KOHINOOR INDIAN RESTAURANT
249 W STATE RD 436 #1093
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handles soiled on kitchen hand wash sink.
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -plates at buffet. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled around kitchen hand wash sink, door to mop sink.
Food safety inspection conducted on 3/25/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 9/4/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -red cutting board in kitchen deeply grooved, soiled.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. -interior shelf rusted in cooler next to stove.
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -buffet plates must be inverted or covered by sneeze guard.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in bottom of fresh coriander container in cook line cooler. Recommend deli paper or similar between paper towels and food product.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -cambro lid covering hand wash sink on cook line. Reminded staff to always have accessible hand wash sink. Corrected On-Site
Food safety inspection conducted on 9/4/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 2/13/2024
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks
- 33-23-4:Basic - Grease receptacle not on proper pad/nonabsorbent surface and spilling onto ground.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. On top of upright freezer in hallway to restrooms. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reach in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chicken blood in bottom of upright freezer. Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line.
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates at buffet.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons by rice pot. Corrected On-Site
- 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Icemaker in restroom hallway. Manager locked ice maker. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient. Chef chopping washed onions without gloves on. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 gallon Tomato butter sauce 66° for approximately 2.0 hours being held without temperature control. Advised operator to add to existing time plan.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dairy products.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked products in walk in cooler. Prepared 2 days ago per manager.
Food safety inspection conducted on 2/13/2024 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 8/29/2023
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling, fan covers, compressor box in walk-in cooler dusty.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. -no printed copy of license on site.
- 08B-12-5:Basic - Stored food not covered. -dry spices in containers on shelf next to cook line not covered.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -raw fish in pan thawing on table, raw chicken thawing in prep sink, not under running water.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk-in cooler shelves slightly rusted.
- 11-26-1:Intermediate - 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. -provided copies in English and Spanish to be read and completed. Found blank copy **Corrective Action Taken**
Food safety inspection conducted on 8/29/2023 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).