TANDOOR INDIAN CUISINE
805 East Brandon Boulevard
Brandon, Florida, 33511
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
1
Intermediate
5
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Buckets of sauces on floor in walk in cooler
- 13-03-4:Basic - Ovbserved an Employee with no hair restraint while engaging in food preparation.
- 08B-12-5:Basic - Stored food not covered. Pans of sauces and cooked meats in walk in cooler
- 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee rinse hands on hand sink on cook line, due to no soap dispenser at hand sink
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to manager
- 53A-05-6: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/ Currently 2 servers and 4 cooks working. Manager came onsite **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. In cook line
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter held with time marking. Emailed to manager **Repeat Violation**
- 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. Cut tomatoes and cooked meats in walk in cooler not dated
Food safety inspection conducted on 4/7/2025 revealed 9 total violations (1 high priority, 5 intermediate, 3 basic).
Inspection on 1/2/2025
High Priority
3
Intermediate
1
Basic
7
Total
11
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 tiles soiled n kitchen area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working in kitchen area not using an hair restraint.
- 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. No rinse set up in 3 compartment sink. Management filled sink with rinse water. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Bucket of salt stored in floor in kitchen area. Management removed salt from floor and properly stored it. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 68F. Chef heated water to 158 and washed utensils. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board in kitchen area. Chef removed cloth and placed board in 3 compartment sink. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washing dishes in 3 compartment sink with no sanitizer set up. Manger refill sink with chlorine. **Corrected On-Site**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Spices and flour stored in non-food grade containers in kitchen area.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time markings. Chef added proper time stamp to butter. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
Food safety inspection conducted on 1/2/2025 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).