Taste of Punjab Indian Cuisine
10625 117 Dr N, Largo, FL 33773 · Permanent Food Service · License 6217174
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection5 high priority (4 fixed by the Oct 9 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-26
- Safety score74
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 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in left side of kitchen door.
More time given
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
More time given
- First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Reach in cooler across from stove: Cooked chicken 47f cold holding Butter 47f cold holding Fried cheese 47f cold holding Cooked vegetables 47f cold holding 3 sauces containing sour cream 47f cold holding Operator stated items were placed in reach in cooler yesterday. Confirmed no temperatures were taken today in this cooler. Stop sale issued on these items.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Observed homemade yogurt (48°F - Cooling) in walk in cooler. Date marking on yogurt stated items was made yesterday at 8:20 pm. Item did not properly cool within 6 hours. Educated operator. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked onion and tomatoes on sheet pan next to stove. Operator stated it was taken out 30 minutes prior. Temped at 1:07 at 60f. Operator moved to cooler. Corrective action taken. Reach in cooler across from stove: Cooked chicken 47f cold holding Butter 47f cold holding Fried cheese 47f cold holding Cooked vegetables 47f cold holding 3 sauces containing sour cream 47f cold holding Operator stated items were placed in reach in cooler yesterday. Confirmed no temperatures were taken today in this cooler. Stop sale issued on these items.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed homemade yogurt (48°F - Cooling) in walk in cooler. Date marking on yogurt stated items was made yesterday at 8:20 pm. Item did not properly cool within 6 hours. Educated operator. Stop sale issued.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw chicken stored above ready to eat fries in reach in freezer. Operator moved items to comply.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Glassware stored in hand wash sink across from dish machine. Operator removed without instruction.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee with expired food handler certificate
Basic6
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed spoon sitting in cooked vegetables with handle sitting in item
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed mug and employee water bottle on prep table next to food processor and blender. Operator moved items.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in left side of kitchen door.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Wiping cloth used to place dough in tandoori oven.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Observed forks at servers station not inverted.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee keys and glasses on top of microwave.
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.
- Stop sale
- An order that the food can’t be sold or served.