SINGH'S ROTI SHOP RESTAURANT AND BAR
5244 OLD WINTER GARDEN ROAD, Orlando FL 32811 · 407.253.2900
Last inspected Feb 23, 2026 · 13 visits since December 2023
AUG 24
JAN 25
JUL 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 54F per manager from the night before.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025089696 | Dec 16, 2025 | Apr 23, 2026 | $400 |
| 4--2020001661 | Dec 17, 2019 | Feb 5, 2020 | $200 |
Inspection history
13 visits, newest first
Feb 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Equipment in poor repair. -walk in cooler not functioning -flip top cooler in kitchen not functioning
Exterior door has a gap at the threshold that opens to the outside. -rear dry storage door
Floors not maintained smooth and durable. -rear dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
Show the remaining 1 finding ▾
Screening is not 16-mesh to the inch. -rear dry storage door and rear kitchen door
Feb 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (56F - Cold Holding); chicken (56F - Cold Holding); fish (56F - Cold Holding); Mac and cheese (56F - Cold Holding); raw shell egg (53F - Cold Holding); cooked chickpea (56F - Cold Holding); beef (56F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice (56F - Cold Holding); chicken (56F - Cold Holding); fish (56F - Cold Holding); Mac and cheese (56F - Cold Holding); raw shell egg (53F - Cold Holding); cooked chickpea (56F - Cold Holding); beef (56F - Cold Holding)
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at 3 compartment sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee speaker on paper towels at flat top hand wash sink
Equipment in poor repair. -walk in cooler not functioning -flip top cooler in kitchen not functioning
Exterior door has a gap at the threshold that opens to the outside. -rear dry storage door
Floors not maintained smooth and durable. -rear dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
Screening is not 16-mesh to the inch. -rear dry storage door and rear kitchen door
Dec 17, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink
Ceiling/ceiling tile shows damage or is in disrepair. -in men's restroom
Equipment in poor repair. -reach in cooler repaired with expanding foam
Dec 16, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 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 priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs over ready to eat food items,s in bear cooler
Roach activity present as evidenced by live roaches found. -1 live roach in top door hinge next to 3 compartment sink -30 live roaches between left shelf and wall above 3 compartment sink -2 live roaches inside wall under wood shelf's in room next to 3 compartment sink -1 live roaches inside under prep table outside of walk in cooler -50 live roaches under 3 compartment sink in kitchen -4 live roaches in upper left and right corners of door frame of door leading to rear dry storage
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink
Ceiling/ceiling tile shows damage or is in disrepair. -in men's restroom
Dead roaches on premises. -5 dead roaches in hood system above fryer
Equipment in poor repair. -reach in cooler repaired with expanding foam
Food stored on floor. -raw wings in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler on cook line
Reuse of single-service or single-use articles. -single service packaging being used to sauce and spice storage
Jul 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above walk in cooler door damaged
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. -reach in coolers across from wok repaired with expanding foam
Jul 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -brown rice (65F - Cooling) overnight -cabbage (63-67F - Cooling) overnight -smoked fish (63F - Cooling) overnight -sour fish (63F - Cooling) overnight
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over pressed corn in walk in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cabbage (63-67F - Cooling) overnight -smoked fish (63F - Cooling) overnight -sour fish (63F - Cooling) overnight -brown rice (65F - Cooling) overnight
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fish (117F - Hot Holding); spinach (106F - Hot Holding)
Employee washed hands in a sink other than an approved handwash sink. -hands washed in 3 compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. -prep tables throughout establishment soiled with accumulation of food debris, not cleaned whejnleast amount of food is exposed
Handwash sink not accessible for employee use at all times. -hand wash sink next to fryers blocked
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to fryers Hand wash sink at front counter
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.
Bowl or other container with no handle used to dispense food. -bowl without handle used in corn
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above walk in cooler door damaged
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. -employee with no hair restraint
Equipment in poor repair. -reach in coolers across from wok repaired with expanding foam
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -unsealed wood used as food contact surface for dry storage
Floor area(s) covered with standing water. -throughout establishment
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop in cooking potatoes not above food item
No waste receptacle installed at handwash sink provided with disposable towels. -hand wash sink next to fryers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of food containers throughout establishment soiled with accumulation of food debris -hand wash sink next to flap top grill soiled
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler across from wok
Reuse of single-service or single-use articles. -single service food containers reused
Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler and walk in freezer
Working containers of food removed from original container not identified by common name. -bin of flour not labeled
Jan 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.3 expired 11-1-24
Jan 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from night before Cooked fish (52F - Cooling); Pasta (51F - Cooling); Oxtail (50F - Cooling); Curried Chicken (53F - Cooling); Rice (51F - Cooling); Jerk Chicken (52F - Cooling)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from night prior Cooked fish (52F - Cooling); Pasta (51F - Cooling); Oxtail (50F - Cooling); Curried Chicken (53F - Cooling); Rice (51F - Cooling); Jerk Chicken (52F - Cooling)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Manager changed water
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pans are covered
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish, chicken, oxtail 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) 866-372-7233.3 expired 11-1-24
Floor area(s) covered with standing water. In back prep area across from walk in cooler.
Food stored on floor. Buckets of sauces in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at front counter. Operator removed water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior Reach in cooler across from flat top grill.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at cook line Reach in cooler across from flat top grill.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate13 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 54F per manager from the night before.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 54F per manager from the night before.
Handwash sink not accessible for employee use at all times. Blocked with broom and dustpan
Bowl or other container with no handle used to dispense food. In flour containe
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Brown cutting board on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table above butter
Employee with no hair restraint while engaging in food preparation. One male employee on cooks line
Floor area(s) covered with standing water. In back kitchen area.
Food stored on floor. Chicken on floor in walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table.
Light not functioning. One bulb at cooks line
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in the kitchen and front counter.
Single-service articles not stored inverted or protected from contamination. White plastic spoons and forks at front counter.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
Wall soiled with accumulated grease, food debris, and/or dust. Wall at the end of cooks line.
Feb 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 16, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Pasta (50F - Cooling); Cooked brown stewed chicken (50F - Cooling); Cooked Beef (50F - Cooling); Cooked Curry Chicken(50F - Cooling); Cooked Goat (50F - Cooling); Split Peas (50F - Cooling); Raw Shell eggs (52F - Cold Holding)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Pasta (50F - Cooling); Cooked brown stewed chicken (50F - Cooling); Cooked Beef (50F - Cooling); Cooked Curry Chicken(50F - Cooling); Cooked Goat (50F - Cooling); Split Peas (50F - Cooling); Raw Shell eggs (52F - Cold Holding)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Pans stacked with lids no airflow for proper cooling. Recommended smaller pans and leave with proper spacing for cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener on counter across from cook line
Equipment in poor repair. - Microwave inside top area has burnt areas and outside door area is rusted and peeling.
Food stored on floor. - container of Chicken in walk in freezer - Three buckets of sauces in walk in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Entire scoop in Curried chicken container
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelves in walk in cooler and freezer
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in cooler across from cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over rolls
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 28, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Beef over chicken soup in freezer. Staff removed raw beef.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pone (85F - Hot Holding); cabbage fritter (85F - Hot Holding);. Less than 4 hours. Manager placed in a unit to cool.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs on rice on front buffet. Staff removed tongs.
Light not functioning. Hood
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.