Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
TAMARIND INDIAN CUISINE
License Number:
SEA5811746
Rank:
Seating
License Expiration Date:
04/01/2021
Primary Status:
Closed
Secondary Status:
Location Address:
12309 E COLONIAL DR ORLANDO, FL 32826
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/22/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
6
10
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Large amount of unused equipment/supplies present. Observed catering equipment, clean metal pans and white buckets stored outside. **Repeat Violation** **Warning**
Basic - Stored food not covered in walk-in cooler. Black lentils, veggie balls etc in the walk in cooler, **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 45° recommend to place back in the walk in cooler. **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. All cooked products in the walk in cooler made 2 days ago, veggie balls, cooked chicken, lentils etc. **Repeat Violation** **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.educated employee once they drop off dirty they need to wash hands before making drinks or getting food. **Corrected On-Site** **Repeat Violation** **Warning**
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/ **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
