HYDERABAD CAFE
8695 FENTON ST STE 130, Orlando FL 32836 · 703-309-9596
Last inspected Apr 21, 2026 · 8 visits since November 2023
APR 24
OCT 24
MAR 25
NOV 25
APR 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken 109F, per operator less than 1 hour stored on prep table
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of butter sauce 52°f stored on top panel reach in cooler less than 4 hours recommend to quick chill product. biryani 48°f stored inside walk in cooler overnight. Potatoes w vegetables 48°f/45°f stored inside walk in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature butter sauce 52°f stored on top panel reach in cooler less than 4 hours recommend to quick chill product. Potatoes w vegetables 48°stored inside walk in cooler over night. Biryanis 48°f stored inside walk in cooler over night
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled on the cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test provided for checking sanitizer for the dish machine.
Show the remaining 3 findings ▾
Original container of toxic substance or chemical does not bear the manufacturer's label. Observed unlabeled sanitizer container stored on the cook 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. Jaspreet Singh 8/15/2022 expired 8/14/2025
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water on the cook line.
Nov 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of onion sauce 44°f, potato masala 44°f, Chana masala 45°f, butter sauce 46°f stored on top panel of reach in cooler stored on the top reach in cooler, per Chef less than 4 hours recommend to quick chill reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled on the cook line has yellow and red stains.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for checking temperatures, Chef found in the front service area.
Accumulation of debris on exterior of warewashing machine. Observed old food debris dried on the exterior of the dishmachine.
Floor soiled/has accumulation of debris. Observed onions spilled on the floor near the dish machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic containers stored inside chicken, vegetables must use scoop.
No copy of latest inspection report available. Observed no copy of last inspection report, district office email copy for operator.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of yogurt 45°f stored on the front counter server area per Chef placed product out 10:55am less than 4 hours explained quick chill product in ice bath.rechecked @1:35pm 41°f
Toxic substance/chemical improperly stored. Observed windex stored next to plastic roll and bowl of flour underneath the counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled blue cutting board used in the food prep area. Observed white cutting boards very soiled has red discoloration.
Handwash sink used for purposes other than handwashing. Observed spoon stored inside hand wash sink, employee removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed boneless chicken not date marked stored inside reach in cooler.
Floor not cleaned when the least amount of food is exposed. Observed old food debris spilled on the floor on the cook line near stove.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed bowl stored inside rice
Soiled dry wiping cloth in use. Observed dry cloths stored throughout the kitchen on the counter top.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth not stored inside sanitizer solution.
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature yogurt 44°f stored less than 4 hours recommend to quick chill on front service line recommend to use ice bath for the food items
Toxic substance/chemical improperly stored. Observed windex spray bottle stored with bowls on the counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards very soiled has yellow discoloration on the surface, blue cutting board has red stains.
Handwash sink used for purposes other than handwashing. Observed pot and pans stored inside hand wash sink per Manager dish washer only using.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for the dish machine.
No soap provided at handwash sink. Observed no soap provided at hand wash sink located near the dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of power ade stored on the cook line on the shelve.
Floor soiled/has accumulation of debris. Observed old food debris on the floor underneath dishmachine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease accumulation on the stove has terrible carbon build up, also flat grill.
No copy of latest inspection report available. Observed no copy of last inspection,Manager Chef found copy end of inspection.
Ripped/worn tin foil used as shelf cover. Observed soiled tin foil on the shelves on cook line bottom counter.
Stored food not covered. Observed curry sauce uncovered stored inside walk in cooler.
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -carton of heavy whipping cream 66F, per operator less than 1 hour stored on prep table, operator relocated to reach-in freezer to rapidly cool
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken 109F, per operator less than 1 hour stored on prep table
Food-contact surface soiled with food debris, mold-like substance or slime. -multiple cutting boards throughout the kitchen are stained
Handwash sink used for purposes other than handwashing. -handwash sink next to mop sink used to store rubber gloves, employee removed
No soap provided at handwash sink next to mop sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large stainless steel bowls on lower wire shelf in dish drying area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on top of dishwasher
Food not stored at least 6 inches off of the floor. -buckets of yogurt stored on the floor in walk-in cooler
In-use knife/knives stored in cracks between pieces of equipment, employee removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease
Silverware/utensils stored upright with the food-contact surface up. -spoons, employee inverted
Time/temperature control for safety food thawed in an improper manner. -puffed pastry stuffed with cooked potatoes thawing at room temperature, operator relocated to reach-in cooler
Nov 30, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at warewashing machine.
Covered waste receptacle not provided in unisex bathroom.
Nov 30, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink is missing by mop sink.
No chemical test kit provided when using sanitizer at warewashing machine.
Covered waste receptacle not provided in unisex bathroom.
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.