Guntur Kitchen

525 S Ronald Reagan Blvd Ste 145, Longwood, FL 32750 · Permanent Food Service · License 6904989

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Food/ice received from unapproved source/no invoice provided to verify source.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 routine inspection
2 high priority (no follow-up needed), 3 intermediate, 7 basic
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Nov62026

Routine inspection

12 violations found

First visitNov 6, 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.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
  See Stop Sale. - cooked, frozen seasoning packets. Operator states produced from residential facility overseas.
  Stop Sale issued due to food originating from an unapproved source.
Intermediate3
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  - idli on counter at cookline. Provided blank forms via email.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  - hand wash sink near fryer
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  - 2.5% credit card fee not disclosed on menu.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  - various dry food products at cookline
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  - food preparation employee wearing watch
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  - at cookline
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  - bug zapper in food preparation area
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  - below cookline
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  - over ware wash station
- 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.
  - cellphones on food prep counters
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.
Stop sale: An order that the food can’t be sold or served.