Naan Stopp Indian Restaurant
Last inspected: Nov 3, 2025
41
Score
The health department has logged eight inspections at Naan Stopp Indian Restaurant, the earliest from 2022. The newest entry in the record is dated Nov 3, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 15 violations before that.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited four times.
Compared to other Windermere restaurants (averaging 64), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
4
Major latest
4
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./fried chicken 52F, fresh garlic with oil 61F/both cold holding for less than 4 hours per chef/moved to walk in cooler/rechecked fried chicken 43F, fresh garlic with oil 46F.
03A-02-5
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./chlorine at 0ppm. Found out sanitizer (not chlorine) was used. Changed sanitizer, rechecked 50ppm. **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen entrance hand sink.
31B-02-4
Intermediate - No soap provided at handwash sink./kitchen entrance hand sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken, cooked goat and cooked lamb in walk in cooler. **Repeat Violation**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one kitchen employee training certificate expired.
53B-14-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Employee with no hair restraint while engaging in food preparation./both kitchen employees.
13-03-4
Basic - Ice buildup in reach-in cooler/All TCS food removed from cooler./cook line across from tandoori oven.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./121F on stove.
10-07-4
41
Apr 21, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked goat, cooked chicken wings, cooked cauliflower in walk in cooler. - From follow-up inspection 2025-04-21: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Reach-in cooler interior has accumulation of soil residues./standing water in two cook line reach in coolers. - From follow-up inspection 2025-04-21: **Time Extended**
22-16-4
86
Apr 16, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
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./ran out of sanitizer, set up 3 compartment sink, chlorine 100ppm. **Warning**
22-41-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one front employee's certificate/more than 2 months.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked goat, cooked chicken wings, cooked cauliflower in walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottle at back kitchen. Sanitizing bottle at front counter/ **Corrected On-Site**
41-17-4
Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site**
16-03-4
Basic - Bowl or other container with no handle used to dispense food./plastic cup used to scoop curry sauce, walk in cooler/ **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.//back kitchen above the reach in freezer.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drinks next to cutting boards/back kitchen/ **Corrected On-Site**
12B-07-4
Basic - Food stored on floor./oil carton, kitchen/ **Corrected On-Site**
08B-38-4
Basic - Light not functioning./2 lights out, cook line.
36-62-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./front line reach in cooler.
12B-13-4
Basic - Reach-in cooler interior has accumulation of soil residues./standing water in two cook line reach in coolers.
22-16-4
43
Oct 24, 2024
Routine - Food
1 critical violation. 6 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter 88F, cook line for less than 4 hours/reheated to 165F/ **Corrective Action Taken**
03B-01-6
Intermediate - No soap provided at handwash sink./cook line and back kitchen hand sink/ **Corrected On-Site**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line and back kitchen hand sink/ **Corrected On-Site** **Repeat Violation**
31B-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 at back kitchen, form emailed. **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing two employee's training certificates, one from back of the house and one from front of the house. **Repeat Violation**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked onion sauce, cooked chicken, cooked goat in walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled./two chemical spray bottles not labeled/by 3 compartment sink/ **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Light not functioning./two light bulbs out, cook line.
36-62-4
Basic - Food stored on floor./oil cartons stored on kitchen floor/ **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack, back kitchen.
24-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry./ **Repeat Violation**
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
36-27-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks. **Repeat Violation**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./onion cutter exterior soiled/by 3 compartment sink.
23-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food. **Repeat Violation**
13-07-4
Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop yogurt, walk in cooler/ **Corrected On-Site** **Repeat Violation**
14-01-5
30
Mar 20, 2024
Routine - Food
4 major violations. 9 minor violations.
View 13 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
29
Aug 16, 2023
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 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 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
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
17
Feb 6, 2023
Routine - Food
5 major violations. 9 minor violations.
View 14 violations
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained White cutting boards at preparation table.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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. Two servers - not Food handlers-working at the time of inspection. **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray Bottle with a clear solution stored next to hand wash sink at front counter. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense flour under preparation table. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at preparation table in the kitchen. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee handling food at cook line. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored at storage shelf in the kitchen.
24-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets reach in cooler by cook line. Soiled filters under hood suppression system at cook line. Exterior of fryer at cooked line Exterior of stove at cook line. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Open package of Raw chicken in reach in freezer. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour no labeled under preparation table. **Corrected On-Site**
02D-01-5
39
Oct 19, 2022
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Frequently Asked Questions
When was Naan Stopp Indian Restaurant last inspected?
The most recent health inspection at Naan Stopp Indian Restaurant on file is from Nov 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Naan Stopp Indian Restaurant?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Naan Stopp Indian Restaurant.
How does Naan Stopp Indian Restaurant compare to other restaurants in Windermere?
Naan Stopp Indian Restaurant most recently scored 41 out of 100, which is lower than the Windermere average of 64.
Has Naan Stopp Indian Restaurant's inspection record improved over time?
Yes. Recent inspections at Naan Stopp Indian Restaurant have averaged around eight violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Naan Stopp Indian Restaurant 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 Naan Stopp Indian Restaurant inspected?
Based on the inspection history on file, Naan Stopp Indian Restaurant is inspected around three times per year on average.
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