Holi Indian Kitchen
10859 US Highway 98 E Ste 103, Miramar Beach, FL 32550 · Permanent Food Service · License 7601675
What drove the grade
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection4 intermediate (2 fixed on the spot, 3 repeats), 6 basic (2 repeats)-21
- Safety score79
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 visitJul 20, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.observed trashcan and food prep table stored I.
Front of hand wash sink next to 3 compartment sink. Employee scooted trash cans into over to side of sink.
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
Pan with dish water stored in handwashing sink next to 3 compartment sink. Employee placed pan into triple sink.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Karan Weigi 4-14-21
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
Repeat violation
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed ground lamb & raw chicken stored in upright freezer not labeled.
Code 06, Food properly thawed: Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41°F while being thawed in a bucket of water in prep sink.
Thawing- Raw chicken 70°F ( 9:52-11:52). Employee placed chicken in reach in cooler to reduce temperature.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Spoon handle stored in hot rice.
Repeat violation
In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Ice scoop stored on top of soda box at bar.
In-use knife/knives stored in cracks between pieces of equipment.
Multiple knives stored I. Cracks between 2 make bars.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.