Sizler Tandoori Express LLC
9404 S Orange Blossom Trl Ste M, Orlando, FL 32837 · Permanent Food Service · License 5813835
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection2 high priority (1 fixed on the spot), 1 intermediate, 5 basic (2 repeats)-19
- Complaint after follow-up on Oct 15Counts in full until a follow-up finds the problems fixed-20
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Only manager for facility certificate expired 09/16/2025
Administrative complaint
Basic2
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
More time given
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
More time given
- First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Shopping bags used to store meat in chest freezer.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Windex and oven cleaner stored on shelf with canned soda, napkins and straws at front counter. Operator relocated.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Only manager for facility unable to provide certificate. No proof if manager has been issued on prior.
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowls used as scoop in sugar, flour and salt bulk containers. Operator removed.
Fixed on the spotRepeat violation
Hood filter missing from automatic fire suppression/exhaust system.
Hood filters are out place/ broken.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. White reach-in cooler not functioning properly. Display 50°F.Advised operator to move all TCS items to working coolers.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Several inoperable coolers throughout kitchen. Some used as storage.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.