TANDOOR INDIAN CUISINE Inspection – April 7, 2025

High Priority 1

#4High Priority12A-20-4

High Priority – Employee washed hands with no soap. Observed employee rinse hands on hand sink on cook line, due to no soap dispenser at hand sink

Intermediate 5

#5Intermediate11-27-4

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. Emailed to manager

#6Intermediate53A-05-6

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/ Currently 2 servers and 4 cooks working. Manager came onsite **Corrected On-Site**

Corrected On-Site

#7Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. In cook line

#8Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter held with time marking. Emailed to manager **Repeat Violation**

Repeat Violation

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes and cooked meats in walk in cooler not dated

Basic 3

#1Basic08B-38-4

Basic – Food stored on floor. Buckets of sauces on floor in walk in cooler

#2Basic13-03-4

Basic – Ovbserved an Employee with no hair restraint while engaging in food preparation.

#3Basic08B-12-5

Basic – Stored food not covered. Pans of sauces and cooked meats in walk in cooler

Florida Food Watch