Saffron Indian Cuisine

7724 W Sandlake Rd, Orlando, FL 32819 · Permanent Food Service · License 5812424

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
1 high priority (fixed on the spot), 4 intermediate (2 repeats), 10 basic (3 repeats); basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

15 violations found

First visitNov 5, 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.
15 violations found:
- 1 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken container over ready to eat cooked chicken that is in walk in cooler, operator relocated to proper hierarchy during time of inspection
  Fixed on the spot
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.
  -yellow curries , fried vegetables, yogurt sauce in walk in cooler
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled/stained with food debris, mold-like substance or slime.
  -cutting boards
- Code 41, Chemicals and toxic substances: Spray bottle containing purple toxic substance not labeled.
  Repeat violation
- 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/ During time of inspection , 6 employees were present no CFM
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cooked chicken Cooked lamb curry in walk in cooler
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Ice scoop for bar area
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink in wait station next to clean containers , operator discarded
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl in container of rice cooker on prep table , operator removed
  Fixed on the spot
  Ice buildup in reach-in freezer
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -oven eyes -gaskets of reach in coolers on cooks line
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
  -clean pots across from Dishmachine area
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  By Dishmachine area and walk in cooler
  Wall soiled with accumulated grease, food debris, and/or dust.
  By cooks line behind reach in coolers
  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.