Mynt Indian Cuisine

535 W New England Ave 100, Winter Park, FL 32789 · Permanent Food Service · License 5813008

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 6, 2026

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · fixed by the Aug 6 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
1 high priority (fixed by the Aug 6 follow-up), 4 intermediate, 9 basic
-24
Safety score76

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

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 7 Basic
What was still cited
Intermediate2
- 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.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Floor area(s) covered with standing water.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 1 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00ppm chlorine. Advised operator to use 3 compartment sink to wash, rinse and sanitize
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.
  Tomato and onion gravy, chickpeas and lamb stew not date marked in walk in cooler per operator made on Monday.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Shelves at dish area
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Sanitizer spray bottle with no label at dish area
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Samosa and chicken not covered in chest freezer
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  Reach-in cooler shelves with rust that has pitted the surface.
  Make table at cook line
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Buildup ice in white chest freezer next to dish area
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled with grease
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Make table at cook line
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Dry storage room
  Floor area(s) covered with standing water.
  Dish area
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles soiled with grease at cook line
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.