Ruchi Indian Kitchen
Last inspected: Mar 26, 2025
95
Score
Public records show 10 inspections at Ruchi Indian Kitchen stretching back to 2022. Ruchi Indian Kitchen was last inspected on Mar 26, 2025. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited three times.
Ruchi Indian Kitchen's latest score of 95 sits above the Tampa average of 79. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 26, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Cutting board has cut marks and is no longer cleanable on the flip top unit.
14-09-4
95
Mar 24, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the interior of the reach in cooler being soiled with food debris.
22-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed several pots being stored on the floor. Manager placed on the counter. **Corrected On-Site** **Repeat Violation**
24-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the microwave being soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the exterior of the cooking equipment being soiled with food debris. Observed soiled gaskets to the interior of the reach in cooler.
23-03-4
78
Dec 5, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
70
Sep 23, 2024
Complaint Full
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Nonfood-grade hose conveying potable water. Using green hose
29-04-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator got quat tablets at store. **Corrected On-Site**
22-38-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator got test strip for quat. **Corrected On-Site**
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior equipment under and behind grills and fryers
23-03-4
61
Apr 4, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
64
Jan 4, 2024
Routine - Food
No violations found.
100
Oct 24, 2023
Routine - Food
5 critical violations. 7 major violations. 11 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box - veggie spring roll 117f ** , samosa 102f **, veggie puff 129f** Reheated in oven re temped 15 minutes later. Veggie spring roll 197f, samosa 200f, veggie puff 189f. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager pack up food for customer and did not wash hands. Discussed with manage **Warning**
12A-16-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler (not plugged in ) stop sale issued - noodles 60f, milk 61f, chicken curry 58- 63f, chickpea curry 61f, lentil soup 63f, mashed potatoes 59f, lentil curry 59, goat curry 61f, sour cream 61f, tomato sauce 58f-61f , ginger sauce 60f Stove top sitting out since last night : butter 80f , Under counter - butter 72 **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler (not plugged in ) stop sale issued - noodles 60f, milk 61f, chicken curry 58- 63f, chickpea curry 61f, lentil soup 63f, mashed potatoes 59f, lentil curry 59, goat curry 61f, sour cream 61f, tomato sauce 58f-61f , ginger sauce 60f Stove top sitting out since last night : butter 80f , Under counter - butter 72. Stop sale issued **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Hot box Reheating veggie puff ** 139 f 10:25am- second temperature at 11:00am on hot line 129f, reheated to 190f at 11:35am **Corrected On-Site** **Warning**
03E-02-5
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 - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Srikanth Jalugam **Warning**
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Onbserved stained cutting board on cook line **Warning**
22-02-4
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. **Repeat Violation** **Admin Complaint**
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers of cooked rice, cooked noodles, cooked potatoes and time and temperature control/ potentially hazardous sauces made on site with no date **Repeat Violation** **Warning**
02C-02-5
Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed multiple large pans in establishment that operator was unable to properly fit in three compartment sink **Warning**
16-08-4
Basic - Wood food-contact surface not properly sealed. Observed unsealed wooden boards used as shelf in old cold holding well. **Warning**
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of stored spices with no lables **Warning**
02D-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled reach in cooler doors. **Warning**
23-24-4
Basic - Stored food not covered. Observed container of ghee stored uncovered **Warning**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed multiple portion cups stored in sauces in reach in cooler **Warning**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed deep grooves on cook line cutting board. **Repeat Violation** **Warning**
14-09-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handle laying on top of cooked rice in reach in cooler. **Warning**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. **Warning**
22-08-4
Basic - No copy of latest inspection report available. Operator only had half of report. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers soiled **Repeat Violation** **Warning**
23-03-4
14
Sep 12, 2023
Food-Licensing Inspection
No violations found.
100
Apr 4, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large bins of chicken, rice and goat are being held on counter temped at 51F. Explained to operator that they need to put bins away in refrigerator since they were not in use to keep the temperature down. Operator explained that items had been on counter for an hour. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over seasonings in cabinet. **Warning**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
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 present.
53A-05-6
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken curry cooked the previous day not date marked. **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has deep grooves in interior. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep counter. **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee eggs unlabeled and **Warning**
08B-49-4
Basic - Food stored on floor. Bin of seasoned chicken, oil, ketchup bottles and water bottles on the floor of kitchen. Spoke to operator about placing items on shelf. **Warning**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All three reach in coolers have old food debris inside. **Warning**
22-16-4
Basic - Stored food not covered. Bags of rice open in shelf. **Warning**
08B-12-5
37
Oct 17, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Ruchi Indian Kitchen last inspected?
The most recent health inspection at Ruchi Indian Kitchen on file is from Mar 26, 2025. The public record contains 10 inspections in total.
What is the most common violation at Ruchi Indian Kitchen?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Ruchi Indian Kitchen.
How does Ruchi Indian Kitchen compare to other restaurants in Tampa?
Ruchi Indian Kitchen most recently scored 95 out of 100, which is higher than the Tampa average of 79.
Has Ruchi Indian Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Ruchi Indian Kitchen have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ruchi Indian Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ruchi Indian Kitchen inspected?
Based on the inspection history on file, Ruchi Indian Kitchen is inspected around four times per year on average.
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