Tamarind Indian Cuisine
501 N Orlando Ave #149, Winter Park, FL 32789 · Permanent Food Service · License 5811455
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 5 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 24, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over cooked chicken in walk in cooler
Repeat violation
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Burn cream medicine on shelf next to spices. Operator removed
Fixed on the spot
Intermediate1
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.
Multiple containers with no label in walk in cooler per operator made on 9/22
Repeat violation
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple containers with spices with no label at prep station
Code 08, Food protection and cross-contamination: Food stored on floor.
Container with sauce in walk in freezer
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowl with no handle inside spice container. Operator removed
Fixed on the spot
Duct tape used to repair nonfood-contact surface.
Duct tape used on sliding door for reach in cooler
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth under cutting at prep station. Operator removed
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.