Shahi Indopak Restaurant
4465 N University Dr, Lauderhill, FL 33351 · Permanent Food Service · License 1618909
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 6 intermediate (3 repeats), 9 basic (5 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-50
- Administrative complaint on Oct 15Counts in full until a follow-up finds the problems fixed-20
- Safety score30
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 visitOct 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed butter cold held in flip top cooler at 45°F. Per operator, butter transfer to unit 2 hours prior to the inspection. Operator transfer item to freezer for quick chill. -Observed container with beef at 51°F next to 3 compartment sink. Per operator, item transfer from cooker less than 1 hour before the inspection. Operator transfer to reach in freezer for quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
-Observed raw shell eggs stored over lettuce in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food.
-Observed raw fish not vertical separated from fries in chest freezer.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee cutting vegetables for immediate serving with bare hands. After brief education, employee stop cutting vegetables add return to front line.
Fixed on the spot
Intermediate6
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 cooked rice, beef, sauce and chicken stored in glass door cooler. Per operator, all items cooked more than 24 hours. -Observed no date marked on cooked sauce and noodle stored in walk in cooler more than 24 hours.
Repeat violationAdministrative complaint
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
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.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Repeat violationAdministrative complaint
No soap provided at handwash sink in kitchen.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed no proof of food manager certification available at this time.
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed uncovered container with sauce stored in walk in cooler.
Repeat violationAdministrative complaint
Food stored on floor.
-Observed various food items stored on walk in cooler and freezer floor.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
-Observed employees eating in kitchen
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed accumulation of brown like substances buildup on can opener holster.
Repeat violationAdministrative complaint
Code 25, Single-service items: Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
Observed accumulation of old food residue buildup in plastic wrap box.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees next to ice machine.
Repeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed accumulation of black mold like substances buildup on walls at dishwashing area.
Repeat violationAdministrative complaint
Ceiling tile missing in kitchen.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.