DirtyFLRestaurant Inspection Data

TANDOOR INDIAN CUISINE

Based on 5 health inspections, TANDOOR INDIAN CUISINE in BRANDON has earned a 2.3/5 food safety rating. Food safety practices have remained consistent.

805 East Brandon Boulevard
Brandon, Florida, 33511
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/24/2025

Inspection #: Visit ID: 10930940

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple bulk containers of ingredients observed with bowls being used to scoop ingredients. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors on cookline Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf over 3 compartment sink. Warning
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn on work top cooler doors. Warning
  • 08B-38-4:Basic - Food stored on floor. Multiple buckets of sauces on the floor in walk in cooler and walk in freezer. Cases of beef and chicken on floor in walk in cooler. Canned goods on floor under shelf by walk in cooler door. Repeat Violation Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 2 containers of water, 90F and 86F. Warning
  • 08B-12-5:Basic - Stored food not covered. Multiple containers of cooked meats and vegetables in walk in cooler uncovered. Repeat Violation Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat items in walk in cooler. Warning
  • 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. Butter placed on time with no time marking. Operator stated butter has been out of temperature control for 1 hour and placed time stamp Corrected On-Site Repeat Violation Warning
  • 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. Multiple items in walk in cooler not date marked. Repeat Violation Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 4/7/2025

Inspection #: Visit ID: 10752686

  • 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

Inspection Date: 1/2/2025

Inspection #: Visit ID: 8736852

  • 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.

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8510976

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.
  • 08B-38-4:Basic - Food stored on floor Onions Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8357888

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting
  • 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. Sauces, yogurt, dumplings