CILANTRO INDIAN CUISINE
360 Plant Street
Florida, 34787
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
2
Intermediate
3
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line - From follow-up inspection 2025-04-11: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line - From follow-up inspection 2025-04-11: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area. Operator corrected. Corrected On-Site - From follow-up inspection 2025-04-11: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Water dripping from under coolers in the kitchen - From follow-up inspection 2025-04-11: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On stove handle. Manager removed Corrected On-Site - From follow-up inspection 2025-04-11: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. One bulb on cook line - From follow-up inspection 2025-04-11: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In cooler across from cook line - From follow-up inspection 2025-04-11: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Plates in wait station. Operator inverted. Corrected On-Site - From follow-up inspection 2025-04-11: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooler next to cook line - From follow-up inspection 2025-04-11: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet at mop sink - From follow-up inspection 2025-04-11: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : 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 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling) - From follow-up inspection 2025-04-11: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling) - From follow-up inspection 2025-04-11: **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left to cool in a tall container which was covered - From follow-up inspection 2025-04-11: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table soiked - From follow-up inspection 2025-04-11: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in the kitchen. Manager replaced Corrected On-Site - From follow-up inspection 2025-04-11: **Time Extended**
Food safety inspection conducted on 4/11/2025 revealed 15 total violations (2 high priority, 3 intermediate, 10 basic).
Inspection on 2/7/2025
High Priority
2
Intermediate
4
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area. Operator corrected. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Water dripping from under coolers in the kitchen
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On stove handle. Manager removed Corrected On-Site
- 36-62-4:Basic - Light not functioning. One bulb on cook line
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In cooler across from cook line
- 25-05-4:Basic - Single-service articles improperly stored. Plates in wait station. Operator inverted. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cooler next to cook line
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet at mop sink
- 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 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling)
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling)
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left to cool in a tall container which was covered
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table soiked
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in the kitchen. Manager replaced Corrected On-Site
- 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. Warning
Food safety inspection conducted on 2/7/2025 revealed 16 total violations (2 high priority, 4 intermediate, 10 basic).
Inspection on 11/8/2024
High Priority
3
Intermediate
2
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice container In sugar container. Operator removed Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on counter in dining area. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager printed and posted. Corrected On-Site Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. One male employee drinking from open cup in prep area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One cook at cook line Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. 2 bottles of cooking oil on the floor in the kitchen operator removedCorrected On-Site Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets on reach in coolers in the kitchen Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All Reach in by cook line
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area and corner of three compartment sink.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0;ppm manager added chlorine rechecked 50 ppm Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On floor under 3 compartment sink. Operator planed it on sheet pan. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tomatoes and peppers in retail bags. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from previous day. Cooked Chicken (51F - Cooling); Cooked goat (48F - Cooling)
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Open bottle of dishwashing detergent on prep table next to open container of rice. Operator removed. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large amount of chicken was placed in pan covered and placed in reach in covered. Per operator from previous day. Cooked Chicken (51F - Cooling); Cooked goat (48F - Cooling)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table.
Food safety inspection conducted on 11/8/2024 revealed 16 total violations (3 high priority, 2 intermediate, 11 basic).
Inspection on 4/17/2024
High Priority
3
Intermediate
0
Basic
9
Total
12
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. -in kitchen
- 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. -green board at reach in cooler 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. -personal drink on prep table -cell phone on prep line Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. -2 jugs box oil Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -emailed to operator **Corrective Action Taken**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -2 of the 3 reach in coolers on cook line have no ambient thermometers
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on cook line coolers Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site Repeat Violation
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -gallon milk in reach in cooler not dated.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 66F in reach in; chicken 45-48F. All were out of reach in for 20 minutes 30 minutes prior in order to clean reach ins. Removed to larger cooler or freezer by operator. Suggested that operator obtain more ambient thermometers as 2 of 3 reach-ins did not have them. After 50 minutes, shredded cheese 54F, chicken 43F. **Corrective Action Taken**
Food safety inspection conducted on 4/17/2024 revealed 12 total violations (3 high priority, 0 intermediate, 9 basic).
Inspection on 10/18/2023
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./green cutting board.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./cook.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./cook/ Corrected On-Site
- 08B-38-4:Basic - Food stored on floor./a case of potatoes/ Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./kitchen hand sink/ Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line two reach in cooler gaskets soiled.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation./onions and peppers.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line two reach in coolers interior soiled.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food./plastic shopping bags for vegetables.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken over cooked onion sauce/small reach in cooler/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cheese cube 52F, less than 4 hours/added ice/rechecked 40F/ Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./small white cutting board on cook line table. 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.
Food safety inspection conducted on 10/18/2023 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).