HIMALAYAN FLAME LLC
2760 N UNIVERSITY DR, Sunrise FL 33322 · 9545959221
Last inspected Jun 24, 2026 · 11 visits since November 2023
MAR 24
AUG 24
DEC 24
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Replaced during inspection.
Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Apr 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Lack of toilet tissue at each toilet in Women's bathroom. Replaced during inspection.
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Replaced during inspection.
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.
Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Interior of microwave has accumulation of food debris. Clean during inspection.
Mar 3, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Mar 2, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double Doors Reach in Cooler - Not Working/; Water (65F - Cold Holding) Instructed Manager to fixed unit before temporary license can be issued.
Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen, seasoned cheese (60F - Cold Holding) in reach in cooler #2. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen, seasoned cheese (60F - Cold Holding) in reach in cooler #2. See stop sale.
Manager or person in charge lacking proof of food manager certification.
Bowl or other container with no handle used to dispense food. Observed in reach in cooler, no handle cup used to scoop rice batter.
Food stored on floor. Observed jug of cooking oil stored on floor next to cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with old food debris.
Soiled dry wiping cloth in use. Observed on cook top prep table.
Aug 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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/
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority6 Intermediate6 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in reach-in cooler rice and chicken (88-91F @ 3:19- Cooling since 1:30 second temperature 76-84F at 3:33), vegetable soup (71F @ 3:13- Cooling since 11:30) See stop sale.
Nonfood-grade bags used in direct contact with food. Observed fried chicken stored in nonfood-grade bags in reach in cooler and chest freezer.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - Observed rice and chicken (88-91F @ 3:19- Cooling since 1:30 second temperature 76-84F at 3:33); vegetable soup (71F @ 3:13- Cooling since 11:30). See stop sale. - Observed in reach-in cooler 1 and 2; hard boiled eggs (52F - Cold Holding); fried chicken (54F - Cold Holding); chicken tikka (60F - Cold Holding); yogurt and donuts (64F - Cold Holding); heavy cream (63F - Cold Holding); white rice (63F - Cold Holding), #2 cooked potatoes (63F - Cold Holding); chick peas (61F - Cold Holding); fried cauliflower (68F - Cold Holding); rice cake (62F - Cold Holding); cooked onions (65F - Cold Holding). Per operator, items were prepared or portioned today. Items fell out of temperature as a result of coolers being in disrepair. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler 1 and 2; hard boiled eggs (52F - Cold Holding); fried chicken (54F - Cold Holding); chicken tikka (60F - Cold Holding); yogurt and donuts (64F - Cold Holding); heavy cream (63F - Cold Holding); white rice (63F - Cold Holding), #2 cooked potatoes (63F - Cold Holding); chick peas (61F - Cold Holding); fried cauliflower (68F - Cold Holding); rice cake (62F - Cold Holding); cooked onions (65F - Cold Holding). Per operator, items were prepared or portioned today. Items fell out of temperature as a result of coolers being in disrepair. Items have been out of temperature for more than 4 hours. See stop sale.
Manager or person in charge lacking proof of food manager certification.
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/
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed at buffet line.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired food handler training certificate for Ronald S.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing cleaner on floor in dry storage area.
Bowl or other container with no handle used to dispense food. Observed in flour container in dry storage area. Employee removed pan.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at buffet line.
Food stored on floor. Observed case of water stored on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour in dry storage area.
Soiled dry wiping cloth in use. Observed on prep table behind steam table in kitchen.
Stored food not covered. -Observed cauliflower stored uncovered in reach in cooler. - Observed cooked lentils stored uncovered in reach in cooler.
Mar 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm. Corrected to 50ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato and vegetable (49F - Cold Holding); cooked lintels (54F - Cold Holding); hard boiled eggs (50F - Cold Holding); tofu and green beans (52F - Cold Holding) at low boy cooler across from cook unit. Per operator, items were not prepared or portioned today. Items fell out of temperature as a result of the cooler not adequately cooling. Items have been out of temperature for more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato and vegetable (49F - Cold Holding); cooked lintels (54F - Cold Holding); hard boiled eggs (50F - Cold Holding); tofu and green beans (52F - Cold Holding) at low boy cooler across from cook unit. Per operator, items were not prepared or portioned today. Items fell out of temperature as a result of the cooler not adequately cooling. Items have been out of temperature for more than four hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice cakes (86F - Hot Holding) on preparation table. Per operator, items have been out of temperature for approximately 1 hour. Items placed in cooler to cool down.
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. Observed e Chef employed one month with no proof of being informed of his reporting responsibility.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed items such as cooked potatoes prepared more than 24 hours not date marked.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense flour. Employee removed bowl from flour.
Food stored on floor. Observed case of water stored on floor. Observed oil stored on floor. PIC removed items from floor and stored appropriately.
Stored food not covered. Observed cooked potatoes and lintels stored uncovered in reach in cooler. Employee covered items.
Worn, torn and/or soiled floors/carpeting. Observed floor soiled with an accumulation of black dirt like substance.
Nov 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Three compartment sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed procedure to be printed and posted.
Floor not cleaned when the least amount of food is exposed. - Throughout establishment.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed an accumulation of grease on hood.
Nov 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Reach in cooler Observed Sambar (68F - Cooling), potato cauliflower mash (53F - Cooling); boiled potatoes (51F - Cooling); cooked lintels (49F - Cooling), fried cheese (53F - Cooling) Per operator, items were not prepared or portioned today. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in cooler Observed raw chicken stored over ready to raita. Employee removed and stored appropriately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Reach in cooler Observed Sambar (68F - Cooling), potato cauliflower mash (53F - Cooling); boiled potatoes (51F - Cooling); cooked lintels (49F - Cold Holding), fried cheese (53F - Cooling) Per operator, items were not prepared or portioned today. See stop sale.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Three compartment sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed procedure to be printed and posted.
Bowl or other container with no handle used to dispense food. Kitchen Observed no handle bowl used to dispense rice. Employee removed.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler across from cooking unit Observedaccumulation of black mold like debris on reach in cooler handle
Floor not cleaned when the least amount of food is exposed. - Throughout establishment.
Food stored on floor. -Kitchen area next to reach in cooler. Observed container of cooking oil stored on floor. Employee removed.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed an accumulation of grease on hood.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.- Back storage area Observed scoop handle not stored above salt and sugar. Employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Three compartment sink Observed an accumulation of black mold like debris in three compartment sink.
Stored food not covered. - Reach in cooler Observed numerous containers of sauces uncovered in reach in cooler. Employees covered.
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.