Harmony Indian Cuisine
1142 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1615786
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate, 7 basic (1 repeat)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed precooked goat meat and chicken cold held in flip top cooler at 45°F. Per operator, both items transfer to unit less than 2 hours before the inspection. Operator relocate both items to freezer for quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked rice hot held at 127°F in kitchen. Per operator, rice cooked 1 hour before the inspection. Advise operator to reheat rice to 165°F.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed no date marked on various TCS foods items stored in walk in cooler. Per operator, all items cooked on 09/21/2026.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of old food residue buildup on can opener blade.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-Observed handwashing sink blocked with food containers.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed an uncovered container with fennel seed stored at dry storage area. Operator covered.
Fixed on the spot
Food stored on floor.
-Observed various food items stored on walk in cooler floor.
Repeat violationAdministrative complaint
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed spoon with handle stored in container with mash potatoes. Operator removed spoon.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-Observed employee drinking water stored on food preparation table next to clean plates. Operator discarded water at will.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed takeout containers stored on floor at prep station.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cellular phone stored on food preparation table. Operator removed and stored properly.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.