Saffron Indian Cuisine
Last inspected: Oct 9, 2025
61
Score
Across the available record, Saffron Indian Cuisine has 18 inspections on file, the first dated 2022. The newest entry in the record is dated Oct 9, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 16 violations before.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up seven times.
Restaurants in Orlando average 79, so Saffron Indian Cuisine trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
18
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Oct 9, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. 80F **Warning** - From follow-up inspection 2025-09-19: 80F for both sinks observed during inspection. Plumber is scheduled to arrive today but there might be another part that needs to be ordered **Time Extended** - From follow-up inspection 2025-09-30: Wrong part ordered, new part arriving mid week **Time Extended** - From follow-up inspection 2025-10-09: 81F **Admin Complaint**
27-06-4
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 in walk in cooler **Repeat Violation** - From follow-up inspection 2025-09-19: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-09: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F next to cooks line Server bar area 79F **Warning** - From follow-up inspection 2025-09-19: 80F for both sinks observed during inspection. Plumber is scheduled to arrive today but there might be another part that needs to be ordered **Time Extended** - From follow-up inspection 2025-09-30: Wrong part ordered, new part arriving mid week **Time Extended** - From follow-up inspection 2025-10-09: 81F **Admin Complaint**
27-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Behind oven in kitchen - From follow-up inspection 2025-09-19: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-09: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Hole in or damage to wall. Side of entrance in kitchen next to cooks line - From follow-up inspection 2025-09-19: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-09: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-09-19: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-09: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind oven - From follow-up inspection 2025-09-19: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-09: **Time Extended**
36-27-5
61
Sep 30, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. 80F **Warning** - From follow-up inspection 2025-09-19: 80F for both sinks observed during inspection. Plumber is scheduled to arrive today but there might be another part that needs to be ordered **Time Extended** - From follow-up inspection 2025-09-30: Wrong part ordered, new part arriving mid week **Time Extended**
27-06-4
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 in walk in cooler **Repeat Violation** - From follow-up inspection 2025-09-19: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F next to cooks line Server bar area 79F **Warning** - From follow-up inspection 2025-09-19: 80F for both sinks observed during inspection. Plumber is scheduled to arrive today but there might be another part that needs to be ordered **Time Extended** - From follow-up inspection 2025-09-30: Wrong part ordered, new part arriving mid week **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Behind oven in kitchen - From follow-up inspection 2025-09-19: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots on prep area - From follow-up inspection 2025-09-19: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
24-26-4
Basic - - From initial inspection : Basic - Hole in or damage to wall. Side of entrance in kitchen next to cooks line - From follow-up inspection 2025-09-19: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-09-19: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind oven - From follow-up inspection 2025-09-19: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
36-27-5
58
Sep 19, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Non-food grade towel used as liner for food container. Used to cover equipment for placing naan bread in oven - From follow-up inspection 2025-09-19: **Complied** **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. 80F **Warning** - From follow-up inspection 2025-09-19: 80F for both sinks observed during inspection. Plumber is scheduled to arrive today but there might be another part that needs to be ordered **Time Extended**
27-06-4
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 in walk in cooler **Repeat Violation** - From follow-up inspection 2025-09-19: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical bottle Next to dish machine **Repeat Violation** - From follow-up inspection 2025-09-19: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F next to cooks line Server bar area 79F **Warning** - From follow-up inspection 2025-09-19: 80F for both sinks observed during inspection. Plumber is scheduled to arrive today but there might be another part that needs to be ordered **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Behind oven in kitchen - From follow-up inspection 2025-09-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots on prep area - From follow-up inspection 2025-09-19: **Time Extended**
24-26-4
Basic - - From initial inspection : Basic - Hole in or damage to wall. Side of entrance in kitchen next to cooks line - From follow-up inspection 2025-09-19: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-09-19: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind oven - From follow-up inspection 2025-09-19: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Behind cooks line Server bar - From follow-up inspection 2025-09-19: **Time Extended**
29-11-4
43
Sep 18, 2025
Routine - Food
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over onion curry in walk in cooler
