DirtyFLRestaurant Inspection Data

SAFFRON INDIAN CUISINE

12663 South Dixie Highway
Florida, 33156
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8443142

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-07-12: Current Hotel and Restaurant license not displayed. **Time Extended** - From follow-up inspection 2023-09-21: Current Hotel and Restaurant license not displayed. **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. - From follow-up inspection 2023-07-12: 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. **Time Extended** - From follow-up inspection 2023-09-21: 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. Admin Complaint

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8440573

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-07-12: Current Hotel and Restaurant license not displayed. **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers at reach in cooler. - From follow-up inspection 2023-07-12: Observed old labels stuck to food containers at reach in cooler. **Time Extended**
  • 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink very slow draining. - From follow-up inspection 2023-07-12: Observed hand wash sink very slow draining. **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-07-12: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **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. - From follow-up inspection 2023-07-12: 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. **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing some chemical not labeled at shelf next to the kitchen entrance. - From follow-up inspection 2023-07-12: Spray bottle containing toxic substance not labeled. Observed spray bottle containing some chemical not labeled at shelf next to the kitchen entrance. **Time Extended**

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8347047

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pots not stored inverted at shelf under preparation table.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed floor soiled behind equipment's throughout the kitchen area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers at reach in cooler.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink very slow draining.
  • 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. Observed dishwasher chlorine sanitizer at 0 ppm. Operator called technician to schedule service. **Corrective Action Taken**
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice scoop inside of water at 84°F.
  • 22-12-5:High Priority - Metal stem-type thermometer soiled.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed vegetables stored inside of nonfood grade bags at walk in freezer. Operator was informed that the product can not be in nonfood grade bags.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored over cooked potatoes at walk-in cooler. Operator relocated the raw chicken. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tandoori chicken (59 F - Cold Holding); curry chicken (49 F - Cold Holding) at reach in cooler preparation area. As per the manager since the night before.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tandoori chicken (59 F - Cold Holding); curry chicken (49 F - Cold Holding) at reach in cooler preparation area. As per the manager since the night before. And raw chicken (50 F - Cold Holding); cooked lamb (48 F - Cold Holding); cooked chicken (48 F - Cold Holding); raw chicken wings (50 F - Cold Holding) at walk-in cooler. As per manager since the night before.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed residual Food at hand wash sink.
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing some chemical not labeled at shelf next to the kitchen entrance.