Indian Cuisine
3895 Lake Emma Road -Suite 101, Lake Mary, FL 32746 · Permanent Food Service · License 6903608
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection4 high priority (fixed by the Aug 11 follow-up, 1 repeat), 3 intermediate (1 repeat), 12 basic (5 repeats); basic violations cost 12 at most-36
- Extension granted on Jul 31, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
More time given
Basic3
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- 1st follow-up visitJul 31, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
11 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 03, Food out of temperature: Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, grease, or residue.
More time given
Basic9
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust.
More time given
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Cove molding at floor/wall juncture broken/missing.
More time given
Hole in or other damage to wall.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- server area: milk (46°F); yogurt (44°F); - cook line small prep cooler: butter, 64°F, held over load line less than 1 hour; - cook line large prep cooler: cilantro chicken (46-47°F); tandoori chicken (48°F); kabobs (48°F); cooked onions (46°F); cheese (52°F); yogurt (41°F); shrimp (45°F); lamb chops (51°F) less than 2 hours. Product placed in walk in freezer for temperature recovery
Repeat violation
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. -cook handling naan bread with barehands while packing for service
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Testing 25 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
- 1 on wall behind rice pot at cook-line - 1 on wall near knife rack in ware washing area
Intermediate3
Code 03, Food out of temperature: Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
- mint chutney chicken
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, grease, or residue.
- interior of hood at cookline prep cooler - meat grinder - knives
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Repeat violation
Basic12
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- ice bin and ice machine
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust.
- fan guard in glass door cooler, server area - shelving in server area - window blinds in server area - exterior of food buckets - blender motor compartment - exterior of food jugs - shelving, ticket rail at cookline - shelving in ware washing area
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
- knives on soiled magnetic holder
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
- server area
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Cove molding at floor/wall juncture broken/missing.
- ware washing area
Hole in or other damage to wall.
- ware washing area, holes behind shelving, wall bard not sealed
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
- cookline
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
- ware washing area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- cookline - vent over dishwasher
Repeat violation
Floor soiled/has accumulation of debris.
- below equipment on cook line
Repeat violation
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.