind and to right side of the building.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen tested at 0ppm chlorine. Employee remade solution to 100 ppm chlorine.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Spray hose at three compartment sink hanging below flood rim of the sink. Employee hung hose.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Rice on kitchen counter at 74F. Employee states placed on the counter approximately 40 minutes prior. Employee placed rice in cooler. Chicken in reach in cooler at 55F. Per employee, chicken in cooler overnight. Observed lamb in bucket of standing water under prep table at 49F. Employee states placed in water 30 minutes prior. Employee placed lamb in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes in oven with no heat applied at 107F. Employee voluntarily discarded potatoes.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dirty pot in hand wash sink in kitchen. Employee removed.
[53A-05-6] 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. During inspection, four employees engaged in food prep, no certified food manager on site.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand wash sink in kitchen. Employee replaced roll of towels.
[51-16-7] 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/. Drain boards above three compartment sink in bar area has been removed and replaced with solid shelving containing paperwork and miscellaneous items.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, missing proof of two employee food handler training.
[11-26-1] 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. No proof available. Provided DBPR Form HR 5030-103 to operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, prepared rice prepared 2 days ago per employee not date marked, prepared eggplant prepared 2 days ago per employee not date marked and prepared goat prepared 4 days ago per employee not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid on service cart in dining room. Employee labeled.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small table top single fryer to far right of kitchen is outside of hood system. Employee unplugged fryer unit and removed from the area.