DirtyFLRestaurant Inspection Data

SAFFRON INDIAN RESTAURANT

Cagan Crossings Boulevard
Florida, 34711
High Grove
Lake County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/30/2024

Inspection #: Visit ID: 8726266

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -sugar container on line, rice container in dry storage
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dry storage
  • 29-18-4:Basic - Drain cover(s) missing at triple sink.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 36-62-4:Basic - Lights not functioning under hood suppression system.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grates on boiler are encrusted -gaskets on reach in coolers on cook line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning on rack in dish room
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -air blower stored with cooking pans in dry storage. Operator relocated. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. -multiple items in walk in cooler and dry storage. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar on cook line, flour in dry storage. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line. Operator discarded. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line, covered while still hot then placed in reach n cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary
  • 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. -1 new employee less than 60 days Repeat Violation

Inspection Date: 6/20/2024

Inspection #: Visit ID: 8684171

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Dry storage rack shelves with rust that has pitted the surface. - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -hanging on tandoori bread maker. - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -in water pitcher by rice cooker -on cook line by stove Repeat Violation - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -towel used for tandoori bread. Recommend using cheesecloth. - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white cutting board on cook line and white cutting board in prep table by soda machine. -ice machine interior in kitchen - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-20: white cutting board on cook line **Time Extended**

Inspection Date: 5/30/2024

Inspection #: Visit ID: 8639562

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-05-30: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Dry storage rack shelves with rust that has pitted the surface. - From follow-up inspection 2024-05-30: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -sauces in walk in cooler -cooking oil in dry storage - From follow-up inspection 2024-05-30: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall in dish area. - From follow-up inspection 2024-05-30: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer when entering dry stock room on the left. Repeat Violation - From follow-up inspection 2024-05-30: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -hanging on tandoori bread maker. - From follow-up inspection 2024-05-30: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -in water pitcher by rice cooker -on cook line by stove Repeat Violation - From follow-up inspection 2024-05-30: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system - From follow-up inspection 2024-05-30: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. -white substance in dry storage - From follow-up inspection 2024-05-30: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. -beef thawing in standing water in kitchen. -beef thawing at room temperature in kitchen. - From follow-up inspection 2024-05-30: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. White substance in blue container in dry storage room - From follow-up inspection 2024-05-30: **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -towel used for tandoori bread. Recommend using cheesecloth. - From follow-up inspection 2024-05-30: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler - From follow-up inspection 2024-05-30: **Time Extended**
  • 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -bottle of clear liquid stored on rack above prep table on cook line. Corrected On-Site - From follow-up inspection 2024-05-30: **Time Extended**
  • 02C-03-5:Intermediate - - From initial inspection : 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. -milk opened in reach in cooler on cook line. Repeat Violation - From follow-up inspection 2024-05-30: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white cutting board on cook line and white cutting board in prep table by soda machine. -ice machine interior in kitchen - From follow-up inspection 2024-05-30: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in women's restroom - From follow-up inspection 2024-05-30: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-05-30: Time extended 14 days **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-05-30: Provided Employee Reporting Agreement forms to operator. **Time Extended**

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8347896

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-17-4:Basic - Dry storage rack shelves with rust that has pitted the surface.
  • 08B-38-4:Basic - Food stored on floor. -sauces in walk in cooler -cooking oil in dry storage
  • 36-24-5:Basic - Hole in or other damage to wall in dish area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer when entering dry stock room on the left. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -hanging on tandoori bread maker.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -in water pitcher by rice cooker -on cook line by stove Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system
  • 08B-12-5:Basic - Stored food not covered. -white substance in dry storage
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -beef thawing in standing water in kitchen. -beef thawing at room temperature in kitchen.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White substance in blue container in dry storage room
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -towel used for tandoori bread. Recommend using cheesecloth.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -bottle of clear liquid stored on rack above prep table on cook line. Corrected On-Site
  • 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. -milk opened in reach in cooler on cook line. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white cutting board on cook line and white cutting board in prep table by soda machine. -ice machine interior in kitchen
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in women's restroom
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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.

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8502245

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine under server table.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cooked lamb pan in walk in cooler Corrected On-Site Repeat Violation
  • 24-05-4:Basic - Clean ramekins not stored inverted or in a protected manner. Server table outside of dish room Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Handle of first sandwich top reach in cooler broken when entering cook line
  • 14-69-4:Basic - Ice buildup in reach-in freezer inside of dry storage room
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook spoons by oven 81F Placed on stove to warm water **Corrective Action Taken** Repeat Violation
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris under prep table in kitchen Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the dish room
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in coolers on cooks line soiled
  • 14-09-4:Basic - White Cutting boards has cut marks and is no longer cleanable on both sandwich top reach in coolers
  • 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. Milk walk in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Towel used for tandoori bread soiled
  • 41-17-4:Intermediate - Spray bottle containing clear toxic substance not labeled on side of tandoori oven Corrected On-Site Repeat Violation