Taste Of India, 902 E Brandon Blvd, Brandon, FL - Restaurant inspection findings and violations

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Business Info

Name: TASTE OF INDIA
Type: Permanent Food Service
Address: 902 E Brandon Blvd, Brandon, FL 33511
License #: 3915475
Total inspections: 15
Last inspection: 09/24/2014

Restaurant representatives - add corrected or new information about Taste Of India, 902 E Brandon Blvd, Brandon, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Duct tape used to repair nonfood-contact surface. Freezer lid **Repeat Violation** **Warning**
  • Basic - Food storage container/container lid cracked or broken.bulk bins **Repeat Violation** **Warning**
09/24/2014Complaint FullCall Back - Complied
  • Basic - Cloth used as a food-contact surface. Lentil fritters **Warning**
  • Basic - Duct tape used to repair nonfood-contact surface. Freezer lid **Repeat Violation** **Warning**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
  • Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
  • Basic - Food storage container/container lid cracked or broken.bulk bins **Repeat Violation** **Warning**
  • Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation** **Warning**
  • Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site** **Warning**
  • Basic - Stored food not covered in walk-in cooler. **Warning**
  • Basic - Stored food not covered in walk-in freezer. **Warning**
  • Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning**
  • Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
  • Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Repeat Violation** **Warning**
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
  • Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
09/23/2014Complaint FullWarning Issued
  • Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
  • Basic - Ceiling fan had accumulation of dust/debris. **Warning**
  • Basic - Equipment in poor repair.duct tape on lid
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70 degrees **Warning**
  • Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
  • Basic - Light not functioning. **Warning**
  • Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
  • Basic - Soiled reach-in cooler gaskets. **Warning**
  • High Priority - Rodent rub marks present along walls/ceilings. **Warning**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**
  • Intermediate - Cutting board(s) stained/soiled. **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
2/19/2014Routine - FoodCall Back - Complied
  • Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
  • Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
  • Basic - Ceiling fan had accumulation of dust/debris. **Warning**
  • Basic - Ceiling tile in disrepair. **Warning**
  • Basic - Ceiling tile missing. **Warning**
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
  • Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
  • Basic - Equipment in poor repair.duct tape on lid
  • Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
  • Basic - Grease accumulated under cooking equipment. **Warning**
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70 degrees **Warning**
  • Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
  • Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
  • Basic - Light not functioning. **Warning**
  • Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
  • Basic - Plumbing system in disrepair.HWS not working **Corrected On-Site** **Warning**
  • Basic - Shelf under preparation table soiled with food debris. **Corrected On-Site** **Warning**
  • Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
  • Basic - Soiled reach-in cooler gaskets. **Warning**
  • Basic - Stored food not covered in walk-in cooler. **Warning**
  • Basic - Stored food not covered in walk-in freezer. **Warning**
  • Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
  • Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
  • High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Warning**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
  • High Priority - Food with mold-like growth. See stop sale. Red sauce **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food.chicken over veg **Warning**
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Warning**
  • High Priority - Roach activity present as evidenced by live roaches found. Six roaches found **Warning**
  • High Priority - Rodent rub marks present along walls/ceilings. **Warning**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**
  • Intermediate - Cutting board(s) stained/soiled. **Warning**
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
2/18/2014Routine - FoodWarning Issued
  • Basic - Bag/container of unrecognizable prepared food not identified by common name.
  • Basic - Bowl or other container with no handle used to dispense food. All bulk bins
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - Ceiling tile missing.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Equipment in poor repair, chest freezer door repaired with black tape
  • Basic - Food storage container/container lid cracked or broken. Bulk bins
  • Basic - Ice scoop stored on top of dirty ice machine between uses.
  • Basic - In-use utensils and spoons stored in standing water less than 135 degrees Fahrenheit., 80°
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - Reach-in cooler gasket torn/in disrepair.
  • Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • Basic - Silverware/utensils stored upright with the food-contact surface up.
  • Basic - Single-service articles not stored inverted or protected from contamination.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Stored food not covered in walk-in freezer.
  • Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored, dry storage
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Raw animal food stored over ready-to-eat food. Bulk bin of raw chicken over sauces
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by case of water and pan at bar area
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - No soap provided at handwash sink.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
12/16/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. In bowls with food prepared onsite. 3 door cooler near office.
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Duct tape used to repair nonfood-contact surface. White reach in freezer near office.
  • Basic - Employee personal items stored in or above a food preparation area. Keys and telephone receiver on cooksline.
  • Basic - Food storage container/container lid cracked or broken. Large white plastic bins near office.
  • Basic - Food stored in a location that is exposed to splash/dust. White container of salt near trash can by cooksline.
  • Basic - Food stored in a prohibited area. Large pot of food stored on back kitchen floor, no lid and near opened door
  • Basic - Grease accumulated under cooking equipment. On cooksline
  • Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Near cooksline
  • Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open.
  • Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. 3 door Reach In Cooler and white large buckets near cooksline.
  • Basic - Single-service articles not stored inverted or protected from contamination. In small dry storage room near ice machine.
  • Basic - Spray bottle containing a food product not labeled. Near cooksline.
  • Basic - Stored food not covered in 3 door tall reach-in cooler.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back kitchen prep area.
  • Basic - Wiping cloth/towel used under cutting board. On cooksline.
  • Basic - Working containers of food removed from original container not identified by common name. Bottles on per cooler on cooksline.
  • High Priority - Container of medicine improperly stored. On cooksline over prep table an open bottle of Advil.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Near 3 comp sink.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. 3 door Reach In Cooler.
4/26/2013Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured.
  • Lights missing the proper shield, sleeve coatings or covers - kitchen. Repeat Violation.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface - fan covers in the walk-in cooler.
  • Observed grease accumulated under cooking equipment.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Critical - Observed interior of reach-in cooler (make table refrigerator and 3-door cooler) soiled with accumulation of food residue.
  • Critical - Observed raw animal food stored over ready-to-eat food. Observed raw shell eggs stored above yogurt in make table refrigerator. Corrected On Site.
  • Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked - cooked food in the walk-in cooler not date marked.
  • Critical - Observed toxic item stored by food. Observed oven cleaner stored above pickles. Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. Cooked foods in the walk-in cooler and freezer not covered.
  • Observed wall soiled with accumulated food debris - kitchen.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - cooked food in the walk-in cooler not date marked.
  • Critical - Working containers of food removed from original container not identified by common name - flour, sugar, spices, etc. in plastic containers not labeled.
9/6/2012Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
  • Lights missing the proper shield, sleeve coatings or covers - kitchen.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface - food and grease build-up on stove top and dust build-up on fan covers in the walk-in cooler.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface - reach-in cooler gaskets.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed buildup of soiled material on racks in the reach-in cooler (small make table refrigerator).
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using plastic containers without handle as scoop in yogurt, puddings, spices, etc.
  • Critical - Observed interior of reach-in cooler (small make table refrigerator) soiled with accumulation of food residue.
  • Observed open dumpster lid.
  • Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked food in the walk-in freezer not date marked.
  • Critical - Observed uncovered food in holding unit/dry storage area. Open bag of flour not stored in covered container and cooked foods in the walk-in cooler and walk-in freezer not covered.
  • Observed wall soiled with accumulated food debris - next to the small make table refrigerator.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked chicken on buffet table measured 123F. Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked food in the walk-in cooler not date marked.
  • Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
  • Critical - Working containers of food removed from original container not identified by common name - flour in large plastic container not labeled.
4/11/2012Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured.
  • Equipment and utensils not properly air-dried. Observed wet nesting on clean containers.
  • Lights missing the proper shield, sleeve coatings or covers - ceiling lights in kitchen.
  • Critical - No handwashing sign provided at a handsink used by food employees - next to the ice maker.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface - fan covers in the walk-in cooler.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue - across from stove.
  • Observed leaking pipe at plumbing fixture - under 3-compartment sink.
  • Critical - Observed uncovered food in holding unit/dry storage area. Open flour, rice, etc. in dry storage room not stored in covered container after opening.
  • Observed wall soiled with accumulated food debris - next to make table refrigerator.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken, rice, etc. not date marked.
  • Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
  • Critical - Working containers of food removed from original container not identified by common name. Flour in large plastic container not labeled of it's content.
9/13/2011Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured.
  • Equipment and utensils not properly air-dried. Observed wet nesting on clean pans stored above 2-compartment sink.
  • Critical - Handwashing cleanser lacking at handwashing lavatory - handwash sink next to the ice maker.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed build-up of food debris, dust, grease or dirt on nonfood-contact surface - stove/oven.
  • Observed gaskets with slimy/mold-like build-up. Observed debris of food build-up on refrigerator gaskets.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed using plastic containers without handle to scoop cooked and dry food items.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Products in the make table refrigerator (left) measured chicken (45F), lamb (46F), coconut milk (46F).
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - milk.
  • Critical - Observed toxic item stored by food. Observed bleach stored above soda syrup.
  • Critical - Observed uncovered food in holding unit/dry storage area. Open bags of flour and other spices not stored in covered container,
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marked on cooked food in the reach-in-coolers and walk-in-cooler.
  • Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name - spices.
4/7/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foids must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
  • Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
  • Critical. Working containers of food removed from original container not identified by common name. Open, refrigerated milk cartons must be marked with 7-dayldate kabels.
  • Critical. Observed uncovered food in holding unit/dry storage area. Keep the bulk-storage bins, of dry rice, covered at all times.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Do not scoop steamed rice with a plastic bowl; provide a scoop with handle.
  • Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher must wash her hands, between handling dirty dishes, and handling clean dushes. Corrected On Site.
  • Observed walk-in cooler gasket torn/in disrepair. Repair the torn gasket ob the sliding-glass-display cooler.
  • Critical. Observed soiled reach-in cooler gaskets. Clean the foid crumbs from the refrigerator-door gaskets.
  • Critical. Observed soil buildup inside ice bin. Clean the ceiling of the ice machine.
  • Observed leaking pipe at plumbing fixture. Repair the leaking-drain pipe beneath the three-compartment sink.
  • Observed grease accumulated on kitchen floor. Clean grease from the floor beneath the cookline.
  • Ceiling tile missing. Reace the missing-ceiling tile above the ice machine.
  • Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters.
9/21/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented/rusted cans. one can of tomatos
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Observed food stored on floor. kitchen and dry storage areas Corrected On Site.
  • Critical. Observed cloth used as a food-contact surface. undercutting board
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting vegetable Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cup of coffee on prep tables
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted material on can opener.
  • Observed single-service articles stored without protection from contamination. not consistent on inverting single service items
  • Critical. Vacuum breaker mising at hose bibb. hose outside on back wall
  • Critical. Hand wash sink lacking proper hand drying provisions. ice machine room
  • Critical. Handwashing cleanser lacking at handwashing lavatory. ice machine room
  • Observed grease accumulated under cooking equipment. on cookline
  • Lights missing the proper shield, sleeve coatings or covers. kitchen areas
  • Wet mop not hung to dry.
  • Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • Carbon dioxide/helium tanks not adequately secured.
2/8/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented/rusted cans.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
  • Critical. Observed uncovered food in holding unit/dry storage area. walkin unit
  • Critical. Observed cloth used as a food-contact surface. under cutting board
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Observed employee with no hair restraint.
  • Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed soda gun holster with accumulated slime/debris. bar area
  • Equipment and utensils not properly air-dried.
  • Observed single-service items stored on floor. dry storage area
  • Observed single-service articles stored without protection from contamination. not inverted in storage area with ice machine
  • Critical. Hot water not provided/shut off at employee hand wash sink.
  • Observed leaking pipe at plumbing fixture.
  • Waste line missing at soda gun holster. bar area
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Observed grease accumulated under cooking equipment.
  • Observed hole in wall. under old hand sink
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Lights missing the proper shield, sleeve coatings or covers. kitchen area
  • Wet mop not hung to dry.
  • Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. on microvave
  • Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
  • Carbon dioxide/helium tanks not adequately secured.
9/21/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/9/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/29/2008Routine - FoodInspection Completed - No Further Action

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