DirtyFLRestaurant Inspection Data

SINGH'S ROTI SHOP RESTAURANT AND BAR

With 9 documented inspections, SINGH'S ROTI SHOP RESTAURANT AND BAR in ORLANDO has achieved a 2.7/5 food safety rating. Recent inspections show improving food safety practices.

5244 OLD WINTER GARDEN ROAD

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 7/28/2025

Inspection #: Visit ID: 13471361

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above walk in cooler door damaged Warning - From follow-up inspection 2025-07-28: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-07-28: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in coolers across from wok repaired with expanding foam Warning - From follow-up inspection 2025-07-28: **Time Extended**

Inspection Date: 7/24/2025

Inspection #: Visit ID: 10891887

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl without handle used in corn Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above walk in cooler door damaged Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -employee with no hair restraint Warning
  • 14-11-5:Basic - Equipment in poor repair. -reach in coolers across from wok repaired with expanding foam Warning
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -unsealed wood used as food contact surface for dry storage Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. -throughout establishment Warning
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop in cooking potatoes not above food item Warning
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -hand wash sink next to fryers Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of food containers throughout establishment soiled with accumulation of food debris -hand wash sink next to flap top grill soiled Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler across from wok Warning
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -single service food containers reused Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler and walk in freezer Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bin of flour not labeled Warning
  • 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. -brown rice (65F - Cooling) overnight -cabbage (63-67F - Cooling) overnight -smoked fish (63F - Cooling) overnight -sour fish (63F - Cooling) overnight Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over pressed corn in walk in freezer Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cabbage (63-67F - Cooling) overnight -smoked fish (63F - Cooling) overnight -sour fish (63F - Cooling) overnight -brown rice (65F - Cooling) overnight Repeat Violation Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fish (117F - Hot Holding); spinach (106F - Hot Holding) Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -hands washed in 3 compartment sink Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -prep tables throughout establishment soiled with accumulation of food debris, not cleaned whejnleast amount of food is exposed Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to fryers blocked Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to fryers Hand wash sink at front counter 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. Warning

Inspection Date: 1/17/2025

Inspection #: Visit ID: 10760754

  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.3 expired 11-1-24 - From follow-up inspection 2025-01-17: **Time Extended**

Inspection Date: 1/16/2025

Inspection #: Visit ID: 8868908

  • 36-22-4:Basic - Floor area(s) covered with standing water. In back prep area across from walk in cooler.
  • 08B-38-4:Basic - Food stored on floor. Buckets of sauces in walk in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at front counter. Operator removed water Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior Reach in cooler across from flat top grill.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at cook line Reach in cooler across from flat top grill.
  • 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. Per operator from night before Cooked fish (52F - Cooling); Pasta (51F - Cooling); Oxtail (50F - Cooling); Curried Chicken (53F - Cooling); Rice (51F - Cooling); Jerk Chicken (52F - Cooling)
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from night prior Cooked fish (52F - Cooling); Pasta (51F - Cooling); Oxtail (50F - Cooling); Curried Chicken (53F - Cooling); Rice (51F - Cooling); Jerk Chicken (52F - Cooling)
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Manager changed water Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pans are covered
  • 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. Fish, chicken, oxtail in walk in cooler
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.3 expired 11-1-24

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8783459

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour containe Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting board on prep table.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table above butter
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One male employee on cooks line Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. In back kitchen area.
  • 08B-38-4:Basic - Food stored on floor. Chicken on floor in walk in freezer. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table.
  • 36-62-4:Basic - Light not functioning. One bulb at cooks line
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in the kitchen and front counter. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. White plastic spoons and forks at front counter.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at the end of cooks line.
  • 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 chicken 54F per manager from the night before.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 54F per manager from the night before.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with broom and dustpan Corrected On-Site

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8613814

  • N/A:No Violations Were Observed

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8605282

  • 14-11-5:Basic - Equipment in poor repair. - Microwave inside top area has burnt areas and outside door area is rusted and peeling.
  • 08B-38-4:Basic - Food stored on floor. - container of Chicken in walk in freezer - Three buckets of sauces in walk in cooler
  • 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. -Entire scoop in Curried chicken container
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelves in walk in cooler and freezer
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in cooler across from cook line.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over rolls
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 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 Pasta (50F - Cooling); Cooked brown stewed chicken (50F - Cooling); Cooked Beef (50F - Cooling); Cooked Curry Chicken(50F - Cooling); Cooked Goat (50F - Cooling); Split Peas (50F - Cooling); Raw Shell eggs (52F - Cold Holding) Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Pasta (50F - Cooling); Cooked brown stewed chicken (50F - Cooling); Cooked Beef (50F - Cooling); Cooked Curry Chicken(50F - Cooling); Cooked Goat (50F - Cooling); Split Peas (50F - Cooling); Raw Shell eggs (52F - Cold Holding) Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Pans stacked with lids no airflow for proper cooling. Recommended smaller pans and leave with proper spacing for cooling. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener on counter across from cook line Corrected On-Site

Inspection Date: 12/28/2023

Inspection #: Visit ID: 8581475

  • N/A:No Violations Were Observed

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8381822

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs on rice on front buffet. Staff removed tongs. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Hood
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef over chicken soup in freezer. Staff removed raw beef. 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. pone (85F - Hot Holding); cabbage fritter (85F - Hot Holding); . Less than 4 hours. Manager placed in a unit to cool. **Corrective Action Taken**