Saffron Indian Restaurant

16745 Cagan Crossings Blvd #104, Clermont, FL 34714 · Permanent Food Service · License 4508660

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot, 2 repeats), 8 basic (3 repeats)
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct282026

Complaint inspection

13 violations found

First visitOct 28, 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.
13 violations found:
- 2 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -cooked chicken pakora (49°F - Cold Holding), cook line reach in cooler more than four hours per operator.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  less than four hours per operator -rice (60°F - Cold Holding), kitchen counter. Recommended operator place on Time as a Public Health Control. Provided form to operator, operator placed sticker on rice. More than four hours per operator cooked chicken pakora (49°F - Cold Holding), cook line reach in cooler
  Fixed on the spot
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.
  -cooked chicken, rice in walk in cooler
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -interior of ice machine -can opener
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in ladies restroom.
  Operator replaced.
  Fixed on the spot
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -several containers of white substances in dry goods room
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezers.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of storage cabinet in dry storage -exterior of dry goods containers in dry storage
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  -all front doors
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  -over food prep area on cook line
  Lights not functioning in storage closet
  Floor soiled/has accumulation of debris.
  -under shelves in dry storage
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured in utility room.
  Repeat violation
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.