TAMARIND INDIAN CUISINE
501 N ORLANDO AVE #149
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Backpack and shoes stored next to food at dry storage container Corrected On-Site
Food safety inspection conducted on 4/9/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/17/2025
High Priority
5
Intermediate
2
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Blender on floor next to prep station
- 21-05-5:Basic - Cloth used as a food-contact surface. Cloth used for Nan bread
- 08B-38-4:Basic - Food stored on floor. Black bins with chicken at walk in freezer
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler soiled with food debris at cook line
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Recommended operator to moved to walk in cooler **Corrective Action Taken**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Chicken in black bags at walk in freezer
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over RTE at walk in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee Clarified butter and Land O lake clarified butter at room temperature.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Both containers left over night Ghee Clarified butter 78F and Land O lake clarified butter 101F reheated
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line
- 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 lamb not dated, per operator cooked on Saturday. At walk-in cooler
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at dish area
Food safety inspection conducted on 3/17/2025 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).
Inspection on 11/25/2024
High Priority
0
Intermediate
2
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Deli container used to scoop flour, sugar and spices Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Line cook Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Black bin with veggies In walk in freezer Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In cook line Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in men's bathroom. Provided operator with sign **Corrective Action Taken**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Display sliding door reach in cooler soiled with food debris
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and heavy cream not date marked reach in cooler
- 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. Walk in cooler Onion and tomato gravy, lamb and cooked chicken. Per operator made more than 24 hours Repeat Violation
Food safety inspection conducted on 11/25/2024 revealed 9 total violations (0 high priority, 2 intermediate, 7 basic).
Inspection on 8/26/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees slicing onions and putting away chicken with no hair restriction. Warning - From follow-up inspection 2024-08-26: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust Warning - From follow-up inspection 2024-08-26: **Time Extended**
Food safety inspection conducted on 8/26/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 6/26/2024
High Priority
5
Intermediate
7
Basic
6
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop bulk sugar Corrected On-Site Repeat Violation Warning
- 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle bottle stored on shelves on top of onions been sliced Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees slicing onions and putting away chicken with no hair restriction. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Black buckets containing onions stored on walk in cooler floor and raw chicken buckets kept in walk in freezer floor. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust Warning
- 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.0 ppm rechecked 200 ppm Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over samosas in walk in freezer. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauce in reach in cooler located in cook line Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy whipping cream kept in cook line for less than 4 hrs with temperature of 72F Ask chef to move to cooler for temperature recovery **Corrective Action Taken** 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. Samosas kept in cook line for less than4 hrs with temperature of 116F. Ask chef to reheat to 165F **Corrective Action Taken** Warning
- 53A-03-7:Intermediate - Food manager certification expired. 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
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for chlorine sanitizer Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. 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. Provided operator with form **Corrective Action Taken** Warning
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense towels in hand sink located in cook line. 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. Cooked lamb, chicken , cooked onion sauce, cooked veggie fritters made from Wednesday and Friday with no date marked. Repeat Violation Warning
Food safety inspection conducted on 6/26/2024 revealed 18 total violations (5 high priority, 7 intermediate, 6 basic).
Inspection on 4/27/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile out of place in ladies bathroom Warning - From follow-up inspection 2024-04-27: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-04-27: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dirty cutting board Warning - From follow-up inspection 2024-04-27: **Time Extended**
Food safety inspection conducted on 4/27/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 4/26/2024
High Priority
6
Intermediate
2
Basic
6
Total
14
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop sauce in walk in cooler, salt, sugar , cooked rice. Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile out of place in ladies bathroom Warning
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach prep table located in dish area 3 dead roaches on wall behind dish machine 1 dead roach on top of dish machine 1 dead roach on wall under three compartment sink 2 dead roaches on gaskets in reach in cooler across from fryers 1 dead roach on dining room floor Admin Complaint
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
- 08B-38-4:Basic - Food stored on floor. Containers of cooked lamb and sauces stored in walk in cooler floor. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and salt no label 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. Cooked lamb cooling in walk in cooler for two days with temperature of 56F Cooked onion sauce cooling overnight in walk in cooler with temperature of 103F Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non grade paper towel lining samosas in reach in cooler Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored on non grade bags in walk in freezer Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked fritters in reach in cooler across from fryers Corrected On-Site Repeat Violation Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches on wall under dry ingredients located in dish area. Kitchen plan is an open lay out , dish area is close to cook line. Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onion sauce cooling overnight in walk in cooler with temperature of 103F. Lamb cooling for two days in walk in cooler with temperature of 56 FWarning** Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dirty cutting board 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. Cooked chicken made three days ago with no date marked Lamb made two days ago with no date marked Tandori chicken made two days ago with no date marked Cooked chick peas made two days ago with no date marked Warning
Food safety inspection conducted on 4/26/2024 revealed 14 total violations (6 high priority, 2 intermediate, 6 basic).
Inspection on 1/22/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Calendar damaged at the base -difficult to clean
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
- 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/
Food safety inspection conducted on 1/22/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 8/22/2023
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at wait station not inverted
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table at cooks line grooved and stained
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on handle of cart Corrected On-Site
- 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. Garbanzo stew and lamb stew temping between 58F-60F. Per operator made the night before and placed in walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cut okra at reach in cooler at cooks line Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lamb-58F Garbanzo beans stew-60F Per operator items were made the night before
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside water spigot
- 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. Printed operator clean up handout Corrected On-Site
- 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/ Facility has one certified manager and he was not present during inspection. There were six employees at facility
Food safety inspection conducted on 8/22/2023 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).