SAJNA INDIAN CUISINE
1933 HOLLYWOOD BLVD, Hollywood FL 33020 · 954-367-6160
Last inspected Jan 16, 2026 · 12 visits since April 2024
MAR 25
APR 25
JUN 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor next to flip top cooler. Operator killed roach and removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025033434 | Apr 15, 2025 | May 19, 2025 | $400 |
Inspection history
12 visits, newest first
Jan 16, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. In kitchen white chest freezer, potato balls and raw goat stored in standard plastic to go bags. Employees began removing and placing in approved bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen left 3 door reach in cooler, container of raw chicken above case of heavy cream and cooked lamb. Employee rearranged for proper separation.
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/ CFM Moushumi Haque 2-26-21 Person in charge Vishal Narsale
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In white upright freezer in kitchen, multiple frozen items missing date marks when prepared.
Show the remaining 8 findings ▾
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by back kitchen hand sunk. Employee marked as cleaner.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk flour container on back storage shelf. Employed removed cup.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline wearing watch.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water (101F) beside stovetop. Employee moved water to fire on stove to heat and hold above 135F.
No handwashing sign provided at a hand sink used by food employees. In unisex restroom.
Single-service articles improperly stored. Cases of to go containers on floor in storage closet.
Soiled dry wiping cloth in use. Soiled wiping clothes on oven door handle.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at back of kitchen slow draining.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Metal stem-type thermometer soiled. Operator cleaned and sanitized
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line flip top stained, soiled, has cut marks and no longer cleanable. Operator removed and discarded
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/
Bathroom facility in disrepair. Bathroom marked out of service. Second bathroom provided
Bowl or other container with no handle used to dispense food. Pan used to dispense tomato sauce, portion cup used to dispense white chutney. Operator removed
Interior of oven has accumulation of grease/food debris.
Ripped/worn tin foil used as shelf cover. Observed on shelf above burners holding spices. Operator removed foil
Standing water or very slow draining water in handwash sink. Observed at prep area hand wash sink
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Plastic bag of raw chicken stored above plastic bag of raw goat in large chest freezer across from double glass reach in cooler. Employee inverted.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor soiled/has accumulation of debris. Kitchen floor soiled. Cleaned during inspection.
Gasket in reach in under flip top in cook line in poor repair.
Nonfood-contact surface soiled with grease, dirt, slime or dust. Hood filters soiled.
Working containers of corn flour removed from original container not identified by common name. Chef labeled during inspection.
May 20, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Gaskets in poor repair at cook line flip top cooler
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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.
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.
Equipment in poor repair. Gaskets in poor repair at cook line flip top cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in kitchen area soiled
Apr 15, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 10 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over canned/bottled drinks. Raw chicken stored above bottled drink in 3 door reach in cooler. Operator reorganized
Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches under tape covering scorched electrical outlet behind prep table next to triple sink in kitchen area Observed 2 live roaches behind light on wall in ware washing area in kitchen. Observed approximately 15 live roaches under milk crate on cardboard lined shelf directly next to cook line flip top. Observed approximately 5 live roaches inside of control device located in back of cook line flip top Observed approximately 30 live roaches on top of dish machine under chemicals and wall behind dish machine in kitchen area Observed approximately 10 live roaches on side of dish machine. Observed 3 live roaches inside of middle hinge of chest freezer behind cook line flip top. Observed 2 live roaches inside of triple 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.
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.
Cardboard used to line food-contact shelves.
Dead roaches on premises. Observed approximately 15 dead roaches under tape covering scorched electrical outlet behind prep table next to triple sink in kitchen area. Observed approximately 10 roaches in control device located in back of cook line flip top. Observed 3 dead roaches on top of dish machine in kitchen
Equipment in poor repair. Gaskets in poor repair at cook line flip top cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. Employee cleaned
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in kitchen area soiled
Ripped/worn tin foil used as shelf cover.
Observed scorch marks around electrical outlet. For reporting purposes only.
Mar 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Raw lamb stored in direct contact with plastic handle thank you bag in chest freezer. Operator moved to food grade container
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) 866-372-7233.2 expired provided, 4 employees employed
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. All provided food handler certificates expired
Cutting board has cut marks and is no longer cleanable. Observed at cook line flip top
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized
Ripped/worn tin foil used as shelf cover.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 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. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator replaced, primed and retested at 100ppm
Raw animal food stored over canned/bottled drinks. Raw chicken stored above bottled beer in 3 door glass reach in cooler, operator reorganized
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/ CFM arrived at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator provided
Equipment in poor repair. Gaskets in poor repair at cook line flip top
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 75F at cook line. Operator removed utensils to ware washing area, discarded water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Ripped/worn tin foil used as shelf cover. Observed on shelf under cook line prep table. Operator removed and discarded
Jun 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee grabbed raw chicken with bare hands and placed chicken in deep fryer, employee then proceeded to grab clean plate to scoop rice from rice pot. Employee put on gloves without washing hands and handle plate to scoop rice a second time. Discussed proper hand washing and gloved procedures with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cooked chick peas in 3 door glass serv-ware. Operator moved to proper placement.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor next to flip top cooler. Operator killed roach and removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine strips.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing sink at cook line. Operator replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of TCS tomato sauce not date mark. Per Operator prepared 3 days ago. Operator date marked.
Water with a temperature of at least 85F degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in kitchen by exit door.
Bowl or other container with no handle used to dispense food. Observed metal bowl in tomato sauce bucket in 3 door reach in cooler. Operator removed.
Soiled dry wiping cloth in use. Soiled dry cloths on top of tandoori oven. Employee removed all soiled cloths and replaced with clean.
Stored food not covered. Observed container of TCS tomato sauce not covered in 3 door glass cooler. Operator corrected.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table next to flip top. Operator placed towel on sanitizer bucket.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in prep area failed to wash hands before putting gloves to prep raw chicken.
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. Bulletin printed and provided.
Handwash sink not accessible for employee use at all times. Empty buspan and sheet tray on top of hand sink in kitchen. Employee removed pans.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In upright freezer in corner of kitchen, multiple yogurt containers of various foods without date marking.
Bowl or other container with no handle used to dispense food. Plastic cups in bulk spice containers on dry goods shelf. Employee removed all cups.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor in front of triple sink and tandoori oven.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Employees in kitchen preparing foods without hair restraints.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hand mixer wand in container of standing water by microwave in corner of kitchen.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under yellow cutting board by microwave near entrance to kitchen. Employee removed wiping cloth.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave closest to upright freezer in corner kitchen has food debris buildup.
Soiled dry wiping cloth in use. Soiled dry cloths hanging on oven door and on top of tandoori oven. Employee removed all soiled cloths and replaced with clean.
Working containers of food removed from original container not identified by common name. 1) Observed in kitchen left glassfront cooler, cooked lentils being stored in yogurt container with no label. Per manager, prepared less than 24 hrs and manager labeled container. 2) In upright freezer in corner of kitchen, multiple yogurt containers used for other foods without labeling.
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.