Tamarind Indian Cuisine
Last inspected: Apr 6, 2026
50
Score
Tamarind Indian Cuisine has been inspected 13 times since 2022. On Apr 6, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged five times.
By comparison, the average Winter Park facility scores 83, putting Tamarind Indian Cuisine on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
1
Critical latest
4
Major latest
3
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken in walk in cooler. **Repeat Violation**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dishwasher **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's bathroom
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 chicken and garbanzos 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. **Repeat Violation**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Plastic containers used to scoop in flour, sugar and spices.
14-01-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on sliding door for reach in cooler
14-71-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
50
Oct 13, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over RTE in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips on dishwasher
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken curry, lamb curry and chickpeas not date marked 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.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used to scoop inside flour container **Corrected On-Site**
14-01-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on sliding door for reach in cooler
14-71-4
Basic - Food stored on floor. Container with tamarind paste in walk in freezer **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board at prep station **Corrected On-Site**
21-04-4
52
Apr 9, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Backpack and shoes stored next to food at dry storage container **Corrected On-Site**
40-06-5
95
Mar 17, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
27
Nov 25, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
58
Aug 26, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust **Warning** - From follow-up inspection 2024-08-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees slicing onions and putting away chicken with no hair restriction. **Warning** - From follow-up inspection 2024-08-26: **Time Extended**
13-03-4
90
Jun 26, 2024
Routine - Food
5 critical violations. 7 major violations. 6 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauce in reach in cooler located in cook line **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy whipping cream kept in cook line for less than 4 hrs with temperature of 72F Ask chef to move to cooler for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Samosas kept in cook line for less than4 hrs with temperature of 116F. Ask chef to reheat to 165F **Corrective Action Taken** **Warning**
03B-01-6
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.0 ppm rechecked 200 ppm **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over samosas in walk in freezer. **Warning**
08A-02-6
Intermediate - Food manager certification expired. 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-03-7
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for chlorine sanitizer **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. Provided operator with form **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense towels in hand sink located in cook line. **Warning**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb, chicken , cooked onion sauce, cooked veggie fritters made from Wednesday and Friday with no date marked. **Repeat Violation** **Warning**
02C-02-5
Basic - Dishmachine has no data plate/operating specifications. **Warning**
16-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle bottle stored on shelves on top of onions been sliced **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees slicing onions and putting away chicken with no hair restriction. **Warning**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Black buckets containing onions stored on walk in cooler floor and raw chicken buckets kept in walk in freezer floor. **Warning**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust **Warning**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop bulk sugar **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
17
Apr 27, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dirty cutting board **Warning** - From follow-up inspection 2024-04-27: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile out of place in ladies bathroom **Warning** - From follow-up inspection 2024-04-27: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-04-27: **Time Extended**
35B-01-4
82
Apr 26, 2024
Complaint Full
6 critical violations. 2 major violations. 6 minor violations.
View 14 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 lamb cooling in walk in cooler for two days with temperature of 56F Cooked onion sauce cooling overnight in walk in cooler with temperature of 103F **Warning**
03D-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non grade paper towel lining samosas in reach in cooler **Warning**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored on non grade bags in walk in freezer **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked fritters in reach in cooler across from fryers **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches on wall under dry ingredients located in dish area. Kitchen plan is an open lay out , dish area is close to cook line. **Admin Complaint**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onion sauce cooling overnight in walk in cooler with temperature of 103F. Lamb cooling for two days in walk in cooler with temperature of 56 FWarning** **Repeat Violation** **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dirty cutting board **Warning**
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. Cooked chicken made three days ago with no date marked Lamb made two days ago with no date marked Tandori chicken made two days ago with no date marked Cooked chick peas made two days ago with no date marked **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop sauce in walk in cooler, salt, sugar , cooked rice. **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile out of place in ladies bathroom **Warning**
36-34-5
Basic - Dead roaches on premises. 1 dead roach prep table located in dish area 3 dead roaches on wall behind dish machine 1 dead roach on top of dish machine 1 dead roach on wall under three compartment sink 2 dead roaches on gaskets in reach in cooler across from fryers 1 dead roach on dining room floor **Admin Complaint**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food stored on floor. Containers of cooked lamb and sauces stored in walk in cooler floor. **Warning**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and salt no label **Warning**
02D-01-5
25
Jan 22, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
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/
53A-05-6
Basic - Equipment in poor repair. Calendar damaged at the base -difficult to clean
14-11-5
78
Aug 22, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
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
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
39
Mar 30, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over stuffed mushrooms in reach in cooler at end of cooks line **Corrected On-Site**
08A-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. Emailed operator food employee reporting agreement **Corrective Action Taken**
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. Items prepared onsite no date mark,in walk in cooler
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink between cooks line and prep area. The facility does have hot water
27-16-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in container not labeled
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Sugar and turmeric have bowls for scoop
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door leading to walk in cooler
35B-01-4
Basic - Food stored on floor. In walk in freezer
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensil on cooks line temping at 82F In use rice scoop stored in water temping at 88F
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler located on cooks line
29-49-6
Basic - Stored food not covered. In walk in cooler several cooked items with no lids
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler has rusted shelves and some areas are soiled
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Both faucets at hand washing sinks in kitchen
29-11-4
41
Oct 24, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
37
Frequently Asked Questions
When was Tamarind Indian Cuisine last inspected?
The most recent health inspection at Tamarind Indian Cuisine on file is from Apr 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at Tamarind Indian Cuisine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Tamarind Indian Cuisine.
How does Tamarind Indian Cuisine compare to other restaurants in Winter Park?
Tamarind Indian Cuisine most recently scored 50 out of 100, which is lower than the Winter Park average of 83.
Has Tamarind Indian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Tamarind Indian Cuisine have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tamarind Indian Cuisine 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 Tamarind Indian Cuisine inspected?
Based on the inspection history on file, Tamarind Indian Cuisine is inspected around four times per year on average.
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