Shahi Indopak Restaurant
Last inspected: Apr 8, 2026
74
Score
Public records show 10 inspections at Shahi Indopak Restaurant stretching back to 2022. The latest inspection on file is from Apr 8, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
The pattern that stands out is “operating with an expired division of hotels”, which has been cited three times.
That falls roughly in the middle of the pack for Lauderhill restaurants. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken and beef stored in walk in cooler. Per operator, both items cooked on 01/31/2026. - From follow-up inspection 2026-04-08: Observed no date marking on cooked chicken dishes made more than 24 hours previous to callback. **Time Extended**
02C-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/ -Observed Nasreen Ahmed food manager certification expired on 4/20/2025 - From follow-up inspection 2026-04-08: As per current manager previous manager no longer with company. No proof of certification for manager.
53A-03-7
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substances buildup on walls at dishwashing area. - From follow-up inspection 2026-04-08: Observed accumulation of black mold like substances buildup on walls at dishwashing area. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwashing signs at sink next to ice machine. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-04-08: Observed no handwashing signs at sink next to ice machine. **Time Extended**
31B-04-4
74
Feb 2, 2026
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
27
Oct 27, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Mar 31, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Coke glassfront cooler, flats of raw shell eggs on shelf above containers of prepared herds and vegetables. Employee moved eggs to bottom of cooler. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed on line during inspection. New details confirmed as renewed. **Corrected On-Site**
50-17-3
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher at triple sink does not have sanitizer sink set up. Manager had employee cleaner sanitizer sink and set up for sanitizing at proper 100ppm chlorine. **Corrected On-Site**
22-45-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Both dishwashers handling clean dish ware immediately after handling dirty dish ware without washing hands. Reviewed with manager to explain proper procedures to employees. **Corrective Action Taken**
12A-13-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage containers next to spices on shelf far end of cookline.
12B-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher using first sink for dirty pans, middle sink for washing, and end sink for rinsing. Manager had employee drain, clean, and reset sinks in proper order. Sanitizer sink made to proper 100ppm chlorine. **Corrected On-Site**
16-13-5
Basic - Food stored on floor. Cases of plastic water bottles on floor in walk in cooler and case of chicken on floor in walk in freezer.
08B-38-4
Basic - Stored food not covered. Bulk container of sugar under prep table missing cover. Employee added cover. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Fish filets thawing in standing water in pot opposite cook line.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. 1) Container of salt on cooking cart not labeled 2) Bulk container of sugar under prep counter not labeled.
02D-01-5
33
Jan 29, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen by stove area warped. Per operator warped due to water damage. - From follow-up inspection 2025-01-29: Observed same **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-01-29: Observed same **Time Extended**
14-17-4
90
Oct 24, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Walk in Cooler; Gulabjaman (44F - Cold Holding); Halwa (45F - Cold Holding); samosa (44F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 3hrs. Observed walk in cooler ambient temperature 42F°. Operator moved in walk in freezer for quick chill. 2) Walk in Cooler; raw chicken (55F- Cold Holding). Per operator foods not portioned or prepared today. In unit overnight. See stop sale
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2) Walk in Cooler; raw chicken (55F- Cold Holding). Per operator foods not portioned or prepared today. In unit overnight. See stop sale
01B-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handle in direct contact with flour, inside bulk container of flour located on dry storage rack inside kitchen
10-01-5
Basic - Food stored outside. 1)Bag of onions stored in direct contact with the floor, inside kitchen 2)Inside walk in freezer, food stored in direct contact with floor **Corrected On-Site** **Repeat Violation**
08B-42-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed multiple pots and pans Stacked on top of each other in direct contact with the floor in front of triple sink area
24-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen by stove area warped. Per operator warped due to water damage.
36-32-5
Basic - Ceiling tile missing. 1)In kitchen above triple sink area 2) above walk in cooler area
36-36-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Stored food not covered. Onion and tomato purée in kitchen flip top left uncovered. **Repeat Violation**
08B-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 white microwaves in kitchen, inside build up of food debris. Operator(s) cleaned and sanitized microwaves **Corrected On-Site**
22-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth stored under white cutting board in kitchen. Operator removed **Corrected On-Site**
21-04-4
39
Feb 26, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed at time of inspection **Corrected On-Site**
50-17-3
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
08B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cooking utensils, Pots and pans Hand sink next to 3 compartment sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to 3 Compartment sink
31B-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Employee added water to chlorine solution. Strength 100ppm **Corrected On-Site**
21-07-4
Basic - Stored food not covered. Food in Walk In Freezer . Mozzarella sticks **Corrected On-Site**
08B-12-5
Basic - Food stored on floor. Cooked chicken. Walk In Freezer Employee removed and placed on shelf
08B-38-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
50
Oct 12, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
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
90
Feb 16, 2023
Routine - Food
4 critical violations. 6 major violations. 10 minor violations.
View 20 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Ready-to-eat, time/temperature control for safety food mutton marked with a date that exceeds 7 days after opening/preparation. 2/4 See stop sale.
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over dough in reach in cooler. Observed. Eggs stored over dough in reach in cooler located at cook line. Observed raw chicken stored over mutton in reach in freezer located in kitchen area.
08A-02-6
High Priority - Observed Ready-to-eat, time/temperature control for safety food mutton marked with a date that exceeds 7 days after opening/preparation. 2/4 See stop sale.
02C-01-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with grooves and mold like substance no longer cleanable.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at cook line.
31B-02-4
Intermediate - Observed Commercially processed ready-to-eat, time/temperature control for safety food heavy cream opened and held more than 24 hours not properly date marked after opening.
02C-03-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food goat prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Ceiling tile missing.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Employee personal items jacket stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Food stored on floor. Observed seasoned chicken in pan stored on floor in walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezers throughout kitchen and cook line.
14-69-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Single-service articles catering pans not stored inverted or protected from contamination.
25-06-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0 ppm
21-07-4
18
Nov 3, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender cover, interior of blender,exterior of blender with mold like substance. Observed cutting boards in prep area with heavy mold like substance on boards **Warning** - From follow-up inspection 2022-11-03: Still observed cutting boards **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed numerous ceiling tiles missing throughout dish area and cook line area. **Warning** - From follow-up inspection 2022-11-03: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles with mildew and mold in bathroom area. **Warning** - From follow-up inspection 2022-11-03: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2022-11-03: **Time Extended**
32-12-5
78
Frequently Asked Questions
When was Shahi Indopak Restaurant last inspected?
The most recent health inspection at Shahi Indopak Restaurant on file is from Apr 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Shahi Indopak Restaurant?
Across the inspection record, “operating with an expired division of hotels” has been cited three times, more than any other issue at Shahi Indopak Restaurant.
How does Shahi Indopak Restaurant compare to other restaurants in Lauderhill?
Shahi Indopak Restaurant most recently scored 74 out of 100, which is about the same as the Lauderhill average of 75.
Has Shahi Indopak Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Shahi Indopak Restaurant have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Shahi Indopak Restaurant 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 Shahi Indopak Restaurant inspected?
Based on the inspection history on file, Shahi Indopak Restaurant is inspected around three times per year on average.
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