CILANTRO INDIAN CUISINE
360 W PLANT ST, Winter Garden FL 34787
Last inspected Jun 11, 2026 · 7 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
APR 24
NOV 24
FEB 25
OCT 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Employee put bread on plate with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019061427 | Oct 11, 2019 | Feb 5, 2020 | $300 |
| 4--2018052472 | Jul 28, 2018 | Nov 16, 2018 | $200 |
Inspection history
7 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Employee put bread on plate with bare hands.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked lamb, sautéed onions and peppers.
Current Hotel and Restaurant license not displayed. Operator printed and posted.
Show the remaining 5 findings ▾
Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line. Operator donned beard guard.
Employee with no hair restraint while engaging in food preparation. Cook at cook line. Operator donned hair restaint
Floor soiled/has accumulation of debris. Floor at cook line.
Light not functioning. One bulb at cook line. Operator replaced.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from day prior. Cooked Chicken (49F - Cooling); Cooked Lamp (51F -
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over cooked chicken in reach in cooler. Operator removed.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Chicken over raw Shrimp in reach in freezer.
Spray hose at dish sink lower than flood rim of sink. At three compartment sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Cooked Chicken (49F - Cooling); Cooked Lamp (51F -
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in the kitchen.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee. Provided firm employee and manager filled out and signed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Chicken and lamb in reach in cooler.
Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line.
Equipment in poor repair. Reach in cooler gasket at cook line. Upright freezer gasket
Food stored on floor. Bottle of oil and cases of tomato Sauce. Operator removed.
Hole in or other damage to wall. Holes in wall at prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.
Light not functioning. Two lights bulbs at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line.
Standing water in bottom of reach-in-cooler. Reach in cooler at cook line.
Wiping cloth sanitizing solution stored on the floor. Operator removed.
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left to cool in a tall container which was covered
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table soiked
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in the kitchen. Manager replaced
Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line
Employee with no hair restraint while engaging in food preparation. Cook on cook line
Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area. Operator corrected.
Equipment in poor repair. Water dripping from under coolers in the kitchen
In-use tongs stored on equipment door handle between uses. On stove handle. Manager removed
Light not functioning. One bulb on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. In cooler across from cook line
Single-service articles improperly stored. Plates in wait station. Operator inverted.
Standing water in bottom of reach-in-cooler. Cooler next to cook line
Water leaking from pipe and/or faucet/handle. Faucet at mop sink
Feb 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left to cool in a tall container which was covered
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table soiked
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in the kitchen. Manager replaced
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line
Employee with no hair restraint while engaging in food preparation. Cook on cook line
Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area. Operator corrected.
Equipment in poor repair. Water dripping from under coolers in the kitchen
In-use tongs stored on equipment door handle between uses. On stove handle. Manager removed
Light not functioning. One bulb on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. In cooler across from cook line
Single-service articles improperly stored. Plates in wait station. Operator inverted.
Standing water in bottom of reach-in-cooler. Cooler next to cook line
Water leaking from pipe and/or faucet/handle. Faucet at mop sink
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Tomatoes and peppers in retail bags.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from previous day. Cooked Chicken (51F - Cooling); Cooked goat (48F - Cooling)
Toxic substance/chemical improperly stored. Open bottle of dishwashing detergent on prep table next to open container of rice. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large amount of chicken was placed in pan covered and placed in reach in covered. Per operator from previous day. Cooked Chicken (51F - Cooling); Cooked goat (48F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table.
Bowl or other container with no handle used to dispense food. In rice container In sugar container. Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on counter in dining area.
Current Hotel and Restaurant license not displayed. Manager printed and posted.
Employee eating in a food preparation or other restricted area. One male employee drinking from open cup in prep area.
Employee with no hair restraint while engaging in food preparation. One cook at cook line
Food stored on floor. 2 bottles of cooking oil on the floor in the kitchen operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets on reach in coolers in the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. All Reach in by cook line
Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area and corner of three compartment sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0;ppm manager added chlorine rechecked 50 ppm
Wiping cloth sanitizing solution stored on the floor. On floor under 3 compartment sink. Operator planed it on sheet pan.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -gallon milk in reach in cooler not dated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 66F in reach in; chicken 45-48F. All were out of reach in for 20 minutes 30 minutes prior in order to clean reach ins. Removed to larger cooler or freezer by operator. Suggested that operator obtain more ambient thermometers as 2 of 3 reach-ins did not have them. After 50 minutes, shredded cheese 54F, chicken 43F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. -green board at reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal drink on prep table -cell phone on prep line
Food stored on floor. -2 jugs box oil
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No Heimlich maneuver/choking sign posted. -emailed to operator
No conspicuously located ambient air temperature thermometer in holding unit. -2 of the 3 reach in coolers on cook line have no ambient thermometers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on cook line coolers
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food./plastic shopping bags for vegetables.
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken over cooked onion sauce/small reach in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cheese cube 52F, less than 4 hours/added ice/rechecked 40F/
Food-contact surface soiled with food debris, mold-like substance or slime./small white cutting board on cook line table.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Cutting board has cut marks and is no longer cleanable./green cutting board.
Employee with no beard guard/restraint while engaging in food preparation./cook.
Employee with no hair restraint while engaging in food preparation./cook/
Food stored on floor./a case of potatoes/
No handwashing sign provided at a hand sink used by food employees./kitchen hand sink/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line two reach in cooler gaskets soiled.
Raw fruits/vegetables not washed prior to preparation./onions and peppers.
Reach-in cooler interior/shelves have accumulation of soil residues./cook line two reach in coolers interior soiled.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.