Singh's Roti Shop Restaurant and Bar
Last inspected: Feb 23, 2026
78
Score
Going back to 2022, Singh's Roti Shop Restaurant and Bar has 15 inspections in the public record. The most recent report on file is from Feb 23, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 12 violations earlier on.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded five times.
Compared to the broader Orlando restaurant scene, this is about average. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -walk in cooler not functioning -flip top cooler in kitchen not functioning - From follow-up inspection 2026-02-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -rear dry storage door - From follow-up inspection 2026-02-23: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -rear dry storage - From follow-up inspection 2026-02-23: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled - From follow-up inspection 2026-02-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. -rear dry storage door and rear kitchen door - From follow-up inspection 2026-02-23: **Time Extended**
35B-13-4
78
Feb 18, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice (56F - Cold Holding); chicken (56F - Cold Holding); fish (56F - Cold Holding); Mac and cheese (56F - Cold Holding); raw shell egg (53F - Cold Holding); cooked chickpea (56F - Cold Holding); beef (56F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (56F - Cold Holding); chicken (56F - Cold Holding); fish (56F - Cold Holding); Mac and cheese (56F - Cold Holding); raw shell egg (53F - Cold Holding); cooked chickpea (56F - Cold Holding); beef (56F - Cold Holding)
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at 3 compartment sink **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee speaker on paper towels at flat top hand wash sink
40-06-5
Basic - Equipment in poor repair. -walk in cooler not functioning -flip top cooler in kitchen not functioning
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear dry storage door
35B-01-4
Basic - Floors not maintained smooth and durable. -rear dry storage
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
23-03-4
Basic - Screening is not 16-mesh to the inch. -rear dry storage door and rear kitchen door
35B-13-4
50
Dec 17, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink - From follow-up inspection 2025-12-17: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -in men's restroom - From follow-up inspection 2025-12-17: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in cooler repaired with expanding foam - From follow-up inspection 2025-12-17: **Time Extended**
14-11-5
82
Dec 16, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach in top door hinge next to 3 compartment sink -30 live roaches between left shelf and wall above 3 compartment sink -2 live roaches inside wall under wood shelf's in room next to 3 compartment sink -1 live roaches inside under prep table outside of walk in cooler -50 live roaches under 3 compartment sink in kitchen -4 live roaches in upper left and right corners of door frame of door leading to rear dry storage **Admin Complaint**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs over ready to eat food items,s in bear cooler
08A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink
27-16-4
Basic - Dead roaches on premises. -5 dead roaches in hood system above fryer
35A-03-4
Basic - Equipment in poor repair. -reach in cooler repaired with expanding foam
14-11-5
Basic - Food stored on floor. -raw wings in walk in cooler
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler on cook line
22-16-4
Basic - Reuse of single-service or single-use articles. -single service packaging being used to sauce and spice storage
25-32-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -in men's restroom
36-32-5
50
Jul 28, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above walk in cooler door damaged **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in coolers across from wok repaired with expanding foam **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
14-11-5
86
Jul 24, 2025
Routine - Food
4 critical violations. 5 major violations. 14 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over pressed corn in walk in freezer **Warning**
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. -brown rice (65F - Cooling) overnight -cabbage (63-67F - Cooling) overnight -smoked fish (63F - Cooling) overnight -sour fish (63F - Cooling) overnight **Repeat Violation** **Warning**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fish (117F - Hot Holding); spinach (106F - Hot Holding) **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cabbage (63-67F - Cooling) overnight -smoked fish (63F - Cooling) overnight -sour fish (63F - Cooling) overnight -brown rice (65F - Cooling) overnight **Repeat Violation** **Warning**
01B-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -hands washed in 3 compartment sink **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -prep tables throughout establishment soiled with accumulation of food debris, not cleaned whejnleast amount of food is exposed **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to fryers blocked **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to fryers Hand wash sink at front counter **Warning**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Equipment in poor repair. -reach in coolers across from wok repaired with expanding foam **Warning**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. -employee with no hair restraint **Warning**
13-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above walk in cooler door damaged **Warning**
36-32-5
Basic - Bowl or other container with no handle used to dispense food. -bowl without handle used in corn **Warning**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of food containers throughout establishment soiled with accumulation of food debris -hand wash sink next to flap top grill soiled **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler across from wok **Warning**
22-16-4
Basic - Reuse of single-service or single-use articles. -single service food containers reused **Warning**
25-32-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler and walk in freezer **Warning**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. -bin of flour not labeled **Warning**
02D-01-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -hand wash sink next to fryers **Warning**
33-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop in cooking potatoes not above food item **Warning**
10-06-5
Basic - Floor area(s) covered with standing water. -throughout establishment **Warning**
36-22-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -unsealed wood used as food contact surface for dry storage **Warning**
14-25-5
17
Jan 17, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.3 expired 11-1-24 - From follow-up inspection 2025-01-17: **Time Extended**
53B-14-5
90
Jan 16, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Manager changed water **Corrected On-Site**
41-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from night prior Cooked fish (52F - Cooling); Pasta (51F - Cooling); Oxtail (50F - Cooling); Curried Chicken (53F - Cooling); Rice (51F - Cooling); Jerk Chicken (52F - Cooling)
01B-02-5
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 from night before Cooked fish (52F - Cooling); Pasta (51F - Cooling); Oxtail (50F - Cooling); Curried Chicken (53F - Cooling); Rice (51F - Cooling); Jerk Chicken (52F - Cooling)
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pans are covered
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish, chicken, oxtail in walk in cooler
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.3 expired 11-1-24
53B-14-5
Basic - Floor area(s) covered with standing water. In back prep area across from walk in cooler.
