Saffron Indian Restaurant
Last inspected: Nov 12, 2025
47
Score
Inspectors have visited Saffron Indian Restaurant 10 times, with records going back to 2022. On Nov 12, 2025, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around 13 violations each.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged eight times.
That's lower than the typical Clermont restaurant, which scores around 68. The pattern in the record is worth a careful look.
10
Inspections
1
Critical latest
1
Major latest
10
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 critical violation. 1 major violation. 10 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. -0 ppm, operator primed sanitizer and ran machine two more times, 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave -grates on gas stove -interior of ice maker
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Bowl or other container with no handle used to dispense food. -flour sack in dry storage
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -no ceiling over food prep area on cook line
36-37-5
Basic - Ceiling tiles missing in dry storage
36-36-4
Basic - Cloth used as a food-contact surface. -bread for tandoori maker **Repeat Violation**
21-05-5
Basic - Drain cover(s) missing at triple sink.
29-18-4
Basic - Holes in or other damage to wall throughout the kitchen
36-24-5
Basic - Ice buildup in white reach-in freezers
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -floor behind cooking equipment and in dry storage **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to spices and cooking oil on cook line.
21-44-1
47
Jun 13, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken,48 f,cooked beef,70 f cooling from yesterday.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open package of chicken stored next to French fries in reach in freezer. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef,70 f and cooked chicken,48 f cooling from yesterday. **Repeat Violation**
03D-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.Provided a copy to operator. **Corrected On-Site**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken and cooked beef are covered while cooling .
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards. Dishwashing racks are soiled. **Repeat Violation**
22-02-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
35B-05-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Cloth used as a food-contact surface.Bread.
21-05-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
13-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Rice. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White reach in freezer gasket is soiled. Residue build up on filters under the hood suppression system.
23-03-4
35
Dec 30, 2024
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line. Operator discarded. **Corrected On-Site**
01B-24-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line, covered while still hot then placed in reach n cooler.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary
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. -1 new employee less than 60 days **Repeat Violation**
11-26-1
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. -sugar container on line, rice container in dry storage
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dry storage
36-32-5
Basic - Drain cover(s) missing at triple sink.
29-18-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Lights not functioning under hood suppression system.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grates on boiler are encrusted -gaskets on reach in coolers on cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning on rack in dish room
16-46-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -air blower stored with cooking pans in dry storage. Operator relocated. **Corrected On-Site**
42-03-5
Basic - Stored food not covered. -multiple items in walk in cooler and dry storage. **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -sugar on cook line, flour in dry storage. **Repeat Violation**
02D-01-5
29
Jun 20, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -towel used for tandoori bread. Recommend using cheesecloth. - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white cutting board on cook line and white cutting board in prep table by soda machine. -ice machine interior in kitchen - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: white cutting board on cook line **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Dry storage rack shelves with rust that has pitted the surface. - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -hanging on tandoori bread maker. - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -in water pitcher by rice cooker -on cook line by stove **Repeat Violation** - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: **Time Extended**
23-03-4
61
May 30, 2024
Routine - Food
3 critical violations. 5 major violations. 11 minor violations.
