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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
03/12/2020
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
3
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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls upright. Operator corrected. **Warning**
Basic - Cloth used as a food-contact surface. Observed cloth on naan pad, educate operator to use cheesecloth or smooth easily cleanable surface **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed silver cup on prep table. **Corrected On-Site** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at rice area in water 95°. Operator corrected **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Various bottles of sauces unlaced at cookline **Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Over 200 ppm, operator added water, tested at 100 ppm **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter cookline on prep table overnight at 78° issued stop sale, Buffet salad yogurt ch 58°, pudding rice ch 58°, cut slaw ch 50°, cut tomatoes 54° all items per operator stocked 11:30, found at 1pm, operator rapidly chilling **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Prepared rice pudding made 2 days no date mark **Corrected On-Site** **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.
