DirtyFLRestaurant Inspection Data

HOLI INDIAN KITCHEN

Health inspection records show HOLI INDIAN KITCHEN in MIRAMAR BEACH has 6 inspections with a food safety rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 6 reports on file

10859 US HIGHWAY 98 E STE 103

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13467104

Met Inspection Standards

3 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored in corn starch. Manager removed bowl from cornstarch. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use on prep table next to mint sauce in blender.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- raw chicken 39F in standing water. Manager turned cold water on over chicken during inspection. Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with trash can I. Ware washing location location next to cook line. Manager removed trash can from sinks. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan with scrubber stored in sink in ware washing location. Manager removed items from sinks. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips. Corrected On-Site

7/21/2025· 7mo ago

Visit ID: 10875308

Met Inspection Standards

3 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 CO2 tanks at bar not secure. Repeat Violation
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing chicken in standing water no longer frozen 79F (12:00-12:30) employee placed chicken in reach in cooler. **Corrective Action Taken**
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under green cutting board. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.
  • 08B-12-5:Basic - Stored food not covered. Samosas, potatoes and chicken stored in upright freezer not covered. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken in standing water 79F. (12:00-12:30). Employee placed chicken in upright cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with trash can near 3 compartment sink. Repeat Violation
  • 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/. Manager arrived onsite during inspection. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels next to 3 compartment sink.

1/31/2025· 1y 1mo ago

Visit ID: 8992499

Met Inspection Standards

1 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured at bar location.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Dumpling balls cooling in upright freezer not covered. Repeat Violation
  • 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed with no running water. Thawing- Raw chicken (45F 1:30-2:00).
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- lamb 25F, raw chicken (45F 1:30-2:00) in prep sink no running water. Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink next to 3 compartment winked blocked with food table and trash can.

10/1/2024· 1y 5mo ago

Visit ID: 8721294

Met Inspection Standards

4 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth stored under pan of potato samosas on make line.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- raw chicken 38F in prep sink with no running water.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

12/20/2023· 2y 2mo ago

Visit ID: 8469258

Met Inspection Standards

1 high, 1 int, 7 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while engaged in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Rice stored on floor in dry storage. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 36-02-5:Basic - Multiple areas of Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees by ware washing area at end of cook line. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Diced cooked lamb stored in upright freezer un covered. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries 98F ( reheat 187F ). Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled on cook line at make bar.

8/10/2023· 2y 7mo ago

Visit ID: 8343369

Met Inspection Standards

1 int, 4 basic

  • 14-69-4:Basic - Ice buildup in upright reach-in freezer on the bottom shelf.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored inside ginger garlic paste. Employee removed scoop from food. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Case of pizza containers stored on floor in dry storage area. Employee removed containers from floor and placed on shelf. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use on cook line. Manager asked employee to place cloth in sanitizer solution. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.