HOLI INDIAN KITCHEN
10859 US HIGHWAY 98 E STE 103, Miramar Beach FL 32550 · 850-353-2630
Last inspected Jul 20, 2026 · 7 visits since August 2023
OCT 24
JAN 25
JUL 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries 98F ( reheat 187F ).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
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
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.
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.
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/.
Show the remaining 6 findings ▾
Current Hotel and Restaurant license not displayed.
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored I. Cracks between 2 make bars.
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.
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.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed in a bucket of water in prep sink. Thawing- Raw chicken 70F ( 9:52-11:52). Employee placed chicken in reach in cooler to reduce temperature.
Working containers of food removed from original container not identified by common name. Observed ground lamb and raw chicken stored in upright freezer not labeled.
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Sink blocked with trash can I. Ware washing location location next to cook line. Manager removed trash can from sinks.
Handwash sink used for purposes other than handwashing. Pan with scrubber stored in sink in ware washing location. Manager removed items from sinks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips.
Bowl or other container with no handle used to dispense food. Plastic bowl stored in corn starch. Manager removed bowl from cornstarch.
In-use wet wiping cloth/towel used under cutting board.
Soiled dry wiping cloth in use on prep table next to mint sauce in blender.
Time/temperature control for safety food thawed in an improper manner. Thawing- raw chicken 39F in standing water. Manager turned cold water on over chicken during inspection.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Handwash sink not accessible for employee use at all times. Sink blocked with trash can near 3 compartment sink.
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/. Manager arrived onsite during inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels next to 3 compartment sink.
Carbon dioxide/helium tanks not adequately secured. 2 CO2 tanks at bar not secure.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing chicken in standing water no longer frozen 79F (12:00-12:30) employee placed chicken in reach in cooler.
In-use wet wiping cloth/towel used under green cutting board.
No conspicuously located ambient air temperature thermometer in multiple cold holding units.
Stored food not covered. Samosas, potatoes and chicken stored in upright freezer not covered.
Time/temperature control for safety food thawed in an improper manner. Thawing chicken in standing water 79F. (12:00-12:30). Employee placed chicken in upright cooler.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Sink next to 3 compartment winked blocked with food table and trash can.
Carbon dioxide/helium tanks not adequately secured at bar location.
Cutting board has cut marks and is no longer cleanable.
Stored food not covered. Dumpling balls cooling in upright freezer not covered.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed with no running water. Thawing- Raw chicken (45F 1:30-2:00).
Time/temperature control for safety food thawed in an improper manner. Thawing- lamb 25F, raw chicken (45F 1:30-2:00) in prep sink no running water.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cloth used as a food-contact surface. Cloth stored under pan of potato samosas on make line.
Cutting board has cut marks and is no longer cleanable.
Time/temperature control for safety food thawed in an improper manner. Thawing- raw chicken 38F in prep sink with no running water.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries 98F ( reheat 187F ).
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled on cook line at make bar.
Cutting board has cut marks and is no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while engaged in food preparation.
Food stored on floor. Rice stored on floor in dry storage.
In-use wet wiping cloth/towel used under cutting board.
Multiple areas of Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
No handwashing sign provided at a hand sink used by food employees by ware washing area at end of cook line.
Stored food not covered. Diced cooked lamb stored in upright freezer un covered.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
Ice buildup in upright reach-in freezer on the bottom shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored inside ginger garlic paste. Employee removed scoop from food.
Single-service articles improperly stored. Case of pizza containers stored on floor in dry storage area. Employee removed containers from floor and placed on shelf.
Soiled dry wiping cloth in use on cook line. Manager asked employee to place cloth in sanitizer solution.
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.