SAFFRON INDIAN CUISINE
7724 W SANDLAKE RD · ORLANDO · Orange County · FL 32819
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
40 full violation description(s) documented by the inspector during this visit.
High Priority 8
41-07-4High Priority – Container of medicine improperly stored by prep station in kitchen. Operator removed. **Corrected On-Site**
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator items in walk-in cooler cooked the prior day. red sauce (45F – Cooling); corn (48F – Cooling); fried onions (48F – Cooling); chicken (50F – Cooling); lamb (47F – Cooling); potatoes (49F – Cooling); cooked onions (54F – Cooling); fried cauliflower (52F – Cooling) chicken wings (47F – Cooling); cooked onions (49F – Cooling); chicken curry (46F – Cooling); Cooked potatoes (50F – Cooling); cooked beans (46F – Cooling); Dahl (45F – Cooling); chili sauce (47F – Cooling); green sauce (44-45F – Cooling); Operator discarded. **Repeat Violation** **Warning**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Kitchen employee grabbed bread with bare hands wrapped in tin fold. **Corrected On-Site** **Repeat Violation**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Napkins used on bottom of sheet pans in walk-in cooler.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked sauces. **Repeat Violation**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items held overnight in walk-in cooler. tilapia (45F – Cold Holding); raw chicken (48F – Cold Holding); yogurt (47F – Cold Holding); Operator discarded. **Corrected On-Site** **Repeat Violation** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Cleaning cehmicals on food prep line in kitchen, on dishwasher water Xxx, on bar counter, and at server station by cutting boards. **Corrected On-Site**
Intermediate 7
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per operator items in walk-in cooler cooked the prior day. red sauce (45F – Cooling); corn (48F – Cooling); fried onions (48F – Cooling); chicken (50F – Cooling); lamb (47F – Cooling); potatoes (49F – Cooling); cooked onions (54F – Cooling); fried cauliflower (52F – Cooling) chicken wings (47F – Cooling); cooked onions (49F – Cooling); chicken curry (46F – Cooling); Cooked potatoes (50F – Cooling); cooked beans (46F – Cooling); Dahl (45F – Cooling); chili sauce (47F – Cooling); green sauce (44-45F – Cooling); Operator discarded. **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar station. Can openner soiled
53A-05-6Intermediate – 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/ **Repeat Violation**
11-26-1Intermediate – 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. **Repeat Violation**
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Clear chemicals. **Repeat Violation**
Basic 25
16-03-4Basic – Accumulation of debris inside warewashing machine.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
16-23-4Basic – Accumulation of lime scale on the inside of the dishmachine.
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's bathroom.
14-01-5Basic – Bowl or other container with no handle used to dispense food in rice cooker.
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair in kitchen, stained and broken over exposed station
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. in kitchen, exposed station
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Serving spoons by dishwashing station not inverted **Corrected On-Site**
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on floor at expo station. **Corrected On-Site**
50-09-4Basic – Current Hotel and Restaurant license not displayed.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable at server station.
35A-03-4Basic – Dead roaches on premises. 2 dead roaches found on floor behind burners in kitchen.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In bar area.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In server station hair produces, drinking container, and wallet. In kitchen, phone over prep station.
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation in kitchen.
36-24-5Basic – Hole in or other damage to wall at mop sink.
14-69-4Basic – Ice buildup in walk-in freezer.
10-20-4Basic – In-use tongs stored on equipment door handle between uses on oven doors **Corrected On-Site**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen soiled. Microwave in kitchen and server station soiled
05-09-4Basic – No conspicuously located ambient air temperature thermometer in kitchen holding units.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of beverage cooker in bar area. Build up of greasing wall behind burners
16-46-4Basic – Old labels stuck to food containers after cleaning up in kitchen area. **Corrected On-Site**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food.
14-17-4Basic – Walk-in cooler and walk-in freezer shelves with rust that has pitted the surface.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust at expo line in kitchen.
Inspector observations synchronized from DBPR on September 21, 2026 1:57 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.