Jaiho's the Indian Kitchen
Last inspected: Jun 30, 2025
39
Score
Jaiho's the Indian Kitchen appears in inspection records six times, starting in 2022. On Jun 30, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
6
Inspections
2
Critical latest
6
Major latest
1
Minor latest
Inspection History
Jun 30, 2025
Routine - Food
2 critical violations. 6 major violations. 1 minor violation.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient air temperature 53 f no temperatures taken all food from overnight Cook pasta 50 f cottage cheese 49 f cook meat balls 50 f cook beef 49 f cook pasta 50 f chicken soups 49 f cooked chickens 50 f turkey legs 50 f cook spring Rolls 50 f Raw chicken 50 lbs.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient air temperature 53 f no temperatures taken all food from overnight Cook pasta 50 f cottage cheese 49 f cook meat balls 50 f cook beef 49 f cook pasta 50 f chicken soups 49 f cooked chickens 50 f turkey legs 50 f cook spring Rolls 50 f Raw chicken 50 lbs. **Repeat Violation**
03A-02-5
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. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler gauge in disrepair
05-05-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Roopa bommidi issued 5-15-19
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand washing sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by walk in cooler
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line
36-27-5
39
Jan 2, 2025
Routine - Food
3 critical violations. 7 major violations. 3 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 69 F, chicken 67 F on counter, employee began to reheat. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 100 F in hot holding box. **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. **Repeat Violation** **Warning**
29-42-4
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. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking handwash sink in kitchen. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Warning**
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. Operator not able to provide food handler certifications. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. In kitchen. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle next to 3 compartment sink not labeled. **Warning**
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Paper plates not inverted. Employee inverted at time of inspection. **Corrected On-Site** **Warning**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. **Warning**
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
27
Jul 23, 2024
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
52
Feb 23, 2024
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. No time mark on buffet items.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (65F - Cold Holding) CORRECTED TO ; Cooked Rice (65F - Cold Holding) CHICKEN 38F RICE 36F Operator placed food into freezer at time of inspection. **Corrected On-Site**
03A-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. In new buffet room.
08B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License delinquent. Provided handout with customer service number.
50-17-3
High Priority - Establishment operating with changed menu and/or increased seating without municipal approval for such change. Increase of seating from 0 to 15 seats.
28-12-4
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. Provided operator with education packet containing vomiting and diarrheal clean up procedure. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Buffet room requires handwashing sink. **Warning**
31A-07-4
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/. Establishment added remote buffet area. **Warning**
51-16-7
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. Operator states they have the training at separate location. **Warning**
53B-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler next to oven. Exterior of reach in cooler soiled.
23-03-4
Basic - Food stored on floor. Oil on floor in kitchen, fish on ground in freezer, operator moved to approved location at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Floors not constructed to be easily cleanable. Ceiling not smooth and easy to clean- pipes and conduits in room with buffet. Floors not maintained smooth and durable. Floors in external buffet are carpeting material.
36-12-4
Basic - Floor soiled/has accumulation of debris. Floor soiled under equipment, discussed with operator.
36-73-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Seating changed from 0-15 seats in external buffet room. **Warning**
51-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Green and Blue cutting boards in kitchen prep area.
14-09-4
22
Dec 6, 2022
Routine - Food
5 major violations. 1 minor violation.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel missing from hand wash sink at front counter.
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at front counter. Manager turned hot water back on. **Corrected On-Site**
27-16-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
11-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken on counter cooling with covered plastic in a large batch.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by stand. Employee moved stand out of the way. **Corrected On-Site**
31A-09-4
Basic - Hole in or other damage to wall. Gap between wall and ceiling above reach in cooler next to stove. Little holes under seasoning shelf.
36-24-5
58
Sep 16, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - 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/ 4 employees working and no manager present. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Old food debris on exterior of dish machine. **Warning** - From follow-up inspection 2022-09-16: Old food debris on exterior of dish machine. **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back area has food debris inside. **Warning** - From follow-up inspection 2022-09-16: Microwave has food debris inside. **Time Extended**
22-08-4
82
Frequently Asked Questions
When was Jaiho's the Indian Kitchen last inspected?
The most recent health inspection at Jaiho's the Indian Kitchen on file is from Jun 30, 2025. The public record contains six inspections in total.
What is the most common violation at Jaiho's the Indian Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Jaiho's the Indian Kitchen.
How does Jaiho's the Indian Kitchen compare to other restaurants in Tampa?
Jaiho's the Indian Kitchen most recently scored 39 out of 100, which is lower than the Tampa average of 79.
Has Jaiho's the Indian Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Jaiho's the Indian Kitchen have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jaiho's the 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 Jaiho's the Indian Kitchen inspected?
Based on the inspection history on file, Jaiho's the Indian Kitchen is inspected around two times per year on average.
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