36-22-4
Basic - Food stored on floor. Buckets of sauces in walk in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at front counter. Operator removed water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior Reach in cooler across from flat top grill.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at cook line Reach in cooler across from flat top grill.
22-16-4
37
Aug 22, 2024
Routine - Food
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 54F per manager from the night before.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 54F per manager from the night before.
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with broom and dustpan **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In flour containe **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting board on prep table.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table above butter
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. One male employee on cooks line **Corrected On-Site**
13-03-4
Basic - Floor area(s) covered with standing water. In back kitchen area.
36-22-4
Basic - Food stored on floor. Chicken on floor in walk in freezer. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table.
22-08-4
Basic - Light not functioning. One bulb at cooks line
36-62-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in the kitchen and front counter. **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. White plastic spoons and forks at front counter.
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at the end of cooks line.
36-27-5
35
Feb 19, 2024
Complaint Full
No violations found.
100
Feb 16, 2024
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Pasta (50F - Cooling); Cooked brown stewed chicken (50F - Cooling); Cooked Beef (50F - Cooling); Cooked Curry Chicken(50F - Cooling); Cooked Goat (50F - Cooling); Split Peas (50F - Cooling); Raw Shell eggs (52F - Cold Holding) **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Pasta (50F - Cooling); Cooked brown stewed chicken (50F - Cooling); Cooked Beef (50F - Cooling); Cooked Curry Chicken(50F - Cooling); Cooked Goat (50F - Cooling); Split Peas (50F - Cooling); Raw Shell eggs (52F - Cold Holding) **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Pans stacked with lids no airflow for proper cooling. Recommended smaller pans and leave with proper spacing for cooling. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener on counter across from cook line **Corrected On-Site**
22-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over rolls
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Equipment in poor repair. - Microwave inside top area has burnt areas and outside door area is rusted and peeling.
14-11-5
Basic - Food stored on floor. - container of Chicken in walk in freezer - Three buckets of sauces in walk in cooler
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Entire scoop in Curried chicken container
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelves in walk in cooler and freezer
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in cooler across from cook line.
22-16-4
43
Dec 28, 2023
Complaint Partial
No violations found.
100
Dec 8, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef over chicken soup in freezer. Staff removed raw beef. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pone (85F - Hot Holding); cabbage fritter (85F - Hot Holding); . Less than 4 hours. Manager placed in a unit to cool. **Corrective Action Taken**
03B-01-6
Basic - Light not functioning. Hood
36-62-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs on rice on front buffet. Staff removed tongs. **Corrected On-Site**
10-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
64
Jan 18, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
78
Aug 5, 2022
Complaint Full
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by blue containers near three compartment sink. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dining room area.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk-in cooler and front counter reach in cooler. **Corrected On-Site**
08B-49-4
Basic - No handwashing sign provided at a hand sink used by food employees. In women restrooms **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Unwashed peppers and other Vegetables stored over cooked split peas in walk-in cooler. **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line. **Repeat Violation**
36-27-5
61
Frequently Asked Questions
When was Singh's Roti Shop Restaurant and Bar last inspected?
The most recent health inspection at Singh's Roti Shop Restaurant and Bar on file is from Feb 23, 2026. The public record contains 15 inspections in total.
What is the most common violation at Singh's Roti Shop Restaurant and Bar?
Across the inspection record, “stop sale issued on time/temperature control” has been cited five times, more than any other issue at Singh's Roti Shop Restaurant and Bar.
How does Singh's Roti Shop Restaurant and Bar compare to other restaurants in Orlando?
Singh's Roti Shop Restaurant and Bar most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Singh's Roti Shop Restaurant and Bar's inspection record improved over time?
Yes. Recent inspections at Singh's Roti Shop Restaurant and Bar have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Singh's Roti Shop Restaurant and Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Singh's Roti Shop Restaurant and Bar inspected?
Based on the inspection history on file, Singh's Roti Shop Restaurant and Bar is inspected around four times per year on average.
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