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. lamb in to go bag on back prep table
14-31-5
High Priority - Non-food grade towel used as liner for food container. Used to cover equipment for placing naan bread in oven
14-86-1
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. **Warning**
22-41-4
High Priority - Toxic substance/chemical improperly stored. On top of oven
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Buckets in kitchen area
31A-09-4
Intermediate - No hot running water at three-compartment sink. 80F **Warning**
27-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk in cooler **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical bottle Next to dish machine **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F next to cooks line Server bar area 79F **Warning**
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Behind oven in kitchen
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots on prep area
24-26-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dish machine area **Repeat Violation**
12B-07-4
Basic - Hole in or damage to wall. Side of entrance in kitchen next to cooks line
36-24-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On cooks line Server bar **Repeat Violation**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. On cooks line **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Stored food not covered. In walk in cooler and walk in freezer
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water on ground. Frozen ground lamb at room temperature
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind oven
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Behind cooks line Server bar
29-11-4
17
May 13, 2025
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked somosas on speed rack in walk in cooler
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw fish over prepped onions in walk in cooler 2) raw lamb prepped over yellow curry in walk in cooler 3) raw whole she,l eggs over red curry in walk in cooler **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at the bar **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing clear toxic substance not labeled dish room
41-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf next to cooks line **Corrected On-Site**
25-06-4
Basic - In-use tongs stored on equipment door handle between uses. Cooks line **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Food stored on floor. Buckets of sauces in walk in cooler and walk in freezer
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottled sodas and energy drink in walk in cooler
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on trip of dish machine
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen **Repeat Violation**
36-32-5
Basic - Carbon dioxide/helium tanks not adequately secured. Server side station
51-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
30
Mar 14, 2025
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
22-02-4
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/ **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
53A-05-6
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. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
36-27-5
52
Mar 13, 2025
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce **Admin Complaint** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: All products 46°f-48°f per operator from yesterday Cooked Onions Cooked Vegetable Patties Multiple House made Sauce with cooked vegetables Cooked chicken Cooked lamb Raw Chicken **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
22-02-4
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/ **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
53A-05-6
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. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature 50F - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall by mop sink **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
36-27-5
33
Mar 12, 2025
Routine - Food
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight: All items (47F - 52F Cold Holding) 3# cooked onions 75# cooked chicken 2# cooked veggie patties 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce **Admin Complaint** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
03A-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, items held overnight: All items (47F - 52F Cold Holding) 3 doz shelled eggs 3# cooked onions 75# cooked chicken 2# cooked veggie patties 25# raw chicken 125# house made sauce various 6 gal Milk Cilantro yogurt Turmeric yogurt Yogurt sauce **Admin Complaint** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (50F - Cold Holding) **Admin Complaint** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
03A-03-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauces. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
22-02-4
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/ **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
53A-05-6
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. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in walk-in cooler sauce containers. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature 50F - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall by mop sink **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust thoughout establishment **Repeat Violation** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
36-27-5
19
Mar 11, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
15
Nov 19, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
Toxic Substances Properly Identified, Stored, Used
FL-32
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
26
Nov 18, 2024
Routine - Food
8 critical violations. 7 major violations. 25 minor violations.
