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
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All Inspection Reports
Inspection on 12/30/2024
High Priority
2
Intermediate
4
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 12/30/2024 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).
Inspection on 6/20/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 6/20/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 5/30/2024
High Priority
3
Intermediate
5
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 5/30/2024 revealed 19 total violations (3 high priority, 5 intermediate, 11 basic).
Inspection on 3/25/2024
High Priority
3
Intermediate
5
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 3/25/2024 revealed 19 total violations (3 high priority, 5 intermediate, 11 basic).
Inspection on 9/25/2023
High Priority
0
Intermediate
3
Basic
11
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 9/25/2023 revealed 14 total violations (0 high priority, 3 intermediate, 11 basic).