Sajna Indian Cuisine
1933 Hollywood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1622542
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection5 high priority (3 fixed by the Sep 12 follow-up, 2 fixed on the spot), 4 basic (2 repeats)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at callback inspection same.
More time given
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed at callback inspection same.
More time given
- First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In kitchen FLIPTOP UPPER - cut paneer cheese (50°F - Cold Holding); cooked chicken (51°F - Cold Holding) LOWER - cooked chickepeas (46°F - Cold Holding); puréed lentils (47°F - Cold Holding); cooked spinach (47°F - Cold Holding); yogurt (50°F - Cold Holding). Per employee none prepared or portioned today. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In kitchen left glassfront cooler, cooked onion puree (61°F - Cooling); red lentils (56°F - Cooling); green lentils (51°F - Cooling). Per employee not prepared today - prepared on 9-10 and in unit overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In kitchen FLIPTOP UPPER - cut paneer cheese (50°F - Cold Holding); cooked chicken (51°F - Cold Holding) LOWER - cooked chickepeas (46°F - Cold Holding); puréed lentils (47°F - Cold Holding); cooked spinach (47°F - Cold Holding); yogurt (50°F - Cold Holding). Per employee none prepared or portioned today. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In kitchen left glassfront cooler, cooked onion puree (61°F - Cooling); red lentils (56°F - Cooling); green lentils (51°F - Cooling). Per employee not prepared today - prepared on 9-10 and in unit overnight. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In kitchen Midea upright freezer, open container of raw chicken over open containers of spring rolls and meatballs. Employee rearranged to properly separate.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer bucket in kitchen reading greater than 200ppm chlorine. Employee remade to 100ppm chlorine.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Fryer oil containers on floor by cookline and back door.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Knives in standing water 107°F by back prep table.
Repeat violation
In-use knife/knives stored in cracks between pieces of equipment.
Knife between fliptop cooler and prep table. Employee removed knife.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing wristbands and watch while preparing food items.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.