Tabla Indian Restaurant Clermont

2447 S Hwy 27, Clermont, FL 34711 · Permanent Food Service · License 4508842

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
2 high priority (fixed on the spot, 2 repeats), 4 intermediate (3 fixed on the spot, 1 repeat), 12 basic (1 repeat); basic violations cost 12 at most
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Sep302026

Routine inspection

18 violations found

First visitSep 30, 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.
18 violations found:
- 2 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -rice (122°F - Hot Holding), front line, less than four hours per operator, moved to oven for rapid reheat. 167°F
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw shell eggs overcooked goat in walk in cooler. Operator moved eggs below cooked goat.
  Fixed on the spotRepeat violation
Intermediate4
- 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 in reach in cooler on cook line
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -blocked by trash can in bar area, operator moved.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  -cook line, operator provided
  Fixed on the spot
- 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/ -arrived during inspection, recommended operator obtain other certified food managers
  Fixed on the spot
Basic12
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  -chicken in ziplock bags were being thawed in standing water. Spinach was being thawed at room temperature.
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -bag of rice in dry storage, operator placed on shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -cook line, 82°F and 128°F, operator turned up heat, 156°F
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -over make table on cook line, operator removed
  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.
  -employees on cook line and on prep line were wearing watches and bracelets, operator had employees remove jewelry.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -flour container, operator removed.
  Fixed on the spotRepeat violation
  Ice buildup in reach-in freezer on cook line.
- Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board.
  -operator removed
  Fixed on the spot
  Cloth used as a food-contact surface.
  -tandoori oven
- Code 32, Restrooms: Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  -over prep table in back kitchen
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust behind triple sink.
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.