DirtyFLRestaurant Inspection Data

TASTE OF PUNJAB INDIAN RESTAURANT

4980 W IRLO BRONSON MEM HWY #192

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/15/2025

Inspection #: Visit ID: 10739751

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Large white cut board back line grooved
  • 08B-38-4:Basic - Food stored on floor. Case oil on floor kitchen Operator removed off floor Multiple items stored on floor in large walk in freezer
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine by walk in Operator removed scoop Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in pitcher of 78° water Operator removed ladle and pitcher Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by walk in missing sign and paper towels Operator put sign and provided paper towels Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled lowboy side of kitchen
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. Knives stored in knife block front expeditor area Operator removed knife block Corrected On-Site
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Unused equipment and shopping carts back walk in
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unpasteurized shelled eggs over ready to onion soup. Operator more moved eggs Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates for 2 employees not completed correctly. Missing expiration.

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8735837

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. By back prep area near triple sink
  • 14-11-5:Basic - Equipment in poor repair. Walk in freezer gasket torn
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's on stove 118F. Operator immediately removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in cooler by end of cookline -Fan on dish shelf
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lentils, soup and cooked spinach in reach in cooler. Operator immediately removed. Raw chicken over tomatoe sauce in walk in coler. Operator immediately removed Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 118F in oven less than 4hrs per operator. Advised to reheat to 165F for temperature recovery. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave by back triple sink. Operator took action to clean plate inside **Corrective Action Taken**
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometer with operator. Corrected On-Site

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8578295

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
  • 24-24-4:Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Metal pans and plastic lids in open back area by walk in cooler and walk in freezer.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Towel in use for pita bread to place in tandoori oven.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Several trays in second walk in freezer.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Several pieces of old equipment in back area. 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. Cooked onion/tomatoes 46 from overnight.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and proceeded to kitchen to work with food. Re-educated.
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Cut and peeled onions in dirty crates.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onion/tomato sauce Cooked onion/ tomatoes 46 from overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt 45, less than 4 hours, placed in walk in cooler for rapid chill. **Corrective Action Taken**
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 18degrees in ice water. Corrected On-Site
  • 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. Nothing in walk in cooler date marked. Walk in shelves full of Time temperature control for safety foods that would require date marking. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. Corrected On-Site

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8352046

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on frontline food table . Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed on top of cookline cutting board. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Walk in freezer door ,exposed insulation.
  • 08B-32-4:Basic - Food being prepared outside. Cooling of masala sauce on food preservation table , in area not fully enclosed . Corrected On-Site
  • 13-03-4:Basic - Food employee at cook line, with no hair restraint while engaging in food preparation.
  • 14-69-4:Basic - Ice buildup walk-in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at front line hand sink used by food employees. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled with food debris.
  • 33-16-4:Basic - Open dumpster lid.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Shopping carts,fryer,
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated operator. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chick peas 117F on cookline 10 minutes. Operator instructed to reheat.
  • 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.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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. Corrected On-Site
  • 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. Yogurt or prepared 24 hours ago. Corrected On-Site Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at women's bathroom due to leak. Operator has scheduled to be repaired.