NAAN STOPP INDIAN RESTAURANT
5845 WINTER GARDEN VINELAND RD, Windermere FL 34786 · 407-347-5487
Last inspected May 12, 2026 · 7 visits since August 2023
MAR 24
OCT 24
APR 25
NOV 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Onion bhuna 54f, Curry sauce 50f. Cooling from previous day.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate4 Basic
What the inspector wrote — 14 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Onion bhuna 54f, Curry sauce 50f, cooling from previous day.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Onion bhuna 54f, Curry sauce 50f. Cooling from previous day.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep and covered.
Food-contact surface soiled with food debris, mold-like substance or slime. -Vegetable oil container. Manager cleaned. -Cutting boards on prep cooler.
Show the remaining 10 findings ▾
Handwash sink not accessible for employee use at all times. -Knife in hand 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/
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink.
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.
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. -Exterior of burners.
Old labels stuck to food containers after cleaning.
Ripped/worn tin foil used as shelf cover.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine at 0ppm. Found out sanitizer (not chlorine) was used. Changed sanitizer, rechecked 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./fried chicken 52F, fresh garlic with oil 61F/both cold holding for less than 4 hours per chef/moved to walk in cooler/rechecked fried chicken 43F, fresh garlic with oil 46F.
No paper towels or mechanical hand drying device provided at handwash sink./kitchen entrance hand sink.
No soap provided at handwash sink./kitchen entrance hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken, cooked goat and cooked lamb in walk in cooler.
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./one kitchen employee training certificate expired.
Accumulation of debris inside warewashing machine.
Employee with no hair restraint while engaging in food preparation./both kitchen employees.
Ice buildup in reach-in cooler/All TCS food removed from cooler./cook line across from tandoori oven.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./121F on stove.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked goat, cooked chicken wings, cooked cauliflower in walk in cooler.
Reach-in cooler interior has accumulation of soil residues./standing water in two cook line reach in coolers.
Apr 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./ran out of sanitizer, set up 3 compartment sink, chlorine 100ppm.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one front employee's certificate/more than 2 months.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked goat, cooked chicken wings, cooked cauliflower in walk in cooler.
Spray bottle containing toxic substance not labeled. Bleach bottle at back kitchen. Sanitizing bottle at front counter/
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food./plastic cup used to scoop curry sauce, walk in cooler/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.//back kitchen above the reach in freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drinks next to cutting boards/back kitchen/
Food stored on floor./oil carton, kitchen/
Light not functioning./2 lights out, cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers./front line reach in cooler.
Reach-in cooler interior has accumulation of soil residues./standing water in two cook line reach in coolers.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate9 Basic
Show 16 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter 88F, cook line for less than 4 hours/reheated to 165F/
No paper towels or mechanical hand drying device provided at handwash sink./cook line and back kitchen hand sink/
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./one new employee at back kitchen, form emailed.
No soap provided at handwash sink./cook line and back kitchen hand sink/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing two employee's training certificates, one from back of the house and one from front of the house.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked onion sauce, cooked chicken, cooked goat in walk in cooler.
Spray bottle containing toxic substance not labeled./two chemical spray bottles not labeled/by 3 compartment sink/
Bowl or other container with no handle used to dispense food./bowl used to scoop yogurt, walk in cooler/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food.
Employee with no beard guard/restraint while engaging in food preparation./two cooks.
Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack, back kitchen.
Food stored on floor./oil cartons stored on kitchen floor/
Light not functioning./two light bulbs out, cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./onion cutter exterior soiled/by 3 compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Wet mop not stored in a manner to allow the mop to dry./
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate13 Basic
Show 19 findings ▾
Handwash sink used for purposes other than handwashing./back kitchen hand sink used to store employees jackets/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
No paper towels or mechanical hand drying device provided at handwash sink./two kitchen hand sinks.
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./three employees with no proof of employee's training certificates have no proof of employee health agreement.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one front and two kitchen employee's certificates.
Spray bottle containing toxic substance not labeled./purple chemical spray bottle not labeled, front counter/
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl used to scoop flour, dry storage area. Bowl used to scoop marinated sauce, walk in cooler.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./salmon packages/cut immediately/
Employee personal food not properly identified and segregated from food to be served to the public./cut apples on back kitchen prep table/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employees wearing a watch and bracelets while preparing food.
Employee with no beard guard/restraint while engaging in food preparation./kitchen chef.
Employee with no hair restraint while engaging in food preparation./two cooks in kitchen.
Food stored on floor. A bag of flour on storage floor. Several containers of oil carton on floor under 3 compartment sink. Washed onions stored on walk in cooler floor.
In-use knife/knives stored in cracks behind kitchen entrance hand sink/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters soiled.
Time/temperature control for safety food thawed in an improper manner./raw meat thawed in standing water/
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth/towel used under back kitchen green cutting board.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate17 Basic
Show 25 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./observed dish washer touched cleaned pot with dirty gloves/gloves with soap/rewashed the pot.
Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over cooked vegetables/walk in cooler/
Handwash sink used for purposes other than handwashing./aprons and garbage bags stored inside hand sink at dish area/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
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/five employee's working but no manager on site/manager walked in in the middle of the inspection.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing kitchen two cook's certificates.
Spray bottle containing toxic substance not labeled./purple and blue liquid bottles hanging on front counter hand sinks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin./front counter ice machine.
Bowl or other container with no handle used to dispense food./plastic bowl used to scoop salt, u dear kitchen prep table.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./cleaned rice bowl not inverted/front counter next to rice warmer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line cutting board.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Cell phone on top of the oven.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food.
Employee with no beard guard/restraint while engaging in food preparation./two cooks in kitchen.
Employee with no hair restraint while engaging in food preparation./two cooks in kitchen.
Food stored on floor./bags of onions and a case of protein on walk in cooler floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./79F on stove.
Light not functioning./two light bulbs out at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Burners soiled with grease build up. Single stove soiled with grease build up. Deep fryers both sides with grease build up.
Single-service articles not stored inverted or protected from contamination./front counter to go container lids not inverted/
Stored food not covered./salt under kitchen prep table/
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes stored over curry sauce/walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Working containers of food removed from original container not identified by common name./salt container not labeled/
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.