Naatu Naatu Indian Pure Veg

12185 S Apopka Vineland Rd, Orlando, FL 32836 · Permanent Food Service · License 5812288

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 16, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 repeat), 9 basic (1 repeat)
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Jul162026

Routine inspection

13 violations found

First visitJul 16, 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
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Checked temperature of potatoes 45°F stored on the top panel of reach in cooler, less than 4 hours recommend to quick chill the product immediately.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed two white cutting board soiled (dirty)has red stains left on the surface. Recommend to replace or resurface the cutting board .
  Repeat violation
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed two employees working on the cook line, can not provide proof of employee food handlers training. Only one employee has proof of food handlers training.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed white residue in plastic container has no label stored on the counter top. Employee labeled salt and sugar at time of inspection
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed three employees wearing no hair restraint working on the cook line
  Repeat violation
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Observed wiping cloths used for naan bread in the oven, recommend Manager food grade material.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters very greasy underneath the fire suppression system. (Cook line)
  Buildup of food debris/soil residue on equipment door handles.
  Observed old food debris on the side panel of reach in cooler located on the cook line.
- Code 25, Single-service items: Single-service articles stored on a soiled surface.
  Observed boxes of plastic plates stored on the floor in the back kitchen.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking from pipe in the ceiling near dishmachine. Owner has notify company to check and repair.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water damage on the ceiling tile located near dish machine.
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  Observed on menu has 18% gratuity 6 or more guests Observed customer bill not gratuity not disclosed.
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.
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.