SANJH INDIAN RESTAURANT AND BAR
237 E BLUE HERON BLVD, Riviera Beach FL 33404 · 786-346-1524
Last inspected Apr 10, 2026 · 4 visits since January 2024
JAN 24
JUN 25
JAN 26
APR 26
▲ GETTING WORSE
4 inspections trending down, 25 points off where it started.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017052863 | Oct 12, 2017 | Mar 23, 2018 | $320 |
Inspection history
4 visits, newest first
Apr 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Employee touched garbage can numerous times and touched food containers before washing hands first; educated; employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over potato patties and sauces in cooler at cook line; Raw chicken over peeled onions in walk-in cooler; stored properly
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with mold like substance at expo line;
No paper towels or mechanical hand drying device provided at handwash sink at cook line Provided
Show the remaining 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lentil and lamb - since Tuesday; advised to date
Food stored on floor- bucket of sauce in walk-in cooler; advised to store properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 78 F; removed
Reach-in cooler interior/shelves have accumulation of soil residues- all
Jan 12, 2026Assigned to InspectorRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Employee touched face and preceed to finish preparing food on cook line, without washing hands. Advised operator of proper hand washing procedures. Employee washed hands. Priority: High Priority
Observed: Raw animal food stored over or with unwashed produce. In walk in cooler raw lamb stored over unwashed produce. Advised operator of proper storage. Operator moved lamb. Priority: High Priority
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken in bowl, before handling pans on the cook line. Without changing gloves or washing hands. Advised operator of proper hand washing procedures. Employee washed hands. Priority: High Priority
Observed: Handwash sink used for purposes other than handwashing. Handwashing sink next cook line used as a dump sink, evidenced by food debris. Advised operator of proper uses for handwashing sink. Priority: Intermediate
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator did not have chlorine test kit for dishwasher. Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various items prepared onsite per operator on 1/10. Not date marked. Advised operator of proper date marking of items. Priority: Intermedia
Jun 25, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary sanitizer used at triple sink and sanitizer buckets, only chlorine test kit provided.
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.