View 40 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. Kitchen employee grabbed bread with bare hands wrapped in tin fold. **Corrected On-Site** **Repeat Violation**
09-01-4
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 items in walk-in cooler cooked the prior day. red sauce (45F - Cooling); corn (48F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); lamb (47F - Cooling); potatoes (49F - Cooling); cooked onions (54F - Cooling); fried cauliflower (52F - Cooling) chicken wings (47F - Cooling); cooked onions (49F - Cooling); chicken curry (46F - Cooling); Cooked potatoes (50F - Cooling); cooked beans (46F - Cooling); Dahl (45F - Cooling); chili sauce (47F - Cooling); green sauce (44-45F - Cooling); Operator discarded. **Repeat Violation** **Warning**
03D-02-5
High Priority - Container of medicine improperly stored by prep station in kitchen. Operator removed. **Corrected On-Site**
41-07-4
High Priority - Toxic substance/chemical improperly stored. Cleaning cehmicals on food prep line in kitchen, on dishwasher water Xxx, on bar counter, and at server station by cutting boards. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight in walk-in cooler. tilapia (45F - Cold Holding); raw chicken (48F - Cold Holding); yogurt (47F - Cold Holding); Operator discarded. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked sauces. **Repeat Violation**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Napkins used on bottom of sheet pans in walk-in cooler.
14-86-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per operator items in walk-in cooler cooked the prior day. red sauce (45F - Cooling); corn (48F - Cooling); fried onions (48F - Cooling); chicken (50F - Cooling); lamb (47F - Cooling); potatoes (49F - Cooling); cooked onions (54F - Cooling); fried cauliflower (52F - Cooling) chicken wings (47F - Cooling); cooked onions (49F - Cooling); chicken curry (46F - Cooling); Cooked potatoes (50F - Cooling); cooked beans (46F - Cooling); Dahl (45F - Cooling); chili sauce (47F - Cooling); green sauce (44-45F - Cooling); Operator discarded. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar station. Can openner soiled
22-02-4
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/ **Repeat Violation**
53A-05-6
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. **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.
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. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear chemicals. **Repeat Violation**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of beverage cooker in bar area. Build up of greasing wall behind burners
23-03-4
Basic - Old labels stuck to food containers after cleaning up in kitchen area. **Corrected On-Site**
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
08B-17-4
Basic - Walk-in cooler and walk-in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust at expo line in kitchen.
36-27-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's bathroom.
32-04-4
Basic - Bowl or other container with no handle used to dispense food in rice cooker.
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen, stained and broken over exposed station
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. in kitchen, exposed station
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Serving spoons by dishwashing station not inverted **Corrected On-Site**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on floor at expo station. **Corrected On-Site**
24-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable at server station.
14-09-4
Basic - Dead roaches on premises. 2 dead roaches found on floor behind burners in kitchen.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In bar area.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In server station hair produces, drinking container, and wallet. In kitchen, phone over prep station.
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation in kitchen.
13-04-4
Basic - Hole in or other damage to wall at mop sink.
36-24-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses on oven doors **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen soiled. Microwave in kitchen and server station soiled
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in kitchen holding units.
05-09-4
4
Jun 21, 2024
Routine - Food
1 major violation.
View 1 violation
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. -sauces **Warning** - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-06-21: **Time Extended**
02C-02-5
90
Apr 23, 2024
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler raw shrimp over cooked chicken **Warning** - From follow-up inspection 2024-04-23: Raw fish over ready to in eat food in walk in cooler **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
53A-07-6
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/ **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-04-23: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-04-23: **Time Extended**
11-26-1
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. -sauces **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of fryer -build up of grease on burners **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -reach in cooler **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink , per manager part on order **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
29-11-4
41
Apr 22, 2024
Routine - Food
5 critical violations. 7 major violations. 8 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler cooked onions 47f,cooked chicken 46f,chicken 47f,goat 47f,spinach 45f,raw shrimp 45f,Tcs sauce 47f,cooked chicken 47f Per manager walk in cooler was about for 1 hour during delivery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler raw shrimp over cooked chicken **Warning**
08A-05-6
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. -employee grabbed bread with bare hands then wrapped it in tin foil . **Warning**
09-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked tomato sauce 49f **Warning**
03D-02-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
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/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -kitchen -Waitstation **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. **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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sauces **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical **Warning**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. -ladies room **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of fryer -build up of grease on burners **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. -reach in cooler **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. -lamb **Warning**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink , per manager part on order **Warning**
29-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
10-07-4
16
Sep 7, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
33
May 4, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
64
May 3, 2023
Routine - Food
4 critical violations. 7 major violations. 11 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk mixture dessert topping 63F on counter. Walk in cooler tomato sauce 49F onion sauce 48F Cooked lamb 50F curry chicken 49F fried veggie mix 49F Fried onion 48F raw shrimp 48F green curry chicken 49F fried potato 48F yogurt 47F Items in cooler stored over 4 hours. Cook line Cooked lamb 53F cooked chicken 52F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomato sauce 49F onion sauce 48F Cooked lamb 50F curry chicken 49F fried veggie mix 49F Fried onion 48F raw shrimp 48F green curry chicken 49F fried potato 48F yogurt 47F Items in cooler stored at a minimum of over night.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw tilapia stored over house made sauce.
