SAJNA INDIAN CUISINE
1933 Hollywood Boulevard
Hollywood, Florida, 33020
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/16/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets in poor repair at cook line flip top cooler **Warning** - From follow-up inspection 2025-04-16: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in kitchen area soiled **Warning** - From follow-up inspection 2025-04-16: **Time Extended** **Corrective Action Taken**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-16: Establishment currently under warning for violation. Current call back due May 18th **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-16: Establishment currently under warning for violation. Current call back due May 18th **Time Extended**
Food safety inspection conducted on 4/16/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 4/15/2025
High Priority
2
Intermediate
2
Basic
6
Total
11
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. **Warning**
- 35A-03-4:Basic - Dead roaches on premises. Observed approximately 15 dead roaches under tape covering scorched electrical outlet behind prep table next to triple sink in kitchen area. Observed approximately 10 roaches in control device located in back of cook line flip top. Observed 3 dead roaches on top of dish machine in kitchen **Warning**
- 14-11-5:Basic - Equipment in poor repair. Gaskets in poor repair at cook line flip top cooler **Warning**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Employee cleaned **Corrected On-Site** **Repeat Violation** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in kitchen area soiled **Warning**
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation** **Warning**
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken stored above bottled drink in 3 door reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches under tape covering scorched electrical outlet behind prep table next to triple sink in kitchen area Observed 2 live roaches behind light on wall in ware washing area in kitchen. Observed approximately 15 live roaches under milk crate on cardboard lined shelf directly next to cook line flip top. Observed approximately 5 live roaches inside of control device located in back of cook line flip top Observed approximately 30 live roaches on top of dish machine under chemicals and wall behind dish machine in kitchen area Observed approximately 10 live roaches on side of dish machine. Observed 3 live roaches inside of middle hinge of chest freezer behind cook line flip top. Observed 2 live roaches inside of triple sink **Warning**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. **Repeat Violation** **Warning**
- 47-02-4:Observed scorch marks around electrical outlet. For reporting purposes only.
Food safety inspection conducted on 4/15/2025 revealed 11 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 3/18/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line flip top **Warning**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized **Corrected On-Site** **Repeat Violation** **Warning**
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation** **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw lamb stored in direct contact with plastic handle thank you bag in chest freezer. Operator moved to food grade container **Corrected On-Site** **Warning**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.2 expired provided, 4 employees employed **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. All provided food handler certificates expired **Warning**
Food safety inspection conducted on 3/18/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 12/11/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gaskets in poor repair at cook line flip top
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 75F at cook line. Operator removed utensils to ware washing area, discarded water **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed on shelf under cook line prep table. Operator removed and discarded **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator replaced, primed and retested at 100ppm **Corrected On-Site**
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken stored above bottled beer in 3 door glass reach in cooler, operator reorganized **Corrected On-Site**
- 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/ CFM arrived at time of inspection **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator provided **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 12/11/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).