KOHINOOR INDIAN RESTAURANT
249 W STATE RD 436 #1093, Altamonte Springs FL 32714 · 4073422038
Last inspected Jun 19, 2026 · 8 visits since August 2023
FEB 24
SEP 24
MAR 25
NOV 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient. Chef chopping washed onions without gloves on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food not date marked. Per operator all food made less than 7 days
Ceiling tile missing. Opening in Ceiling above cookline along air vents
Ceiling/ceiling tile shows damage or is in disrepair. -Water damage in ceiling above cookline line by exit door
Cutting board has cut marks and is no longer cleanable. Brown cutting board
Show the remaining 4 findings ▾
Food not stored at least 6 inches off of the floor. Bag in a box soda at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Both white freezer gaskets - air vents on ice machine - Hood filters and surrounding area -Gaskets torn in prep cooler on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of both white freezers
Toilet/urinal not flushing/functioning properly. Urinal
Apr 30, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food not date marked. Per operator all food made less than 7 days
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing. Opening in Ceiling above cookline along air vents
Ceiling/ceiling tile shows damage or is in disrepair. -Water damage in ceiling above cookline line by exit door
Cutting board has cut marks and is no longer cleanable. Brown cutting board
Food not stored at least 6 inches off of the floor. Bag in a box soda at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Both white freezer gaskets - air vents on ice machine - Hood filters and surrounding area -Gaskets torn in prep cooler on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of both white freezers
Toilet/urinal not flushing/functioning properly. Urinal
Apr 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried spinach (81F - Cooling) 2hrs in kitchen. Advised to move to walk in cooler.
Non-food grade paper/paper towel used as liner for food container. Paper towels used for container of dry spices
Nonfood-grade bags used in direct contact with food. Raw chicken in freezer storked in plastic to go bags
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walki in cooler cooked spinach, cooked chicken overnightbper operstor. (48-60F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler across Naan station : Lamb, vegetables, cooked potatoes, fried potatoes, shrimp, chicken, garlic, goat,; (55-64F - Cold Holding) less than 4hrs per operator. Operator moved to walk in for temperature recovery fried spinach 2hrs (81F - Cooling) Walki in cooler cooked spinach, cooked chicken overnightbper operstor. (48-60F - Cold Holding)
Handwash sink not accessible for employee use at all times. Hand sink on cookline blocked by table. Operator removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food not date marked. Per operator all food made less than 7 days
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing. Opening in Ceiling above cookline along air vents
Ceiling/ceiling tile shows damage or is in disrepair. -Water damage in ceiling above cookline line by exit door
Cutting board has cut marks and is no longer cleanable. Brown cutting board
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table/ cooler. Operator removed
Food not stored at least 6 inches off of the floor. Bag in a box soda at bar
Hole in or other damage to wall. Under dishwasher
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Both white freezer gaskets - air vents on ice machine - Hood filters and surrounding area -Gaskets torn in prep cooler on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of both white freezers
Toilet/urinal not flushing/functioning properly. Urinal
Water leaking from pipe and/or faucet/handle. Hand sink on cook line leaks from pipe underneath whrn used
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. -1 bowl of raw shrimp above ginger and cabbage in walk-in cooler.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. -red cutting board in kitchen.
Duct tape used to repair nonfood-contact surface. -reach in cooler door on cook line.
Food stored on floor. -2 pans sitting on kitchen floor thawing. Product returned to freezer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by walk-in cooler door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled, ansul nozzles. -fan covers in walk-in cooler soiled.
Unprotected ice machine in a customer/nonsecure area. -ice machine in hallway by restrooms not secured during inspection.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk-in cooler shelves rusted.
Wall soiled with accumulated grease, food debris, and/or dust. -wall beside hood soiled.
Water leaking from pipe and/or faucet/handle. -under 3 compartment sink.
Mar 25, 2025Inspection 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 ▾
Cutting board has cut marks and is no longer cleanable. -green cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handles soiled on kitchen hand wash sink.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -plates at buffet.
Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled around kitchen hand wash sink, door to mop sink.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. -paper towels in bottom of fresh coriander container in cook line cooler. Recommend deli paper or similar between paper towels and food product.
Handwash sink not accessible for employee use at all times. -cambro lid covering hand wash sink on cook line. Reminded staff to always have accessible hand wash sink.
Cutting board has cut marks and is no longer cleanable. -red cutting board in kitchen deeply grooved, soiled.
Reach-in cooler shelves with rust that has pitted the surface. -interior shelf rusted in cooler next to stove.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -buffet plates must be inverted or covered by sneeze guard.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient. Chef chopping washed onions without gloves on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 gallon Tomato butter sauce 66° for approximately 2.0 hours being held without temperature control. Advised operator to add to existing time plan.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dairy products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked products in walk in cooler. Prepared 2 days ago per manager.
Employee with no hair restraint while engaging in food preparation. Cooks
Grease receptacle not on proper pad/nonabsorbent surface and spilling onto ground.
In-use ice scoop stored on soiled surface between uses. On top of upright freezer in hallway to restrooms.
No conspicuously located ambient air temperature thermometer in holding unit. Cookline reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chicken blood in bottom of upright freezer.
Reach-in cooler shelves with rust that has pitted the surface. Cook line.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates at buffet.
Silverware/utensils stored upright with the food-contact surface up. Spoons by rice pot.
Unprotected ice machine in a customer/nonsecure area. Icemaker in restroom hallway. Manager locked ice maker.
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
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. -provided copies in English and Spanish to be read and completed. Found blank copy
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling, fan covers, compressor box in walk-in cooler dusty.
Current Hotel and Restaurant license not displayed. -no printed copy of license on site.
Stored food not covered. -dry spices in containers on shelf next to cook line not covered.
Time/temperature control for safety food thawed in an improper manner. -raw fish in pan thawing on table, raw chicken thawing in prep sink, not under running water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk-in cooler shelves slightly rusted.
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.