TANDOOR INDIAN CUISINE
805 E BRANDON BLVD, Brandon FL 33511 · 8137845589
Last inspected Mar 27, 2026 · 8 visits since September 2023
MAR 24
JAN 25
APR 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Emailed to manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 27, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
Hole in or other damage to wall. Holes in wall under 3 compartment sink.
Mar 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cookline: Cooked Beef (45F); Cooked Goat (45F); Cooked Shrimp (45F)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Probe thermometer not used to ensure proper food temperatures. Thermometer stored in front counter cabinet. Operator placed thermometer in kitchen for staff to use.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of prepared food in walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl used to scoop bulk sugar. Operator removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee glass of water on prep table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lint roller on shelf next to takeout cups and lids. Cell phone on prep table. Operator removed items.
Food stored on floor. Bag of rice on floor. Multiple buckets of sauces, case of ginger, cases of raw chicken on the floor in walk in cooler. Cases of ketchup and tomato paste on floor in storage area.
Hole in or other damage to wall. Holes in wall under 3 compartment sink.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in kitchen.
Stored food not covered. Multiple containers of food stored uncovered in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at mop sink
Jan 28, 2026□ 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat items in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. Multiple bulk containers of ingredients observed with bowls being used to scoop ingredients.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed.
Food stored on floor. Multiple buckets of sauces on the floor in walk in cooler and walk in freezer. Cases of beef and chicken on floor in walk in cooler. Canned goods on floor under shelf by walk in cooler door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 2 containers of water, 90F and 86F.
Stored food not covered. Multiple containers of cooked meats and vegetables in walk in cooler uncovered.
Nov 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat items in walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter placed on time with no time marking. Operator stated butter has been out of temperature control for 1 hour and placed time stamp
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not date marked.
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. Multiple bulk containers of ingredients observed with bowls being used to scoop ingredients.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors on cookline
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf over 3 compartment sink.
Equipment in poor repair. Gasket torn on work top cooler doors.
Food stored on floor. Multiple buckets of sauces on the floor in walk in cooler and walk in freezer. Cases of beef and chicken on floor in walk in cooler. Canned goods on floor under shelf by walk in cooler door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 2 containers of water, 90F and 86F.
Stored food not covered. Multiple containers of cooked meats and vegetables in walk in cooler uncovered.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Employee washed hands with no soap. Observed employee rinse hands on hand sink on cook line, due to no soap dispenser at hand sink
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. Emailed to manager
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/ Currently 2 servers and 4 cooks working. Manager came onsite
No soap provided at handwash sink. In cook line
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter held with time marking. Emailed to manager
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes and cooked meats in walk in cooler not dated
Food stored on floor. Buckets of sauces on floor in walk in cooler
Ovbserved an Employee with no hair restraint while engaging in food preparation.
Stored food not covered. Pans of sauces and cooked meats in walk in cooler
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washing dishes in 3 compartment sink with no sanitizer set up. Manger refill sink with chlorine.
Nonfood-grade containers used for food storage - direct contact with food. Spices and flour stored in non-food grade containers in kitchen area.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time markings. Chef added proper time stamp to butter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled n kitchen area.
Employee with no hair restraint while engaging in food preparation. Employee working in kitchen area not using an hair restraint.
Equipment and utensils not rinsed between washing and sanitizing. No rinse set up in 3 compartment sink. Management filled sink with rinse water.
Food stored on floor. Bucket of salt stored in floor in kitchen area. Management removed salt from floor and properly stored it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 68F. Chef heated water to 158 and washed utensils.
In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board in kitchen area. Chef removed cloth and placed board in 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor tiles missing and/or in disrepair.
Food stored on floor Onions
Wall soiled with accumulated grease, food debris, and/or dust.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces, yogurt, dumplings
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee
Wet wiping cloth not stored in sanitizing solution between uses. On cutting
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.