View 19 violations
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -bottle of clear liquid stored on rack above prep table on cook line. **Corrected On-Site** - From follow-up inspection 2024-05-30: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler - From follow-up inspection 2024-05-30: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -towel used for tandoori bread. Recommend using cheesecloth. - From follow-up inspection 2024-05-30: **Time Extended**
14-86-1
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. - From follow-up inspection 2024-05-30: Provided Employee Reporting Agreement forms to operator. **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk opened in reach in cooler on cook line. **Repeat Violation** - From follow-up inspection 2024-05-30: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white cutting board on cook line and white cutting board in prep table by soda machine. -ice machine interior in kitchen - From follow-up inspection 2024-05-30: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in women's restroom - From follow-up inspection 2024-05-30: **Time Extended**
31B-02-4
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 2024-05-30: Time extended 14 days **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-05-30: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Dry storage rack shelves with rust that has pitted the surface. - From follow-up inspection 2024-05-30: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Food stored on floor. -sauces in walk in cooler -cooking oil in dry storage - From follow-up inspection 2024-05-30: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall in dish area. - From follow-up inspection 2024-05-30: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer when entering dry stock room on the left. **Repeat Violation** - From follow-up inspection 2024-05-30: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -hanging on tandoori bread maker. - From follow-up inspection 2024-05-30: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -in water pitcher by rice cooker -on cook line by stove **Repeat Violation** - From follow-up inspection 2024-05-30: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system - From follow-up inspection 2024-05-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. -white substance in dry storage - From follow-up inspection 2024-05-30: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. -beef thawing in standing water in kitchen. -beef thawing at room temperature in kitchen. - From follow-up inspection 2024-05-30: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. White substance in blue container in dry storage room - From follow-up inspection 2024-05-30: **Time Extended**
02D-01-5
22
Mar 25, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
22
Sep 25, 2023
Complaint Full
3 major violations. 11 minor violations.
View 14 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk walk in cooler
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Towel used for tandoori bread soiled
22-02-4
Intermediate - Spray bottle containing clear toxic substance not labeled on side of tandoori oven **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine under server table.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cooked lamb pan in walk in cooler **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean ramekins not stored inverted or in a protected manner. Server table outside of dish room **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed **Corrected On-Site**
50-09-4
Basic - Equipment in poor repair. Handle of first sandwich top reach in cooler broken when entering cook line
14-11-5
Basic - Ice buildup in reach-in freezer inside of dry storage room
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook spoons by oven 81F Placed on stove to warm water **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris under prep table in kitchen **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees in the dish room
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in coolers on cooks line soiled
23-03-4
Basic - White Cutting boards has cut marks and is no longer cleanable on both sandwich top reach in coolers
14-09-4
43
Apr 10, 2023
Complaint Full
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. Chemical bottle near clean dishes in dining room. Operator relocated. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-23
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of far make table soiled - cutting boards in clean wares
22-02-4
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.
02C-02-5
Intermediate - Spray bottle containing yellow toxic substance not labeled on table in dining room
41-17-4
Basic - Reach-in cooler shelves with rust that has pitted the surface at second make table
14-33-4
Basic - Bowl or other container with no handle used to dispense food. On make table on cooks line In spice blend in dry storage
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cooks line **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface. Tandoori dough placer covered with soiled towel.
21-05-5
Basic - Floor tiles missing and/or in disrepair throughout hall/prep/to go area **Repeat Violation**
36-17-5
Basic - Food stored on floor. Case of oil on cooks line **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation**
36-68-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F on cooks line. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood soiled - walk in cooler shelves soiled - ventilation hood filters soiled
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cooks line **Corrected On-Site**
25-06-4
Basic - Two Dead roaches on premises. One behind tandoori oven One on table by back door Owner swept up **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Unnecessary items/unused equipment on the premises. Room full of unused equipment off of dining room. **Repeat Violation**
33-31-5
Basic - Working containers of food removed from original container not identified by common name. Containers in rear storage room not labeled. **Repeat Violation**
02D-01-5
27
Mar 8, 2023
Routine - Food
4 critical violations. 2 major violations. 12 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb, 48F, in prep unit 2 days per operator
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lamb, 48F, in prep unit 2 days per operator
01B-02-5
High Priority - Raw eggs stored over ready-to-eat spinach and green onion. Relocated. **Corrected On-Site**
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 89F. Educated owner. Moved container to burner on stove. **Corrective Action Taken**
10-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee placed container in hand sink to move rice from cooking pot.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dish machine. Owner provided. **Corrected On-Site**
31B-02-4
Basic - Floor tiles missing and in disrepair in several places in kitchen and hallway outside of restrooms
36-17-5
Basic - Ceiling, ceiling tiles and vents soiled with accumulated food debris, grease in kitchen.
