SAFFRON INDIAN RESTAURANT
16745 CAGAN CROSSINGS BLVD #104, Clermont FL 34714 · 352-708-5300
Last inspected May 11, 2026 · 8 visits since September 2023
MAR 24
DEC 24
JUN 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections trending up, 29 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided a copy to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022061521 | Dec 14, 2022 | May 10, 2023 | $400 |
| 4--2019017294 | Feb 12, 2019 | May 8, 2019 | — |
| 4--2018053779 | Oct 9, 2018 | Mar 11, 2019 | $800 |
| 4--2018057469 | Oct 26, 2018 | Jan 11, 2019 | $800 |
| 4--2018019684 | Apr 2, 2018 | May 9, 2018 | $400 |
| 4--2017058245 | Nov 17, 2017 | Apr 25, 2018 | $100 |
Inspection history
8 visits, newest first
May 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pakora (48F - Cold Holding), cook line, held less than four hours per operator, moved to reach in coolers for quick chill, 44-46F
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave on cook line -ice maker
Handwash sink used for purposes other than handwashing. -grease and food particles in hand sink on cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -yogurt drink, butter sauce in walk in cooler
Show the remaining 9 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured in utility room.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -over food prep area on cook line
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. -white cutting board in dish area
Equipment in poor repair. -gaskets on reach in coolers on cook line -fryer baskets -rice lid container in dry storage
Exterior door has a gap at the threshold that opens to the outside. -front double doors and back door
Ice buildup in reach-in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -filters on hood suppression system
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 13 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. -0 ppm, operator primed sanitizer and ran machine two more times, 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave -grates on gas stove -interior of ice maker
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. -flour sack in dry storage
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -no ceiling over food prep area on cook line
Ceiling tiles missing in dry storage
Cloth used as a food-contact surface. -bread for tandoori maker
Drain cover(s) missing at triple sink.
Holes in or other damage to wall throughout the kitchen
Ice buildup in white reach-in freezers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -floor behind cooking equipment and in dry storage
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to spices and cooking oil on cook line.
Portable fire extinguisher gauge in red zone. For reporting purposes only. -by back door
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef,70 f and cooked chicken,48 f cooling from yesterday.
Raw animal food stored over/not properly separated from ready-to-eat food. Open package of chicken stored next to French fries in reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken,48 f,cooked beef,70 f cooling from yesterday.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided a copy to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken and cooked beef are covered while cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards. Dishwashing racks are soiled.
Accumulation of lime scale on the inside of the dishmachine.
Cloth used as a food-contact surface.Bread.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Rice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White reach in freezer gasket is soiled. Residue build up on filters under the hood suppression system.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
Dec 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line. Operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line, covered while still hot then placed in reach n cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary
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. -1 new employee less than 60 days
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. -sugar container on line, rice container in dry storage
Ceiling/ceiling tile shows damage or is in disrepair. -dry storage
Drain cover(s) missing at triple sink.
Interior of microwave has accumulation of black substance/grease/food debris.
Lights not functioning under hood suppression system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grates on boiler are encrusted -gaskets on reach in coolers on cook line.
Old labels stuck to food containers after cleaning on rack in dish room
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -air blower stored with cooking pans in dry storage. Operator relocated.
Stored food not covered. -multiple items in walk in cooler and dry storage.
Working containers of food removed from original container not identified by common name. -sugar on cook line, flour in dry storage.
Jun 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. -towel used for tandoori bread. Recommend using cheesecloth.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white cutting board on cook line and white cutting board in prep table by soda machine. -ice machine interior in kitchen
Carbon dioxide/helium tanks not adequately secured.
Dry storage rack shelves with rust that has pitted the surface.
In-use tongs stored on equipment door handle between uses. -hanging on tandoori bread maker.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -in water pitcher by rice cooker -on cook line by stove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system
May 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container. -towel used for tandoori bread. Recommend using cheesecloth.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler
Toxic substance/chemical improperly stored. -bottle of clear liquid stored on rack above prep table on cook line.
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 opened in reach in cooler on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white cutting board on cook line and white cutting board in prep table by soda machine. -ice machine interior in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. -in women's restroom
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Carbon dioxide/helium tanks not adequately secured.
Dry storage rack shelves with rust that has pitted the surface.
Food stored on floor. -sauces in walk in cooler -cooking oil in dry storage
Hole in or other damage to wall in dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer when entering dry stock room on the left.
In-use tongs stored on equipment door handle between uses. -hanging on tandoori bread maker.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -in water pitcher by rice cooker -on cook line by stove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system
Stored food not covered. -white substance in dry storage
Time/temperature control for safety food thawed in an improper manner. -beef thawing in standing water in kitchen. -beef thawing at room temperature in kitchen.
Working containers of food removed from original container not identified by common name. White substance in blue container in dry storage room
Mar 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container. -towel used for tandoori bread. Recommend using cheesecloth.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler
Toxic substance/chemical improperly stored. -bottle of clear liquid stored on rack above prep table on cook line.
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 opened in reach in cooler on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white cutting board on cook line and white cutting board in prep table by soda machine. -ice machine interior in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. -in women's restroom
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Carbon dioxide/helium tanks not adequately secured.
Dry storage rack shelves with rust that has pitted the surface.
Food stored on floor. -sauces in walk in cooler -cooking oil in dry storage
Hole in or other damage to wall in dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer when entering dry stock room on the left.
In-use tongs stored on equipment door handle between uses. -hanging on tandoori bread maker.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -in water pitcher by rice cooker -on cook line by stove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system
Stored food not covered. -white substance in dry storage
Time/temperature control for safety food thawed in an improper manner. -beef thawing in standing water in kitchen. -beef thawing at room temperature in kitchen.
Working containers of food removed from original container not identified by common name. White substance in blue container in dry storage room
Sep 25, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate11 Basic
Show 14 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 walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Towel used for tandoori bread soiled
Spray bottle containing clear toxic substance not labeled on side of tandoori oven
Accumulation of black/green mold-like substance in the interior of the ice machine under server table.
Bowl or other container with no handle used to dispense food. Cooked lamb pan in walk in cooler
Clean ramekins not stored inverted or in a protected manner. Server table outside of dish room
Current Hotel and Restaurant license not displayed. Operator printed
Equipment in poor repair. Handle of first sandwich top reach in cooler broken when entering cook line
Ice buildup in reach-in freezer inside of dry storage room
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook spoons by oven 81F Placed on stove to warm water
Interior of microwave has accumulation of black substance/grease/food debris under prep table in kitchen
No handwashing sign provided at a hand sink used by food employees in the dish room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in coolers on cooks line soiled
White Cutting boards has cut marks and is no longer cleanable on both sandwich top reach in coolers
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.