TAMARIND INDIAN CUISINE Inspection – April 6, 2026

High Priority 1

#4High Priority08A-05-6

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**

Repeat Violation

Intermediate 4

#5Intermediate16-37-1

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**

Repeat Violation

#6Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Women's bathroom

#7Intermediate02C-02-5

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

#8Intermediate53B-14-5

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**

Repeat Violation

Basic 3

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Plastic containers used to scoop in flour, sugar and spices.

#2Basic14-71-4

Basic – Duct tape used to repair nonfood-contact surface. Duct tape used on sliding door for reach in cooler

#3Basic14-17-4

Basic – Walk-in cooler shelves with rust that has pitted the surface.

Florida Food Watch