36-34-5
Basic - Cutting boards have cut marks and is no longer cleanable on cooks line make tables
14-09-4
Basic - Dead roaches on premises. 2 dead roaches behind door to storage room 3 dead roaches next to plastic storage cabinet Owner swept and sanitized **Corrected On-Site**
35A-03-4
Basic - Food stored on floor. Fryer oil on floor at cooks line. Owner relocated. **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on ceiling. **Repeat Violation**
36-68-5
Basic - Interior of oven has accumulation of grease/food debris.
22-08-4
Basic - Light not functioning in fryer hood
36-62-4
Basic - Stored food not covered. Fritters in chest freezer uncovered.
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No lights provided in half of dry storage room.
38-05-4
Basic - Unnecessary items/unused equipment on the premises. Room filled with unused equipment off dining room. **Repeat Violation**
33-31-5
Basic - Working containers of food removed from original container not identified by common name. White bucket of white granules not labeled in rear storage room.
02D-01-5
25
Dec 14, 2022
Routine - Food
2 critical violations. 3 major violations. 19 minor violations.
View 24 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled on cooks line. Handled soiled item, removed gloves to change gloves, but started to put on gloves with no hand wash. Coached employee. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Roach activity present as evidenced by live roaches found. 1 Walking across kitchen floor toward cooks line 1 under bay storage on floor 1 at hand sink by three compartment sink 1 on wall to left of 3 compartment sink 2 in dry stores, one to right as entry, one in rear on floor in corner 1 under rice oven in kitchen **Warning**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - oven interior soiled - interior of reach in coolers **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to left of cooks line. **Repeat Violation** **Warning**
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, cooked potatoes made yesterday per cook. Onion sauce in walk in unlabeled. **Warning**
02C-02-5
Basic - Unnecessary items/unused equipment on the premises behind panel wall. Appears to be defunct retain beverage area. Room filled with items and equipment. **Warning**
33-31-5
Basic - Ripped/worn tin foil used as shelf cover on cooks line and in kitchen **Warning**
14-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled Shelves under prep tables Stove burners encrusted **Warning**
23-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Bowl or other container with no handle used to dispense food in salt and sugar. **Warning**
14-01-5
Basic - Lights not functioning in several areas throughout kitchen. **Warning**
36-62-4
Basic - In-use tongs stored on equipment door handle between uses. Cook corrected. **Corrected On-Site** **Warning**
10-20-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling in kitchen **Warning**
36-68-5
Basic - Floors not maintained smooth and durable. **Warning**
36-11-4
Basic - Floor tiles missing and/or in disrepair throughout kitchen areas **Warning**
36-17-5
Basic - Cove molding at floor/wall juncture broken/missing behind cooks line, in A/C handler room **Warning**
36-03-4
Basic - Floor soiled/has accumulation of debris behind and under all cooking equipment **Warning**
36-73-4
Basic - Floor area(s) covered with standing water in Mop Sink/Water heater room **Warning**
36-22-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Dead roaches on premises. 1 in hand sink 1 fell out of paper towel holder 2 in dry store room under shelves 3 in A/C air handler room 1 stuck to was by swinging doors for kitchen access/exit Total 8 dead roaches **Warning**
35A-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, plates stacked on buffet table in dining room **Warning**
24-05-4
Basic - Ceiling tile missing near A/C handler **Warning**
36-36-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line . **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
Basic - Unwashed lemons and cauliflower stored over ready-to-eat red onions in walk in cooler. **Warning**
08B-17-4
21
Frequently Asked Questions
When was Saffron Indian Restaurant last inspected?
The most recent health inspection at Saffron Indian Restaurant on file is from Nov 12, 2025. The public record contains 10 inspections in total.
What is the most common violation at Saffron Indian Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at Saffron Indian Restaurant.
How does Saffron Indian Restaurant compare to other restaurants in Clermont?
Saffron Indian Restaurant most recently scored 47 out of 100, which is lower than the Clermont average of 68.
Has Saffron Indian Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Saffron Indian Restaurant have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Saffron 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 Saffron Indian Restaurant inspected?
Based on the inspection history on file, Saffron Indian Restaurant is inspected around three times per year on average.
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