Naz Roti Palace
6329 Miramar Pkwy, Miramar, FL 33023 · Permanent Food Service · License 1617407
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection1 intermediate (1 repeat), 6 basic (1 repeat)-11
- Safety score89
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 visitJul 21, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
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 in cooler, curry goat, curry chicken, etc, all no date marks and all 25-36 hours since preparation.
Repeat violation
Basic6
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in multiple cold holding units.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed cook surfaces on six burner stove and flat top grill all with buildup up of carbon and grease.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at front counter.
Operator located and replaced.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Exterior rear door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed kitchen walls and door frames deeply soiled.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.