NAAN STOPP INDIAN RESTAURANT
5845 WINTER GARDEN VINELAND RD, STE 130
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/21/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior has accumulation of soil residues./standing water in two cook line reach in coolers. - From follow-up inspection 2025-04-21: **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./cooked goat, cooked chicken wings, cooked cauliflower in walk in cooler. - From follow-up inspection 2025-04-21: **Time Extended**
Food safety inspection conducted on 4/21/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/16/2025
High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic cup used to scoop curry sauce, walk in cooler/ Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.//back kitchen above the reach in freezer.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drinks next to cutting boards/back kitchen/ Corrected On-Site
- 08B-38-4:Basic - Food stored on floor./oil carton, kitchen/ Corrected On-Site
- 36-62-4:Basic - Light not functioning./2 lights out, cook line.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./front line reach in cooler.
- 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues./standing water in two cook line reach in coolers.
- 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./ran out of sanitizer, set up 3 compartment sink, chlorine 100ppm. Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one front employee's certificate/more than 2 months.
- 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./cooked goat, cooked chicken wings, cooked cauliflower in walk in cooler.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottle at back kitchen. Sanitizing bottle at front counter/ Corrected On-Site
Food safety inspection conducted on 4/16/2025 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 10/24/2024
High Priority
1
Intermediate
6
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop yogurt, walk in cooler/ Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food. Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack, back kitchen.
- 08B-38-4:Basic - Food stored on floor./oil cartons stored on kitchen floor/ Corrected On-Site Repeat Violation
- 36-62-4:Basic - Light not functioning./two light bulbs out, cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./onion cutter exterior soiled/by 3 compartment sink.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry./ 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./melted butter 88F, cook line for less than 4 hours/reheated to 165F/ **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line and back kitchen hand sink/ Corrected On-Site Repeat Violation
- 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./one new employee at back kitchen, form emailed. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink./cook line and back kitchen hand sink/ Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing two employee's training certificates, one from back of the house and one from front of the house. Repeat Violation
- 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./cooked onion sauce, cooked chicken, cooked goat in walk in cooler.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./two chemical spray bottles not labeled/by 3 compartment sink/ Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/24/2024 revealed 16 total violations (1 high priority, 6 intermediate, 9 basic).
Inspection on 3/20/2024
High Priority
0
Intermediate
6
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour, dry storage area. Bowl used to scoop marinated sauce, walk in cooler.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./salmon packages/cut immediately/ Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./cut apples on back kitchen prep table/ Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employees wearing a watch and bracelets while preparing food. Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./kitchen chef. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./two cooks in kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. A bag of flour on storage floor. Several containers of oil carton on floor under 3 compartment sink. Washed onions stored on walk in cooler floor. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks behind kitchen entrance hand sink/ Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner./raw meat thawed in standing water/ Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-04-4:Basic - Wiping cloth/towel used under back kitchen green cutting board. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./back kitchen hand sink used to store employees jackets/ Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./two kitchen hand sinks.
- 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./three employees with no proof of employee's training certificates have no proof of employee health agreement.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one front and two kitchen employee's certificates.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./purple chemical spray bottle not labeled, front counter/ Repeat Violation
Food safety inspection conducted on 3/20/2024 revealed 19 total violations (0 high priority, 6 intermediate, 13 basic).
Inspection on 8/16/2023
High Priority
2
Intermediate
6
Basic
17
Total
25
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./front counter ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic bowl used to scoop salt, u dear kitchen prep table. Corrected On-Site Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./cleaned rice bowl not inverted/front counter next to rice warmer.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line cutting board. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Cell phone on top of the oven.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks in kitchen. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./two cooks in kitchen.
- 08B-38-4:Basic - Food stored on floor./bags of onions and a case of protein on walk in cooler floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./79F on stove.
- 36-62-4:Basic - Light not functioning./two light bulbs out at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Burners soiled with grease build up. Single stove soiled with grease build up. Deep fryers both sides with grease build up. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./front counter to go container lids not inverted/ Corrected On-Site
- 08B-12-5:Basic - Stored food not covered./salt under kitchen prep table/ Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes stored over curry sauce/walk in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./salt container not labeled/ Repeat Violation
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./observed dish washer touched cleaned pot with dirty gloves/gloves with soap/rewashed the pot. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over cooked vegetables/walk in cooler/ Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./aprons and garbage bags stored inside hand sink at dish area/ Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. 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/five employee's working but no manager on site/manager walked in in the middle of the inspection. Corrected On-Site
- 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. Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing kitchen two cook's certificates.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./purple and blue liquid bottles hanging on front counter hand sinks. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/16/2023 revealed 25 total violations (2 high priority, 6 intermediate, 17 basic).