08A-05-6
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. 0ppm. Inspector assisted with correcting machine . 50ppm**Corrective Action Taken** **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Colored cutting board in kitchen stored at dish.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sheet pan for spices on prep table protruding beyond table in to hand wash area. Wires from printer hanging in hand wash sink area. **Corrected On-Site**
31A-09-4
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.
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sauces in make table Yogurt sauce on prep table **Corrective Action Taken**
03F-10-5
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.
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. House made sauces, cooked chicken, milk dessert sauce, all made previous day per operator. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sink in center of kitchen near prep table.
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing fish in plastic bucket on floor in kitchen. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomato,peppers stored over cooked lamb, and chicken.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep table.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand sink in center of kitchen.
29-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice for scooping. **Repeat Violation**
14-01-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Three bay compartment sink is missing divider and only 2 comp sink.
14-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in standing dirty water 80F **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in walk in cooler and make table on cook line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler Shelves in walk in cooler. Gaskets on reach in cooler.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Make table on cook line.
29-49-6
Basic - Stored food not covered. Raw chicken in freezer. All house made sauces in walk in cooler. Cooked chicken, lamb in wall in cooler. Fried veggie balls on top of sheet rack directly below fan In walk in cooler.
08B-12-5
16
Dec 12, 2022
Routine - Food
2 critical violations. 5 major violations. 14 minor violations.
View 21 violations
High Priority - Container of medicine improperly stored on top,of the bar. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese sauce sitting in third pan on table in kitchen with rice and soup. Less than four hours per cook Advised to place on time plan
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. They use time plan for cooler in kitchen. Provided time plan
03F-10-5
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/ Manager showed up at end of inspection **Corrected On-Site**
53A-05-6
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.
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 in the walk in coolers **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink in server side station **Repeat Violation**
27-16-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container in server side station.
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle at the Nandi sink in the Kitchen
29-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in the kitchen
36-27-5
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of line **Repeat Violation**
25-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Drain cove missing at mop sink
29-18-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in the kitchen **Repeat Violation**
36-34-5
Basic - Bowl or other container with no handle used to dispense food in the rice container. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler. **Repeat Violation**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Food stored on floor. Pot of rice on floor in kitchen **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside and where deadbolt is on door leading to outside
35B-01-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Divider in three comp sink is missing **Repeat Violation**
14-10-4
Basic - Employee with no hair restraint while engaging in food preparation cook on line
13-03-4
22
Frequently Asked Questions
When was Saffron Indian Cuisine last inspected?
The most recent health inspection at Saffron Indian Cuisine on file is from Oct 9, 2025. The public record contains 18 inspections in total.
What is the most common violation at Saffron Indian Cuisine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited seven times, more than any other issue at Saffron Indian Cuisine.
How does Saffron Indian Cuisine compare to other restaurants in Orlando?
Saffron Indian Cuisine most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Saffron Indian Cuisine's inspection record improved over time?
Yes. Recent inspections at Saffron Indian Cuisine have averaged around nine violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Saffron Indian Cuisine 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 Saffron Indian Cuisine inspected?
Based on the inspection history on file, Saffron Indian Cuisine is inspected around six times per year on average.
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