Copper Indian Restaurant
11653 Countryway Blvd Unit 9, Tampa, FL 33626 · Permanent Food Service · License 3919450
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot, 1 repeat), 1 intermediate, 5 basic (1 repeat)-26
- Safety score74
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 11, 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.
11 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 due to food not being in a wholesome, sound condition.
4 packs of reduced oxygen packaged raw salmon are thawed inside sealed packaging.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish and raw chicken stored inside front line reaching cooler over fried cauliflower. Employee relocated raw items to an approved location at time of inspection.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw fish and lamb on shelf inside walk in cooler. Operator relocated all raw items to an approved location at time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0PPM due to chlorine container on empty. Employee provided a new container of chlorine and dish machine chlorine is tested at 50 PPM.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Three compartment sink chlorine sanitizer tested at over 200 PPM. Employee readjusted chlorine to 50 PPM at time of inspection.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees working and no manager present during time of inspection. 2 waiters and 3 chefs.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw shrimp and samosas thawing in room temperature inside prep sink and on speed cart. Employee placed samosas inside a reach in cooler and raw shrimp under cold running water to thaw properly.
Fixed on the spot
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. 4 packs of reduced oxygen packaged raw salmon are thawed inside sealed packaging. Discussed proper method for seafood with operator at time of inspection.
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed vegetables are stored over ready to eat sauces inside fridge and cooler located next to prep sink. Employee relocated all unwashed produce to an approved location at time of inspection.
Fixed on the spot
Food stored on floor.
Two buckets of sauces stored on floor inside a walk-in cooler. Operator relocated all food off the floor at time of inspection.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee, personal beverage stored on top of front line cook microwave. Employee remove personal beverage at time of inspection.
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.
- Stop sale
- An order that the food can’t be sold or served.