Honest Indian Restaurant
Last inspected: Feb 25, 2026
64
Score
Public records show nine inspections at Honest Indian Restaurant stretching back to 2022. On Feb 25, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing five times across the record.
Compared to other Coral Springs restaurants (averaging 77), there's room to close the gap. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Feb 2, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chickpeas (113-139F - Hot Holding); butter (114F - Hot Holding). As per operator food items recently prepared today. Observed chickpeas in hot table, hot on the bottom but warm on top; hot table setting on low for butter. Operator reheated chickpeas in microwave and placed butter on grill **Corrective Action Taken** **Warning** - From follow-up inspection 2026-02-02: Chickpeas (147F - Hot Holding); Butter (73F - Hot Holding) **Admin Complaint**
03B-01-6
86
Dec 1, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
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 and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
50
Mar 12, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
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 operator plate ready to eat food from the fryer with bare hands
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice cooker; white rice (112F - Hot Holding). In unit under temperature control. Rice cooker not adequately holding rice at proper temp. Operator placed rice in microwave to reheat to 169F **Corrected On-Site**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has butter at sandwich press with no document or written plan to support the procedure. Provided Time document **Corrective Action Taken**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. In walk in cooler and 2 drawer lowboy cooler, multiple bowls used as scoops. Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee frying food in kitchen without proper hand restraint.
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths found under every cutting board. Operator removed **Corrected On-Site**
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 opened water bottles found in kitchen flip top. Operator removed **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go containers, not inverted on top shelf by kitchen door entrance. Operator inverted **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths not stored in sanitizer bucket in establishment **Repeat Violation**
21-12-4
50
Sep 9, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad flip top; yogurt (48F - Cold Holding). Per operator in unit less than 4 hrs, not portioned or prepared today. Operator placed in freezer for quick chill **Corrected On-Site**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No soap provided at handwash sink. 1)Behind front counter, no soap in hand wash sink 2)In kitchen, no soap for handwashing sink
31B-03-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed spray of "Hot Shot: flying insect killer" on counter next to water dispenser.
41-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. 3 compartment sink hand wash station no sign **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. In bulk container of rice, bowl used as scoop. Operator removed **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk container of sugar, handle buried in food item. Operator stored properly **Corrected On-Site**
10-01-5
52
Apr 24, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked dahl, Potato dumplings, Curry Sauce in Walk In Cooler Manager labeled items **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Used to store sanitizer bucket Manager removed sanitizing bucket **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table next to oven
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink next to 3 Compartment sink.
31B-04-4
67
Feb 22, 2024
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray Bottle containing degreaser and spray bottle containing chlorine located above 3 Compartment sink Manager labeled spray bottles **Corrected On-Site**
41-17-4
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sink at front counter used to store sanitizer bucket
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present
16-37-1
Intermediate - No soap provided at handwash sink. Sink next to 3 compartment sink
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to dispense rice
14-01-5
Basic - Single-service items for customer self-service not properly protected to prevent contamination.
25-09-4
55
Jun 30, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Bowl or other container with no handle used to dispense food. In multiple containers throughout kitchen. Items removed. Discussed with chef **Corrected On-Site**
14-01-5
95
Sep 9, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed operator TPHC form which he filled out at time of inspection. **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing degreaser not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup under prep table on shelf next to dry food items. Chef removed. **Corrected On-Site**
12B-07-4
Basic - Small sauce cups used to dispense turmeric powder and garam powder. Chef removed. **Corrected On-Site**
14-01-5
Basic - Cooking oil stored on floor at cook-line. Chef removed of floor. **Corrected On-Site**
08B-38-4
64
Frequently Asked Questions
When was Honest Indian Restaurant last inspected?
The most recent health inspection at Honest Indian Restaurant on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Honest Indian Restaurant?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Honest Indian Restaurant.
How does Honest Indian Restaurant compare to other restaurants in Coral Springs?
Honest Indian Restaurant most recently scored 64 out of 100, which is lower than the Coral Springs average of 77.
Has Honest Indian Restaurant's inspection record improved over time?
Yes. Recent inspections at Honest Indian Restaurant have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Honest Indian Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Honest Indian Restaurant inspected?
Based on the inspection history on file, Honest Indian Restaurant is inspected around three times per year on average.
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