Cilantro Indian Cuisine
Last inspected: Oct 31, 2025
22
Score
Cilantro Indian Cuisine appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Oct 31, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around 16 violations per visit lately, up from roughly 13 violations before.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited seven times.
The city-wide average sits at 66, which Cilantro Indian Cuisine's 22 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
5
Critical latest
3
Major latest
9
Minor latest
Inspection History
Oct 31, 2025
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Chicken over raw Shrimp in reach in freezer.
08A-17-6
High Priority - Spray hose at dish sink lower than flood rim of sink. At three compartment sink.
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Cooked Chicken (49F - Cooling); Cooked Lamp (51F -
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from day prior. Cooked Chicken (49F - Cooling); Cooked Lamp (51F -
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over cooked chicken in reach in cooler. Operator removed. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in the kitchen.
22-02-4
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. One new employee. Provided firm employee and manager filled out and signed. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Chicken and lamb in reach in cooler.
02C-02-5
Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed. **Corrected On-Site**
21-38-4
Basic - Light not functioning. Two lights bulbs at cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line.
23-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line.
13-04-4
Basic - Equipment in poor repair. Reach in cooler gasket at cook line. Upright freezer gasket
14-11-5
Basic - Food stored on floor. Bottle of oil and cases of tomato Sauce. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Holes in wall at prep area.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.
22-08-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line.
29-49-6
22
Apr 11, 2025
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling) - From follow-up inspection 2025-04-11: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling) - From follow-up inspection 2025-04-11: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left to cool in a tall container which was covered - From follow-up inspection 2025-04-11: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table soiked - From follow-up inspection 2025-04-11: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in the kitchen. Manager replaced **Corrected On-Site** - From follow-up inspection 2025-04-11: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line - From follow-up inspection 2025-04-11: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line - From follow-up inspection 2025-04-11: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area. Operator corrected. **Corrected On-Site** - From follow-up inspection 2025-04-11: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Water dripping from under coolers in the kitchen - From follow-up inspection 2025-04-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Light not functioning. One bulb on cook line - From follow-up inspection 2025-04-11: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In cooler across from cook line - From follow-up inspection 2025-04-11: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Plates in wait station. Operator inverted. **Corrected On-Site** - From follow-up inspection 2025-04-11: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooler next to cook line - From follow-up inspection 2025-04-11: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet at mop sink - From follow-up inspection 2025-04-11: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On stove handle. Manager removed **Corrected On-Site** - From follow-up inspection 2025-04-11: **Time Extended**
10-20-4
33
Feb 7, 2025
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling)
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling)
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left to cool in a tall container which was covered
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table soiked
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in the kitchen. Manager replaced **Corrected On-Site**
31B-02-4
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. **Warning**
53B-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area. Operator corrected. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Water dripping from under coolers in the kitchen
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. On stove handle. Manager removed **Corrected On-Site**
10-20-4
Basic - Light not functioning. One bulb on cook line
36-62-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In cooler across from cook line
22-16-4
Basic - Single-service articles improperly stored. Plates in wait station. Operator inverted. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Cooler next to cook line
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Faucet at mop sink
29-11-4
30
Nov 8, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Apr 17, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
41
Oct 18, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food./plastic shopping bags for vegetables.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken over cooked onion sauce/small reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cheese cube 52F, less than 4 hours/added ice/rechecked 40F/ **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./small white cutting board on cook line table. **Repeat Violation**
22-02-4
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.
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable./green cutting board.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./cook.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation./cook/ **Corrected On-Site**
13-03-4
Basic - Food stored on floor./a case of potatoes/ **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees./kitchen hand sink/ **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line two reach in cooler gaskets soiled.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation./onions and peppers.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line two reach in coolers interior soiled.
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm.
21-08-4
33
May 8, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink. **Warning** - From follow-up inspection 2023-05-08: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia. **Warning** - From follow-up inspection 2023-05-08: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are stained. **Warning** - From follow-up inspection 2023-05-08: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cloth used as a food-contact surface.Bread for tandoori oven **Warning** - From follow-up inspection 2023-05-08: **Time Extended**
21-05-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2023-05-08: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Filters in kitchen. **Warning** - From follow-up inspection 2023-05-08: **Time Extended**
23-03-4
61
Apr 27, 2023
Food-Licensing Inspection
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Lamb,48 f held from last night. **Warning**
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink. **Warning**
29-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Lamb,48 f held from last night. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over cooked chicken in upright cooler. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are stained. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia. **Warning**
16-37-1
Intermediate - No plan review submitted and approved - Tandoori oven and handwash sink added. 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**
51-14-7
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Lamb is covered while cooling from last night. **Warning**
03D-15-4
Basic - Cloth used as a food-contact surface.Bread for tandoori oven **Warning**
21-05-5
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Employee beverage container on a food preparation table in kitchen. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Filters in kitchen. **Warning**
23-03-4
29
Jan 25, 2023
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
Toilet Rooms Maintained
FL-53
21
Jul 8, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Cough syrup stored on box of gloves. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On small prep cooler.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board by three compartment sink.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in cooler stored over food served to public. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Cooking oil in kitchen.
08B-38-4
67
Frequently Asked Questions
When was Cilantro Indian Cuisine last inspected?
The most recent health inspection at Cilantro Indian Cuisine on file is from Oct 31, 2025. The public record contains 10 inspections in total.
What is the most common violation at Cilantro Indian Cuisine?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Cilantro Indian Cuisine.
How does Cilantro Indian Cuisine compare to other restaurants in Winter Garden?
Cilantro Indian Cuisine most recently scored 22 out of 100, which is lower than the Winter Garden average of 66.
Has Cilantro Indian Cuisine's inspection record improved over time?
No. Recent inspections at Cilantro Indian Cuisine have averaged around 16 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cilantro Indian Cuisine 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 Cilantro Indian Cuisine inspected?
Based on the inspection history on file, Cilantro Indian Cuisine is inspected around three times per year on average.
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