FIVE STAR INDIAN CUISINE
9404 S ORANGE BLOSSOM TRL STE L
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 7/24/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves at prep and cooks line Warning - From follow-up inspection 2024-07-24: **Time Extended**
- 25-22-4:Basic - - From initial inspection : Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Paper napkins stored under paper towel dispenser at front line Warning - From follow-up inspection 2024-07-24: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour in clear containers has no label on cooks line Warning - From follow-up inspection 2024-07-24: **Time Extended**
- 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in ziplock bags stored over beef and ready to eat at reach in freezer across from prep table Warning - From follow-up inspection 2024-07-24: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. Emailed operator hand out **Corrective Action Taken** Warning - From follow-up inspection 2024-07-24: **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. Emailed operator handout **Corrective Action Taken** Warning - From follow-up inspection 2024-07-24: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and chicken not date marked. Per pomade on 7/23 Warning - From follow-up inspection 2024-07-24: **Time Extended**
Food safety inspection conducted on 7/24/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 7/24/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves at prep and cooks line Warning
- 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Paper napkins stored under paper towel dispenser at front line Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in clear containers has no label on cooks line Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of container with spinach Corrected On-Site Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in ziplock bags stored over beef and ready to eat at reach in freezer across from prep table Warning
- 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. Emailed operator hand out **Corrective Action Taken** Warning
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 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. Emailed operator handout **Corrective Action Taken** Warning
- 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. Rice and chicken not date marked. Per pomade on 7/23 Warning
Food safety inspection conducted on 7/24/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 4/18/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty throughout kitchen.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Through kitchen corners.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottles of water stored on bottom of make table . Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken stored on top of beef and shrimp at the reach-in cooler .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goats meat (46F - Cold Holding). Operator stated that he take the temperature at 11 am it was 34 f advised to put it in freezer to cool it down .
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken patties (119F - Hot Holding). Operator stated that he just put it out 30 minutes ago and he did reheat it second checked was 169f. Corrected On-Site
- 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.
- 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 4/18/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 12/20/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents in kitchen dusty
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven handle Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over tamarind sauce
Food safety inspection conducted on 12/20/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).