Taste of Punjab Indian Restaurant
Last inspected: Mar 12, 2026
67
Score
The health department has logged eight inspections at Taste of Punjab Indian Restaurant, the earliest from 2022. The latest inspection on file is from Mar 12, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to seven violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
67
Nov 5, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 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
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
May 15, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unpasteurized shelled eggs over ready to onion soup. Operator more moved eggs **Corrected On-Site**
08A-05-6
Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates for 2 employees not completed correctly. Missing expiration.
53B-10-4
Basic - Cutting board has cut marks and is no longer cleanable. Large white cut board back line grooved
14-09-4
Basic - Food stored on floor. Case oil on floor kitchen Operator removed off floor Multiple items stored on floor in large walk in freezer
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine by walk in Operator removed scoop **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in pitcher of 78° water Operator removed ladle and pitcher **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by walk in missing sign and paper towels Operator put sign and provided paper towels **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled lowboy side of kitchen
23-03-4
Basic - Uncleanable knife block in use to store knives. Knives stored in knife block front expeditor area Operator removed knife block **Corrected On-Site**
14-55-4
Basic - Unnecessary items/unused equipment on the premises. Unused equipment and shopping carts back walk in
33-31-5
52
Dec 10, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 118F in oven less than 4hrs per operator. Advised to reheat to 165F for temperature recovery. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lentils, soup and cooked spinach in reach in cooler. Operator immediately removed. Raw chicken over tomatoe sauce in walk in coler. Operator immediately removed **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave by back triple sink. Operator took action to clean plate inside **Corrective Action Taken**
22-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometer with operator. **Corrected On-Site**
05-06-4
Basic - Cutting board has cut marks and is no longer cleanable. By back prep area near triple sink
14-09-4
Basic - Equipment in poor repair. Walk in freezer gasket torn
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's on stove 118F. Operator immediately removed **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in cooler by end of cookline -Fan on dish shelf
23-03-4
50
Apr 19, 2024
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 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 onion/tomatoes 46 from overnight.
03D-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and proceeded to kitchen to work with food. Re-educated.
12A-16-4
High Priority - Food placed in soiled container/equipment. Cut and peeled onions in dirty crates.
08B-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onion/tomato sauce Cooked onion/ tomatoes 46 from overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt 45, less than 4 hours, placed in walk in cooler for rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 18degrees in ice water. **Corrected On-Site**
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing in walk in cooler date marked. Walk in shelves full of Time temperature control for safety foods that would require date marking. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
32-04-4
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Metal pans and plastic lids in open back area by walk in cooler and walk in freezer.
24-24-4
Basic - Cloth used as a food-contact surface. Towel in use for pita bread to place in tandoori oven.
21-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.
23-03-4
Basic - Stored food not covered. Several trays in second walk in freezer.
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Several pieces of old equipment in back area. **Repeat Violation**
33-31-5
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
25
Dec 19, 2023
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
22
Jun 27, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Dec 16, 2022
Routine - Food
3 major violations. 13 minor violations.
View 16 violations
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
Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen -inside of ice machine has light accumulation of black, mold-like substance
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink next to pot rack blocked by stack of pots, operator relocated stack of pots **Corrected On-Site**
31A-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both mens and womens restrooms
32-04-4
Basic - Food not stored at least 6 inches off of the floor. -multiple foods stored on floor in walk in freezer
08B-47-4
Basic - In-use tongs stored on fire suppression system pipe between use. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -back-up and white reach in coolers both lacking ambient air temperature thermometers
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. -mens restroom, operator installed sign **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler doors and gaskets soiled
23-03-4
Basic - Reuse of single-service or single-use articles. -plastic milk jugs being reused to store mint.
25-32-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -stainless steel spoons on service line **Corrected On-Site**
24-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. -sausage thawing at ambient temperature on rack per operator less than 20 minutes, operator placed in reach in cooler **Corrected On-Site**
06-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -spoons in dining room for take out **Corrected On-Site**
25-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall in sausage prep area have an accumulation of food debris
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -salt container lacking label, operator labeled **Corrected On-Site**
02D-01-5
39
Frequently Asked Questions
When was Taste of Punjab Indian Restaurant last inspected?
The most recent health inspection at Taste of Punjab Indian Restaurant on file is from Mar 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Taste of Punjab Indian Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Taste of Punjab Indian Restaurant.
How does Taste of Punjab Indian Restaurant compare to other restaurants in Kissimmee?
Taste of Punjab Indian Restaurant most recently scored 67 out of 100, which is lower than the Kissimmee average of 78.
Has Taste of Punjab Indian Restaurant's inspection record improved over time?
Yes. Recent inspections at Taste of Punjab Indian Restaurant have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Taste of Punjab Indian 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 Taste of Punjab Indian Restaurant inspected?
Based on the inspection history on file, Taste of Punjab Indian Restaurant is inspected around two times per year on average.
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