KIRAN GRAND BALLROOM & PALLAVI JUNIOR BOARDROOM
691 S GULFVIEW BLVD, Clearwater FL 33767 · 727-677-6000
Last inspected Apr 24, 2026 · 8 visits since September 2023
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran two cycles, 147f, both times.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Handwash sink not accessible for employee use at all times. Currently under repair. Another hand sink is available.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk 38f, heavy cream 37f,
Ceiling tile missing. Repairs for water leak in process.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
Raw fruits/vegetables not washed prior to preparation. Mushroom being cut without being washed.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran 5 cycles, temp at 141.
Raw animal food stored over/not properly separated from ready-to-eat food. Whole shell eggs stored above roasted red pepper in reach in cooler. Item moved.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk no date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran two cycles, 147f, both times.
Raw animal food stored in same container as ready-to-eat food. Sushi salmon stored in same container as raw chicken. Item moved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Moved to burner for 135f, holding.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw chicken and soft cheese not labeled with Time.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw mahi stored over cooked potatoes in stand up cooler. Items corrected.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
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.