THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

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: TANDOOR FINE INDIAN CUISINE License Number: SEA1503880
Rank: Seating License Expiration Date: 04/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 6300 N WICKHAM RD #122
MELBOURNE, FL 32940

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/30/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 5 18
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.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. To go cup in flour **Corrected On-Site** **Warning**
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Trash can **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent dusty in womans room **Warning**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons on buffett **Warning**
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty knives in knife rack **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Smart water **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Phone on table with to go items **Warning**
38-11-4    Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
36-31-4    Basic - Hole in ceiling. **Warning**
36-24-5    Basic - Hole in or other damage to wall. Handsink area. Womans room **Warning**
14-42-4    Basic - Hood filter missing from automatic fire suppression/exhaust system. Broken filters in hood **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Warning**
23-14-4    Basic - Shelf under preparation table soiled with food debris. Throughout kitchen **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Hood is greasy, blender bottoms greasy, wall by rear door and wall near booth are dirty **Warning**
35A-09-4    High Priority - Dead insects in all the light shelds in the kitchen **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 live fly in dish area **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Old cooked rice from last night on counter. Discarded by owner **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Soy sauce container, rice grain container, lids on bulk in dry storage **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. Server area **Warning**
53B-13-5    Intermediate - 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-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Missing prep dates **Warning**
53B-10-4    Intermediate - Records/documents for required employee training do not contain all of the required information. Raul missing last name
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.